Taleggio

Melted onto hot cornmeal. The sweetness sits under the funk and holds.

Ripe sugar against washed-rind ammonia. The fruit tells you when it is ready.

It needs starch or the rind is the only thing you taste.

Bitter leaf, sweaty cream. Grill the leaf and its sugar comes up to meet it.

Acacia, not chestnut. Light sugar keeps the barnyard note in its lane.

Tannin flattens the ammonia. That is the only job on this plate.

Washed-rind funk and brassica sulfur are the same smell from different sources.

Both earthy and faintly meaty. In one risotto they read as one ingredient.

Cured pork fat under a melted rind. Alpine sandwich physics.

Washed rind and truffle share the same barnyard sulfur compounds.

Two sulfurous rinds arguing. Riskier than it sounds and better than it should be.

Bitter honey argues with the funk instead of covering it up.

Levantine sour syrup on a Lombard rind. The acid lands where wine would.

Both smell of rice cellar and yeast. Junmai keeps the funk to scale.