Andy Montoya
Cheese, a beloved staple in cuisines worldwide, boasts an astonishing diversity of flavors, textures, and aromas. While many cheeses are celebrated for their mild or nutty profiles, others are notorious for their pungent, often polarizing scents. The question of what cheese stinks delves into the fascinating world of strong-smelling cheeses, exploring the science behind their odor, the cultures that cherish them, and the reasons why some find their aroma off-putting while others revel in it. From the famously funky Époisses to the eye-watering Limburger, these cheeses challenge our olfactory senses and invite us to appreciate the complex artistry of cheesemaking.
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What You'll Learn
- Types of Stinky Cheese: Brie, Camembert, Limburger, Époisses, and Munster are known for strong odors
- Why Cheese Smells: Bacteria and mold during aging produce volatile compounds causing the stench?
- Washing Rind Cheese: Brine-washed rinds develop pungent aromas due to bacterial growth
- Blue Cheese Odor: Penicillium mold in veins creates a distinct, sharp, and tangy smell
- Pairing Stinky Cheese: Complement strong cheeses with sweet fruits, nuts, or bold wines
Types of Stinky Cheese: Brie, Camembert, Limburger, Époisses, and Munster are known for strong odors
The world of cheese is a fragrant landscape, and some varieties are notorious for their pungent aromas. Among these, Brie, Camembert, Limburger, Époisses, and Munster stand out as the boldest olfactory adventurers. These cheeses don't just whisper; they announce their presence with a robust, often polarizing scent that can clear a room or draw in aficionados with equal fervor.
Brie and Camembert: The Subtle Seducers
Both Brie and Camembert are soft-ripened cheeses with a white rind, but their odor is more of a gentle invitation than an assault. The smell comes from the *Penicillium camemberti* mold, which breaks down the cheese’s interior, creating a creamy texture and a slightly earthy, mushroom-like aroma. To fully appreciate their scent, serve them at room temperature—chilling dulls both flavor and fragrance. Pair with a crisp apple or a glass of Champagne to balance their richness.
Limburger: The Unapologetic Offender
Limburger is the poster child for stinky cheese, thanks to its potent, feet-like odor. This smell arises from *Brevibacterium linens*, the same bacteria found on human skin. Despite its reputation, Limburger’s flavor is milder than its aroma suggests, with a nutty, tangy profile. For the uninitiated, start small—a thin slice on rye bread with mustard is a classic pairing. Pro tip: store it in an airtight container to avoid scent contamination in your fridge.
Époisses: The Wash-Rind Warrior
Époisses is a washed-rind cheese from Burgundy, France, with a smell that’s both meaty and ammoniacal. Its pungency comes from being washed in Marc de Bourgogne brandy during aging, which encourages bacterial growth. This cheese is so strong that it’s often banned from public transport in France. To tame its odor, serve it with a robust red wine or a slice of crusty bread. Warning: its sticky, orange rind is not meant to be eaten.
Munster: The Alsatian Powerhouse
Munster, hailing from the Vosges mountains, is a semi-soft cheese with a washed rind that emits a barnyard-like aroma. Its smell intensifies with age, but so does its creamy, complex flavor. For a less aggressive experience, opt for younger Munster, which is milder. Pair it with cumin or caraway seed bread and a fruity Gewürztraminer to complement its earthy notes.
In the realm of stinky cheeses, these five are the trailblazers, each with a unique story told through scent. Whether you’re a novice or a connoisseur, approaching them with an open mind—and nose—reveals a world of flavor beyond the initial whiff. Just remember: the stronger the smell, the richer the reward.
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Why Cheese Smells: Bacteria and mold during aging produce volatile compounds causing the stench
Cheese's pungent aroma isn't an accident; it's a byproduct of its transformation. During aging, bacteria and mold feast on lactose and proteins, releasing volatile organic compounds (VOCs) as waste. These VOCs, like ammonia, sulfur compounds, and butyric acid, are the culprits behind the stench. Think of it as a microscopic fermentation party, with the cheese acting as both venue and buffet.
Example: Limburger cheese owes its notorious odor to Brevibacterium linens, a bacteria that produces methanethiol, a compound reminiscent of sweaty socks.
This process isn't just about stink; it's a delicate dance of flavor development. Different bacteria and mold strains produce distinct VOC profiles, contributing to the unique character of each cheese. Analysis: Blue cheeses, for instance, get their signature pungency from Penicillium roqueforti, which produces methyl ketones, responsible for that sharp, earthy aroma. Understanding these microbial interactions allows cheesemakers to manipulate aging conditions, controlling the intensity of both flavor and odor.
Takeaway: The stinkier the cheese, the more complex its microbial community and the more pronounced its flavor profile.
