The Strongest Cheeses: A Comprehensive Guide To Cheese Power

When it comes to the strongest-flavoured cheeses, opinions vary. Some say it's Boulette d'Avesnes, a French cheese with added spices, or the Spanish blue cheese Cabrales, made with a mixture of raw cow, sheep and goat milk. Others say it's Stinking Bishop, a washed-rind cheese named after the pear variety used in its production, or the French cheese Époisses, which is said to be illegal to carry on the Parisian Metro due to its strong smell.

Spanish blue cheese, Cabrales, is made from raw cow's milk mixed with sheep and goat milk

The strongest kinds of cheese are often blue cheeses, and one of the most well-known and strongest blue cheeses is Cabrales, a Spanish cheese made from a mixture of raw cow's milk and sheep and goat milk. This combination of milks is typical of mixed Spanish cheeses, with over 50% of the cheese produced and consumed in Spain being made from a mixture of these three types of milk. The cheese is slow-aged in cold, damp, and humid caves in the Picos de Europa Mountains in eastern Asturias, where it develops a higher proportion of blue veining. The humidity is important as it facilitates the growth of penicillin moulds that give the cheese its distinctive blue veins.

The process of making Cabrales takes a minimum of two months, during which time the cheese wheels are turned periodically to ensure the mould grows evenly throughout. The final product has a slightly granular, crumbly texture and a strong, spicy, sharp, and quite acidic flavour. It is often described as pungent and pairs well with bold red wines like Rioja Tempranillo or Cabernet Sauvignon.

The milk for Cabrales comes exclusively from herds raised in a small zone in the mountains of Asturias, Spain. This is also where other mixed milk cheeses like Taramundi and Valdeón are produced. Taramundi is a blend of cow and goat milk, while Valdeón is made from either pasteurised goat and sheep milk or cow and goat milk.

Cabrales is a protected designation of origin (D.O.P.) product, which means it has been regulated by the Ministry of Agriculture to standardise its production methods and ensure quality.

Red rind cheeses, such as Limburger and Epoisses, are known for their strong flavours

Red rind cheeses, such as Limburger, Epoisses, Morbier, Le Petit Doruvael, Fontina DOP, and Castello Red Rind, are known for their strong flavours. These cheeses are usually referred to as "red bacteria" due to the smearing of the bacterium Linens on the rind after the manufacturing and brining processes. This process is repeated for several weeks, resulting in a smooth cheese with a distinct taste, aroma, and natural red colour.

One example of a red rind cheese with a strong flavour is Limburger, which is available from Adams Cheese Shop. Another well-known red rind cheese is Epoisses, a French cheese that is often mentioned alongside Limburger due to its similarly intense flavour. These two cheeses are excellent representatives of the strong flavours that can be found in red rind cheeses.

Morbier, a French cheese, is another example of a red rind cheese with a strong flavour. It is a special 45+ dessert cheese from the Franche-Comté region, known for its spicy taste. The morning and evening milkings used to make Morbier are separated by a characteristic layer of black ash, resulting in an intensely rich and slightly spicy flavour.

Le Petit Doruvael, a Dutch cheese, is also worth mentioning. While it is considered a mild red rind cheese, it still boasts a strong flavour due to the collaboration between Ad Vlooswijk, his son Jirco Vlooswijk, and colleagues from Montfort. The exact creation of this cheese is largely kept secret by the Vlooswijk family, adding an air of mystery to its flavour.

Fontina DOP, an Italian red rind cheese, is described as having a full-bodied flavour with a nutty taste and a characteristic odour. It is made from pasteurized cow's milk and has a firm texture with small round holes. This cheese has been a staple in the northwest of Italy since the 11th century.

Lastly, Castello Red Rind cheese, crafted in Denmark, stands out for its intense and piquant flavour. The unique production method involves the mould culture developing from the inside out, while the red smear adds sharpness to the cheese as it matures. The combination of albino blue mould and the red smear creates a bold and flavourful cheese that is sure to leave an impression.

Stinking Bishop is a washed rind cheese with a powerful ammonia smell

Stinking Bishop is a washed-rind cheese with a powerful ammonia smell. It is produced by Charles Martell and Son at Hunts Court Farm in Gloucestershire, England, and has been made since 1972. The cheese is named after the local pear variety, the Stinking Bishop, which is used to make the perry solution that the cheese is immersed in during maturation. This rind-washing process is what gives Stinking Bishop its distinctive odour.

