Kamil Perry
The world of cheese is vast and diverse, with countless varieties offering unique flavors, textures, and aromas. Among these, some cheeses are particularly renowned—or infamous—for their strong, pungent scents that can clear a room. One such cheese that often comes to mind when discussing the smelliest varieties is Époisses, a French cheese with a distinct, earthy odor. However, another contender for the title of the really smelly cheese is Limburger, known for its potent, feet-like aroma. These cheeses challenge the senses but also offer rich, complex flavors that have earned them a dedicated following among cheese enthusiasts.
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What You'll Learn
- Epoisses de Bourgogne: French cheese with a strong aroma, washed rind, and creamy texture
- Limburger Cheese: German cheese known for its pungent smell and soft, sticky rind
- Muenster Cheese: American version with a mild interior and strong, smelly rind
- Camembert: French soft cheese with a ripe, ammonia-like odor when aged
- Blue Cheese (Stilton): British cheese with a sharp, pungent smell from its blue veins
Epoisses de Bourgogne: French cheese with a strong aroma, washed rind, and creamy texture
Epoisses de Bourgogne, often dubbed one of the world’s smelliest cheeses, is a French delicacy that polarizes even the most seasoned cheese enthusiasts. Its pungent aroma, akin to a barnyard or sweaty feet, is the result of a meticulous washing process with Marc de Bourgogne, a local grape spirit, which encourages the growth of bacteria that create its signature scent. Yet, beneath this off-putting exterior lies a creamy, velvety texture and a complex flavor profile that balances earthy, nutty, and slightly sweet notes. This duality—intense aroma paired with luxurious mouthfeel—makes Epoisses a fascinating study in sensory contrast.
To fully appreciate Epoisses, consider the art of serving it. Allow the cheese to warm to room temperature, as cold temperatures mute its aroma and texture. Pair it with a robust red wine like Pinot Noir or a crisp cider to complement its richness. For a more adventurous pairing, try it with a slice of crusty bread and a drizzle of honey, which enhances its natural sweetness. Avoid overpowering accompaniments like strong jams or spicy condiments, as they can clash with the cheese’s nuanced flavors. Remember, Epoisses is best enjoyed in moderation—a small portion goes a long way due to its intensity.
The production of Epoisses is a labor-intensive process that highlights the craftsmanship of traditional French cheesemaking. Made from cow’s milk, the cheese is aged for 4 to 6 weeks, during which it is regularly washed with Marc de Bourgogne and turned by hand. This ritual not only develops its distinctive rind but also ensures the interior remains smooth and spreadable. Interestingly, Epoisses is protected by an Appellation d’Origine Protégée (AOP) status, meaning it can only be produced in the Burgundy region using specific methods. This exclusivity adds to its allure and ensures its authenticity.
For those hesitant to try Epoisses due to its reputation, start by focusing on its texture and flavor rather than its aroma. The initial whiff can be off-putting, but the taste is far more approachable. Think of it as a challenge to your palate—a chance to explore how sensory perceptions can differ. If you’re hosting a cheese board, place Epoisses at the center as a conversation starter, but warn guests of its potency. Its bold character makes it a memorable addition to any gathering, whether as a love-it-or-hate-it centerpiece or a gateway to appreciating more complex cheeses.
In the world of smelly cheeses, Epoisses de Bourgogne stands out not just for its aroma but for its ability to captivate and challenge. It’s a testament to the idea that sometimes, the most rewarding culinary experiences lie just beyond our comfort zones. Whether you’re a cheese aficionado or a curious novice, Epoisses offers a unique opportunity to explore the interplay of scent, texture, and taste—and perhaps, to redefine what you consider delicious.
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Limburger Cheese: German cheese known for its pungent smell and soft, sticky rind
Limburger cheese stands out in the world of dairy for its unmistakable odor, often described as pungent, earthy, and reminiscent of feet. This German cheese owes its notorious smell to the bacteria *Brevibacterium linens*, which also thrives on human skin and contributes to body odor. The soft, sticky rind, a result of the aging process, further intensifies its aroma. While the scent can be off-putting to some, it’s a hallmark of Limburger’s unique character, making it a polarizing yet fascinating choice for cheese enthusiasts.
