Patrick Oconnell
Stinky cheese, also known as washed-rind cheese, is a category of pungent dairy products with a unique production process. The process involves regularly washing the rind with saltwater brine or various alcohols, such as beer or wine, during the cheese's maturation. This encourages the growth of bacteria, specifically Brevibacterium linens, which gives the cheese its distinctive odour. While the smell of stinky cheese may be off-putting to some, it contributes to a complex and delicious flavour profile. Some well-known varieties of stinky cheese include Taleggio, Limburger, Époisses, Raclette, and Gruyère. These cheeses can be served in a variety of ways, such as on crackers with chutney, melted on pizza, or even baked into a potato or pasta dish.
| Characteristics | Values |
|---|---|
| Cheese Type | Limburger, Epoisses, Stinking Bishop, Taleggio, Raclette, Gruyère, Brick Cheese |
| Cheese Origin | Duchy of Limburg (Germany, Belgium, Netherlands), Burgundy (France), Gloucestershire (England), Lombardy (Italy), Wisconsin |
| Cheese Texture | Semi-soft, soft, creamy, runny, hard |
| Cheese Rind | Washed rind, colourful |
| Rind Washing Liquid | Salty brine, saltwater brine, pear cider, pomace brandy, wine, beer, spirits, alcohol |
| Serving Suggestions | On crackers, with chutney, on crusty bread, with apples, pears, grapes, on rye bread, with raw onion, mustard, melted on pizza, in pasta |
| Drink Pairings | Chambertin Pinot Noir, White Puligny Montrachet, Apricot jam |
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What You'll Learn
Serving suggestions for Limburger
Limburger cheese is known for its pungent aroma and unique flavour. Despite its strong smell, the flavour is actually quite mild, making it a versatile option for sandwiches, cheese trays, and main dishes. Here are some specific serving suggestions for Limburger cheese:
Traditional Limburger Sandwich
Place thick slices of Limburger on two slices of rye bread. Top with a slice of onion and some mustard. Serve with strong coffee, a lager, or an ale.
Limburger and Liverwurst Sandwich
For a heartier sandwich, pair Limburger with liverwurst. This combination makes for a substantial and satisfying sandwich.
Limburger with Cured Meats and Bread
Create a cheese board by pairing Limburger with cured meats such as salami or prosciutto, and a variety of breads and crackers. This allows your guests to sample the cheese and experience its unique flavour.
Limburger with Fruit and Crackers
Limburger pairs well with crackers and fruit. Try combining it with strawberry or fig jam on crackers, letting the sweetness of the jam complement the nuttiness of the cheese. Sliced apples or pears can also be a good accompaniment.
Limburger in Main Dishes
Limburger can be used in various main dishes. Try melting slices of Limburger on steaks or burgers, or serve it sliced with lamb on a salad drizzled with balsamic vinegar. You can also melt Limburger on beef chilli and serve it with cornbread.
When serving Limburger, it is recommended to bring it to room temperature to enhance its flavour. Additionally, consider pairing it with bold red wines like Cabernet Sauvignon or Malbec, or beers such as stout or Belgian ale, to complement its strong and pungent flavour.
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Epoisses: best pairings
Epoisses is a semi-soft washed-rind cheese with a runny interior produced in the Burgundy region of France. It is rumoured to have been banned from being carried on public transport in France due to its strong odour. Epoisses pairs well with a variety of foods and drinks, including:
- Crusty bread and fruit: Serve Epoisses with crusty bread and apples, pears, or grapes on the side.
- Chambertin Pinot Noir: Napoleon is said to have enjoyed Epoisses with his favourite Burgundy wine, Chambertin Pinot Noir.
- Puligny Montrachet: A Burgundian wine expert recommends pairing a glass of white Puligny Montrachet with ripe Epoisses for a "magical" experience.
- Apricot jam: A floral apricot jam can complement the strong flavour of Epoisses.
In addition to these specific pairings, washed-rind cheeses like Epoisses generally pair well with beer, wine, or spirits, which are often used to wash the rind during the aging process.
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How to serve Stinking Bishop
Stinking Bishop is a washed-rind cheese that has been produced by Charles Martell and Son at Hunts Court Farm, Dymock, Gloucestershire, in the west of England since 1972. It is made from the milk of Old Gloucester cattle. The cheese's paste varies from white-yellow to beige, with an orange to grey rind. It is moulded into wheels of 2 kilograms (4.4 lb) in weight, 20 centimetres (7.9 in) in diameter, and 4 centimetres (1.6 in) deep.
The distinctive odour of Stinking Bishop comes from its ripening process. During this process, the cheese is rind-washed by immersing it in perry, a traditional pear cider made from the local Stinking Bishop pear, every four weeks while it matures. The alcoholic wash gives the cheese its characteristic pungent aroma and brownish rind. The cheese is then aged for six to eight weeks.
To serve Stinking Bishop, cut it into wedges or slices and pair it with crackers, bread, or fruit. It can also be melted on dishes like pizza or sandwiches. The cheese is best enjoyed at room temperature, so it is recommended to remove it from the refrigerator about an hour before serving.
Stinking Bishop pairs well with sweet accompaniments like jam, honey, or fruit chutney, which can help balance its strong flavour. It also goes well with full-bodied red wines, such as a Cabernet Sauvignon or a Shiraz, or even a glass of pear cider to complement its fruity notes.
