Bushra Griffith
There are many different types of cheese, and some are known for their strong smell. These are often referred to as stinky cheeses and are considered a connoisseur's favourite. While many cheeses may be considered stinky, some are more putrid-smelling than others. This paragraph will explore some of the world's stinkiest cheeses and the reasons behind their strong odours. From the Vieux Boulogne, which has been banned from public transportation in France, to the Minger, a Scottish cheese that has sparked a media frenzy, get ready to hold your nose as we dive into the world of smelly cheeses.
| Characteristics | Values |
|---|---|
| Smelliest Cheese | Vieux Boulogne, Stinking Bishop, Limburger, Époisses de Bourgogne, Pont l'Eveque, Cendre d'Olivet, Munster d'Alsace, Morbier, Brie, Minger |
| Reason for Smell | Washed rind, bacteria growth, aging process, wet socks and grass aroma, washed in pear cider, blue veins, raw, unpasteurized |
| Origin | France, England, Germany, Belgium, Netherlands, Portugal, Spain, Switzerland, U.S., Scotland |
| Pairing | White port wine, grilled vegetables, Belgian white ale, pear-flavoured liqueur, dessert cider, champagne, honey bread, almonds, crackers |
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What You'll Learn
Why do cheeses smell?
The reason for the smell of cheese lies mainly in the microorganisms that are involved in the cheese-making process. These microorganisms can consist of bacteria, yeasts, or molds, but bacteria play the most important role in cheesemaking. When cheesemakers add lactic acid bacteria to milk, the bacteria help prepare the milk for another enzyme called rennet, which solidifies the milk into cheese. As the bacteria feed on cheese to get energy, they produce a stinky gas made up of molecules, including ammonia or sulfur compounds, which are responsible for the smell in many cheeses. The longer the cheese ages, the more bacteria it accumulates, and the smellier it becomes.
The type of bacteria used in the starter culture also helps determine a cheese's smell, taste, and texture. For example, some bacteria give cheese a mushroom flavor and a particularly stinky odor, as is the case with Brie and Camembert. The bacterium Brevibacterium linens, which is the same bacteria responsible for human body odor, is used to create Limburger cheese, which is known for its stinky reputation. Another stinky cheese, Roquefort, gets its odor from a mold named Penicillium roqueforti.
Other factors that can make cheeses smellier are aging and washing. Cheeses that are aged for many months tend to have more intense aromas. The rinds of cheeses are sometimes washed with liquids like brandy, port, beer, or saltwater as they ripen, which can also influence their smell and flavor over time.
While some people may find the smell of certain cheeses unappealing, others may enjoy the complex aromas that these cheeses offer. The smell of cheese is an important aspect of its character and can greatly influence our perception of its taste.
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The smelliest cheeses in the world
The smelliest cheeses are often those that are washed-rind cheeses. This means that the rind has been washed in a solution containing Brevibacterium linens, a bacteria found on the human body and in human sweat, which gives the cheese a stinky foot smell. While many may find the scent of these cheeses off-putting, the flavour is usually much milder than the scent.
Vieux Boulogne
Vieux Boulogne, an unpasteurized, unpressed cow's milk cheese made in the Pas-de-Calais département in France, has been named the smelliest cheese in the world by researchers at Cranfield University. It is so pungent that it has been banned from public transportation in France. Vieux Boulogne is known for its distinct beer-washed rind, which gives it a unique umami depth.
Minger
Minger, a washed-rind cheese made by Scottish cheesemaker Rory Stone, has also been billed as the world's smelliest cheese. The name "Minger" is British slang for someone who is ugly or smells bad. While the cheese has a putrid smell, it reportedly has a lovely flavour.
Limburger
Limburger is another cheese known for its strong foot odour, created by the bacteria responsible for foot odour in humans. Its smell is so notorious that it has been linked to at least one attempted suicide.
Pont l’Eveque
This French cheese dates back to the 13th century and is said to smell like it has been sitting underneath a pile of dirty laundry. It is possibly the oldest Norman cheese still in production.
Cendre d’Olivet
This cheese, aged in wood ash from grape vines, was once described by a 19th-century French writer as smelling like "the carcasses of animals which peasants cover with branches as they lie rotting in the hedgerow under the blazing sun."
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How to make smelly cheese
The process of making smelly cheese involves several steps, each of which contributes to the development of its pungent aroma. Here is a guide on how to make smelly cheese:
Ingredients and Preparation:
Start by sourcing high-quality milk, which can be from cows, goats, or sheep. The milk can be pasteurized or unpasteurized, depending on the specific cheese variety you are crafting. For a truly potent cheese, consider using milk from rare or unique breeds of cattle, such as the Gloucester breed, as a base for your cheese.
