Randy Chandler
Smelly cheeses, often referred to as stinky cheeses, are a beloved yet polarizing category of cheeses known for their potent aromas and complex flavors. These cheeses derive their distinctive scents from specific bacteria and molds, such as *Brevibacterium linens*, which produce compounds like ammonia and sulfur during the aging process. Examples include Époisses from France, known for its pungent, barnyard-like aroma; Limburger, with its strong, earthy smell; and Taleggio, which offers a more balanced yet still assertive odor. While their scents can be off-putting to some, aficionados appreciate the depth and richness these cheeses bring to the palate, making them a fascinating subject for cheese lovers and curious food enthusiasts alike.
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What You'll Learn
- Blue Cheeses: Strong, pungent varieties like Roquefort, Gorgonzola, and Stilton dominate with their distinctive aromas
- Washed-Rind Cheeses: Examples include Époisses and Munster, known for their earthy, barnyard-like smells
- Aged Gouda: Develops a strong, caramelized scent with age, balancing sweetness and intensity
- Limburger Cheese: Famous for its sharp, feet-like odor, often paired with rye bread
- Camembert: Soft, ripe Camembert emits a robust, ammonia-tinged aroma when fully matured
Blue Cheeses: Strong, pungent varieties like Roquefort, Gorgonzola, and Stilton dominate with their distinctive aromas
Blue cheeses, with their veined interiors and assertive personalities, are the divas of the cheese world. Their pungency isn’t a flaw but a feature, crafted through the introduction of Penicillium molds during aging. These molds, far from being harmful, are the architects of the cheese’s complex flavor profile and unmistakable aroma. Roquefort, Gorgonzola, and Stilton are the triumvirate of this category, each with its own regional identity and sensory signature. Roquefort, aged in the cool, damp caves of southern France, boasts a sharp, tangy flavor with a hint of saltiness. Gorgonzola, Italy’s contribution, ranges from sweet and creamy (dolce) to sharp and crumbly (piccante), its aroma less aggressive but no less captivating. Stilton, England’s pride, is rich and nutty, its blue veins delivering a robust, earthy punch. Together, these cheeses challenge the palate and redefine what it means to be "smelly" in the best possible way.
To fully appreciate blue cheeses, consider the context in which they’re served. Pairing them with the right accompaniments can elevate their flavors and temper their intensity. For instance, Roquefort’s salinity pairs beautifully with sweet, ripe figs or a drizzle of honey. Gorgonzola dolce melts into a luxurious pasta sauce when combined with cream and walnuts, while the piccante variety shines alongside bold reds like Barolo. Stilton, with its creamy texture, is a natural fit for port wine or a crusty sourdough bread. Temperature matters too—serve these cheeses at room temperature to unlock their full aromatic potential. Avoid refrigerating them for too long, as cold dulls their flavors and makes their textures unyielding.
For those new to blue cheeses, start with milder varieties like Gorgonzola dolce before graduating to the more assertive Roquefort or Stilton. Tasting them in small portions allows you to acclimate to their unique profiles without overwhelming your senses. If you’re hosting a cheese board, position blue cheeses strategically—their strong aromas can dominate, so give them space. For cooking, use them sparingly; a little goes a long way in dishes like salads, soups, or even burgers. Remember, the goal isn’t to mask their pungency but to celebrate it, letting their distinctive character enhance rather than overpower.
Beyond their sensory appeal, blue cheeses offer a glimpse into the art of traditional cheesemaking. Each variety is a product of its terroir, shaped by the milk of local livestock, the molds of its region, and the hands of skilled artisans. Roquefort’s protected designation of origin (PDO) ensures it’s made only from raw sheep’s milk in the Roquefort-sur-Soulzon region. Gorgonzola’s PDO status similarly ties it to Lombardy and Piedmont. Stilton, though not a PDO, is protected by a certification trademark, guaranteeing its production in Derbyshire, Leicestershire, and Nottinghamshire. These cheeses are more than just food—they’re cultural artifacts, a taste of history in every bite.
Finally, embrace the polarizing nature of blue cheeses. They’re not for everyone, and that’s part of their charm. Their pungency sparks debate, their complexity invites exploration, and their boldness demands attention. Whether you’re a seasoned aficionado or a curious newcomer, blue cheeses challenge you to think differently about flavor, aroma, and the very idea of what cheese can be. So, the next time you encounter a wedge of Roquefort, a hunk of Gorgonzola, or a chunk of Stilton, don’t shy away from their smelliness—lean into it. Let their distinctive aromas transport you to the caves of France, the hills of Italy, or the pastures of England. In the world of cheese, blue varieties are not just smelly—they’re unforgettable.
