Caciotta Paesanella, produced by Formaggi Ciresa, is a 700g, washed-rind, soft-ripened Italian cheese embodying the Lombard dairy traditions of Valsassina and Novara. Made from pasteurized whole cow's milk with animal rennet, it features an active pale pink rind from *Brevibacterium linens* and a plump, custardy paste. Aged 30-40 days, it offers beefy, sweet, and lactic flavors balanced by rind funkiness. Produced by the Pedretti family and refined by Ciresa affineurs, it serves as an accessible gourmet cheese, excellent for melting or table use, with recommended pairings including Gewürztraminer wine and farmhouse ales.

MouCo Colorouge is a soft-ripened, washed-rind cheese produced in Fort Collins, Colorado, blending Bavarian cheesemaking tradition with American innovation. Made from locally sourced, pasteurized whole cow's milk from La Luna Dairy, it uses traditional veal rennet and ages 7-8 weeks, developing a creamy texture and evolving flavor from buttery to pungent. The cheese’s distinctive reddish-orange rind comes from Brevibacterium linens bacteria grown via a carefully controlled "smear" process mimicking European cave conditions. MouCo emphasizes quality control, sustainability, and artisanal hand labor, pairing well with wines like Pinot Noir and dry Riesling, and various local beers.

Gemma Di Langa is an Italian artisanal cheese from Piedmont’s Alta Langa, produced by Caseificio dell'Alta Langa. Made with pasteurized cow, sheep, and goat milk plus cow cream, it’s a double-crème, washed-rind, soft-ripened cheese aged about 30 days. Its distinctive flavor and “velvety” texture result from the mixed-milk blend, terroir, and surface cultures. Not DOP-protected, it’s a proprietary specialty with greater production flexibility. The cheese is visually orange-pink (from Annatto), mildly funky yet approachable, and best enjoyed with sparkling wines, farmhouse ales, or simple foods like crusty bread and olives. Not vegetarian, it requires refrigeration.

St. Mang Bavarian Limburger is a soft, washed-rind cheese from the Allgäu region of Bavaria, Germany, produced by Käserei Champignon. It uses pasteurized Brown Swiss cow's milk and microbial rennet, adhering to the PDO designation Allgäuer Limburger g.U. The cheese ripens over 2 weeks to 3+ months, developing a pungent aroma from *Brevibacterium linens* and a creamy, savory flavor. Its moist texture supports surface bacterial growth essential for ripening. Traditional pairings include rye bread with raw onions, Gewürztraminer wine, and German beers. The cheese is vegetarian, gluten-free, and lactose-free, reflecting deep regional and historical roots.

Maroilles by Lesire et Roger is a renowned, pungent washed-rind cheese from Northern France, famous for its strong aroma but gentle, creamy flavor. Produced using pasteurized cow's milk (mainly from Rouge Flamande cattle), animal rennet, and traditional techniques, Lesire et Roger balances industrial consistency with artisanal methods. Originating in the 1920s from the unification of two cheese families, the cheese features a moist, orange rind and rich, savory profile. Mongers address its aroma through education and tasting strategies. Maroilles is ideal with regional beer or mild wine, and overripe wheels are used in local tart, Flamiche.

Port Salut by Safr is a semi-soft, pasteurized cow's milk cheese originally made by Trappist monks in Pays de la Loire, France, now industrially produced by the Bel Group. It uses microbial vegetarian rennet and ages typically around one month, resulting in a mild, lactic, buttery flavor with a velvety, elastic texture. Unlike traditional washed-rind cheeses, it has a controlled rind treated with annatto and preservatives, often inedible. The cheese has about 51% moisture, melts well, and pairs well with moderate acidity wines and various beers. Signs of spoilage include persistent ammonia odor and mold.

Red Casanova (Roter Casanova) is a double-cream, semi-soft washed-rind cheese produced by the Bio-Schaukäserei Wiggensbach cooperative in Bavaria from organic Brown Swiss hay milk. Renowned for its rich, velvety texture, aromatic rind, and balanced flavor, it features controlled ripening, brick cellar affinage, and either animal or microbial rennet. Recognized with multiple Bavarian awards, its production emphasizes transparency and cooperative farmer empowerment. Nutritionally, it is high in fat and protein but nearly lactose-free. Best served at room temperature, it pairs well with white wines or beer and exemplifies modern Bavarian artisanal cheesemaking.

Red Hawk is a washed-rind, triple-cream cow’s milk cheese by Cowgirl Creamery in Point Reyes, California, known for its unique "microbial terroir." Originating from a 2000 serendipitous production failure, its rind develops from wild native bacteria, primarily Brevibacterium linens, creating a sticky, orange, pungent surface and luscious texture. Made from organic, pasteurized cow’s milk enriched with cream, it meets the 75% fat-in-dry-matter triple cream standard. Aged 4-6 weeks with brine washing, Red Hawk’s flavor is savory, salty, and umami-rich with oceanic sulfur notes. It embodies American artisanal cheese innovation and supports local dairy farmland preservation.

The Ciresa Taleggio DOP, originating from Lombardy's Val Taleggio and Valsassina valleys, exemplifies a soft, washed-rind stracchino cheese crafted since 1927. It relies on smear-ripening using *Brevibacterium linens* and yeasts, yielding a peachy rind and a creamy, aromatic interior with a mild, sweet, fruity flavor contrasted by a pungent aroma. Produced from whole cow’s milk—either raw or pasteurized—its coagulation uses calf rennet and a unique "hazelnut" curd cut. Aged 35–50 days in controlled caves, its rind is edible. Pairings include sparkling wines, acidic reds, and farmhouse ales; its melting quality suits risotto and polenta. Storage requires breathable wrapping to prevent spoilage.

Willoughby is a pasteurized cow milk, washed-rind, soft-ripened cheese produced by Jasper Hill Farm in Vermont’s Northeast Kingdom from single-herd, pasture-raised Ayrshire cows. It matures over 6 to 12 weeks, developing a thin, rosy-orange rind from bacterial smearing and a gooey, silky interior through enzymatic proteolysis. The cheese has an assertive aroma of peat and roasted beef, with a sweet, herbal, and fruity palate. It uses traditional animal rennet and is prized for its terroir-driven flavor despite pasteurization. Willoughby pairs well with Alsatian Pinot Gris, rosé, saisons, and is often used in dishes like tartiflette.