Bushra Griffith
Stinky cheese is a type of cheese that has been aged for a long period, allowing bacteria to form and produce strong odours. While many cheeses may be considered stinky, some of the most pungent-smelling cheeses include Limburger, Epoisses, Taleggio, Casu Marzu, and Vieux Lille.
| Characteristics | Values |
|---|---|
| Reason for smell | Aged for a longer period, allowing bacteria to form and produce strong odours |
| Examples | Limburger, Epoisses, Taleggio, Casu Marzu, Vieux Lille, Provolone |
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What You'll Learn
Limburger
The cheese is well-loved in numerous countries around the world, where it is prized for its distinctive qualities. Artisanal cheese makers prepare Limburger from pasteurised cow's milk sourced from local, organic farms. This local connection not only ensures the quality and freshness of the cheese but also supports the sustainability of the farming community. The taste of Limburger cheese is a unique and intriguing aspect of this cheese, with a hint of sweetness.
The stinky aroma of Limburger is caused by the bacteria that forms on the cheese during the ageing process. Washed-rind cheeses are cured in a saltwater brine, which may also include things like beer, wine and spirits. Periodically washing the cheese with this solution keeps the surface moist and hospitable to bacteria like Brevibacterium linens, which is the same bacterium responsible for human body odour, specifically foot odour.
Although there were hundreds of Wisconsin cheese plants making Limburger cheese 50 years ago, Chalet Cheese in Monroe, Wisconsin, operates the last Limburger cheese plant in the United States. Limburger cheese is definitely an acquired taste, but it has legions of fans.
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Epoisses
To make Epoisses, curds are hand-ladled into a form before being washed with a mix of salt water and Marc de Bourgogne. The cheese then ripens in a humid cellar, and the rind continues to be washed in an increasingly concentrated blend of salt water and brandy, leaving it orange and sticky.
In the Artisanal Premium Cheese caves, the affinage process is continued by washing the cheese several times with Burgundy brandy. This extra washing deepens the flavours of the cheese and guarantees a spoonable, silky paste.
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Taleggio
Stinky cheese is a type of cheese that has been aged for a long time, allowing bacteria to form and produce strong odours. Some people may find the smell off-putting, but many stinky cheeses are also incredibly flavoursome.
The cheese is named after the valley in Lombardy, Italy, where it was first made. It has a thin, wrinkled rind and a soft, creamy texture. The colour ranges from ivory to pale yellow, and it has a slightly sour, fruity taste.
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Casu Marzu
The process of making Casu Marzu is unique. The cheese is made from sheep's milk, and then live maggots are introduced to the cheese. The maggots help to break down the cheese, making it softer and more spreadable. This process also contributes to the strong aroma and flavour of the cheese.
The maggots used in Casu Marzu are a type of cheese fly larvae. They are introduced to the cheese during the production process, and they feed on the cheese, breaking it down and contributing to its unique texture and flavour. The maggots are safe to consume, and some people believe that they add to the flavour and nutritional value of the cheese.
The strong aroma and flavour of Casu Marzu are not for everyone. Some people may find the idea of eating live maggots off-putting, and the cheese has been banned in some places due to health concerns. However, for those who enjoy strong, pungent cheeses, Casu Marzu can be a unique and delicious experience.
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Vieux Lille
Stinky cheese is a connoisseur's favourite, but it's not for the faint-hearted. These cheeses are aged for a long time, allowing bacteria to form and produce strong odours. They are often pungent, and some may find them off-putting, but they are also incredibly flavoursome.
If you're feeling adventurous, Vieux Lille is definitely worth a try. You might find that you like it even more than you expected!
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Frequently asked questions
Some of the stinkiest cheeses in the world include Casu Marzu, Taleggio, Limburger, Epoisses, and Vieux Lille.
Stinky cheese is aged for a long time, allowing bacteria to form and produce strong odours.
Stinky cheese is often very pungent and some people may find it off-putting. However, many stinky cheeses are also incredibly flavorful, with a sharp, tangy flavour.
Casu Marzu, a Sardinian cheese made from sheep's milk and infested with live maggots, is often considered the stinkiest cheese in the world.
Stinky cheese can vary in appearance, but some types, like provolone, are hard and slightly off-white, while others, like Casu Marzu, are soft and spreadable.
