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.

cheese

10. Taleggio

taleggio

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.

taleggio2

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.

Photo credits: 1, 2

9. Stilton

stilton

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.

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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?

Photo credits: 1, 2

8. Stinking Bishop

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_bishop2

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.

Photo credits: 1, 2

7. Limburger

limburger

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.

limburger2

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.

Photo credits: 1, 2

6. Roquefort

roquefort

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.

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Roquefort has a very pungent odor and although it’s known as the “King of Cheeses” many people don’t even attempt to taste it. The blue mold is often a discouraging sight.

Photo credits: 1, 2

5. Brie de Meaux

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.

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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.

Photo credits: 1, 2

4. Epoisses

epoisses

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.

epoisses2

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!

Photo credits: 1, 2

3. Munster

munster

This French cheese is often called “Monster Cheese” 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.

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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.

Photo credits: 1, 2

2. Camembert

camambert

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.

camambert2

Despite smelling like “God’s feet”, 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.

Photo credits: 1, 2

1. Pont l’Eveque

pont-leveque

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.

pont-leveque2

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.

Photo credits: 1, 2

118 Comments for "Top 10 Stinky Cheeses in the World"

jb says on August 12th, 2008 at 7:19 pm:

I’ve eaten all except Pont l’Eveque and Taleggio. At a dinner party last year the host presented a WHOLE round of stinking bishop!

henry hey says on August 12th, 2008 at 7:56 pm:

You forgot Livarot!!! My wife and I were in Paris.

We bought some Livarot and wine for a nice afternoon picnic in the garden. After an afternoon out we came back to the room with the rest of the cheese. When we had gone out and returned from dinner the entire floor of the hotel smelled like a stable (a dirty one). We could smell it a floor away on the elevator.

Livarot is extreme and delicious.

Thomas says on August 12th, 2008 at 8:40 pm:

I am French and this top-10 is just rubbish.

Pont-l-’Eveque doesn’t event smell bad, unless it’s like super super old.
The one pictured would smell just like the Brie you can buy in the supermarket in the US.

And even when it’s old, Munster or Epoisses would smell ten times worse.

eyewide says on August 12th, 2008 at 9:16 pm:

What’s a silly article. Smell is relative !

Cumin’s Munster is so tasty. It’s a shame if you can’t feel the mother off all cheeses in a whole life !
And even if I don’t like Roquefort as much as Munster, I eat it a lot from age now and I’m still alive !

The odor is a matter of habit !

Warren says on August 12th, 2008 at 9:31 pm:

With the exception of Munster, I would definitely have all these cheeses on my list. I’ve never found Munster to be in any way pungent, though. I would personally replace it with Port Salut, which is similar to Epoisses and pretty darn stinky. Very yummy too….

colinnwn says on August 12th, 2008 at 9:35 pm:

re Camembert
“Rich in chemicals like ammonia, sodium chloride and succinic acid, Camembert de Normandy smells like the secret project of a chemical company”

Where did you fact check this? Sodium chloride is NaCl, or common table salt. Succinic acid should be found in many fermented products and is odorless. Neither of these items should add to Camembert’s odor.

gruikman says on August 12th, 2008 at 10:08 pm:

About roquefort: I agree with you, our world is a world full of dangerous creatures… Roquefort is one the most deadly predators you will meet in our world… it hides in the shadows of your fridge waiting for any of your weaknesses and when you finally smell its fetid breath in your nose, it is too late… the lethal roquefort dives into your body (generally by the mouth but any opening could be used) and spreads its horrible listeria and salmonella and streptococacola that will liquify progressively your organs until you look like a giant Roqueforttttttttttttttt!!!!!!!!!!!!!!!
Go away Go away… Roquefort is going to kill all of us!!!!!!!!!!!!!!!!!!!!! This is the end of the world and of the olympic games also (not a bad thing…)

Ok I stop this delirium: just to tell, Roquefort is not dangerous… as any non pasteurized product respecting the basic rules of hygiene… it is as risky as any natural product because natural means “I bring some little creatures with me”… But who do not bring some little creatures with him?
As a consequence, tell pregnant women not to eat sushis, fresh milk, meat, fruits from the tree, not to shake your hand because you badly washed it after touching the little creature(s) in your pants and also to avoid cats which can make your kid look like a N°1 Pont l’Evêque cheese…
And the most important: NEVER EAT A NON PASTEURIZED CAT… this is more dangerous than Roquefort for weak people and pregnant women and maybe youuuuuuuuuuuuuuuu!!!!!

best regards ;)
Gruikman, the non pasteurized Geek

Jim McDish says on August 12th, 2008 at 11:09 pm:

Wow?? Limburger is no 7?? I am shocked. I thought it was the nastiest around. We used to throw chunks of Limberger in peoples cars we didnt like on hot summer days and it totally ruined them.

