A big challenge is finding new washed rind cheeses to love and dote on. I went to le store with the firm intention of finally dropping $13-15 on a Cow Girl Creamery Red Hawk, and to my disappointed constern, New Seasons had none??? K so I moved on and got this other fun chunk, pavé de Herve from Belgium.
PdH has a moist, granular rind that was probably washed in something like a local wine or brandy because that rind reeks of old sweat and acrid fungals. The interior, smooth bordering on yieldy rubber, shows some high notes of salty butter and savory asparagus. Something fun about the pavé is that even though its funky and offensive, it winds itself down by the time you've nommed on some cheese and bread and you're left with mild mossy vegetation taste and slow-cooked meat hints. All in all, I think this mature pavé could be compared to a grumpy old coot who maybe drinks to much bourbon but on the inside is just a genial hunk o' butter. And what do we all like to eat BUTTER