Vall de Meranges Cremos (Catalonia)

From Lérida in the Spanish Pyrenees, this cheese is made following a traditional country recipe. The smooth rind has been brine-rubbed to give a pale glow, and the sweetly earthy, floral flavour becomes more intense with age and takes on a smoother, creamier texture. The season to eat this cheese is late winter to early spring, and cheesemaker Albert Pons matures the handmade cheeses on wooden shelving in cool cellars.