Patrick Oconnell
The world of cheese is vast and diverse, with varieties ranging from mild and creamy to bold and pungent. Among the most notorious for their strong aroma is a cheese that has earned its reputation as the one that stinks. This cheese, known as Epoisses, originates from the Burgundy region of France and is celebrated for its intense, earthy scent and rich, creamy texture. Made from cow's milk and washed with marc de Bourgogne (a local brandy), Epoisses develops its distinctive odor during the aging process, making it a polarizing yet fascinating choice for cheese enthusiasts. Its bold character often sparks curiosity, leaving many to wonder how such a strong smell can accompany such a delectable flavor.
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What You'll Learn
- Epoisses de Bourgogne: French cheese with a strong odor, washed rind, and creamy texture
- Limburger: German cheese known for its pungent smell and soft, sticky rind
- Muenster: American cheese with a mild interior and smelly, orange rind
- Camembert: French cheese that develops a strong aroma when ripe and runny
- Taleggio: Italian cheese with a potent smell, thin crust, and rich flavor
Epoisses de Bourgogne: French cheese with a strong odor, washed rind, and creamy texture
Epoisses de Bourgogne, often dubbed the "king of stinky cheeses," is a French cheese that commands attention with its potent aroma. This odor, while off-putting to some, is a hallmark of its unique production process. The cheese is washed with marc de Bourgogne, a local grape spirit, during aging, which fosters the growth of bacteria that contribute to its distinctive smell. This washing also gives the rind its signature orange-brown hue and sticky texture. Despite its formidable scent, the interior of Epoisses reveals a surprisingly delicate, creamy paste that melts in the mouth.
To fully appreciate Epoisses, consider the context of its consumption. Traditionally, it’s served at room temperature, allowing its flavors to bloom. Pair it with a robust red wine, such as a Pinot Noir from Burgundy, to complement its earthy, pungent notes. For a more adventurous pairing, try it with a glass of the same marc de Bourgogne used in its production. When serving, avoid overpowering accompaniments; a slice of crusty bread or a handful of walnuts will suffice to let the cheese shine.
For those new to Epoisses, start small. Its strong flavor can be polarizing, and a little goes a long way. Begin with a thin slice to acclimate your palate. If you’re preparing a cheese board, place Epoisses at a distance from milder cheeses to prevent its odor from overwhelming them. Store it in the refrigerator, but remove it an hour before serving to ensure optimal texture and flavor. Wrap it in wax paper rather than plastic to allow the cheese to breathe.
Comparing Epoisses to other washed-rind cheeses highlights its uniqueness. While cheeses like Taleggio or Munster share a similar pungency, Epoisses stands out for its unapologetic intensity and historical significance. It’s one of the oldest cheeses in France, with roots tracing back to the 16th century, and its production is protected by AOC (Appellation d’Origine Contrôlée) status. This ensures that every wheel is crafted according to traditional methods in its Burgundian homeland, preserving its authenticity.
Incorporating Epoisses into your culinary repertoire is a bold move, but one that rewards the adventurous eater. Its strong odor is not a flaw but a feature, a testament to the craftsmanship behind its creation. Whether you’re a seasoned cheese enthusiast or a curious newcomer, Epoisses de Bourgogne offers a sensory experience unlike any other—a true masterpiece of French fromage.
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Limburger: German cheese known for its pungent smell and soft, sticky rind
Limburger cheese is a polarizing delicacy, instantly recognizable by its potent aroma that can clear a room or draw in aficionados. Originating from the Limburg region of Belgium but famously produced in Germany, this cheese is a testament to the idea that strong flavors often come from simple ingredients. Made from cow’s milk and inoculated with *Brevibacterium linens* bacteria, Limburger’s smell is a byproduct of bacterial fermentation, the same process responsible for foot odor. This biological quirk makes it a fascinating case study in how microbiology shapes culinary traditions.
To appreciate Limburger, one must embrace its sensory extremes. The cheese’s soft, sticky rind is a barrier to its creamy interior, which contrasts sharply with its pungent exterior. Pairing Limburger with the right accompaniments can transform it from an acquired taste to a harmonious experience. Traditionally, it’s served on rye bread with caraway seeds or alongside dark beer, which cuts through its richness. For the uninitiated, start with small portions—a single thin slice is enough to gauge its intensity without overwhelming the palate.
