Kamil Perry
When it comes to cheese, aroma plays a significant role in its appeal, but some varieties are notorious for their pungent and off-putting smells. The title of the worst-smelling cheese often goes to Époisses, a French cheese with a strong, ammonia-like odor due to its washed rind and aging process. Another contender is Limburger, known for its sharp, sweaty scent that has earned it a reputation as one of the most malodorous cheeses. These cheeses may challenge the senses, but their bold flavors and unique characteristics continue to intrigue adventurous food enthusiasts.
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What You'll Learn
- Limburger Cheese: Known for its strong, pungent odor, often compared to stinky feet
- Époisses de Bourgogne: Washed-rind cheese with an intense, ammonia-like aroma
- Vieux Boulogne: Holds record for strongest cheese smell, extremely potent and sharp
- Munster Cheese: Strong, sweaty scent, especially when aged and ripe
- Blue Cheese (Époisses): Moldy, earthy, and pungent, divisive but memorable smell
Limburger Cheese: Known for its strong, pungent odor, often compared to stinky feet
Limburger cheese stands out in the world of dairy for its unmistakable, polarizing aroma. Often described as akin to the scent of stinky feet, this cheese’s odor is a result of its bacterial rind, which develops during the aging process. The bacteria *Brevibacterium linens* is responsible for the distinctive smell, the same microorganism found on human skin that contributes to body odor. This biological connection isn’t just a coincidence—it’s the science behind why Limburger’s scent is so unapologetically bold.
For those daring enough to try it, pairing Limburger with the right accompaniments can transform its pungency into a sensory experience. Traditionally, it’s served with dark rye bread, strong mustard, and onions, which complement its robust flavor. A small portion goes a long way; start with a thumbnail-sized piece to acclimate your palate. If the smell is overwhelming, try airing the cheese out for 10–15 minutes before serving—this can slightly mellow its intensity without compromising its character.
Critics of Limburger often focus on its odor, but its flavor profile is surprisingly nuanced. Beneath the surface lies a creamy texture and a tangy, slightly nutty taste that rewards those who look beyond the initial olfactory shock. This duality makes Limburger a fascinating study in how perception shapes enjoyment. For cheese enthusiasts, it’s a challenge worth accepting—a reminder that the most memorable foods often demand a leap of faith.
Practical tip: If you’re storing Limburger, wrap it tightly in wax paper followed by aluminum foil to contain its odor. Avoid plastic wrap, as it can trap moisture and accelerate spoilage. Keep it in the coldest part of your refrigerator, ideally at 35–38°F (2–3°C), and consume within 7–10 days of opening. For those new to this cheese, consider starting with a milder washed-rind variety, like Munster, before graduating to Limburger’s full intensity.
In the debate over the world’s smelliest cheeses, Limburger consistently ranks near the top. Its reputation is both a badge of honor and a barrier to entry, depending on whom you ask. Yet, its enduring presence in culinary traditions—particularly in Belgium and Germany—speaks to its unique appeal. Whether you love it or loathe it, Limburger’s stinky-feet aroma is a conversation starter, a test of culinary courage, and a testament to the diversity of the cheese world.
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Époisses de Bourgogne: Washed-rind cheese with an intense, ammonia-like aroma
Époisses de Bourgogne, a washed-rind cheese from France, is notorious for its intense, ammonia-like aroma that polarizes even the most seasoned cheese enthusiasts. This pungent scent is the result of a meticulous aging process, during which the cheese is regularly washed with Marc de Bourgogne, a local brandy. The wash encourages the growth of Brevibacterium linens, the same bacteria found on human skin that contributes to body odor. This microbial activity, combined with the cheese’s soft, sticky rind, creates a smell so potent it’s often compared to sweaty gym socks or unwashed feet. For those unaccustomed to such bold aromas, Époisses can be off-putting, but its reputation as one of the world’s smelliest cheeses is undeniable.
To fully appreciate Époisses, it’s essential to understand its sensory duality. While the aroma may dominate initial impressions, the flavor profile is remarkably balanced—rich, creamy, and slightly nutty with a hint of sweetness from the brandy wash. This contrast between smell and taste is a hallmark of washed-rind cheeses, but Époisses takes it to an extreme. Serving this cheese requires strategy: allow it to come to room temperature to enhance its texture, but keep it in a well-ventilated area or under a cloche to contain its odor. Pair it with a robust red wine or a tart cider to complement its intensity, and consider warning guests about its aroma to avoid unexpected reactions.
