Bushra Griffith
The world of cheese is vast and diverse, offering a plethora of flavors, textures, and aromas to tantalize the senses. Among the most intriguing and polarizing varieties is the infamous stinky cheese, a category that encompasses several pungent and strongly scented cheeses. These cheeses, often characterized by their bold, earthy, and sometimes even offensive odors, have garnered both admiration and aversion from cheese enthusiasts worldwide. From the French Époisses to the Italian Taleggio, each stinky cheese boasts a unique name and story, leaving many to wonder: what exactly is the name of that notoriously smelly cheese?
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What You'll Learn
- Types of Stinky Cheese: Brie, Camembert, Limburger, Époisses, Taleggio
- Why Cheese Smells Strong: Bacteria, aging, rind, moisture, fermentation?
- Popular Stinky Cheeses: Munster, Roquefort, Gorgonzola, Reblochon, Pont-l'Évêque
- Pairing Stinky Cheese: Wine, fruit, nuts, bread, charcuterie
- Making Stinky Cheese: Milk, cultures, rennet, aging, washing
Types of Stinky Cheese: Brie, Camembert, Limburger, Époisses, Taleggio
Stinky cheese, often an acquired taste, boasts a diverse lineup of varieties, each with its own distinct aroma and flavor profile. Among the most notorious are Brie, Camembert, Limburger, Époisses, and Taleggio. These cheeses share a common trait—their pungency—but differ significantly in origin, texture, and pairing potential. Understanding these differences can elevate your cheese board or culinary creations.
Brie and Camembert, both French soft-ripened cheeses, are often confused due to their similar creamy interiors and bloomy white rinds. However, Brie’s aroma is milder and earthy, while Camembert packs a stronger, mushroom-like punch. To fully appreciate their flavors, serve them at room temperature; chilling dulls their complexity. Pair Brie with a crisp Chardonnay, while Camembert complements a fruity cider or light red wine. Pro tip: Look for "AOC" (Appellation d’Origine Contrôlée) labels to ensure authenticity.
Limburger, a German cheese with a reputation for its ammonia-like scent, is a polarizing choice. Its semi-soft texture and tangy flavor make it a staple in sandwiches, particularly when paired with dark rye bread and onions. For the uninitiated, start with small portions to acclimate your palate. Limburger’s boldness pairs well with robust beers or a sweet Riesling, which balances its intensity. Fun fact: Its odor is so potent that it’s been used in scientific studies on scent perception.
Époisses, another French contender, is often dubbed the "smelliest cheese in the world." Washed in Marc de Bourgogne brandy, its sticky, orange rind exudes a barnyard aroma that belies its rich, savory interior. This cheese is not for the faint-hearted but rewards those who embrace its complexity. Serve it with a full-bodied Pinot Noir or a glass of the same brandy used in its production. Caution: Its strong odor can permeate refrigerators, so store it in airtight containers.
Taleggio, an Italian cheese with a thin, crusty rind, offers a more approachable stinkiness compared to its French and German counterparts. Its fruity, tangy flavor and creamy texture make it versatile in cooking—melt it into risottos or layer it in panini. For a classic pairing, enjoy Taleggio with a glass of Barbera or a drizzle of honey. Unlike Brie or Camembert, Taleggio’s rind is edible, adding a contrasting bite to its smooth interior.
In mastering these stinky cheeses, consider the context: Brie and Camembert shine on cheese boards, Limburger excels in sandwiches, Époisses demands attention as a standalone indulgence, and Taleggio adapts to both culinary and casual settings. Each cheese tells a story of its region and craftsmanship, making them more than just ingredients—they’re experiences. Embrace the funk, and let your taste buds explore the bold world of stinky cheese.
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Why Cheese Smells Strong: Bacteria, aging, rind, moisture, fermentation
The pungent aroma of certain cheeses can be off-putting to some, yet it's a characteristic that many cheese enthusiasts seek out. This distinct smell is not merely a coincidence but a result of a complex interplay of factors, primarily involving bacteria, aging, rind development, moisture content, and fermentation processes. Understanding these elements is key to appreciating why some cheeses earn the title of 'stinky'.
