Frederic Melton
When it comes to cheese, the spectrum of aromas ranges from mild and creamy to pungent and overpowering, but the title of the stinkiest cheese often sparks heated debate among enthusiasts. Among the contenders, Époisses de Bourgogne, a French washed-rind cheese, frequently tops the list due to its potent, barnyard-like scent, which is a result of being washed in Marc de Bourgogne brandy and aged to perfection. However, other strong competitors include Taleggio from Italy, with its ammonia-tinged smell, and the notoriously odorous Limburger, which has even been used in scientific studies to test human olfactory tolerance. Each of these cheeses owes its distinctive funk to the bacteria and molds that flourish during the aging process, making the quest for the stinkiest cheese as much a sensory adventure as it is a culinary one.
| Characteristics | Values |
|---|---|
| Name | Époisses de Bourgogne |
| Origin | Burgundy, France |
| Milk Source | Cow's milk |
| Texture | Soft, creamy, and runny when ripe |
| Rind | Washed rind with a reddish-orange color, due to brine and bacteria |
| Aroma | Extremely pungent, ammonia-like, and sweaty |
| Flavor | Rich, savory, and slightly sweet, with a complex umami taste |
| Aging Time | 4-6 weeks, sometimes longer for stronger flavors |
| Smell Intensity | Often considered the strongest smelling cheese globally |
| Pairings | Best paired with full-bodied red wines, crusty bread, or strong-flavored fruits like pears |
| Notable Feature | Regularly washed with Marc de Bourgogne (grape spirit) during aging to enhance its aroma and flavor |
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What You'll Learn
- Epoisses de Bourgogne: French cheese with a potent aroma, washed in brandy, known for its strong smell
- Limburger: German cheese with a pungent odor, often compared to stinky feet, divisive in appeal
- Muenster: Semi-soft cheese with a strong, tangy scent, popular in the U.S. and Europe
- Camembert: Soft, creamy French cheese that develops a sharp, ammonia-like smell when ripe
- Taleggio: Italian cheese with a robust, earthy aroma, often described as barnyard-like and intense
Epoisses de Bourgogne: French cheese with a potent aroma, washed in brandy, known for its strong smell
Epoisses de Bourgogne, a French cheese with a reputation for its potent aroma, is not for the faint of heart. This soft, cow's milk cheese is washed in brandy and Marc de Bourgogne, a local grape spirit, during its aging process, contributing to its distinctive smell and flavor. The cheese's rind, a deep orange-brown color, is a result of the bacteria and molds that develop during this washing process. As the cheese matures, its interior becomes creamy and smooth, with a rich, earthy taste that belies its pungent odor.
To fully appreciate Epoisses de Bourgogne, it's essential to understand the role of its aroma in the overall sensory experience. The smell, often described as ammonia-like or barnyard-esque, is a byproduct of the cheese's unique production method. The brandy and Marc de Bourgogne washes not only impart flavor but also encourage the growth of specific bacteria and molds, which break down the cheese's proteins and fats. This process, known as proteolysis, releases volatile compounds that contribute to the cheese's potent smell. Interestingly, the aroma is often more intense than the actual taste, making Epoisses de Bourgogne a classic example of a cheese that challenges the senses.
When serving Epoisses de Bourgogne, consider the following practical tips: pair it with a full-bodied red wine, such as Pinot Noir or Burgundy, to complement its rich flavor. Serve the cheese at room temperature, allowing it to soften and release its full aroma. For a more subtle experience, remove the rind before serving, although this will also reduce the cheese's overall flavor complexity. Epoisses de Bourgogne is typically aged for 4-6 weeks, but some producers offer longer-aged versions, which can be even more pungent. If you're new to this cheese, start with a younger, milder version and gradually work your way up to the more intense varieties.
In comparison to other strong-smelling cheeses, such as Limburger or Camembert, Epoisses de Bourgogne stands out for its unique production method and the intensity of its aroma. While Limburger relies on a specific bacteria culture to develop its smell, and Camembert's odor comes from its white mold rind, Epoisses de Bourgogne's pungency is a result of its brandy and Marc de Bourgogne washes. This distinction makes it a fascinating subject for cheese enthusiasts and a must-try for those seeking to expand their palate. However, be warned: Epoisses de Bourgogne's smell can be overwhelming, and it's not uncommon for airlines and public transportation systems to ban it due to its potent odor.
For those brave enough to embark on the Epoisses de Bourgogne experience, the rewards are well worth the initial shock. As you cut into the cheese, the creamy interior yields easily, releasing a complex array of flavors that range from nutty and earthy to slightly sweet. The brandy and Marc de Bourgogne washes leave a subtle, warming aftertaste, making it an ideal cheese for cold winter evenings. To fully appreciate its nuances, try pairing it with a variety of accompaniments, such as crusty bread, fresh fruit, or a drizzle of honey. With its unique production method, intense aroma, and rich flavor, Epoisses de Bourgogne is a testament to the art of traditional French cheesemaking and a must-try for any cheese connoisseur.