For the curious but cautious, approaching Époisses de Bourgogne requires an open mind and a willingness to challenge sensory boundaries. Start by observing the cheese’s appearance—its soft, orange-hued rind and gooey interior—before taking a cautious whiff. The ammonia-like notes are most pronounced near the rind, so begin tasting from the center, where the aroma is milder. As you acclimate to its boldness, gradually work your way outward to experience the full spectrum of flavors and smells. This methodical approach not only minimizes shock but also highlights the craftsmanship behind this historic cheese, which dates back to the 16th century.
Comparing Époisses to other pungent cheeses, such as Limburger or Munster, reveals its unique character. While Limburger shares a similar ammonia-like aroma, its texture is firmer and its flavor less complex. Munster, though equally smelly, lacks the distinct brandy-infused sweetness of Époisses. What sets Époisses apart is its ability to provoke both aversion and admiration, making it a benchmark for washed-rind cheeses. Its intense aroma serves as a reminder that in the world of cheese, smell is not always an indicator of quality—it’s a gateway to a richer, more nuanced experience.
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Vieux Boulogne: Holds record for strongest cheese smell, extremely potent and sharp
Vieux Boulogne, a French cheese from the Nord-Pas-de-Calais region, holds the Guinness World Record for the strongest-smelling cheese. This distinction isn’t merely anecdotal; it’s backed by scientific measurement. In 2004, researchers used a gas chromatograph to analyze the volatile organic compounds (VOCs) emitted by various cheeses, and Vieux Boulogne’s odor intensity surpassed all others. The culprit? A high concentration of methanethiol, a compound also found in skunk spray, which contributes to its overpowering aroma. This isn’t a cheese for the faint of heart—or nose.
To understand why Vieux Boulogne smells so potent, consider its production process. Made from raw cow’s milk, it’s washed in spirits during aging, often using local alcohol like beer or brandy. This washing encourages the growth of Brevibacterium linens, the same bacteria responsible for foot odor. The cheese is then aged for at least 8 weeks, during which its rind develops a sticky, orange-hued surface that amplifies its pungency. The result? A smell so sharp it’s been likened to a combination of dirty socks, ammonia, and barnyard earth. For those daring to try it, the aroma is a sensory assault that lingers long after the cheese is removed from the room.
If you’re considering serving Vieux Boulogne, preparation is key. Start by airing it out in a well-ventilated space for at least 30 minutes before serving—this slightly tames its odor without compromising flavor. Pair it with robust accompaniments like dark bread, strong red wine, or tart fruits like apples or pears to balance its intensity. Avoid storing it near other foods, as its smell permeates easily; instead, wrap it tightly in wax paper and then foil, placing it in a sealed container in the refrigerator. For the uninitiated, start with a small portion; its smell may overwhelm, but its rich, creamy interior offers a complex, savory reward.
Comparatively, Vieux Boulogne’s odor sets it apart from other pungent cheeses like Époisses or Limburger. While Époisses shares a similar washing process, its smell is more earthy and less acrid. Limburger, though notorious, lacks the sharp, chemical edge of Vieux Boulogne. What makes Vieux Boulogne unique is its unapologetic intensity—it doesn’t merely smell bad; it dominates the olfactory experience. This isn’t a cheese for polite dinner parties but rather a bold statement for those who appreciate extreme flavors and aromas.
In conclusion, Vieux Boulogne’s record-holding smell is both a challenge and a triumph of cheesemaking. Its production methods, bacterial composition, and aging process conspire to create an aroma that’s as unforgettable as it is divisive. For the adventurous eater, it’s a must-try—a testament to the idea that in cheese, as in life, the most rewarding experiences often require stepping outside your comfort zone. Just remember: when handling Vieux Boulogne, proceed with caution, and perhaps keep a window open.
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Munster Cheese: Strong, sweaty scent, especially when aged and ripe
Munster cheese, a semi-soft French delicacy, is notorious for its pungent aroma, often described as strong and sweaty, particularly when aged to ripeness. This scent is not for the faint of heart, yet it’s a hallmark of the cheese’s character. The smell intensifies as the cheese matures, thanks to the action of bacteria like *B. linens*, which produce volatile compounds such as methanethiol—a key player in its distinctive odor. For those curious about the science, methanethiol is also found in stinky foods like durian and certain seafood, though Munster’s profile is uniquely its own.