Paul says on August 12th, 2008 at 11:13 pm:

Ricotta *Forte* ???? Smells liks sick and comes in a jar – missed odd you list. Hell, missed from your #1 posn.

Aaron says on August 12th, 2008 at 11:20 pm:

You left out Livarot! It’s an incredibly stinky French soft cheese, in the same vein as Pont L’Eveque. The difference is that it’s noticeably more pungent than Pont L’Eveque when it’s ripe; however Pont L’Eveque overtakes it in overall foulness as they pass their prime.

I would certainly rate both cheeses as stinkier than the stinkiest Camembert.

Jan Stec says on August 12th, 2008 at 11:39 pm:

You forgot to list Casu Marzu (lit. rotten cheese in Sardinian).

tom says on August 13th, 2008 at 1:03 am:

Brussels stink cheese is not bad either !

luis says on August 13th, 2008 at 2:57 am:

what about stilton

luis says on August 13th, 2008 at 2:57 am:

sorry i ment tilset

thewalnut says on August 13th, 2008 at 3:32 am:

Thanks Gruikman, you have made the best comment ever.

Jamin says on August 13th, 2008 at 3:59 am:

There is a cheese called old ole from Denmark that I know smells much worse than any of these, and in a serious way. It has the ripe odor of used diaper but tastes great. It should be number 1. Try it if you can find it.

Joanne says on August 13th, 2008 at 4:35 am:

You forgot Jack’s favorites, Abbaye de Citeaux and Brescianella. Abbaye de Citeaux may not be not as stinky as Epoisses but far more stinky than Brie de Meaux! Brescianella definitely beats out Taleggio on the stinky scale!

http://www.forkandbottle.com/cheese/cheesefind.htm

IMHO I’d also add a few more washed rinded cheeses to the list instead of the bloomy rinds: Ardrahan or Celtic Promise or Langres or Ami du Chambertin for example. I second Aaron’s vote for Livarot – it should be on the list too!

RJ says on August 13th, 2008 at 4:58 am:

Don’t forget about Gruyere! The stink is more subtle at the start, perhaps, but it definitely has an essence of carrion about it. I fondly call it “buzzard cheese.”

Michael says on August 13th, 2008 at 6:15 am:

I’ve had Roquefort only once and it was on a burger and it was quite good I thought.

Loupe says on August 13th, 2008 at 8:17 am:

Don’t forget Langres cheese, it should definately be somewhere in this top 10.

MaW says on August 13th, 2008 at 9:44 am:

I was expecting a list of cheese that are actually smelly. I’ve not sampled all of these, but Blue Stilton and Roquefort just smell nice, a great hint of the sublime taste experience to follow. Likewise for brie and camembert (unpasteurised of course).

The only disgusting cheese is the plastic stuff with a homogenous texture and the flavour of something that’s maybe been put next to some real cheese for a minute or so.

Phil says on August 13th, 2008 at 1:14 pm:

Seeing as the world is focused on China this week, I think its worth mentioning that you rarely find cheese of any kind in China. The Chinese consider cheese to be rotten milk – basically inedible. Western restaurants like Pizzahut and McD’s are now introducing the Chinese to the idea that cheese might actually taste good. Despite the fact that the Chinese refuse cheese, they eat a lot of other stuff like octopus, fish face, duck feet and eels that many Americans would find questionable.

Aaron K says on August 13th, 2008 at 1:16 pm:

Got some of my favorite cheeses here! The camembert pairs nicely with a honey+thyme chocolate truffle I make. Cheers, Aaron

Mommybird says on August 13th, 2008 at 1:59 pm:

Dating back to the time of the Cistercian monks? I hate to tell you folks, but there are lots of Cistercian monks around today, and not just in France. Try Googling, at least, before you make strange generalizations.

And to quote Chef Gareth Blackstock, *all* cheese is “gone-off milk with bugs in it”!

JR says on August 13th, 2008 at 2:43 pm:

Where is Appenzeller? I was walking around the Swiss town with my family and thought a sewage pipe had burst. Turns out it was the cheese shop around the corner. I’ve heard it’s quite good, but I’ve never had the guts to get past the smell. Anyone else?

k8 says on August 13th, 2008 at 2:52 pm:

I think that a French Raclette rind is way stinkier than a camembert, in fact, I don’t think camembert is stinky at all. Give me a color rouge any day! Yeah, wash that rind!