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Limburger: German cheese with a pungent odor, often compared to stinky feet, divisive in appeal
Limburger cheese, a German delicacy, is notorious for its pungent odor, often likened to the smell of stinky feet. This strong aroma is a result of the bacteria used in its production, *Brevibacterium linens*, which also happens to be found on human skin and is responsible for body odor. The cheese's scent is so potent that it has been known to clear rooms and even led to its ban in some public places, such as trains and hotels, in the early 20th century. Despite its divisive appeal, Limburger has a dedicated following, particularly in its homeland, where it is celebrated for its unique flavor profile.
To truly appreciate Limburger, one must understand the art of pairing it with other foods. Its strong flavor is best balanced with robust accompaniments. Traditionally, it is served with rye bread, onions, and mustard, creating a classic German snack. For a more modern twist, try pairing it with dark beer or a full-bodied red wine, such as a Cabernet Sauvignon, to complement its earthy tones. When serving Limburger, consider the environment; its odor can be overwhelming in confined spaces, so outdoor settings or well-ventilated areas are ideal. For those new to this cheese, start with small portions to acclimate your palate to its intensity.
The production of Limburger is a meticulous process that contributes to its distinctive character. Made from cow's milk, the cheese is washed with brine during aging, encouraging the growth of *Brevibacterium linens*. This washing process, known as smear-ripening, is repeated regularly, intensifying both the flavor and the aroma. Limburger is typically aged for at least three weeks, but some varieties are aged longer for a more pronounced taste. Interestingly, the cheese's odor is more potent than its flavor, which is often described as rich, nutty, and slightly tangy. This contrast between smell and taste is part of what makes Limburger so intriguing.
For those curious about Limburger but hesitant to try it, consider its cultural significance. In Germany, it is a staple in regional cuisine and a source of national pride. The cheese has also made appearances in popular culture, from being a favorite of cartoon character Popeye to being featured in various culinary challenges. Its polarizing nature sparks conversations and debates, making it a fascinating subject for cheese enthusiasts and skeptics alike. If you're adventurous, Limburger offers a sensory experience unlike any other cheese, challenging your perceptions of what cheese can be.
In conclusion, Limburger is more than just a stinky cheese; it is a testament to the diversity of dairy products and the complexity of flavor profiles. Its pungent odor, while off-putting to some, is a hallmark of its traditional production methods and the bacteria that give it life. Whether you love it or hate it, Limburger invites you to explore the boundaries of taste and smell, offering a unique culinary adventure. So, the next time you encounter this German cheese, approach it with an open mind and a sense of curiosity—you might just discover a new favorite.
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Muenster: Semi-soft cheese with a strong, tangy scent, popular in the U.S. and Europe
Muenster cheese, with its semi-soft texture and strong, tangy scent, often sparks debate in the realm of pungent cheeses. While it may not claim the title of the stinkiest cheese globally—a distinction often reserved for contenders like Époisses or Vieux Boulogne—Muenster’s aroma is unapologetically bold, especially when aged. This cheese’s scent profile is a result of its washed rind, which encourages the growth of bacteria that produce its signature tanginess. For those new to stinky cheeses, Muenster serves as a gateway: approachable yet assertive, familiar yet complex.
To fully appreciate Muenster’s unique character, consider its aging process. Younger Muenster is milder, with a creamy texture ideal for sandwiches or melting. However, as it ages, its rind develops a deeper orange hue, and its interior becomes firmer, intensifying both its flavor and aroma. Pairing aged Muenster with a crisp white wine or a tart apple can balance its tanginess, making it a versatile addition to cheese boards. Practical tip: store Muenster in wax paper rather than plastic to allow it to breathe, preserving its texture and scent.
Comparatively, Muenster’s aroma is less ammonia-like than that of French stinkers like Camembert or Livarot, yet it holds its own in the realm of washed-rind cheeses. Its popularity in both the U.S. and Europe underscores its appeal across cultures, though American Muenster tends to be milder than its European counterpart. For a bolder experience, seek out artisanal varieties aged for at least 4–6 weeks. This cheese’s tanginess is not just a sensory challenge but a testament to its craftsmanship, making it a worthy contender in the stinky cheese conversation.
Incorporating Muenster into your culinary repertoire requires a bit of creativity. Its semi-soft texture makes it ideal for grilled cheese sandwiches, where its tanginess complements the buttery bread. For a more sophisticated dish, cube aged Muenster and serve it alongside cured meats and pickled vegetables. Caution: its strong scent can overpower other ingredients, so use it sparingly in mixed dishes. Whether you’re a stinky cheese enthusiast or a curious novice, Muenster offers a balanced introduction to the world of pungent cheeses, proving that sometimes, a little tang goes a long way.