Critics often dismiss Limburger as merely "the cheese that stinks," but this overlooks its cultural significance. In Germany, it’s a staple of the *Käsestange* (cheese stick) and a symbol of regional pride. Its smell, while off-putting to some, is a marker of authenticity, a reminder that not all food is designed to be mild or inoffensive. Limburger challenges the eater to look beyond first impressions, rewarding those who approach it with curiosity rather than judgment.
Practical tips for handling Limburger include storing it in airtight containers to contain its odor and prevent it from overpowering other foods in the fridge. Its rind, though edible, can be removed for a milder experience, though purists argue this sacrifices its character. For those experimenting with cooking, Limburger melts well and can add depth to sauces or spreads, though its aroma will dominate, so use sparingly. Whether loved or loathed, Limburger is a cheese that demands attention—and perhaps a well-ventilated room.
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Muenster: American cheese with a mild interior and smelly, orange rind
Muenster cheese, often overshadowed by its European counterparts, is a uniquely American creation with a surprising duality. While its interior boasts a mild, creamy flavor reminiscent of mozzarella, its orange rind tells a different story. This rind, washed with annatto for color and bacteria for flavor development, develops a pungent aroma that can be off-putting to the uninitiated. This contrast between mild interior and smelly exterior makes Muenster a fascinating example of how cheese can be both approachable and intriguing.
Understanding the Smell:
The culprit behind Muenster's distinctive odor is a combination of bacteria and molds encouraged to grow on its surface during aging. These microorganisms produce volatile compounds like ammonia and sulfur, contributing to the cheese's characteristic pungency. Think of it as a controlled fermentation process, similar to how kimchi or sauerkraut develop their complex flavors.
While the smell can be strong, it's important to remember that it's a sign of a well-aged cheese, not spoilage.
Appreciating the Flavor:
Don't let the smell deter you. The beauty of Muenster lies in its ability to surprise. Once you cut through the rind, you'll discover a smooth, melt-in-your-mouth texture and a subtle nutty flavor with a hint of sweetness. This mildness makes it incredibly versatile, perfect for grilled cheese sandwiches, burgers, or even as a topping for salads.
Pairing Muenster:
To fully appreciate Muenster's unique character, consider these pairing suggestions:
- Beer: A crisp pilsner or wheat beer can cut through the richness of the cheese and complement its mild flavor.
- Wine: A semi-sweet Riesling or Gewürztraminer can balance the cheese's pungency with their fruity notes.
- Fruit: Sweet fruits like apples, pears, or grapes can provide a refreshing contrast to the cheese's savory notes.
Beyond the Smell:
Muenster's smelly reputation often overshadows its versatility and deliciousness. By understanding the science behind its aroma and appreciating its unique flavor profile, you can unlock a world of culinary possibilities. So, next time you encounter this orange-rinded cheese, don't be afraid to give it a try – you might just discover a new favorite.
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Camembert: French cheese that develops a strong aroma when ripe and runny
Camembert, a soft, creamy cheese from Normandy, France, is renowned for its transformative journey from mild to pungent as it ripens. This process is not a flaw but a feature, celebrated by aficionados who appreciate the complex flavors and aromas that emerge. The cheese’s white rind, a haven for Penicillium camemberti mold, plays a critical role in this evolution. As the cheese matures, typically over 3 to 4 weeks, enzymes break down its interior, creating a runny texture and intensifying its scent. This aroma, often described as earthy or ammoniacal, is a hallmark of a perfectly ripened Camembert, signaling its readiness for consumption.
To fully enjoy Camembert, timing is key. A young Camembert, aged 1 to 2 weeks, is firm and mild, ideal for those who prefer subtlety. However, the true character of the cheese shines when it reaches peak ripeness, around 3 to 4 weeks, when the interior becomes oozy and the aroma becomes pronounced. For optimal flavor, serve Camembert at room temperature, allowing it to breathe for at least 30 minutes before indulging. Pair it with crusty bread, fresh fruit, or a glass of cider to balance its richness.
