Le Cousin

This washed-rind square is a stinky, glorious mess. The paste is runny beneath a sticky orange rind, delivering a pungent, meaty punch with notes of bacon fat and wild mushrooms. It’s creamy, salty, and aggressively savoury—one small bite lingers like a bold French secret.

Le Cousin hails from Burgundy, where affineurs age it in humid cellars. A younger relative of Époisses, it’s washed with marc de Bourgogne (local brandy), which deepens its funk. Artisans turn each wheel by hand, letting it breathe into a spicy, soulful cousin indeed.

Serve at room temperature with a cold Sancerre or dark Belgian ale. Spoon onto crusty sourdough, pair with cornichons, or melt over roast beef. For heaven, bake until bubbly and dip steamed fingerling potatoes. Not for the shy.