Playground magazine

In 2007, Sascha Funke abandoned Berlin for a few months and joined his label mate at BPitch Control, Paul Kalkbrenner, in Aix-en-Provence. Soon after, he met the love of his life, singer Julienne Dessagne. But France had a lot more to offer, and now we know what: the German (and his wife, too) is a sucker for cheese. Yes, you read it right: they're addicted to fermented milk in all of its varieties. Traveling through France (for instance, a few years back they went to the Bourgogne to record their first full-length as Saschienne, “Unknown”), they discovered hundreds of different kinds of cheese, and now they're giving us a selection of their ten favourites, including photos and comments about their origins, stinking levels and other peculiarities. You may not know any of them, but study this list and run to your local French delicatessen store to show off your knowledge.

Origin: Auvergne, France.

Source of milk: cow.

Stinking level: 3/10.

Cantal belongs to our kitchen like a kick drum belongs to techno. You can either eat it on its own or cut it in pieces and mix it in a salad. A dream.