To fully appreciate Limburger, consider pairing it with contrasting flavors. Its strong smell and creamy texture complement sweet or crisp accompaniments, such as rye bread, dark beer, or fresh apples. For a classic German experience, spread a thin layer on pumpernickel and top with a slice of onion—a traditional combination that balances the cheese’s intensity. Avoid overpowering it with equally strong flavors, as this can overwhelm the palate and mask its nuanced taste.
Despite its reputation, Limburger is not just about the smell; its flavor profile is surprisingly mild and buttery, with a hint of tanginess. The key to enjoying it lies in moderation. Start with small portions to acclimate your senses, especially if you’re new to strong cheeses. For those hesitant to dive in, try incorporating it into recipes where its aroma is tempered, such as melted into a grilled cheese sandwich or mixed into a savory dip.
Interestingly, Limburger’s smell has practical applications beyond the kitchen. In the 1940s, it was used as bait in mosquito traps due to its resemblance to human scent. While this may not be a common use today, it highlights the cheese’s unique properties. For the adventurous foodie, Limburger offers a sensory experience that challenges preconceptions and rewards those willing to look beyond its odor.
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Muenster Cheese: American version with a mild interior and strong, smelly rind
Muenster cheese, particularly the American version, is a study in contrasts. Its interior is remarkably mild, almost buttery, making it a versatile choice for sandwiches, melts, and snacks. However, its rind tells a different story—pungent, earthy, and unmistakably strong. This duality is no accident; it’s the result of a specific aging process that allows bacteria to develop on the surface, creating that signature smell while keeping the inside gentle. For those curious about "really smelly cheese," Muenster’s American iteration is a prime example of how aroma and flavor can coexist in a single cheese.
To fully appreciate Muenster, consider its best uses. The mild interior pairs well with bold flavors like garlic, caramelized onions, or spicy condiments. For a classic application, try it in a grilled cheese sandwich, where the rind can be removed or left on for added depth. If you’re serving it on a cheese board, place it strategically—its aroma will dominate, so balance it with milder options like cheddar or mozzarella. Pro tip: let Muenster sit at room temperature for 30 minutes before serving to enhance its creamy texture and subtle nuttiness.
For the adventurous cheese enthusiast, experimenting with Muenster’s rind is a must. While some find its smell off-putting, the rind is entirely edible and adds a complex, umami-rich layer to dishes. Try incorporating it into sauces or soups for a savory boost, or use it as a topping for roasted vegetables. However, caution is advised for those with sensitive palates—start with small amounts to avoid overwhelming the dish. Pairing Muenster with a crisp, acidic wine like a Sauvignon Blanc can also cut through its richness, creating a harmonious tasting experience.
Finally, storing Muenster properly is key to preserving its unique qualities. Wrap it in wax or parchment paper, then place it in a loosely sealed plastic bag to maintain moisture without trapping excess humidity. Stored in the refrigerator, it will last 3–4 weeks, though its rind may intensify over time. For optimal freshness, consume it within the first two weeks. Whether you’re a seasoned cheese lover or a curious newcomer, Muenster’s American version offers a fascinating blend of mildness and boldness, making it a standout in the world of smelly cheeses.
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Camembert: French soft cheese with a ripe, ammonia-like odor when aged
Camembert, a quintessential French cheese, is renowned for its distinctive aroma, which intensifies as it ages. This soft, creamy cheese develops a ripe, ammonia-like odor that can be off-putting to the uninitiated but is a hallmark of its maturity. The smell arises from the breakdown of amino acids during the aging process, a natural phenomenon that also contributes to its complex flavor profile. For those curious about the science behind the scent, it’s primarily due to the presence of volatile compounds like ammonia and sulfur, which become more pronounced as the cheese ripens. This unique characteristic makes Camembert a polarizing choice, yet it remains a staple in cheese boards and recipes worldwide.