The science behind Camembert’s stink lies in its microbial activity. As the cheese ages, bacteria and mold work in tandem to produce ammonia compounds, contributing to its distinctive smell. This process is similar to that of other washed-rind or bloomy-rind cheeses, such as Brie or Époisses, but Camembert’s smaller size and higher fat content amplify its aromatic intensity. Interestingly, this very aroma is a sign of quality, indicating proper aging and a well-developed flavor profile.
For those new to Camembert, start with a younger wheel to acclimate to its unique characteristics. Gradually experiment with riper versions to appreciate the full spectrum of its flavor. Storage is crucial: keep Camembert in the refrigerator, but remove it well in advance of serving to allow it to warm up. Avoid plastic wrap, as it can trap moisture and hinder the cheese’s breathing process; instead, use wax paper or cheese paper. When in doubt, trust your senses—a ripe Camembert should yield to gentle pressure and exude a robust, yet inviting, fragrance.
Camembert’s reputation as a cheese that stinks is both earned and deserved, but it’s a badge of honor rather than a defect. Its transformation from mild to bold is a testament to the artistry of French cheesemaking and the magic of natural aging. Whether enjoyed on a cheese board, baked until gooey, or spread on toast, Camembert demands attention and rewards those willing to embrace its full, unapologetic character. For the curious and the bold, it’s not just a cheese—it’s an experience.
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Taleggio: Italian cheese with a potent smell, thin crust, and rich flavor
Taleggio, a cheese with a reputation that precedes it, is often the answer to the question of which cheese packs the most pungent punch. Its aroma is unapologetically strong, filling a room with a scent that some might describe as earthy, others as downright funky. But this Italian cheese is more than its smell; it’s a masterpiece of contrast. Beneath its thin, edible crust lies a soft, creamy interior that melts on the palate, delivering a rich, tangy flavor with hints of fruitiness and a lingering savoriness. This duality—a bold exterior and a nuanced interior—makes Taleggio a fascinating subject for both cheese enthusiasts and skeptics alike.
For those looking to incorporate Taleggio into their culinary repertoire, pairing is key. Its potent smell and robust flavor demand companions that can either complement or balance it. Try it with sweet, crisp fruits like pears or apples to cut through the richness, or pair it with a full-bodied red wine like Barolo to enhance its earthy notes. In cooking, Taleggio shines in dishes where its creaminess can meld with other ingredients. Use it in risottos for a decadent finish, or layer it into a panini for a gooey, aromatic sandwich. Just remember: a little goes a long way, so start with small amounts to avoid overwhelming the dish.
Comparatively, Taleggio stands out even among other "stinky" cheeses. Unlike the crumbly sharpness of Stilton or the ammonia-like tang of Époisses, Taleggio’s aroma is more approachable, rooted in its washed-rind process. This method, where the cheese is regularly brushed with a saltwater solution, encourages the growth of bacteria that contribute to its distinctive smell and flavor. Yet, Taleggio remains milder in taste than many of its pungent peers, making it a gateway cheese for those wary of stronger varieties. Its texture, too, is unique—neither as firm as Gouda nor as runny as Brie, but perfectly spreadable at room temperature.
A practical tip for storing Taleggio is to wrap it in wax or parchment paper, then loosely in foil, to allow it to breathe while preventing its odor from permeating your fridge. Serve it at room temperature to fully appreciate its texture and flavor, but be mindful of its perishability—consume it within a week of opening. For those new to Taleggio, start by sampling it in small portions, perhaps as part of a cheese board, to acclimate your palate to its intensity. Once you’ve embraced its boldness, you’ll find Taleggio to be a versatile and rewarding addition to your cheese collection.
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Frequently asked questions
One of the most famously pungent cheeses is Epoisses, a French cheese known for its strong aroma and creamy texture.
Yes, other stinky cheeses include Limburger, Camembert, and Muenster, each with its own distinct odor and flavor profile.
The strong smell comes from bacteria and molds used during the aging process, which break down proteins and fats, releasing volatile compounds that create the characteristic odor.