Bacterial Action: The Smell Architects
Cheese production relies on specific bacteria cultures, which play a pivotal role in flavor and aroma development. These bacteria, such as *Brevibacterium linens*, are responsible for breaking down proteins and fats during the aging process, releasing volatile sulfur compounds. These compounds, including hydrogen sulfide and methanethiol, contribute to the characteristic pungent odor. For instance, the French cheese Époisses is known for its potent smell, largely due to the bacteria on its washed rind. The bacteria's activity is carefully controlled by cheesemakers, who adjust factors like temperature and humidity to encourage the growth of desired bacteria, thus influencing the cheese's final aroma.
Aging and Rind Development: Time's Impact
Aging, or ripening, is a critical phase in cheese production, allowing flavors and textures to develop. As cheese ages, the bacteria and molds present continue to break down its components, intensifying flavors and aromas. The rind, a protective outer layer, plays a significant role in this process. It can be washed, brushed, or left to develop naturally, each method encouraging different microbial growth and, consequently, unique smells. For example, the Italian Taleggio has a thin, edible rind that contributes to its strong, earthy aroma. The longer a cheese ages, the more pronounced its smell can become, as the bacteria have more time to work their aromatic magic.
Moisture and Fermentation: A Delicate Balance
Moisture content is a critical factor in cheese production, influencing texture and flavor. High-moisture cheeses provide a more hospitable environment for bacteria, often leading to stronger flavors and aromas. During fermentation, bacteria convert lactose (milk sugar) into lactic acid, lowering the pH and creating an environment that encourages the growth of specific bacteria and molds. This process is particularly evident in soft, moist cheeses like Camembert, where the white mold *Penicillium camemberti* contributes to its distinctive odor. Controlling moisture levels is an art, as too much can lead to unwanted bacterial growth, while too little may hinder the desired fermentation.
In the world of cheese, the term 'stinky' is a badge of honor, indicating a complex and carefully crafted product. The strong smell is a result of a delicate dance between bacteria, time, and environmental factors. From the bacterial cultures selected to the aging process and moisture management, each step is crucial in creating these unique cheeses. For those willing to explore beyond the initial aroma, these cheeses offer a sensory experience like no other, showcasing the fascinating science behind their creation.
To fully appreciate these cheeses, consider the following: start with younger versions to acclimate your palate, then gradually explore more aged varieties. Pairing these cheeses with the right beverages, such as a robust red wine or a crisp cider, can also enhance the experience, balancing the intense flavors and aromas. Embracing the stink is a journey into the heart of artisanal cheese-making, where every scent tells a story.
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Popular Stinky Cheeses: Munster, Roquefort, Gorgonzola, Reblochon, Pont-l'Évêque
Stinky cheeses, often polarizing but undeniably intriguing, boast a rich history and a dedicated following. Among the most renowned are Munster, Roquefort, Gorgonzola, Reblochon, and Pont-l’Évêque, each with its distinct aroma, flavor, and story. These cheeses owe their pungency to specific bacteria and molds, which not only create their signature scents but also contribute to complex taste profiles. Understanding their origins and characteristics can transform your appreciation from mere tolerance to genuine admiration.
Munster, a washed-rind cheese from the Vosges region of France, is notorious for its potent smell, often likened to sweaty socks. Its orange-hued rind, developed through regular brine washing, encases a creamy interior with nutty and tangy notes. Pair it with a robust Riesling or crusty bread to balance its intensity. For optimal enjoyment, serve Munster at room temperature, allowing its flavors to fully emerge. Avoid overheating, as it can become unpleasantly runny.
Roquefort, often called the "King of Cheeses," is a blue cheese from southern France, aged in the natural caves of Combalou. Its veins of Penicillium roqueforti impart a sharp, salty flavor and a distinct ammonia-like aroma. This cheese pairs beautifully with sweet accompaniments like honey or fresh figs, which temper its pungency. When incorporating Roquefort into recipes, add it at the end of cooking to preserve its texture and flavor. A small crumble can elevate salads, soups, or even desserts like cheesecake.