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Washed-Rind Cheeses: Examples include Époisses and Munster, known for their earthy, barnyard-like smells
Washed-rind cheeses are a bold, unapologetic category in the cheese world, known for their pungent aromas and complex flavors. These cheeses get their distinctive smell from a brine or alcohol wash applied to the rind during aging, which encourages the growth of Brevibacterium linens—the same bacteria found on human skin that contributes to body odor. This process results in a sticky, orange-hued rind and an earthy, barnyard-like scent that can be off-putting to the uninitiated but is a hallmark of the style.
Take Époisses, for example, a French cheese from Burgundy that’s often washed in Marc de Bourgogne, a local grape spirit. Its aroma is intense, with notes of damp hay and ammonia, but its interior is surprisingly creamy and rich, with a savory, almost meaty flavor. Pair it with a full-bodied red wine or a crusty baguette to balance its strength. Munster, another classic washed-rind cheese from the Alsace region, shares a similar pungency but tends to be slightly milder, with a softer texture and a tangier finish. Both cheeses are best enjoyed at room temperature, allowing their flavors to fully develop.
If you’re new to washed-rind cheeses, start with smaller portions and let your palate adjust. The smell can be overwhelming, but the taste is often less aggressive than the aroma suggests. For storage, wrap these cheeses in wax paper rather than plastic to allow them to breathe, and keep them in the warmest part of your refrigerator. Be warned: their odor can permeate other foods, so store them separately.
What sets washed-rind cheeses apart is their ability to polarize and captivate. They challenge the notion that cheese should be mild or neutral, instead embracing a raw, unfiltered character. For those who appreciate depth and complexity, cheeses like Époisses and Munster offer a sensory experience that’s as much about the story of their creation as it is about their flavor. They’re a reminder that sometimes, the most rewarding tastes come from stepping outside your comfort zone.
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Aged Gouda: Develops a strong, caramelized scent with age, balancing sweetness and intensity
Aged Gouda stands out in the world of smelly cheeses not through pungency alone, but through its ability to transform scent into a multi-layered experience. Young Gouda is mild and nutty, but as it ages—ideally 12 to 24 months—its aroma intensifies into a caramelized, almost butterscotch-like fragrance. This isn’t mere funk; it’s a deliberate evolution, where lactose breaks down into sweeter compounds, creating a scent that balances on the edge of savory and dessert-like. For those exploring smelly cheeses, Aged Gouda offers a masterclass in how age can refine, rather than overwhelm, olfactory complexity.
To fully appreciate Aged Gouda’s aromatic journey, consider the pairing ritual. Its strong, caramelized scent demands companions that either contrast or complement. A robust, dark stout enhances the cheese’s sweetness, while a crisp apple slices through its intensity, resetting the palate. Serving temperature matters too—let the cheese warm to 60–65°F (15–18°C) to release its full bouquet. For a sensory experiment, compare a 1-year-old Gouda to a 2-year-old side by side; the older specimen will reveal deeper caramel notes, proving age isn’t just time—it’s transformation.
Critics of smelly cheeses often recoil from overpowering ammonia or barnyard aromas, but Aged Gouda sidesteps these pitfalls. Its intensity is approachable, a result of controlled aging in wax, which limits moisture loss and encourages uniform flavor development. This isn’t a cheese that assaults the nose; it invites curiosity. For skeptics, start with a younger Gouda and gradually work up to the aged variety. The progression illustrates how "smelly" can mean nuanced, not off-putting, when handled with precision.
In the hierarchy of smelly cheeses, Aged Gouda occupies a unique tier—neither the mildest nor the most aggressive, but a bridge between the two. Its caramelized scent acts as a gateway, proving that strong aromas need not be polarizing. For cheese boards, position it between milder cheeses like Brie and bolder options like Époisses to guide tasters through a spectrum of intensity. Aged Gouda’s lesson is clear: in the right hands, even the strongest scents can be tamed into harmony.
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Limburger Cheese: Famous for its sharp, feet-like odor, often paired with rye bread
Limburger cheese is notorious for its pungent, feet-like aroma, a scent so distinctive it has earned both admiration and disdain. This semi-soft cheese, originating from Belgium and later popularized in Germany, owes its infamous odor to the bacterium *Brevibacterium linens*, which also thrives on human skin and contributes to body odor. The cheese’s rind, washed in brine during production, fosters the growth of this bacteria, intensifying its sharp, earthy smell. While the aroma can be off-putting to some, it signals a complex flavor profile that pairs remarkably well with rye bread, a combination cherished in Central European cuisine.
To fully appreciate Limburger, start by serving it at room temperature, as chilling dulls both its scent and taste. Spread a thin layer on a slice of dense, seeded rye bread, allowing the cheese’s creamy texture and tangy notes to complement the bread’s nuttiness. For a classic pairing, add a slice of onion or a dollop of mustard, which balances the cheese’s richness. Avoid overpowering Limburger with strong wines; instead, opt for a light beer or a crisp, dry cider to cleanse the palate. This simple yet deliberate approach transforms a potentially polarizing cheese into a harmonious culinary experience.