Additives and Flavour Development:
To enhance the flavour and aroma, consider adding specific bacteria, such as Brevibacterium linens (B. linens), which is known to contribute significantly to the stench. Additionally, you can experiment with washing the cheese rind in various liquids like brandy, pear cider, wine, or even beer. These washes contribute unique scents and flavours to the final product. For an extra kick, you can incorporate spices and herbs like cloves, parsley, tarragon, and pepper.
Aging and Ripening:
The aging process is crucial to developing the full aroma and flavour of the cheese. Place the cheese in a warm, moist, and salty environment to promote optimal bacterial growth. Turn the wheels of cheese regularly and wash them frequently with a brine solution to encourage even bacterial growth. The aging duration can vary from a few weeks to several months, depending on the desired intensity of the smell and flavour.
Rind Development:
The rind, or outer layer of the cheese, plays a significant role in the overall smelliness of the cheese. Washed-rind cheeses, in particular, tend to have a more pungent aroma due to the bacterial growth on the surface. Some cheeses, like Stinking Bishop, have such intensely flavoured rinds that the rind must be removed before consuming the interior paste.
Storage and Serving:
When storing and serving smelly cheese, consider the ventilation of the area. These cheeses are best stored in well-ventilated spaces to prevent the concentration of their odour. When serving, pair the cheese with complementary items like nuts, breads, crackers, or specific wines and beers to enhance the overall tasting experience.
Remember, the key to making smelly cheese is to create an environment conducive to bacterial growth and to use ingredients and techniques that enhance the development of pungent aromas. Each step in the process contributes to the final product, so attention to detail is essential.
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The history of smelly cheese
Washed-rind cheeses are created by washing a cheese that would typically become a Brie-style cheese with a brine solution or a diluted solution of wine, beer, or another alcoholic beverage. This process encourages the growth of a new host of bacteria, including Brevibacterium linens (B. Linens), on the outside of the cheese, resulting in its signature smell. B. Linens is the same bacteria found in the sweaty, smelly zones of the human body, which is why washed-rind cheeses often smell like dirty socks, feet, or even death.
Over time, the technique of making washed-rind cheeses spread, and various regions began to develop their own unique varieties. For example, Epoisses de Bourgogne, a small-format cow's milk cheese made in the village of Époisses in eastern France, is known for its pungent smell of sour milk due to being washed in Marc de Bourgogne, an unaged brandy. Another example is Stinking Bishop, an English cheese made with milk from the rare Gloucester breed of cattle and washed with brandy made from Stinking Bishop pears, giving it an intense flavour.
Today, there are many different types of washed-rind cheeses available, ranging from soft cheeses like Époisses to harder varieties like Gruyère. While some people may be hesitant to try these pungent cheeses, it's important to note that the taste is usually milder than the smell, and they often have a broader flavour profile than milder cheeses.
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The benefits of smelly cheese
Smelly cheese is a result of the aging process, which is moist, salty, and warm, creating an optimal environment for bacteria to grow and produce strong odors. While some may find the aroma off-putting, there are several benefits to consuming smelly cheese.
Firstly, smelly cheese is often incredibly flavorful. The same bacteria that contribute to the strong odor also enhance the taste of the cheese, resulting in a more intense and complex flavor profile. For those who enjoy strong-tasting foods, smelly cheese can offer a unique and delightful sensory experience.
Secondly, smelly cheese is a good source of protein, calcium, and other essential nutrients. Cheese, in general, is a nutrient-rich food, and the smelly varieties are no exception. Consuming smelly cheese can provide important nutritional benefits as part of a balanced diet.
Another benefit of smelly cheese is its versatility in culinary applications. Smelly cheese can be paired with a variety of foods, such as fruits, meats, and wines, to create delicious and sophisticated flavor combinations. It can be used in recipes, added to charcuterie boards, or simply enjoyed on its own, making it a versatile ingredient for cooks and food enthusiasts.
Additionally, smelly cheese can be a conversation starter and a way to impress others with your adventurous palate. In certain cultures, smelly cheese is highly regarded as a delicacy and is often celebrated at festivals or special occasions. Indulging in smelly cheese can be a way to explore new tastes, expand your culinary horizons, and share interesting food experiences with others.
Finally, the strong odor of smelly cheese can be a good indicator of its freshness and authenticity. The bacteria responsible for the odor continue to develop and change over time, so the smell can be a sign that the cheese is alive and actively aging. This can be especially appealing to those who appreciate traditional, artisanal, or natural foods.
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Frequently asked questions
Researchers at Cranfield University named Vieux Boulogne the smelliest cheese in the world. It's so pungent that it's banned from public transportation in France.
Vieux Boulogne is an unpasteurized, unpressed cow's milk cheese. It's washed in beer during production, giving it a distinct beer-washed rind that contributes to its strong smell.
Yes, several other cheeses are known for their strong odours, including Limburger, Pont l’Eveque, Cendre d’olivet, and Minger, a Scottish cheese that has been described as "putrid-smelling."