Gorgonzola, Italy’s contribution to the stinky cheese canon, comes in two varieties: Dolce (creamy) and Piccante (aged and crumbly). Its blue-green veins and earthy aroma make it a versatile ingredient in both savory and sweet dishes. Try it in risotto for a rich, umami boost or paired with walnuts and pears for a classic antipasto. When storing Gorgonzola, wrap it in wax paper to allow it to breathe, and consume within a week of opening for peak freshness.
Reblochon, a soft-washed rind cheese from the French Alps, is milder than its counterparts but still packs a punch with its earthy, grassy scent. It’s the star of Tartiflette, a hearty potato and bacon casserole, where its melted texture shines. When selecting Reblochon, look for a supple rind and a slightly sticky surface, signs of proper aging. Serve it with a light, fruity red wine to complement its subtle flavors.
Pont-l’Évêque, one of France’s oldest cheeses, is a washed-rind delight with a pungent aroma and a buttery interior. Its square shape and orange rind make it instantly recognizable. This cheese pairs well with cider or a crisp white wine, cutting through its richness. For a unique twist, use Pont-l’Évêque in grilled cheese sandwiches or as a topping for burgers, where its bold flavor can take center stage.
Incorporating these stinky cheeses into your culinary repertoire requires an open mind and a willingness to experiment. Start with small portions to acclimate your palate, and don’t shy away from their aromas—they’re a testament to the craftsmanship behind each variety. Whether enjoyed on a cheese board or as part of a dish, Munster, Roquefort, Gorgonzola, Reblochon, and Pont-l’Évêque offer a sensory journey worth exploring.
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Pairing Stinky Cheese: Wine, fruit, nuts, bread, charcuterie
Stinky cheeses, often characterized by their pungent aroma and bold flavors, demand thoughtful pairings to balance their intensity. Among the classics, Époisses, Taleggio, and Camembert reign supreme, each with unique profiles that cry out for complementary companions. When pairing these cheeses, the goal is to enhance, not overpower, their distinct characteristics. Wine, fruit, nuts, bread, and charcuterie can either elevate or clash with the cheese, making the selection process both an art and a science.
Wine Pairing: A Delicate Dance
The key to pairing wine with stinky cheese lies in matching intensity and cutting through richness. For a robust Époisses, a full-bodied Gewürztraminer or a slightly sweet Riesling can temper its earthy, barnyard notes. Lighter stinkers like Brie benefit from a crisp, dry Champagne or a Chenin Blanc, which cleanses the palate without competing for dominance. Avoid high-tannin reds like Cabernet Sauvignon, as they can turn the cheese’s flavor metallic. Instead, opt for a fruity Pinot Noir with Taleggio to highlight its nutty undertones. The rule of thumb? Pair regional wines with their native cheeses—think Burgundy wines with Époisses—for a harmonious match.
Fruit and Nuts: Nature’s Balancers
Fruit and nuts serve as natural foils to stinky cheese, offering sweetness, acidity, or crunch to offset its funk. Firm pears or crisp apples pair beautifully with creamy Camembert, their juiciness refreshing the palate. For a bolder cheese like Epoisses, try fresh figs or grapes, whose sugars contrast the cheese’s saltiness. Nuts, particularly toasted walnuts or almonds, add texture and earthiness, especially when paired with semi-soft Taleggio. A pro tip: drizzle honey over blue cheese (yes, it’s stinky too) and serve with pecans for a decadent, balanced bite.
Bread and Charcuterie: The Supporting Cast
Bread acts as a neutral canvas, allowing the cheese to shine while providing structure. A crusty baguette or sourdough complements the creaminess of Brie or Camembert, while a denser rye or pumpernickel stands up to the richness of Époisses. Charcuterie, such as prosciutto or salami, adds savory depth without stealing the show. For instance, pair thin slices of prosciutto with Taleggio to create a salty-umami duet. Caution: avoid heavily seasoned meats or overly sweet breads, as they can muddy the cheese’s flavor profile.