Critics often compare Limburger to other smelly cheeses like Époisses or Munster, but its odor is uniquely polarizing. While Époisses’ aroma is more barnyard-like and Munster’s is earthy, Limburger’s scent is unmistakably reminiscent of feet, a trait that has cemented its place in pop culture, from comedy sketches to food challenges. Despite its reputation, the cheese’s flavor is milder than its smell suggests, with a buttery, slightly tangy profile that surprises first-time tasters. This contrast between aroma and taste makes Limburger a fascinating subject for cheese enthusiasts and skeptics alike.
For those hesitant to try Limburger, begin with small portions and focus on its flavor rather than its smell. Pairing it with rye bread not only masks the odor but also enhances its taste, making it an accessible entry point into the world of strong cheeses. If the scent remains overwhelming, consider using Limburger in cooked dishes, such as grilled cheese sandwiches or fondue, where its aroma mellows but its flavor shines. Embracing Limburger is less about overcoming its smell and more about appreciating the boldness it brings to the table.
In conclusion, Limburger cheese is more than its sharp, feet-like odor—it’s a testament to the diversity of cheese-making traditions. Its pairing with rye bread highlights a centuries-old culinary synergy, proving that even the most divisive foods can find their perfect match. Whether you’re a seasoned cheese aficionado or a curious newcomer, Limburger offers a sensory experience that challenges preconceptions and rewards openness. So, slice it, spread it, and savor it—you might just discover a new favorite.
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Camembert: Soft, ripe Camembert emits a robust, ammonia-tinged aroma when fully matured
Camembert, a quintessential French cheese, is a masterclass in the art of pungency. Its signature aroma, often described as robust and ammonia-tinged, is a hallmark of a fully matured wheel. This scent, while polarizing, signals the cheese’s transformation from a mild, creamy interior to a complex, earthy delicacy. The ammonia notes, though off-putting to some, are a natural byproduct of the ripening process, where bacteria break down proteins into ammonia compounds. This is not a flaw but a feature, a testament to the cheese’s authenticity and readiness for consumption.
To fully appreciate Camembert’s aroma, consider the environment in which it’s served. Allow the cheese to come to room temperature, as cold temperatures mute its fragrance. Pair it with a crisp, acidic white wine or a tart fruit like apple or pear to balance its intensity. For those new to its scent, start with a younger Camembert, which has a milder aroma, and gradually work up to a fully matured wheel. Remember, the smell is a prelude to its rich, buttery flavor, so let it guide your senses rather than deter them.
From a comparative standpoint, Camembert’s ammonia-tinged aroma sets it apart from other soft cheeses like Brie, which tends to be milder and mushroomy. While both share a similar rind and texture, Camembert’s ripening process is more aggressive, resulting in a bolder olfactory experience. This distinction makes it a favorite among cheese connoisseurs who seek depth and character. However, its intensity can be a double-edged sword, as it may overwhelm those unaccustomed to such robust cheeses.
Practical tip: When storing Camembert, wrap it in wax paper rather than plastic to allow it to breathe. This prevents moisture buildup, which can dilute its aroma and accelerate spoilage. If the smell becomes too strong for your refrigerator, store it in a sealed container with a piece of charcoal to absorb excess odors. For optimal enjoyment, consume fully matured Camembert within 7–10 days of reaching its peak ripeness, as the aroma and flavor will begin to decline thereafter.
Instructively, the ammonia scent in Camembert is not a sign of spoilage but a natural part of its aging process. However, if the cheese develops a sharp, acrid smell or shows signs of mold beyond its characteristic white rind, it may have gone bad. Trust your instincts—if it smells off in a way that doesn’t align with its typical ammonia notes, discard it. For those hosting a cheese board, place Camembert strategically, as its aroma can dominate other cheeses. Position it at one end, allowing guests to approach it intentionally rather than overwhelming the entire spread.
Ultimately, Camembert’s robust, ammonia-tinged aroma is a badge of honor, a sign of its craftsmanship and maturity. It demands attention, challenges the palate, and rewards those willing to embrace its complexity. Whether you’re a seasoned cheese enthusiast or a curious novice, understanding and appreciating this aroma transforms Camembert from a mere ingredient into an experience. So, the next time you encounter its pungent fragrance, remember: it’s not just a smell—it’s a story of time, tradition, and transformation.
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Frequently asked questions
Some smelly cheeses include Époisses, Limburger, Taleggio, and Camembert. These cheeses are known for their strong, pungent aromas due to bacterial and fungal aging processes.
Strong-smelling cheeses often result from the action of bacteria and molds during aging, which produce volatile compounds like ammonia and sulfur. This process, known as ripening, intensifies their aroma and flavor.
Yes, smelly cheeses are safe to eat when properly made and stored. The strong odor comes from natural aging processes, not spoilage. Always check for mold or off smells if unsure.
Smelly cheeses pair well with bold flavors like crusty bread, cured meats, dark beer, or full-bodied red wines. Fruits like apples or pears can also balance their intensity.
