Andy Montoya
When it comes to pungent cheeses, the title of the smelliest in the world is often fiercely debated among cheese enthusiasts, but one contender consistently rises to the top: Époisses de Bourgogne. Originating from the Burgundy region of France, this washed-rind cheese is notorious for its potent aroma, which can fill a room within minutes of being unwrapped. Its strong, earthy, and slightly ammonia-like scent is a result of the brine wash made from Marc de Bourgogne, a local grape spirit, which encourages the growth of bacteria that contribute to its distinctive smell. Despite its off-putting odor, Époisses is cherished for its rich, creamy texture and complex flavor, making it a beloved yet polarizing delicacy in the world of cheese.
| Characteristics | Values |
|---|---|
| Name | Vieux Boulogne |
| Origin | Boulogne-sur-Mer, France |
| Milk Source | Cow's milk |
| Type | Semi-soft, washed rind |
| Aging Time | 6-8 weeks |
| Odor Intensity | Extremely strong, often described as pungent, ammonia-like, or resembling dirty socks |
| Flavor Profile | Rich, creamy, and savory with a hint of nuttiness, despite its strong odor |
| Texture | Soft and supple interior with a sticky, orange-hued rind |
| Guinness World Record | Held the title of "smelliest cheese in the world" in 2004, with an odor intensity of 18.5 on a scale of 1-20 |
| Production Method | Washed with beer or brine during aging to encourage bacterial growth and develop its distinctive aroma |
| Serving Suggestions | Often paired with strong-flavored accompaniments like dark bread, cured meats, or full-bodied wines to balance its intensity |
| Availability | Limited, primarily found in specialty cheese shops or online retailers |
| Fun Fact | Its smell is so potent that it has been known to clear out rooms or even cause complaints from neighbors |
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What You'll Learn
- Epoisses de Bourgogne: French cheese with a strong, pungent aroma, often described as barnyard or earthy
- Vieux Boulogne: Holds record for strongest smell, likened to sweaty socks and ripe fruit
- Limburger: Known for its sharp, ammonia-like scent, often used in stinky cheese comparisons
- Muenster: Semi-soft cheese with a robust, tangy odor that intensifies with age
- Camembert: When ripe, emits a potent, ammonia-tinged smell, loved or hated by many
Epoisses de Bourgogne: French cheese with a strong, pungent aroma, often described as barnyard or earthy
Epoisses de Bourgogne, a French cheese with a reputation for its potent aroma, is often cited as one of the smelliest cheeses in the world. Its scent is so distinctive that it has been banned from public transport in France, a testament to its olfactory power. This washed-rind cheese, originating from the Burgundy region, owes its strong, pungent aroma to a combination of factors, including its production process and the specific bacteria and molds that develop on its surface. The smell is frequently described as barnyard or earthy, evoking images of rural landscapes and damp soil, which can be both intriguing and off-putting to those unfamiliar with its unique character.
To fully appreciate Epoisses de Bourgogne, it’s essential to understand its production method. The cheese is made from cow’s milk and undergoes a washing process with Marc de Bourgogne, a local grape spirit, which encourages the growth of Brevibacterium linens—the same bacteria found on human skin that contributes to body odor. This washing is repeated several times, intensifying both the flavor and aroma. The result is a soft, creamy interior encased in a sticky, orange-hued rind that releases its barnyard scent when unwrapped. For optimal enjoyment, serve Epoisses at room temperature, allowing its complex flavors to shine through the initial olfactory impact.
Comparing Epoisses de Bourgogne to other strong-smelling cheeses highlights its uniqueness. While cheeses like Limburger or Munster share a similar washed-rind profile, Epoisses stands out for its earthy, almost gamey notes, which are less ammonia-like and more reminiscent of a forest floor. This distinction makes it a favorite among cheese enthusiasts seeking a sensory experience that goes beyond mere pungency. Pairing Epoisses with a glass of Burgundy wine or a crusty baguette can balance its intensity, making it more approachable for those new to its bold character.
For those daring to incorporate Epoisses de Bourgogne into their culinary repertoire, a few practical tips can enhance the experience. Store the cheese in its original wooden box, which helps contain its aroma, and wrap it in wax paper rather than plastic to allow it to breathe. When serving, use a cheese knife dedicated to strong-smelling varieties to avoid flavor transfer. If the scent becomes overwhelming, airing out the room or placing a bowl of vinegar nearby can help neutralize the odor. Despite its reputation, Epoisses is a cheese that rewards curiosity, offering a rich, nuanced flavor profile that lingers long after the initial smell has faded.
