Thought to be one of the oldest soft cheeses, Taleggio was first developed during the 10th century in the Val Taleggio valley, which is located in the Lombardy region of Italy. Production originally took place during the fall and winter, with farmers drawing whole milk -- which they later curdled and fermented -- from cows as they made their way down the Alps. Taleggio's smell is sometimes described as being similar to wet grass or even body odor, and the longer you allow it to age, the stronger that smell will be. Its taste, on the other hand, is much more pleasant -- slightly salty with hints of fruit. Taleggio has a creamy texture, largely due to its nearly 50 percent fat content, and you'll frequently find it paired with fruit or added to salads or pastas. Grayson cheese, which is produced in Virginia, is sometimes referred to as the American cousin of this variety, because it's similar in aroma, texture and taste.