Maria Haanpää says on August 13th, 2008 at 11:23 pm:

Another lovely stinky cheese worth mentioning would be the Cabrales cheese from Spain!

Ninquerinquar says on August 14th, 2008 at 12:34 am:

There’s a Spanish blue cheese that comes wrapped in grape leaves that makes Roquefort smell like lavender water by comparison. It’s like eating zombie fingers.

boog says on August 15th, 2008 at 7:00 am:

The German Limburger cheese is just the weak version of the true Limburger cheese which is from Belgium. Especially the varian from the town of Herve (Herve Cheese) is the most stinky cheese that I know of. But still delightful, of course.

Incurable Insomniac says on August 15th, 2008 at 8:13 am:

Have you ever gotten a whiff of Beer Cheese? I once bought some to take on a romantic indoor picnic not knowing how bad the smell was. When I opened it, it smelled like a dog fart! I was so embarrassed…

Funny now though. We’ve be together for almost 10 years and it’s one of our favorite stories.

Cheesy? says on August 16th, 2008 at 12:07 am:

You have also failed to mention the horrific smelling Rebluchon, obviously French, tastes like sunshine dust.

Olivier G. says on August 16th, 2008 at 9:37 am:

You missed also the maroilles and the vieux lille that are from far stinker than epoisses…

Thai Hotel Expert says on August 16th, 2008 at 8:30 pm:

stinky cheeses …don’t like any cos they’re stink.

scotch says on August 16th, 2008 at 9:33 pm:

Picture n#1 for Roquefort is not Roquefort cheese. It is “Bleu de Bresse”, made with cow milk. Roquefort cheese has no white crust.

Kenji says on August 19th, 2008 at 7:49 am:

You are forgetting about a very stinky little cheese called “morbier.” That stuff is delicious, but so very stinky. Check it out!

Jabberwock says on August 20th, 2008 at 9:05 am:

First, excuse my poor english, I’m french and school is far from me now…

I Agree with com. 34, the first picture of Roquefort is in fact Bleu de Bresse, which is smoother than Roquefort (smell and taste).

The list is not bad, even if smell is personnal, but there’s a lot of cheeses you apparently don’t know. For example, as said earlier, Maroilles (north of France), Reblochon and Raclette (Savoie), are well known and smelly cheeses ! And we could also speak of regionnal typical cheeses… one example : search for “U Casgiu Merzu” on google ^^ (I’ve never tasted this, but it looks… well… tasty !)

emmy says on August 20th, 2008 at 10:41 am:

Cheesy: “Rebluchon” doesn’t exist. You probably wanted to talk about “reblochon”, a cheese made in delimited area in French Alps, This cheese is used in “raclette”, a delicious meal from Savoy made with reblochon, potatoes, cream, onions and bacon.

Another error in the list: where did you see that camembert is eaten with a spoon? Probably not in France, where we usually eat it on bread.

j says on August 22nd, 2008 at 8:12 pm:

camembert isn’t smelly

Camille says on August 23rd, 2008 at 11:50 pm:

camembert and pont l’eveque would be very very low on my list of stinky cheese. Stilton is really sweet too. And in France pasteurized cheeses kill more people than traditional unpasteurised ones , i never heard of anyone getting salmonella from cheese.
I’d say top three as to be beer cheeses like maroilles, vieux lille, boulette d’avesnes and other vicious ones like that. Then I guess munster (especially if you have it in your car driving home from holidays) roquefort and goat’s cheeses are pretty mean

Nick says on August 27th, 2008 at 7:32 pm:

Is this in order of stinkiness or taste? If so it is wrong! If it is taste, then that is very subjective indeed, hehe.

Nunuche says on August 30th, 2008 at 9:30 pm:

(Forgive my poor english)

I think Brussels’ “stinkkaas” really should have it’s place in that top ten !

Emmy : Raclette is simply melted raclette cheese you eat on potatoes (you can also vary with bleu de Gex, very tasty !), I think you meant tartiflette when you told about the meal made with reblochon, potatoes, cream, onions and bacon.