Practical Tips for Perfect Pairings
Start with small portions to avoid overwhelming your palate. Serve cheeses at room temperature to unlock their full aroma and flavor. When arranging a board, group pairings by intensity, moving from mild to strong. For a crowd-pleasing spread, include a variety of textures and flavors, ensuring something for every taste. Finally, trust your instincts—if it sounds like it might work, it probably will. After all, the best pairings are the ones you enjoy.
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Making Stinky Cheese: Milk, cultures, rennet, aging, washing
The distinct aroma of stinky cheese, such as Époisses, Limburger, or Camembert, is a result of its unique production process. Making stinky cheese involves a delicate balance of milk selection, bacterial cultures, rennet coagulation, aging, and washing techniques. Each step contributes to the development of its characteristic odor and flavor profile.
Milk Selection and Preparation (Instructive)
Begin with high-quality, unpasteurized milk, ideally from cows, goats, or sheep, as it retains natural bacteria essential for flavor development. For a 10-liter batch, heat the milk to 30°C (86°F) to prepare it for culturing. Avoid ultra-pasteurized milk, as it lacks the necessary microbial activity. Raw milk’s inherent flora interacts with added cultures to create complex flavors, though pasteurized milk can be used with adjustments. Always ensure the milk is free from antibiotics, as they inhibit bacterial growth.
Cultures and Rennet (Analytical)
The stink in cheese comes from specific bacteria and molds, such as *Brevibacterium linens* or *Penicillium camemberti*. For a 10-liter batch, add 1 packet (typically 1-2 grams) of mesophilic starter culture and 0.5 grams of *B. linens* for a pronounced aroma. After 30 minutes, add 2-3 drops of liquid rennet (or 1/4 teaspoon of powdered rennet dissolved in cool water) per liter of milk. This coagulates the milk into curds and whey within 45-60 minutes. The choice of culture determines whether the cheese will develop a pungent, earthy, or ammoniated scent.
Aging and Washing (Descriptive)
Aging transforms mild curds into aromatic masterpieces. For washed-rind cheeses like Époisses, brine or alcohol (e.g., marc or beer) is applied weekly to encourage bacterial growth on the surface. Age the cheese at 12-15°C (54-59°F) with 90% humidity for 4-8 weeks, depending on desired intensity. The rind develops a sticky, orange-red layer as *B. linens* thrives. For bloomy-rind cheeses like Camembert, aging takes 3-4 weeks, with white mold dominating. Regularly flip the cheese to ensure even development.
Practical Tips and Cautions (Comparative)
Unlike hard cheeses, stinky cheeses require meticulous care. Overwashing can lead to sliminess, while underwashing results in blandness. Compare this to semi-soft cheeses like Gouda, which age without washing. Always use food-grade salt (2-3% of curd weight) to prevent spoilage. For home cheesemakers, invest in a humidity-controlled aging fridge and pH strips to monitor acidity. Avoid plastic containers, as they trap moisture; opt for breathable wood or food-grade mats.
The Takeaway (Persuasive)
Making stinky cheese is an art that rewards patience and precision. By mastering milk selection, culturing, and aging techniques, you can craft cheeses that rival artisanal varieties. The process may seem daunting, but the payoff—a pungent, complex cheese—is worth the effort. Experiment with cultures and washing liquids to create your signature stink, and remember: the stronger the aroma, the richer the flavor.
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Frequently asked questions
One of the most famously pungent cheeses is Epoisses, a French cheese known for its strong aroma and creamy texture.
Taleggio is an Italian cheese with a strong, earthy smell and a soft, creamy interior.
Camembert is a French cheese with a distinct odor and a rich, buttery flavor, often paired with fruits like apples or pears.
Roquefort is a French blue cheese with a sharp, tangy flavor and a strong, distinctive aroma.