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Taleggio: what to eat it with
Taleggio is a semi-soft, washed-rind cheese with a strong aroma and a rich, nutty flavour. Its sticky, orange rind encases a soft, creamy interior with a distinctive pungent smell. When young, the cheese has a mild, milky taste, but as it ages, it develops a stronger, more intense flavour. To enjoy Taleggio at its best and bring out its unique characteristics, here are some ideal food pairings:
Fruit and Nuts
The natural sweetness of fruit can balance the bold flavour of Taleggio. Try pairing it with fresh or dried fruits such as grapes, pears, apples, or fig jam. The crisp texture of the fruit also provides a nice contrast to the creaminess of the cheese. Softer, more mellow fruits like peaches or apricots can also work well, especially if grilled or baked, as the heat will bring out their natural sugars. Nuts, especially walnuts, almonds, or pecans, can also enhance the flavour of Taleggio. Their crunchy texture and earthy flavour create an interesting contrast to the smooth, rich cheese.
Honey and Jam
The salty, savoury notes of Taleggio are beautifully complemented by something sweet like honey. A drizzle of runny honey adds a lovely floral note and some extra texture to the cheese. Alternatively, a spoonful of jam or chutney can also work well. Try something with a bit of spice or warmth, like a chilli jam, or a fruitier option like a cherry or blackberry conserve. The sharpness of the cheese will cut through the sweetness of the jam, creating a delightful contrast of flavours.
Bread and Crackers
Taleggio is a great cheese to enjoy on a cheese board, and it pairs well with a variety of breads and crackers. A simple, plain cracker will let the flavour of the cheese shine through, but something with a bit of extra flavour, like a rye cracker or a seeded bread, can also work. Toasted nuts or seeds in the bread or cracker will also enhance the nuttiness of the cheese. For a more indulgent option, try spreading the cheese on a slice of warm, toasted brioche. The buttery bread will highlight the creamy texture of the Taleggio.
Meat and Charcuterie
The strong flavour of Taleggio means it can stand up to being paired with meat. On a charcuterie board, try adding some sliced salami, prosciutto, or chorizo. The saltiness of the meat will enhance the savoury notes in the cheese. Taleggio also works well with richer meats like pâté or terrine. Alternatively, for a heartier option, try melting the cheese on top of a burger or a steak. The heat will bring out the creaminess of the cheese, and its strong flavour will add a real depth to the dish.
Wine and Beer
When it comes to drinks, there are a few options that will complement Taleggio nicely. A crisp, light white wine like a Pinot Grigio or a Sauvignon Blanc will cut through the richness of the cheese. For something a little stronger, a full-bodied red like a Shiraz or a Cabernet Sauvignon will also work, as their bold flavours can stand up to the cheese. If you prefer beer, then a lighter, crisp lager will refresh the palate, or for something stronger, a rich, dark stout will complement the cheese's savoury notes.
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The history of washed rind cheese
The process of washing cheese rinds began in France, where sixteenth-century monks made cheese in their monasteries to feed themselves. The practice then spread across the continent, with Britain also boasting some of the best washed-rind cheeses.
Washed-rind or smear-ripened cheeses are treated with brine or mould-bearing agents during the ripening stage of cheesemaking. This encourages the growth of certain bacteria on the surface, which give the cheese its distinctive flavour and texture. Washed-rind cheeses can be soft, like Limburger, semi-soft like Vacherin Mont d'Or, semi-hard, or hard, like Appenzeller.
The washing process is typically done with a saltwater brine solution, but sometimes alcohol like beer, wine, brandy, whisky, or mead is used. This process is repeated regularly, especially in the early stages of production, making it quite labour-intensive compared to other methods of cheese production. The brine solution makes the rind more amenable to a class of bacteria called Brevibacterium linens, which give the cheese its distinctive orange-red hue and pungent smell.
The bacteria on the rind release sulphur gases, resulting in a strong odour. However, these same bacteria also contribute to the formation of the soft rind and create savoury, slightly yeasty flavours. The washing process also helps to prevent undesirable mould from forming and keeps the cheese in better condition for longer.
Some famous examples of washed-rind cheeses include Stinking Bishop, a soft cheese made in Gloucestershire and washed in perry made from Stinking Bishop pears; Red Hawk, a triple creme cheese made in Marin County, California, and washed in brine; and Époisses, a French cheese washed in pomace brandy and aged for around six weeks.
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Frequently asked questions
Some varieties of stinky cheese include Taleggio, Limburger, Époisses, raclette, and Gruyère.
Stinky cheese gets its odour from bacteria. The stinkiest cheeses are of the
Stinky cheese can be served in a variety of ways depending on the type of cheese. Epoisses, a semi-soft cheese with a runny interior, can be served with crusty bread and apples, pears, or grapes on the side. Limburger, a semi-soft cheese with a creamy texture, can be served as a sandwich on rye bread with raw onion and mustard. It can also be eaten on its own as a snack or baked into a potato or pasta dish. Stinking Bishop, a washed rind cheese, can be served on crackers with chutney on the side.
Stinky cheese can be paired with wine. Epoisses goes well with a white Puligny Montrachet or a red Chambertin Pinot Noir.