To fully appreciate Camembert, it’s essential to understand how to handle and serve it properly. When purchasing, look for a wheel with a soft, yielding texture and a bloomy white rind. The ideal serving temperature is around 60°F (15°C), allowing the cheese to express its full flavor and aroma. Pair it with crusty bread, fresh fruit, or a glass of cider to balance its richness. For cooking, Camembert shines in baked dishes—simply score the top rind, add herbs or garlic, and bake at 350°F (175°C) for 10–15 minutes until gooey. However, avoid overheating, as this can cause the cheese to become oily or lose its delicate texture.
Comparatively, Camembert shares similarities with other soft, smelly cheeses like Brie, but its flavor is often described as earthier and more assertive. While Brie’s aroma is milder and its texture slightly firmer, Camembert’s pungency and creaminess set it apart. Both cheeses are made from cow’s milk and aged under similar conditions, yet Camembert’s smaller size and higher moisture content contribute to its faster ripening and stronger scent. For those new to smelly cheeses, starting with Brie and gradually transitioning to Camembert can be a practical approach to acclimating to its bold character.
Persuasively, Camembert’s ammonia-like odor is not a flaw but a testament to its craftsmanship and authenticity. In an era of mass-produced, mild cheeses, its unapologetic aroma reminds us of the beauty of traditional, unhurried food production. Embracing Camembert means embracing complexity—in flavor, in scent, and in experience. It’s a cheese that demands attention, rewards patience, and elevates any culinary endeavor. Whether enjoyed on its own or as part of a dish, Camembert challenges the palate and leaves a lasting impression, making it a must-try for any cheese enthusiast.
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Blue Cheese (Stilton): British cheese with a sharp, pungent smell from its blue veins
Blue cheese, particularly Stilton, stands out in the world of fromage for its unmistakable sharp, pungent aroma, a characteristic derived from the blue veins that streak through its creamy interior. These veins are the result of Penicillium mold, which is intentionally introduced during the cheese-making process. The mold thrives in the oxygen pockets created by piercing the cheese, producing the distinctive flavor and smell that polarizes enthusiasts and newcomers alike. For those curious about the science behind the scent, it’s the breakdown of fats and proteins by the mold that releases volatile compounds, creating that bold, earthy odor.
To fully appreciate Stilton’s aroma, consider pairing it with complementary flavors. A slice of pear or a drizzle of honey can balance its intensity, while a glass of port or stout enhances its richness. For cooking, Stilton’s pungency shines in recipes like blue cheese dressing or stuffed mushrooms, where its flavor melds seamlessly with other ingredients. However, moderation is key—a little goes a long way, especially for those unaccustomed to its strength. Start with small portions to avoid overwhelming your palate.
Stilton’s smell isn’t just a sensory experience; it’s a marker of its authenticity. Protected by a Protected Designation of Origin (PDO) status, true Stilton must be made in specific regions of England using traditional methods. This ensures the cheese retains its signature aroma and quality. Counterfeit versions may lack the depth and complexity of the real thing, so always check for the PDO label when purchasing.
For those hesitant to dive into Stilton’s pungency, start by pairing it with milder cheeses on a platter. This allows you to gradually acclimate to its unique profile. Additionally, storing Stilton properly—wrapped in wax paper and kept in the fridge—preserves its aroma without letting it dominate your kitchen. Embrace its boldness, and you’ll discover why this British classic is a staple in cheese culture.
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Frequently asked questions
One of the most famously smelly cheeses is Époisses, a French cheese known for its potent aroma and creamy texture.
Yes, other notably smelly cheeses include Limburger, Camembert, and Muenster, each with distinct pungent odors.
Strong-smelling cheeses often result from the bacteria and molds used during the aging process, which break down proteins and fats, releasing volatile compounds that create the intense aroma.
