Camembert

Barnyard rind and orchard spirit from the same fields; the alcohol strips the fat clean.

Same corner of Normandy, same barnyard yeasts. The tannin handles the fat.

Crust as spoon. Nothing else structurally survives a runny wheel.

Studded into the baked wheel. Allicin and ammonia, both loud, both fine.

Pine resin over a melted rind. It smells like the cheese wanted heat.

Sugar straight onto funk. Do it warm or it just sits on top.

Malic acid cutting butterfat. Norman logic, hard to improve on.

Tannin against rind mushroom, and the nut oil melts into the paste.

Baked wheel poured over new potatoes. Tartiflette's simpler cousin.

Smoke and barnyard are neighbours. Pork salt anchors the funk.

Cassis thiols and rind sulfur come from the same family, oddly enough.

Two unpleasantnesses, bitter and ammoniated, agreeing to behave.

Methyl ketones both sides. Nibs on a baked camembert; sceptics welcome.

Koji and Penicillium both break protein down. Same logic, different mould.