Bushra Griffith
There are many different types of cheese, from mild and creamy to sharp and pungent. While some people prefer the milder options, there are those who seek out the most aromatic and intense cheeses they can find. The stinkiest cheeses are often those that have been ripened for a long time, allowing them to develop smelly compounds. Limburger, for example, is known for its overpowering aroma, often likened to sweaty feet, while the French cheese Époisses de Bourgogne has been described as unwashed skunk. Other famously stinky cheeses include Taleggio, Munster, and the aptly named Stinking Bishop, which is said to have inspired the character Wallace in the Wallace and Gromit animations.
| Characteristics | Values |
|---|---|
| Names | Limburger, Époisses de Bourgogne, Munster d'Alsace, Casu Marzu, Taleggio, Blue Cheese, Pont l’Eveque, Gorgonzola Cheese, Roquefort, Stinking Bishop, Stilton, Schloss, Soumaintrain, Cendre d’olivet, Camembert, Livarot Munster, Ardrahan, Brick Cheese, Red Hawk, Pleasant Ridge Reserve, Rush Creek |
| Common Description | Sweaty feet, mushrooms, vomit, unwashed skunk, dirty foot, body odour, sour milk, barnyard, post-workout underarm, decomposing vegetation, ammonia, garlic, fermented pears, earthy, mouldy, dirty foot and vomit fragrance, ripe underarms, wet socks and grass, fruity, yeasty beefiness, peanutty, toasted grain, salty |
| Origin | Germany, Belgium, the Netherlands, Sardinia, Italy, France, UK, Austria, US, Wisconsin |
| Type of Milk | Sheep, Cow, Goat |
| Texture | Dense, fudgey, crumbly, creamy, semi-soft, soft-ripened, semi-firm |
| Rind | Washed, unwashed, slimy |
| Bacteria | B. linens |
| Wash | Salty brine, alcohol, wine, seawater, Chablis wine |
| Pairing | Floral apricot jam, rye crackers, rye bread, onions, mustard, Marcona almonds, sweet honey bread, pear or fig preserves, grapes or pears |
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What You'll Learn
Limburger cheese
The cheese's strong smell is due to the specific bacteria used in the fermentation process, notably Brevibacterium linens, which is also found on human skin and is partially responsible for body odour, particularly foot odour. The longer Limburger cheese is aged, the stronger its smell becomes. After about two months, the cheese becomes much smoother and creamier, and after three months, it acquires its infamous aroma and becomes spreadable. The taste of the cheese has been described as earthy, nutty, grassy, and mushroomy, with a hint of sweetness, and a delicate tang at the end.
The cheese's strong odour has been referenced in popular culture, including in Looney Tunes, Little Rascals, and Three Stooges comedy shorts, as well as in the 1942 Abbott and Costello film "Who Done It?". In the Disney Channel Original Movie "Don't Look Under the Bed," Larry lists Limburger cheese as one of the ingredients of "Boogey Goo," a substance that is said to smell terrible.
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Munster d'Alsace
The cheese has a strong, unique smell, often described as pungent and reminiscent of feet or unwashed armpits. This odour is a result of the bacteria, known as brevibacterium linens, that is used to ripen the cheese. While some may find the smell off-putting, it is a sign of the cheese's maturity and flavour development.
The flavour of Munster d'Alsace is equally as strong as its aroma. It has a rich, savoury taste with hints of spice and a slight tang. The texture is creamy and smooth, becoming softer and more runny as it ages. The cheese is typically aged for around two months, during which time it develops its characteristic smell and flavour.
When purchasing Munster d'Alsace, it is important to look for a few key indicators of quality. The cheese should have a slightly sticky rind and a creamy, ivory-coloured interior. A good Munster should also have a strong, pungent aroma, and the flavour should be robust and savoury, with a slightly acidic tang.
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Casu Marzu
The presence of maggots in the cheese is considered a crucial part of the cheesemaking process, as they promote an advanced level of fermentation. The acid from the maggots' digestive system gives Casu Marzu an intense flavour with reminders of Mediterranean pastures and a spicy aftertaste. The texture of the cheese becomes very soft, with some liquid (called "lágrima", meaning "teardrop" in Sardinian) seeping out.
The consumption of Casu Marzu is considered a unique experience by some, while others find it unappealing due to the presence of maggots. Those who do not wish to eat the maggots may place the cheese in a sealed paper bag. The maggots, deprived of oxygen, will eventually die, and the cheese can then be eaten. However, it is believed by Sardinian aficionados that the cheese is unsafe to eat when the maggots have died. Therefore, it is traditionally consumed only when the maggots are still alive, although allowances are made for refrigerated cheese, which also kills the maggots.
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Taleggio
The squares are washed with brine to create a sticky orange or rose-coloured rind, punctuated with soft, grey mould. The rind is then rubbed with dry salt, producing a pinkish-brown crust. This smear-washing makes the cheese susceptible to contamination. Beneath the rind, the interior is creamy and pale yellow, with a soft, spongy texture.
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Stinking Bishop
The cheese gets its name from the local pear cider, or perry, that it is immersed in during the ripening process. It is made from the local Stinking Bishop pear and is washed in perry every four weeks while it matures. The rind-washing process, which increases moisture content and encourages bacterial activity, gives Stinking Bishop its distinctive odour and flavour. The colour of the cheese ranges from white-yellow to beige, with an orange to grey rind.
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Frequently asked questions
Limburger is often considered the stinkiest cheese in the world. It is so stinky that it is responsible for at least one attempted suicide! It is a semi-soft cow's milk cheese that has roots in Germany, Belgium, and the Netherlands. Its smell has been likened to sweaty feet, ammonia, and garlic.
Other notably stinky cheeses include Epoisses de Bourgogne, Cendre d'Olivet, Pont l'Eveque, Munster d'Alsace, Taleggio, Blue Cheese, Gorgonzola, Roquefort, and Stinking Bishop.
The smell of cheese is caused by bacteria. The bacteria in cheeses is intentional and arrives as a result of washing the rind. Rinds are typically washed in salty brines or some variety of alcohol, which enhances the funk. Cheeses that are ripened for longer periods tend to be stinkier because they have had more time to develop smelly compounds.
The taste of a stinky cheese usually isn't nearly as powerful as its smell, and stinky cheeses generally have a broader flavor profile than milder-smelling cheeses. For example, despite its strong odor, Limburger cheese has a pleasantly creamy and mildly tangy flavor.