Stinking Bishop is made from the milk of Old Gloucester cattle, a once-endangered breed that Charles Martell helped to revive. Due to the small number of cows in his herd, the Gloucester milk is combined and pasteurised with milk from Friesian cattle. The cheese is moulded into wheels weighing approximately 2 kilograms, with a diameter of 20 centimetres and a depth of 4 centimetres. It has a fat content of 48 per cent and ranges in colour from white-yellow to beige, with an orange to grey rind.

Stinking Bishop is an artisanal, handmade cheese that is not sold in supermarkets. It is instead available in select artisan food stores, delicatessens, and high-end department stores. The cheese gained international attention after featuring in the 2005 film "Wallace and Gromit: The Curse of the Were-Rabbit", where it was used to revive Wallace. This led to a 500 per cent increase in demand, requiring the cheesemaker to expand their operations.

Despite its strong odour, Stinking Bishop is described as having a delicious flavour. It is a soft cheese, packaged in a poplar-wood box and wrapped in waxed paper. It is an award-winning variety, having received a Gold Medal at the British Cheese Awards in 2010 and being named the "'King of Cheese' by Claudia Winkleman and Chris Evans on a Channel 4 show in 2011.

Brie Noir is considered one of the strongest-flavoured cheeses

While there are many strong-flavoured cheeses, such as blue cheese, Brie Noir is considered one of the strongest. Brie Noir, which translates to "Black Brie", is a darker, more mature version of traditional Brie. The French cheese is made using the same cheesemaking process, but is simply aged for longer. While regular Brie is typically aged for around five to ten weeks, Brie Noir is aged for several months, and sometimes even a year.

During the ageing process, the cheese transforms from soft and gooey to crumbly and dry, resembling Parmesan more than regular Brie. The flavour intensifies, too, with some finding the taste of Black Brie disconcerting. According to Charles Duque, general manager for the French Cheese Board, the texture is "breakable and dense, with an intense chewing, reminding [one] of chocolate". The flavour is described as a "rare sensation mixing toffee, caramel-like hints and farm animal ammonia at one point".

Brie Noir is associated with peasants, as it was traditionally made from sub-par rounds of Brie that were misshapen or too dry. The lower classes would place these imperfect cheeses in the cellar to age, allowing them to ripen and be eaten later. The result of this extra ageing process is a stronger-flavoured, harder cheese that lasts longer. This made it ideal for manual workers, including grape pickers and World War I soldiers, who could store it for longer periods.

Brie Noir is not widely available outside of the Seine et Marne region of France, but it can be found in some Paris cheese shops.

Boulette d'Avesnes, a French cheese with added spices, is not for the faint-hearted

The miners who once populated the region of Nord-Pas-de-Calais, where Boulette d'Avesnes was created, are said to have loved this cheese. They would impale it above their windows to dry it out, making it even stronger. The cheese is best enjoyed young, when it has a complex flavour and a creamy, crumbly texture. It pairs well with bread and white beer or traditional gin.

Boulette d'Avesnes is not your average cheese; it is a unique, artisanal creation with a powerful taste and aroma. Its maturation process, involving beer washing and paprika rubbing, results in a spicy, smoky, and deep flavour that lingers long after tasting. This cheese is definitely an acquired taste and is not for those who prefer their cheeses mild and gentle.

The process of making Boulette d'Avesnes is a labour of love and a testament to the cheesemakers' craft. The cheese curds are carefully crushed and shaped by hand, ensuring a dense and firm texture. The addition of spices and herbs gives it a distinctive character, setting it apart from milder, more subtle cheeses. While some may find its strong flavour and smell off-putting, others savour the complex sensory experience it offers.

Boulette d'Avesnes is a testament to the diversity of French cheese and the creativity of cheesemakers. Its long history, dating back to the 15th century, shows that it has endured the test of time, remaining a favourite among those who appreciate its bold flavour. While it may not be everyone's cup of tea (or glass of beer), Boulette d'Avesnes certainly leaves a lasting impression.

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