Jenny says on September 4th, 2008 at 7:22 pm:

All I have to say is….. Have you ever heard of Fontinella Cheese?! It’s an Italian cheese and it’s very very stinky and one of my favorite cheeses I think it should be on the list. I would say it should be number one or at least in the top three. After all it smells like stinky feet but it tastes so good especially with some red wine.

mike says on October 30th, 2008 at 6:26 pm:

i love cheese. Cheese is stinky

Raymond says on November 7th, 2008 at 12:19 pm:

Just my opinion:
The general misconception is that blue cheeses are stinky but in fact they aren’t. Some of the washed-rind cheeses are really bad (e.g. Livarot).

Olivier says on November 16th, 2008 at 3:01 pm:

Herve cheese from Belgium Beats them all !

Raymond says on November 23rd, 2008 at 6:47 am:

Aaron is right. Livarot should have been on the list. In my tasting experience, Livarot is without doubt stinkier than Camembert, Brie Munster & most of the blue cheeses regardless of age. I reckon, Raclette should have a place on the list as well if we are talking about foul smell here. It smells like the odour that’s coming from between one’s toes after a tennis game.

Denise says on December 26th, 2008 at 11:52 am:

I have just come back from Normandy and bought three boxes of Pont L’Eveque – one for me, one for my sister and one for my friend. I have had them in my fridge for over a week and it was killing me! I just gave 2 of them away yesterday and my sister and friend are accusing me of being the most horrible friend ever!! My sister kept hers outside double wrapped in foil and she swears it was penetrating through to the kitchen…
Tastes great though – but would I buy it again and go through that? NO!

Terry Pardy says on January 11th, 2009 at 2:31 pm:

Yes, where is Appenzeller? I would not class a lot of these cheeses as smelly! BTW Apenzeller tatstes great!

Ellen the vet says on February 12th, 2009 at 2:07 am:

As a veterinarian I can recognize the smell of dog anal sacs ( the rather discussing scent glands by the rectum that seem to exist only to be squirted on veterinarians first thing in the morning when they need to be cleaned out by same) and that is the smell of limberger cheese. I don’t care what anyone says- I will not eat anything that smells like a dog butt!

Vince says on February 26th, 2009 at 2:02 am:

Very nice web page and list of the worlds stinkiest cheeses. One of my favorite gifts to my wife for almost any occasion is stinky cheese and chocolate. It is a gift that appeals to all the senses and is just great!

Hieronymus says on April 4th, 2009 at 2:39 pm:

One of the stinkiest I remember was Esrom. Wikipedia says, “Esrom, or Danish Port Salut cheese is a Trappist-style pale yellow semi-soft cow’s milk cheese with a pungent aroma and a full, sweet flavor.” But the smell… and it stays on your fingers for a long time.

I used to threaten to rub it on the hair of the little boys who would extort the cheese shop I worked in years ago. They’d come in on Sunday afternoons and shake us down for Motzartkugeln. They tasted the esrom and I told them that if they came back without their parents, they’d be wearing it.

james meacham says on May 14th, 2009 at 5:35 pm:

Surely you have forgotten, or don’t know about!, Boulette d’Avemer from Nord Pas de Calais. The only time I have been “hauled over” by custome at Dover in five years of monthly trips to France was when I had three of these little stinkers in the boot.

The Count says on July 5th, 2009 at 9:38 pm:

this list, smell wise, is nonsense. however, it does contain a few of my favorite cheeses, like epoises. but like with most cheeses, the intensity of epoises is in direct correlation to how long you leave it out of the refrigerator. within a (warm) day, a harmless epoises can become an extremely potent biohazard!

Rip says on January 14th, 2010 at 8:03 pm:

What about Chaumes, it also smells like socks after a hard day’s work! Personally I feel the smelliest and stinkest cheese are also the tastiest.

Vargab Pathak says on January 27th, 2010 at 9:45 am:

Hi guys I am Indian and not very much accustomed to cheeses….but in my last visit to Marseille,France I had a chance to taste few of their vast range of cheeses-
Roquefort is really really bad…..awful but I dont agree about camembert and brie….they r really yummmmmmy…..i have become a great fan of camembert….its sad I dont find it in Kolkata!!

Bill says on February 3rd, 2010 at 8:19 pm:

The old cheeses from Denmark are much stinkier than all those mentioned here. Old Ole (Gamle Ole), Old Sven (Gamle Sven), and Staerk Jyde (Strong Jude) are much stronger than Esrom, and the liquid that seeps out of them smells exactly like the liquid from a cat’s anal sacs. If you heat any of them in the microwave, the ammonia will drive you out of your kitchen. I agree that Stilton, Camembert, and Pont L’Eveque don’t smell very much.

