Andy Montoya
There are many varieties of cheese that are famous for their pungent aroma, but one French cheese in particular stands out for its alleged resemblance to the smell of skunk spray. Epoisses de Bourgogne, a washed-rind cheese from the village of Epoisses in France, is known for its powerful stench, which has been likened to that of an unwashed skunk. In fact, its odour is so strong that it has been banned on public transport in France.
| Characteristics | Values |
|---|---|
| Cheese name | Epoisses de Bourgogne |
| Smell | Unwashed skunk |
| Other smells | Barnyard, putrid, yeasty, fragrant |
| Banned | On Parisian and French public transportation |
| Pair with | La Syrah, Elquí Chile |
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What You'll Learn
Limburger cheese is made with bacteria found on human feet
Limburger cheese is known for its intense aroma, often likened to sweaty feet or old socks. This distinct smell is a result of the specific bacteria, Brevibacterium linens, used in the cheese-making process. This bacterium is also responsible for the reddish-orange rind that forms on the cheese, adding to its unique characteristics. Interestingly, the same bacterium is found on human skin and is partially responsible for body odour, particularly foot odour.
The cheese originates from the Herve area of the historical Duchy of Limburg, which is now in the French-speaking Belgian province of Liège. It has been produced since the 15th century and is known for its strong smell and flavour. The production process involves coagulating cow's milk using rennet, which causes the milk proteins to curdle and form a solid mass. This mass is then cut, drained, and pressed to remove excess moisture, and the resulting curds are salted and aged to develop Limburger's characteristic flavour and texture.
During the aging process, which can last from a few weeks to several months, the cheese is typically washed with a brine solution or other liquids like beer or wine. This washing contributes to the development of the cheese's distinct aroma and enhances its flavour. After about three months, when the cheese has fully ripened, it becomes spreadable and is often served thickly spread on firm-textured rye bread, with a large slice of onion, and accompanied by strong black coffee or lager beer.
The Limburger cheese's intense smell has not only drawn enthusiasts but also become the centre of jokes and popular culture references. Its odour has been likened to body odour, specifically foot odour, in various media, including comedy shorts and songs. Interestingly, the cheese's smell has even been used to combat the malaria epidemic in some parts of Africa. A study found that the malaria mosquito (Anopheles gambiae) is attracted to the smell of Limburger cheese as much as to the smell of human feet, leading to the strategic placement of traps baited with this cheese.
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Epoisses cheese is banned on French public transport
Epoisses cheese is a pungent cow's milk cheese from the village of Epoisses in eastern France. It is famous for its strong smell, described as "stinky" and like sour milk. The odour is so potent that it has been banned from the Parisian public transport system, with French law deeming it a legal offence to carry on your person.
The cheese gets its distinctive aroma from being rinsed or washed in Marc de Bourgogne pomace brandy, which also gives it a rosy-orange hue. The cheese is also packed with bacterial organisms from the listeria group, making it one of the most dangerous foods on Earth. Epoisses has been blamed for spreading serious and sometimes fatal diseases.
Despite its infamy, Epoisses is considered one of France's greatest traditional cheeses, with a history dating back to the 16th century. It was popular until the early 1900s, with over 300 farms producing it. However, production almost died out during World War II, and it took nearly a decade after the war ended for Epoisses to be made again.
Today, Epoisses is a treasured part of French cuisine, often served on a crusty toasted baguette and paired with Belgian white ale. It is said that French stomachs can tolerate the bacteria, and some even enjoy the strong smell. While Epoisses may be banned on public transport in France, it remains a beloved and iconic part of the country's culinary culture.
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Vieux Lille is washed in brine for three months
Vieux Lille is a pungently fragranced cheese from Lille, France. It is a cousin of Maroilles, a famous and beloved cheese favoured by the French monarchy. Vieux Lille is washed in brine for three months, which is a process that involves brushing the rind regularly with brine—a salt solution. This process prevents the growth of undesirable mould and encourages the growth of pigment-producing microbes, which give the cheese its distinct stinky feet smell.
The brine solution is applied regularly using a paper cloth, a cheesecloth, or a soft brush. The cheesemaker will brush the rind with brine to inhibit mould and encourage the growth of friendly bacteria. The bacteria Brevibacterium linens give the rind its aroma. The moisture and salinity of the rind-washing process make the exterior of the cheese inviting to the B-linens.
Vieux Lille is also known as Puant de Lille or Gris de Lille. It is not produced in the city of Lille, but in the neighbouring region of La Thiérache. The process of brine washing gives Vieux Lille its trademark ammonia smell, which can be described as yeast, must, and feet.
