Andy Montoya
Stinky cheese is a connoisseur's favourite type of cheese. It is characterised by its pungent aroma and strong flavour. Stinky cheese is made by adding bacteria to milk and allowing it to ferment for a long period of time. Some of the most popular stinky cheeses include Limburger, Epoisses, Taleggio, and Casu Marzu.
| Characteristics | Values |
|---|---|
| Reason for stinkiness | Aged for a long period, allowing bacteria to form and produce strong odours |
| Examples | Limburger, Epoisses, Taleggio, Casu Marzu, Vieux Lille, Provolone |
Explore related products
What You'll Learn
Limburger
Despite its stinky aroma, Limburger has a mild taste. It is made from pasteurised cow's milk sourced from local, organic farms. This local connection ensures the quality and freshness of the cheese, as well as supporting the sustainability of the farming community.
Babybel's Light Cheese: What's the Deal?
You may want to see also
Epoisses
Époisses, also known as Époisses de Bourgogne, is a pungent soft-paste cow's-milk cheese. It is made in the village of Époisses in Burgundy, France, and has been produced there since the late 1700s. It is a smear-ripened, 'washed rind' cheese, meaning it is washed in brine and Marc de Bourgogne, a local pomace brandy. This process gives it a distinctive soft red-orange colour and a pungent, spicy flavour.
Époisses is a perennial favourite of fans of strong-smelling cheese. It is said to have an 'unmistakable funk' and is rumoured to have been banned from the Paris Metro due to its smell. The cheese is hand-ladled into a form before being washed with a mix of salt water and Marc de Bourgogne, a fiery French spirit distilled from grape pomace. It 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.
Époisses has a creamy and firm texture and is described as having a 'scoopable' or 'spoonable' paste. It is packed into a small wooden box and is best enjoyed by the spoonful. The cheese matures for at least six weeks, developing complexity in both texture and taste.
Cheese, Apple, and Walnut Salad: The Perfect Combination
You may want to see also
Taleggio
Stinky cheese is a connoisseur's favourite, but it's not for the timid. Stinky cheese is usually aged for a long time, allowing bacteria to form and produce strong odours. Some of the most popular stinky cheeses include Limburger, Epoisses, and Taleggio.
The Best Meats for a Philly Cheesesteak Sandwich
You may want to see also
Explore related products
Casu Marzu
The process of making Casu Marzu is quite unique. The cheese is traditionally made from sheep's milk that has been left to curdle naturally. The curds are then placed in a wicker basket and hung in a dark, humid place to age. During this aging process, cheese flies are introduced to the cheese, and their larvae infest the cheese and begin to break it down. The maggots help to soften the cheese and give it its distinctive flavour and aroma.
The strong odour of Casu Marzu is due to the presence of bacteria and enzymes produced by the maggots. This bacteria is similar to that found in other stinky cheeses, such as Limburger, Epoisses, and Taleggio. These cheeses are known for their strong, pungent aromas and flavours, which are a result of the aging process that allows bacteria to form and produce strong odours.
Cheese Tray Delights: Exploring Varieties and Flavors
You may want to see also
Vieux Lille
Stinky or smelly cheeses are those that have been aged for a long time, allowing bacteria to form and produce strong odours. These cheeses are often very pungent and some people may find them off-putting. However, many stinky cheeses are also incredibly flavoursome and are worth trying for those who enjoy strong-tasting foods.
Some other popular stinky cheeses include Limburger, Epoisses, and Taleggio. These cheeses are also known for their strong aromas and flavours, and they can be a great choice for those who want to explore the world of stinky cheeses.
The Perfect Cheese Pairings for Salami
You may want to see also
Frequently asked questions
Some of the stinkiest cheeses in the world include Casu Marzu, Taleggio, Limburger, Epoisses, Vieux Lille, and Provolone.
Stinky cheese is made by adding bacteria to milk and then allowing it to ferment. Stinky or smelly cheeses are those that have been aged for a longer period, allowing bacteria to form and produce strong odors.
Stinky cheese is often very pungent, and some may find it off-putting. However, many stinky cheeses are also incredibly flavorful and worth trying for those who enjoy strong-tasting foods.
Casu Marzu is a Sardinian cheese made from sheep's milk and infested with live maggots. The maggots help break down the cheese, making it soft and spreadable. It has a strong, pungent aroma and a sharp, tangy flavor.
Taleggio is one of the most pungent-smelling cheeses, with a moderate and mildly tangy flavor. Some producers even mix in nuts and spices to further enhance the flavor. It goes well with both red and white wine and is frequently used in salad, risotto, and pasta dishes.