Phillip Parr says on March 9th, 2010 at 3:32 pm:

I like to judge how smelly a cheese is, based on how far the smell spreads from my fridge. From the list, I have only had Brie, Camembert and Stilton in there, and I can tell you that the Stilton and unpasteurised Brie didn’t make it past the fridge door. The unpasteurised Camembert however, did manage to stink out my whole house.

Stephanie says on April 14th, 2010 at 1:22 am:

Munster does not stink. I really don’t know how it got on this list. Blue cheese and Gorganzola should have been on here.

Dominic says on April 30th, 2010 at 2:05 am:

I concur with the Munster cheese. It really does stink!

harras says on June 1st, 2010 at 7:06 am:

Excellent description!

But you left out ” Romadur ” from Germany, and when you leave that cheese for too long it gets small white worms, but then even I don’t eat it any more.

harras says on June 1st, 2010 at 7:10 am:

and come to think about it, there are more: such as Harzer and also Mainzer, these are also from Germany. Both are, when really ripe – smelly and stinky but good!!

George Djordjevic says on June 30th, 2010 at 6:06 pm:

Something must be wrong with your noses.
Whatever happened with MORBIER? The aroma of Morbier is much stronger then most of those on your list, but the flavor is rich and creamy.

David says on July 4th, 2010 at 8:57 pm:

Harz Cheese!!!

Gary says on July 6th, 2010 at 6:54 am:

Wow, you didn’t include any Swiss cheeses.. you must try Appenzeller cheese with the black label. Scharfer Max is the last one I tried and enjoyed. It is available in the US in specialty stores which import European foods for Europeans. It’s a hard cheese and can be very smelly.

vergovsky says on August 19th, 2010 at 1:50 am:

german or austrian tilsit smell literally like smegma and it’s really hard to get the smell off your fingers but it is delicious.

jery says on September 6th, 2010 at 1:37 pm:

i loved to see livarot

Rip says on September 26th, 2010 at 1:02 am:

I used to love Cabrales cheese when i was living in Spain, that stuff made my eyes water, but my girlfriend kept throwing it out of the fridge because of the smell. It just got better with age.

The Old Wolf says on October 12th, 2010 at 11:38 pm:

How could any list of stinky cheeses be complete without mentioning gamalost and casu marzu?

ladouille says on January 1st, 2011 at 8:27 pm:

I agree with most comments, and in particular with Eyewide: Smell is relative!
Maroilles would have nothing to blush about in this list too. I have never heard of anyone eating Camembert with a spoon, nor have I heard of a ban for Epoisses in public transports.
If (like me) you drink coffee without sugar for breakfast, I would recommend to any cheese lover to dunk a chunk of Camambert or Maroilles in the coffee. After all, millions of people add milk to coffee because the two tastes simply mix well together. Dunking Camembert or Maroilles is the principally the same, but instead of a hint of milk in the coffee, you’ll get a hint of coffee with your cheese bite! Don’t grimace, try it. It is pure delish!
In my opinion, Taleggio should move well up in this ranking, and Pont l’Eveque has nothing to do in this list. And in a hot summer day, I’d give Muenster the top spot without any doubt.
Finally, for those visiting northern France, they might want to try le “Puant macéré”, aka “Puant de Lille”. Never shy of poetry, it translates “Macerated stinker”. Nice!

Caroline Bloch says on January 2nd, 2011 at 2:06 pm:

We have a block of Del Atler mommark in the fridge and it smells like hell, i think this should go in the top 10 list for sure!! :$

Emily says on February 2nd, 2011 at 6:24 pm:

Stephanie: “Munster does not stink. I really don’t know how it got on this list. Blue cheese and Gorganzola should have been on here.”

You obviously know nothing about cheese. Real French Munster is quite stinky. You’ve probably had the white stuff with orange edges that is sold as “Munster” in the United States.

Also, you meant “gorgonzola”, which is a type of blue cheese, so to say “blue cheese and gorgonzola should have been on here” simply underlines your cheese ignorance.

Marcus says on February 4th, 2011 at 9:11 am:

First of all, I’ve never had a smelly Camembert and I’ve tried quite a few (including actual French). Secondly, Danish cheese Danbo, or “Gamle Ole” as it’s known in Swedish, is quite on par with Limburger.

