With its light pink rind and snow white paste, Nababbo is a twist on the well-known cow’s milk cheese Taleggio. Cheesemakers at CasArrigoni wash Nababbo throughout the forty days of aging to create the blushing rind and slightly funky flavors. In fact, this is an excellent gateway to the world of stinky cheese because it is a bit strong without being overwhelming. The funky fruitiness is balanced with flavors of yeasty bread dough, a hint of lemon zest, earth, and plums. Try one of our favorite ways to eat Nababbo: toast a slice of ciabatta, drape delicate slices of prosciutto onto the bread, add a large hunk of the cheese and warm it in the oven until the cheese softens and starts oozing. At this point, pop it on a plate, grab a fork and knife, and revel in the simple and delicious dish.