Food & Drink
Top 10 Stinky Cheeses in the World
There are many types of stinky cheeses in the world and they all smell so bad that they make your dirty socks smell like expensive cologne. So picking the smelliest ones was no easy feat, but we’ve done it, so put on your gas-masks as we count down the top 10.
It’s not the prettiest cheese to look at but, unlike most stinky cheeses, Taleggio really doesn’t smell so bad. Appreciated for its strong taste and soft texture, this Italian cheese is becoming more and more popular on a national level and it’s even getting ready to make its debut on foreign markets.
Taleggio dates back to the 10th century, when its makers left it in caves to mature and washed it with saltwater-soaked sponges. Nowadays modern cheese-makers only reproduce the temperatures and conditions of the grottos, aware that any change could alter the final result. Taleggio has the reputation of a stinky cheese but in recent years it has lost that smelly edge as it moves into mainstream conciousness.
Blue Stilton has been called the king of English cheeses on more than one occasion and if you subscribe to “the smellier the better” school, you’ll definitely want to try it. The texture of this British cheese varies from hard and crumbly to very soft, almost butter-like, depending on how mature it is. The older the cheese the softer and smellier it is.
Those of you who are in love with Stilton’s stench might want to try “Eau de Stilton”, a fragrance that captures the cheese’s smell using grapeseed oil. So far the producers have received mixed reactions regarding the fragrance but they say they’re really proud of it. They’re English after all, right?
8. Stinking Bishop
One of the oldest types of cheese in the world, Stinking Bishop dates back to the time of the Cictercian monks. It’s produced out of pasteurized Gloucestershire-cow’s milk and then washed with Stinking Bishop Pear juice, which makes the rind orange and really sticky.
Stinking Bishop matures for 6 to 8 weeks and after that it really lives up to its name. Some compare its powerful odor with old smelly socks so if you plan to buy some, go straight home before people start complaining. The smell is just in the rind though and once removed, a soft and delicious cheese is revealed.
Mainly produced in Germany, Limburger is perhaps the most popular of all smelly cheeses. It is fermented using Brevibacterium linens, a bacterium partly responsible for the smell of the human body. As a result, when people say limburger smells like human feet they are scientifically correct.
If you can handle its smell long enough to have a bite you’ll realize this German delicacy is quite tasty. It has a buttery texture and nutty flavor, but to get to it you’ll have to get past the rind.
One of the most sought-after cheeses on the planet, Roquefort was banned in countries like Australia and New Zealand until a year ago. Produced out of raw sheep’s milk and matured in caves around the small village of Roquefort, Southern France, this stinky dairy product is as dangerous as it is tasty. Because the milk is not pasteurized, there is a risk of listeria infection, which can be deadly for some people and could cause pregnant women to lose their babies.
Roquefort has a very pungent odor and although it’s known as the â€œKing of Cheesesâ€ many people don’t even attempt to taste it. The blue mold is often a discouraging sight.
5. Brie de Meaux
Just for the record, this is not the kind of pasteurized-milk Brie that you can find on the American market. We’re talking about the original, raw cow’s milk Brie that the French love so much. It’s a very creamy cheese, covered by a thick, white mold crust which true cheese-connoisseurs say should be eaten, not thrown away.
Brie de Meaux is one of France’s most appreciated cheeses but if your nose is ammonia-sensitive you don’t want to get too close, especially if it has been left to mature too long.
One of Napoleon’s favorites, Epoisses is definitely one of the smelliest cheeses you can find. Just so you get an idea of its repulsive odor, you should know that Epoisses has been banned from public transportation vehicles all over France. It is made from raw cow’s milk and its rind is washed with pomace brandy.
Epoisses is a very smelly, runny cheese but if it starts to smell too strongly of ammonia, you should throw it away because it’s no longer edible. If it smells like someone who hasn’t showered in a week, enjoy!
This French cheese is often called â€œMonster Cheeseâ€ due to its unbearable odor. It comes from the French region of Alsace where it’s produced from raw cow’s milk and left to mature in damp cellars. Its rind is washed regularly with salted water.
Original Munster cheese shouldn’t be mistaken for the American Muenster cheese, made out of pasteurized milk. A 3 months-aged Munster is not something you want to punish your nose with; its smell has been compared to sweaty feet.
Rich in chemicals like ammonia, sodium chloride and succinic acid, Camembert de Normandy smells like the secret project of a chemical company. Made from unpasteurized cow’s milk and left to mature for 3 weeks, Camembert is a soft, runny cheese normally eaten with a spoon.
Despite smelling like â€œGod’s feetâ€, Camembert is France’s favorite cheese and the bestseller after Emmental. It is now a subject of a war between the small traditional producers and the country’s industrial dairies who want to use pasteurized milk instead of raw.
1. Pont l’Eveque
This smelly French delicacy is one of the oldest known types of cheese, dating back to the 13th century. To be honest, it smells like it’s that old too. This isvthe kind of food you want to keep wrapped-up in the fridge, unless you want everything else smelling like it.
If you can’t handle its pungent smell, all you have to do is get rid of the moist crust. Inside there’s a tasty delight just waiting for you to try it. Pont l’Eveque may be the smelliest cheese on our list but it’s also one of the tastiest.