Alex says on February 21st, 2011 at 10:38 am:

Real Limburger is not made in Germany but in Aubel, Belgium.

eileen says on February 23rd, 2011 at 11:37 pm:

agree – danish port salut is very very smelly. i love stinky cheese and eat a lot of it but this cheese is disgusting!

Joe de Melun says on June 22nd, 2011 at 6:39 pm:

Brie de Melun is better, and stronger-tasting and -smelling, then Brie de Meaux. Montereau and Nangis are good too. Meaux is considered the Schlitz of Bries here in the Brie, where I’ve lived for 20 years.

Pieter Bloem says on August 31st, 2011 at 8:12 am:

Tried and really enjoyed Lincet Epoisse in its home town Of Saligny, Bourgogne.Didnt smell as bad as described here.Thanks Auntie Janine and cousins Johan and Marie,and Arnold for the tasting.Wished we could get some here in New Zealand

Jerry says on September 17th, 2011 at 1:03 pm:

The author apparently doesn’t know many cheeses. Some of these develop a strong smell only when they are old – and then there are others that would definitely beat any brie, camembert or the Stilton. Just some examples: Danish Havarti and Esrom, German Harzer, Tilsiter of any origin, many French soft cheeses. Coiuldn’t possibly list nor let alone know them all. But the list in the article is poorly researched.

The cheese taster says on September 28th, 2011 at 12:04 am:

I have been living and travelling throughout France for 6 months now and have tried local cheeses everywhere I’ve been, and trust me, I have done 11,000kms with my car thus far. I don’t know about other countries (although you can’t beat the French in the variety and tradition/art of making cheese) but I have to agree with Maroilles cheese, it is the worst smelling cheese I have encountered so far even when it’s fresh. But don’t be put off by its formidable pungent odour… it tastes so good when cooked!!! Try baking salmon with maroilles (my friend’s dad recipe) you don’t need any condiments. It tastes like heaven :)

I think the french are kind of immune to the strong cheese odours, I think they are so used to it that they even like it and some even rate the quality of the cheese by its smell. But even my french friend has admitted that maroilles does stink. lol

Reblochon is also particularly pungent but also delicious, specially in “Tartiflette” (and not “raclette” -which is another type of cheese- like someone sugested earlier). As far as Rochefort (or blue vein cheese) I really like the smell and of course the taste.

But now that I think of it, Pont l’Eveque smells pretty bloody rank…even after I removed it from the fridge (my friend has at least 3 or 4 types of cheeses at any given time and unfortunately for me this was one of them) there was this very distinct unpleasant odour coming out as soon as you opened the fridge door…Pont L’Eveque has to be one of the only cheeses I don’t like! So at least the author of this article got one right.

And just to reply to some comments because I have nothing better to do right now: Reblochon is used in “Tartiflette”, Raclette is a Swiss cheese but very popular in the French Alps, Gruyere actually smells delicious!,I have never seen anyone eating camembert with a spoon either but it’s a great idea!! and I’m intrigued about Livarot, haven’t tried it yet.

Rodders, Peterborough says on October 3rd, 2011 at 8:27 pm:

Any ‘strong’ blue cheese requires keeping at the back of the fridge for 2 – 3 months after it’s ‘best before date’ to allow it to mature, and gain a little fragrance & pungentcy. You cannot eat that sort of cheese when it’s hard & crumbly. It’s just bland!! – It has to be given time to age & become ‘spreadable’. A nice Stilton round, aged for 6 months past it’s ‘sell by date’ in the fridge (double wrapped in clingfilm), then given a couple of hours to get up to room temperature, is absolute nectar (works equally well with the likes of St. Agur/ Roquefort/ Camembert etc., although I wouldn’t turn my nose up at any of the cheeses mentioned above. I do like Pont L’Eveque, again kept for a while. Works well with a strong ‘English’ Cheddar as well!!(Don’t mind any mould – just cut the rind off!!) A good cheese, whatever it’s origin, deserves to be eaten at room temperature, together with a crusty bread or dry biscuits, and a nice red wine…… Can’t beat it!!!

Veronica Steele says on November 5th, 2011 at 9:02 am:

Our Irish Milleens would enjoy such illustrious companions and could give some of them a run for their money, in a friendly, sporting way of course.

John Burridge says on April 12th, 2013 at 1:53 pm:

Whatever happened to that delightfully and uniquely stinky American cheese called Liederkranz? I have not seen it in years, much to my chagrin.

Greg says on April 18th, 2013 at 3:50 pm:

I agree with the Tilsit commenters. Athletic trainers could use this stuff to revive unconscious boxers and football players.

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