While the science behind cheese's aroma is fascinating, it's important to remember that not all stinky cheeses are created equal. Caution: Some VOCs, like ammonia, can be irritating in high concentrations. Proper ventilation during aging is crucial to prevent overwhelming odors and potential health risks. Practical Tip: When storing strong cheeses, wrap them tightly in wax paper and keep them in the coldest part of your refrigerator to minimize odor transfer.
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Washing Rind Cheese: Brine-washed rinds develop pungent aromas due to bacterial growth
Brine-washed rind cheeses are a testament to the transformative power of bacteria, turning a simple exterior into a source of complex, pungent aromas. This process, known as smear-ripening, involves regularly washing the cheese's surface with a saltwater solution, often enriched with cultures like *Brevibacterium linens*. These bacteria thrive in the moist, anaerobic environment created by the brine, breaking down proteins and fats to produce volatile compounds such as ammonia and sulfur-containing molecules. The result? A cheese that smells strikingly of dirty socks, damp earth, or even human feet—aromas that, while off-putting to some, signal a rich, savory flavor profile beneath the rind.
To create a brine-washed rind cheese at home, start with a young, semi-firm cheese like a fresh Gouda or a young Alpine-style wheel. Prepare a brine solution by dissolving 1 cup of kosher salt in 1 gallon of water, ensuring it’s fully saturated. Optionally, add a pinch of brewer’s yeast or buttermilk to introduce beneficial bacteria. Every 2–3 days, gently brush the cheese’s surface with the brine, allowing it to air-dry in a cool (50–55°F), humid (85–90% RH) environment. Over 4–6 weeks, the rind will darken, soften, and develop its signature funk. Caution: avoid over-washing, as excessive moisture can lead to sliminess or off-flavors.
The science behind brine-washed rinds lies in the interplay of bacteria and environment. *Brevibacterium linens*, the same microbe found on human skin, metabolizes amino acids into methyl sulfides, the compounds responsible for the cheese’s foot-like scent. Meanwhile, lactic acid bacteria contribute acidity, balancing the pungency with a tangy undertone. This microbial dance is highly sensitive to temperature and humidity—too warm, and the cheese may spoil; too dry, and the rind will crack. For optimal results, monitor conditions closely, using a hygrometer and thermometer to maintain consistency.
Comparatively, brine-washed cheeses stand apart from their natural or ash-coated counterparts. While a bloomy rind Camembert relies on *Penicillium camemberti* for its white mold exterior, and an ash-coated cheese like Morbier uses charcoal for aesthetic contrast, brine-washed varieties are defined by their bacterial activity. The washing process not only fosters microbial growth but also creates a sticky, orange-hued rind that contrasts sharply with the cheese’s interior. This duality—a bold, aromatic exterior encasing a smooth, mellow paste—is what makes brine-washed cheeses both polarizing and captivating.
For the adventurous cheese enthusiast, embracing the stink of brine-washed rinds is a gateway to deeper appreciation. Pair a washed-rind cheese like Époisses or Taleggio with a crisp, acidic wine or a tart beer to cut through the richness. Serve it at room temperature to fully experience its aromatic complexity, and don’t shy away from the rind—it’s where the magic happens. While the smell may initially overwhelm, the flavor rewards those willing to look beyond first impressions. In the world of cheese, sometimes the most challenging aromas lead to the most satisfying bites.
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Blue Cheese Odor: Penicillium mold in veins creates a distinct, sharp, and tangy smell
The pungent aroma of blue cheese is an acquired taste, to say the least. This distinctive scent is not merely a byproduct of its aging process but a deliberate creation, thanks to the Penicillium mold that develops within its veins. When you cut into a wedge of blue cheese, the mold’s presence becomes immediately apparent, releasing a sharp, tangy odor that can dominate a room. This smell is not for the faint of heart—it’s bold, complex, and polarizing. For those who appreciate it, the odor is a promise of the cheese’s rich, savory flavor. For others, it’s a deterrent, a reminder of why they steer clear of the blue-veined varieties. Understanding this odor requires a closer look at the science behind it and the role of Penicillium mold in crafting this sensory experience.
To grasp why blue cheese smells the way it does, consider the Penicillium mold’s metabolic process. As the mold grows within the cheese, it breaks down fats and proteins, releasing volatile compounds like methyl ketones and isovaleric acid. These compounds are responsible for the cheese’s sharp, tangy aroma. The veins themselves act as highways for the mold’s activity, ensuring that the odor is evenly distributed throughout the cheese. Interestingly, the intensity of the smell can vary depending on the type of blue cheese and its aging period. For instance, a younger Roquefort will have a milder odor compared to a well-aged Stilton, which can be overwhelmingly pungent. This variability makes blue cheese a fascinating subject for both cheese enthusiasts and scientists studying fermentation.