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Vieux Boulogne: Holds record for strongest smell, likened to sweaty socks and ripe fruit
The world of cheese is a fragrant landscape, but one variety stands out as the undisputed champion of olfactory intensity: Vieux Boulogne. This French cheese, hailing from the northern region of Boulogne-sur-Mer, has earned its reputation as the smelliest cheese in the world, a title it proudly holds in the Guinness World Records. Its aroma is not for the faint-hearted, often described as a potent blend of sweaty socks and ripe fruit, leaving a lasting impression on anyone daring to take a whiff.
A Smell Like No Other
Vieux Boulogne's scent is a complex and powerful experience. The cheese's odor is a result of its unique production process, which involves washing the rind with a local spirit called marc de bière, a byproduct of beer production. This washing technique encourages the growth of specific bacteria, responsible for the cheese's distinctive smell. The aroma is so potent that it has been measured and compared using gas chromatography, a technique that analyzes the volatile compounds in the cheese's scent. The results? A smell 18 times stronger than that of Limburger cheese, a variety often associated with a strong odor.
Taming the Beast: A Guide to Enjoying Vieux Boulogne
For the adventurous cheese enthusiast, here's a step-by-step approach to appreciating this pungent delicacy:
- Start Small: Begin with a tiny portion; a little goes a long way. A single bite can offer a full sensory experience.
- Pairing is Key: Serve it with a robust, full-bodied red wine to complement its strong flavor. The wine's tannins can help cut through the cheese's intensity.
- Age Matters: Younger Vieux Boulogne is milder, while older varieties pack a more intense punch. Choose according to your tolerance and curiosity.
- Ventilation is Essential: Enjoy this cheese in a well-ventilated area to avoid an overwhelming experience for both you and your companions.
The Science Behind the Smell
The secret to Vieux Boulogne's smell lies in its microbial composition. The cheese's surface is home to a diverse community of bacteria and yeasts, which produce volatile sulfur compounds (VSCs) as they break down proteins. These VSCs are the primary contributors to the cheese's odor, with compounds like hydrogen sulfide and methanethiol being key players. Interestingly, these same compounds are found in other strong-smelling foods like durian and certain types of cabbage, creating a unique sensory connection between seemingly unrelated foods.
In the realm of smelly cheeses, Vieux Boulogne is a true standout, offering a sensory adventure like no other. Its record-breaking odor is a testament to the intricate art of cheesemaking and the diverse world of microbial flavors. For those brave enough to indulge, it provides a unique, memorable experience, proving that sometimes the most challenging foods can offer the greatest rewards.
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Limburger: Known for its sharp, ammonia-like scent, often used in stinky cheese comparisons
Limburger cheese, with its unmistakable sharp, ammonia-like scent, is often the benchmark in discussions about the world’s smelliest cheeses. This semi-soft, washed-rind cheese originates from Belgium and Germany, where it’s traditionally made from cow’s milk. The pungent aroma, which can fill a room within seconds, is a result of bacteria like *Brevibacterium linens* that thrive on the cheese’s surface during aging. This same bacteria is found on human skin and contributes to body odor, which explains why Limburger’s smell is both familiar and off-putting to many.
To fully appreciate Limburger, consider pairing it with foods that complement its bold flavor. Its strong scent masks a surprisingly mild, nutty taste, making it an excellent addition to sandwiches or served with dark rye bread and onions. For a classic combination, try it with beer or a robust red wine. If you’re new to Limburger, start with small portions to acclimate your palate. Pro tip: store it in an airtight container in the fridge to contain its odor, but let it come to room temperature before serving to enhance its texture and flavor.
Comparatively, Limburger’s smell is often pitted against other notorious cheeses like Époisses or Munster, but its ammonia-like notes set it apart. While Époisses leans more earthy and barnyard-like, Limburger’s aroma is sharper and more direct. This distinctiveness has made it a favorite in stinky cheese comparisons, often used as the baseline for measuring pungency. Interestingly, its smell is so potent that it’s been studied for its potential to repel pests, with some gardeners using it as a natural deterrent for rodents.
Despite its polarizing scent, Limburger has a dedicated following, particularly in its home regions. In Germany, it’s a key ingredient in the traditional dish *Käsespätzle*, where its flavor melds seamlessly with pasta and onions. For those curious to try it, aged Limburger (around 6–8 weeks) will deliver the full olfactory experience, while younger versions are milder. Caution: its smell can linger, so enjoy it in well-ventilated spaces or risk airing out your kitchen for hours. Love it or hate it, Limburger’s unique profile ensures it remains a standout in the world of cheese.
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Muenster: Semi-soft cheese with a robust, tangy odor that intensifies with age
Muenster cheese, with its semi-soft texture and robust, tangy odor, is often overshadowed by more notorious smelly cheeses like Époisses or Limburger. However, its aroma is a masterclass in subtlety and transformation. Unlike cheeses that hit you with an immediate pungency, Muenster’s smell evolves—starting mild and lactic when young, then deepening into a complex, earthy tang as it ages. This gradual intensification makes it a fascinating study in how time and microbiology shape flavor and scent.
