Lagrein is a pasteurized cows' milik cheese from the north-eastern Aldo-Adige region of Italy tucked in the Dolomites near the Austrian border. The cheese is soaked for 5 days in Lagrein wine with herbs, garlic and pepper added and then aged for 6 weeks. The semi-soft cheese is beige to cream colored doted with many small eyes. The rind is chalky white covered with black spots that give the rind a charcoal gravel lookl and small bits that look like grape leaves. The cheese has a creamy, funky smell with some sweatsocks and mushrooms. The flavor is rich, creamy, nutty, and buttery with some mushroom, a hint of meat and a trace of smokiness. As you eat it more meat flavor comes forward. I am drinking it with an Alchemist Heady Topper, an IPA from Vermont and the beer and the wine complement each other nicely. I rate the cheese 83 and the pairing 85.