If you’re new to blue cheese, approaching its odor requires an open mind and a willingness to experiment. Start with milder varieties like Gorgonzola Dolce, which has a creamier texture and a less aggressive smell. Pairing blue cheese with complementary flavors can also help temper its intensity. For example, the sweetness of honey or fresh fruit can balance the cheese’s tanginess, while a robust red wine can enhance its complexity. Serving blue cheese at room temperature allows its aroma to fully develop, so remove it from the refrigerator 30–60 minutes before serving. For those who find the smell overpowering, incorporating blue cheese into cooked dishes, such as salads or pasta, can mellow its odor while retaining its flavor.
Comparing blue cheese to other pungent cheeses highlights its unique odor profile. While cheeses like Limburger or Époisses derive their smell from bacterial activity on their rind, blue cheese’s aroma comes from within, thanks to the Penicillium mold. This internal fermentation gives blue cheese a more focused, piercing smell, whereas rind-ripened cheeses often have a more earthy or ammonia-like odor. The tanginess of blue cheese also sets it apart, making it a standout in cheese boards or recipes. However, this distinctiveness can be a double-edged sword—what makes blue cheese memorable to some can make it off-putting to others. Its odor is a testament to the diversity of the cheese world, where each variety tells a story through its scent.
In conclusion, the odor of blue cheese is no accident—it’s the result of a carefully orchestrated process involving Penicillium mold. This mold’s activity within the cheese’s veins creates a sharp, tangy smell that is both divisive and captivating. Whether you’re a seasoned aficionado or a curious newcomer, understanding the science and nuances of this odor can deepen your appreciation for blue cheese. By experimenting with different varieties, pairings, and serving methods, you can navigate its intensity and discover why this cheese remains a staple in culinary traditions worldwide. The next time you encounter blue cheese, take a moment to inhale its aroma—it’s not just a smell; it’s an invitation to explore a world of flavor.
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Pairing Stinky Cheese: Complement strong cheeses with sweet fruits, nuts, or bold wines
Stinky cheeses, with their pungent aromas and robust flavors, can be polarizing. Yet, when paired thoughtfully, their intensity transforms into a symphony of taste. The secret lies in balance: sweet fruits, crunchy nuts, and bold wines act as counterpoints, softening the edge while enhancing the cheese’s complexity. For instance, a slice of ripe pear alongside Époisses, a notoriously odiferous French cheese, creates a harmony where the fruit’s sweetness tempers the cheese’s ammonia-like tang. This pairing isn’t just accidental—it’s a deliberate dance of flavors.
Consider the science behind these pairings. Strong cheeses often contain high levels of volatile compounds like ammonia and sulfur, which contribute to their odor. Sweet fruits, such as figs or apples, contain natural sugars that counteract these compounds, creating a palate-cleansing effect. Nuts, with their fatty acids and proteins, add texture and richness, further mellowing the cheese’s sharpness. For example, pairing a handful of toasted walnuts with a creamy Roquefort amplifies the cheese’s earthy notes while smoothing its salty bite. The key is to match intensity with intensity, ensuring neither element overpowers the other.
Wine pairings require a similar strategy. Bold, full-bodied reds like Syrah or Zinfandel stand up to the assertiveness of stinky cheeses, their tannins and fruit-forward profiles mirroring the cheese’s complexity. For washed-rind cheeses like Taleggio, a glass of Gewürztraminer, with its floral and spicy notes, can cut through the richness while complementing its funk. When pairing, consider the cheese’s age: younger cheeses are milder and pair well with lighter wines, while aged varieties demand something more robust. A practical tip: serve the wine slightly chilled to avoid overwhelming the cheese’s subtler flavors.
For those new to stinky cheese pairings, start with small portions and experiment. A cheese board featuring a smear-ripened cheese like Munster, paired with honey-drizzled almonds and a glass of Riesling, offers a beginner-friendly introduction. Gradually introduce bolder combinations, like a pungent Limburger with dark chocolate and a stout beer, to explore the full spectrum of flavors. Remember, the goal isn’t to mask the cheese’s odor but to celebrate it, creating a sensory experience that’s both challenging and rewarding.
In the end, pairing stinky cheeses is an art rooted in contrast and complementarity. By embracing sweet fruits, nuts, and bold wines, even the most skeptical taster can discover the beauty in these polarizing cheeses. It’s not about taming the stink—it’s about letting it shine in a way that’s unexpectedly delightful.
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Frequently asked questions
Limburger cheese is famously known for its strong, pungent odor, often described as similar to body odor or feet.
The strong smell in cheeses like Epoisses or Camembert comes from bacteria and molds used in the aging process, which produce volatile compounds responsible for the odor.
Yes, stinky cheese is safe to eat as long as it has been properly stored and is within its expiration date. The smell is a natural part of the aging process.
Blue cheese gets its distinctive smell from the Penicillium mold used in its production, which creates pungent, earthy, and slightly ammonia-like aromas.
