The hay-colored paste of this Danish showstopper is studded with big flavor crystals and simply melts on the palate, unleashing big, butterscotchy notes. Thybo hails from the Dutch region of Thy and was historically known as a tithe cheese, for it was first recorded in medieval sources as part of the annual offering to the church. It fell out of production for a time, but as Denmark’s interest in artisanal cheese grew in the 20th century, the region’s cheesemakers resurrected the recipe. Good thing they did—Thybo is a pure people pleaser. If you’re partial to Gouda, this is the next stop on your cheese odyssey. Pair it with some crusty bread and a Cabernet Sauvignon. Lastly, you might be wondering, “How do I pronounce that name?” Simple: TEE-bo.