To fully appreciate Munster’s aroma, consider the aging process. A young Munster (around 4–6 weeks) will have a milder, more approachable scent, while a wheel aged 8–12 weeks develops a robust, sweaty fragrance that fills a room. Serving tip: let the cheese breathe at room temperature for 30 minutes before eating to enhance its flavor and aroma. Pair it with a bold, fruity wine like Gewürztraminer or a dark beer to balance its intensity.
For the uninitiated, Munster’s smell can be off-putting, but it’s a sensory experience worth exploring. Think of it as the cheese equivalent of a strong cologne—polarizing but unforgettable. If you’re hesitant, start with a small portion and focus on the creamy texture and complex flavor profile, which includes nutty, tangy, and slightly savory notes. Over time, your palate (and nose) may grow to appreciate its boldness.
Practical storage advice: Munster’s aroma can permeate your fridge, so wrap it tightly in wax paper followed by aluminum foil. Better yet, store it in an airtight container to contain the scent. If you’re aging Munster at home, monitor its rind for orange-brown spots—a sign of perfect ripeness. Too much moisture can lead to ammonia-like odors, so ensure proper ventilation during the aging process.
In the world of smelly cheeses, Munster stands out not just for its odor but for the way it challenges and rewards the senses. It’s a cheese that demands attention, whether you love it or hate it. For those who embrace its strong, sweaty scent, Munster offers a depth of flavor and a connection to centuries-old artisanal traditions. It’s not just a cheese—it’s an experience.
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Blue Cheese (Époisses): Moldy, earthy, and pungent, divisive but memorable smell
Époisses, a French blue cheese, is often cited as one of the most pungent cheeses in the world. Its smell is a complex assault on the senses, combining moldy, earthy, and ammonia-like notes that can clear a room faster than a fire alarm. This intensity stems from its unique production process, which involves washing the rind with marc de Bourgogne, a local brandy, and allowing Penicillium mold to flourish. The result is a cheese that polarizes even the most seasoned cheese enthusiasts.
To fully appreciate Époisses, one must approach it with both caution and curiosity. Start by airing it out in a well-ventilated space—preferably not your living room—to mitigate its overpowering aroma. Pair it with a robust red wine or a slice of crusty bread to balance its bold flavor. For the uninitiated, begin with a small portion; its strong taste can overwhelm if consumed in excess. Pro tip: Serve it at room temperature to enhance its creamy texture and deepen its earthy undertones.
Comparatively, Époisses stands apart from other pungent cheeses like Limburger or Camembert. While Limburger’s smell is often described as foot-like, Époisses’ aroma is more layered, with a distinct barnyard quality that lingers. Unlike the milder, mushroomy notes of Camembert, Époisses delivers a full-bodied punch that demands attention. This makes it a favorite among cheese connoisseurs seeking an unforgettable sensory experience, though it’s not for the faint of heart.
The divisiveness of Époisses lies in its ability to evoke strong reactions. Some find its smell off-putting, akin to spoiled milk or damp soil, while others revel in its complexity, likening it to a fine, aged spirit. This duality is part of its charm—it’s a cheese that sparks conversation and challenges palates. If you’re hosting a cheese board, include Époisses as a conversation starter, but be prepared for mixed reviews. Its memorability ensures it won’t be forgotten, whether loved or loathed.
In conclusion, Époisses is not just a cheese; it’s an experience. Its moldy, earthy, and pungent aroma is a testament to traditional cheesemaking techniques and the bold flavors they produce. Embrace its intensity, respect its power, and savor its uniqueness. Whether you find it delightful or detestable, one thing is certain: Époisses leaves an impression that lingers long after the last bite.
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Frequently asked questions
Limburger cheese is often considered the worst-smelling cheese due to its strong, pungent odor, which is similar to body odor or dirty socks.
The strong smell in certain cheeses, like Epoisses or Vieux Boulogne, comes from bacteria and molds used during the aging process, which produce volatile compounds responsible for the odor.
Not always. Many strongly smelling cheeses, such as Camembert or Munster, have a milder, creamy, and savory taste despite their intense aroma.
Vieux Boulogne is frequently cited as one of the worst-smelling cheeses, with a scent so potent it has been compared to barnyards or unwashed feet.
