A rindless, pasteurized cows' milk cheese that offers unusually sweet and fruited flavor. Moderately sharp, this is no tongue-searer, but is best enjoyed through the thick creamy head of a mug of stout.
Imperial court cheese - A Beijing specialty, this snowy white cow-milk cheese is semi-soft like pudding and served in a bowl. It's a blend of Han and Mongolian food cultures. It's made by adding mellow rice wine, giving it a balanced, sweet and sour taste.
Vacherin Mont d'Or AOC What's it taste like? This is the French and unpasteurised version of Vacherin Mont d'Or which is made just over the border in Switzerland. It is indescribably creamy and gorgeous with the unmistakable aroma of alpine milk.