Once again, Stinky Cheese Tuesday is upon us, and this particular SCT was amazing. Four absolutely wondrous cheese of the highest quality.

First off, I got my hands on some AOC Emmentaler Switzerland. This is actual, honest-to-goodness Swiss cheese. For my American readers, the AOC designation applies to European cultural products like cheese and wine. It is the reason that Parmigiano Reggiano is always produced in northern Italy, but is called Parmesan if it is produced elsewhere. AOC Emmentaler Switzerland is actually produced in the Emmental region of Switzerland and is the original Swiss cheese that all others are descended from. That pretty much sums it up. It is the Ur-Swiss that all others strive to be like.

Next is Wyngaard Mustard Dill Affiné. This is the third time that I’ve brought this particular cheese in to SCT. As an Affiné, it has a slightly sweet, very nutty flavor, but the mustard seeds, mustard and dill that encrusts it really ramps up the complexity of the flavor. The first two times that I brought it in my reaction was that there was a whole lot going on with it, but it didn’t make any sense. As such, I didn’t much care for it since its statement was too garbled for me. Most everyone else here really liked it though, so it has remained in the rotation. This time, however, I think that I finally was able to comprehend the differing flavors as a complete whole and found it to be quite an enjoyable cheese after all.

After that is the Sartori Rosemary and Olive Oil Asiago. This cheese is simply beautiful. The rosemary, which could quite easily overpower the flavor of both the cheese and the olive oil, instead provides a slight floral note to an otherwise sharp and nutty asiago. All of my previous statements about Sartori Cheeses still stand.

And lastly we have the crowd favorite, Clawson’s Cotswold. Cotswold is a double gloucester cheese with onions and chives, and it is such a unique taste among cheeses. You would figure that the onions and chives would be the star of the show, but the double gloucester is so perfectly suited to blending with those two flavors that it transcends the limits of its three parts and becomes a glorious, cohesive whole. It is certainly not a shy or subtle flavor, but it is delightfully fresh and light despite being so powerful. Clawson is typically known for their outstanding Stilton cheeses, but their Cotswold shows that they are not a one trick pony by any stretch.

All in all, this was in stark contrast to last week’s simple flavors and simple cheeses — an awesome contrast that was every bit as enjoyable as its counterpart.

Stay Cheesy!