To fully appreciate Muenster’s olfactory journey, consider its aging process. A young Muenster, aged 3–4 weeks, will have a mild, slightly sour aroma with hints of fresh milk. As it matures beyond 8 weeks, the smell becomes more pronounced, developing notes of damp earth and ripe fruit. For maximum impact, serve aged Muenster at room temperature; the warmth releases volatile compounds, amplifying its aroma. Pair it with a crisp apple or a slice of rye bread to balance its tanginess.
If you’re new to Muenster, start with a younger version to acclimate your palate. Gradually work your way up to older varieties, which can rival the intensity of more infamous smelly cheeses. Keep in mind that Muenster’s odor is a sign of its rich bacterial culture, not spoilage. Store it properly—wrapped in wax paper and refrigerated—to preserve its texture and aroma without overwhelming your kitchen.
Comparatively, Muenster’s smell is less aggressive than washed-rind cheeses but more persistent than fresh cheeses like mozzarella. Its semi-soft texture allows the aroma to linger on the palate, making it a versatile choice for both snacking and cooking. Melt it into a grilled cheese or fondue to experience how heat transforms its tang into a rich, savory depth. Muenster’s odor isn’t just a challenge—it’s an invitation to explore the nuanced world of cheese aging.
In the debate over the smelliest cheese, Muenster may not claim the top spot, but its evolving aroma demands respect. It’s a cheese that rewards patience, revealing layers of complexity as it ages. Whether you’re a seasoned cheese enthusiast or a curious beginner, Muenster offers a tangible lesson in how time and craftsmanship can turn a simple dairy product into a sensory experience. Embrace its tang, and you’ll discover why it’s a standout in the smelly cheese category.
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Camembert: When ripe, emits a potent, ammonia-tinged smell, loved or hated by many
Camembert, a soft, surface-ripened cheese originating from Normandy, France, transforms dramatically as it ages. When ripe, its aroma becomes a polarizing force—a potent, ammonia-tinged smell that divides rooms. This isn’t a subtle fragrance; it’s a bold declaration of maturity, signaling the cheese’s peak creaminess and complexity. For some, this scent is a siren call, promising a rich, earthy flavor. For others, it’s a deterrent, a reminder of locker rooms or cleaning products. Understanding this duality is key to appreciating Camembert’s place in the pantheon of pungent cheeses.
To fully experience Camembert’s olfactory intensity, allow it to ripen at room temperature for 30–60 minutes before serving. This simple step amplifies its aroma, making the ammonia notes more pronounced. Pair it with a crisp, acidic wine like Sauvignon Blanc or a sweet dessert wine to balance the sharpness. For those new to its smell, start with a younger wheel, which is milder, and gradually work your way up to a fully ripened one. Remember, the smell is a sign of proper aging, not spoilage—unless the cheese is visibly moldy or slimy, in which case discard it.
Comparatively, Camembert’s ammonia-tinged aroma sets it apart from other smelly cheeses like Époisses or Limburger, which lean more toward barnyard or sweaty notes. The ammonia in Camembert comes from the breakdown of proteins during aging, a natural process that also contributes to its velvety texture. This distinguishes it from cheeses with bacterial rind cultures, which produce different volatile compounds. While Époisses might dominate a room with its earthy funk, Camembert’s smell is sharper, more piercing—a chemical tang that lingers in the air.
Persuasively, Camembert’s divisive aroma is precisely what makes it a culinary adventure. Embrace the smell as a gateway to its nuanced flavor profile: buttery, nutty, and slightly tangy. For skeptics, consider this: the same compounds that create the ammonia scent also enhance the cheese’s umami depth. It’s a sensory trade-off worth exploring. Serve it on a cheese board with fresh fruit, nuts, and crusty bread to temper the intensity. Over time, you may find yourself craving that very smell, a testament to the cheese’s unique charm.
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Frequently asked questions
The title of the smelliest cheese is often given to Époisses de Bourgogne, a French cheese with a potent aroma due to its washed rind and brine solution.
This cheese's pungent odor is a result of the specific bacteria and molds used during the aging process, combined with the regular washing of the rind in a mixture of brine and Marc de Bourgogne, a local spirit.
Yes, several cheeses are renowned for their powerful aromas, including Camembert, Limburger, and Munster. These cheeses also have washed rinds, which contribute to their distinctive smells.
Absolutely. The strong odors of certain cheeses can be an acquired taste, and some individuals may find them unpleasant or overwhelming. However, many cheese enthusiasts appreciate these bold flavors and consider them a unique sensory experience.