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Camembert: Soft, creamy French cheese that develops a sharp, ammonia-like smell when ripe
Camembert, a soft, creamy French cheese, transforms dramatically as it ripens. Initially mild and buttery, its aroma intensifies into a sharp, ammonia-like scent that polarizes even seasoned cheese enthusiasts. This pungency arises from the breakdown of amino acids by bacteria like *Brevibacterium linens*, the same microbe responsible for the smell of human feet. While off-putting to some, this odor signals peak ripeness, when the cheese’s texture becomes lusciously runny and its flavor deepens to a rich, earthy complexity.
To fully appreciate Camembert’s stinky splendor, serve it at room temperature, allowing its aroma and texture to shine. Pair it with crisp apples, crusty baguette, or a glass of cider to balance its intensity. Avoid overheating, as this can turn the cheese oily and unappealing. For optimal ripeness, store it in the refrigerator but let it sit out for at least an hour before serving. If the smell becomes overwhelming, consider airing it in a well-ventilated space for 15–20 minutes.
Comparatively, Camembert’s ammonia-like aroma places it among the more assertive cheeses, though it falls short of the barnyard funk of Époisses or the sulfurous punch of Munster. Its stink is more refined, a product of its delicate rind and shorter aging process. Unlike harder cheeses, whose odors are often earthy or nutty, Camembert’s sharpness is fleeting, dissipating quickly once the cheese is cut. This makes it a manageable choice for those curious about stinky cheeses but hesitant to dive into stronger varieties.
For the uninitiated, Camembert’s smell can be a barrier, but its flavor rewards the adventurous. Start with a younger wheel, which will be milder, and gradually work your way to riper specimens. If the aroma becomes too much, try baking the cheese until it’s molten and oozing—this mellows the smell while enhancing its creamy texture. Whether spread on toast or baked into a decadent dish, Camembert’s unique combination of softness, creaminess, and sharp aroma makes it a standout in the world of stinky cheeses.
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Taleggio: Italian cheese with a robust, earthy aroma, often described as barnyard-like and intense
Taleggio, a semi-soft Italian cheese, is often cited in discussions about the world's stinkiest cheeses. Its robust, earthy aroma, frequently likened to a barnyard, can be polarizing—either you’re drawn to its intense character or repelled by its pungency. This cheese, named after the Val Taleggio region in Lombardy, undergoes a unique aging process where it’s washed with seawater brine and matured in caves, fostering the growth of bacteria that contribute to its distinctive smell. If you’re new to Taleggio, start with a small portion to acclimate your palate to its bold flavor profile.
To fully appreciate Taleggio, consider pairing it with complementary ingredients that balance its intensity. Its creamy texture and tangy notes make it an excellent match for sweet fruits like pears or figs, crusty bread, and full-bodied red wines such as Barolo or Barbera. For a more adventurous pairing, try it with honey or balsamic glaze to enhance its earthy undertones. When serving, allow the cheese to come to room temperature to release its full aroma and flavor, but avoid leaving it unrefrigerated for more than two hours to prevent spoilage.
From a sensory perspective, Taleggio’s barnyard-like aroma is a result of specific bacteria and molds, such as *Penicillium* and *Brevibacterium*, which thrive during its aging process. These microorganisms break down proteins and fats, producing volatile compounds like ammonia and butyric acid, responsible for its strong smell. Interestingly, the same bacteria are found on human skin, contributing to body odor—a factoid that might make you think twice before dismissing its scent. Despite its off-putting aroma to some, Taleggio’s flavor is surprisingly mild and buttery, making it a versatile ingredient in cooking, from risottos to panini.
For those looking to incorporate Taleggio into their culinary repertoire, here’s a practical tip: use it as a melting cheese in dishes like grilled cheese sandwiches or pasta sauces. Its high fat content ensures it melts smoothly, adding a rich, savory element without overwhelming the dish. However, be cautious when cooking—overheating can cause it to become oily or separate. Aim for gentle heat and monitor closely to preserve its texture and flavor. Whether you’re a cheese aficionado or a curious novice, Taleggio’s unique combination of aroma and taste offers a sensory experience that’s both challenging and rewarding.
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Frequently asked questions
Époisses de Bourgogne, a French cheese, is often regarded as one of the stinkiest cheeses due to its strong, pungent aroma.
The strong odor comes from bacteria and molds used in the aging process, which produce volatile compounds like ammonia and sulfur.
Not always. While some stinky cheeses like Époisses or Limburger have bold flavors, others like Epoisses can have a creamy, mellow taste despite their intense smell.
Yes, heating stinky cheese can mellow its aroma and enhance its flavor, making it more palatable for those sensitive to its smell.
Yes, stinky cheeses are safe to eat as long as they are properly stored and consumed before their expiration date. The smell is a natural part of their aging process.