The process of brine washing a cheese rind can also be done by wiping the cheese with a rag or submerging it in brine. A 3% brine solution is recommended, which can be made using 3 grams of salt in 100 ml of water. It is important to ensure that the cheese is dry before it is returned to storage.
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Schloss is a cow's milk cheese from Austria with a slimy rind
While there is no mention of any cheese smelling like skunk spray, Schloss is a cow's milk cheese from Austria with a slimy rind and a robust aroma. It is best suited for those who enjoy a strong-smelling cheese. This French cheese from the Département de l'Yonne in Burgundy has its rind manually rubbed two to three times a week during the aging process. While the smell of Soumaintrain is quite strong, the flavour is relatively mild, with one seller describing it as "pleasantly pungent, with a fruity, yeasty beefiness".
Schloss is not the only cheese with a strong smell. Stinking Bishop, an English cheese, took first place in a contest to determine the country's funkiest-smelling cheese, with judges describing its scent as similar to "a rugby club changing room". Vieux Lille, a Maroilles cheese from northern France, is washed with brine for three months, making it one of the most pungent-smelling cheeses in the world.
Some people may find the smell of cheese unpleasant, but it is often a sign of a well-developed flavour. The process of ripening cheese involves encouraging the growth of bacteria and mould, which break down the cheese's components and create a variety of compounds that contribute to its aroma and taste.
Washed-rind cheeses, such as Schloss, are known for their strong smell. During the aging process, the rinds of these cheeses are washed with a variety of liquids, such as brine, wine, or brandy, to inhibit mould and encourage the growth of bacteria that give the cheese its characteristic aroma and flavour.
While Schloss may be too pungent for some palates, other Austrian cheeses offer a more subtle sensory experience. Alp Blossom, for example, is a creamy, floral cheese coated in local flora, including marigold, lavender, and rose petals. This cheese is a celebration of the diverse flora of the Bavarian Alps, where it is produced, and offers a unique juxtaposition of flavours between its floral rind and savoury paste.
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Camembert has notes of barnyard and ripe laundry
France is known for its cheeses, and some of them are known for their smell. One of the most famous French cheeses, Camembert, is said to have notes of barnyard and ripe laundry.
Camembert is a cow's milk cheese, first made with raw cow's milk. The AOC variety "Camembert de Normandie" is required by law to be made only with unpasteurized milk, but unpasteurized Camembert is becoming harder to find. It is known for its strong mushroom notes, and a cheese columnist described an authentic Camembert as having "hints of garlic, barnyard and ripe laundry." The rind is washed with Marc de Bourgogne brandy, and the smell is somewhere between barnyard and "putrid." However, the flavor is described as grassy butter and cream.
The unique aroma of Camembert and other cheeses comes from the production process. During the aging process, the rinds of these cheeses are rinsed with anything from brine to brandy, wine, beer, and even pear cider. This inhibits mold and encourages the growth of bacteria, specifically Brevibacterium linens, which gives the rind its aroma. B. linens is also the bacteria responsible for body odor and can be found on human skin, causing foot odor.
While Camembert is known for its strong smell, it is not the only French cheese with a distinctive aroma. Other famous French cheeses, such as Époisses, Livarot Munster, and Stinking Bishop, are also known for their pungent odors. Époisses, for example, is washed with Marc de Bourgogne brandy and is so stinky that it is banned on the Parisian public transportation system. Despite their strong smells, these cheeses are often described as having mild or creamy flavors.
So, if you're looking for a cheese with notes of barnyard and ripe laundry, Camembert is a good choice. Just be prepared for a strong aroma when you open the package!
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Frequently asked questions
Some of the most famous cheeses known for their pungent smell are Limburger, Maroilles, and Epoisses de Bourgogne. Limburger is so stinky that it is said to be responsible for at least one attempted suicide. Maroilles is washed with brine for three months, making it one of the most pungent-smelling cheeses in the world. Epoisses de Bourgogne, also known as Epoisses, is banned on French public transportation due to its strong odor.
During the aging process, the rinds of washed-rind cheeses are rinsed with liquids such as brine, wine, beer, or brandy to prevent mold and encourage the growth of friendly bacteria. The bacteria Brevibacterium linens give the rind its strong aroma.
Stinking Bishop, a washed-rind cheese from England, is known for its strong odor, described as smelling like a "rugby club changing room." However, its flavor is described as "pleasantly pungent, with a fruity, yeasty beefiness."
Yes, the type of milk, region, and production methods can all influence the smell of cheese. For example, Schloss, a cow's milk cheese from Austria, has a robust aroma due to its slimy rind, which is manually rubbed two to three times a week during aging.
