Patrick Oconnell
There are several varieties of cheese that are well-known for their pungent odours, including Limburger, Taleggio, Epoisses, Maroilles, and Stinking Bishop. The cause of the strong smell in these cheeses can be attributed to various factors such as the type of milk used, the bacteria present, and the washing or ageing processes employed during production. For example, Limburger's strong odour is said to resemble that of an asshole due to the bacteria used in its production, which is similar to that found on human skin. The unique aroma of Stinking Bishop, on the other hand, can be traced back to the brandy made from Stinking Bishop pears that is used to wash the rinds. While some people may find the smell of these cheeses off-putting, they are often prized for their complex flavours and are enjoyed by those who appreciate the stronger side of dairy.
| Characteristics | Values |
|---|---|
| Reason for Smell | The bacteria used to make Limburger cheese is similar to that found on buttholes |
| Examples of Smelly Cheeses | Limburger, Taleggio, Epoisses, Petit Livarot, Maroilles, Schloss, Stinking Bishop, Trou du Cru, Le Pavin d'Auvergne, Raclette, Tyrolean Grey Cheese, Harzer, Camembert |
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What You'll Learn
Limburger cheese is famous for its smell
Limburger cheese is famous, or perhaps infamous, for its strong smell. It has been described as smelling like sweaty gym socks or feet. The cheese is so pungent that it has been the subject of jokes by celebrities such as Mark Twain and Charlie Chaplin, and comedian Larry the Cable Guy even spat it out, declaring that it tasted like a dead possum. However, despite its notorious odour, Limburger cheese is considered a delicacy by some, including Andrew Zimmern, host of Travel Channel's "Bizarre Foods".
The reason for Limburger's strong smell lies in the way it is made. It is a smear-ripened, washed-rind cheese, which means it is cured in a saltwater brine that may include ingredients like beer, wine, or spirits. This brine is periodically washed over the cheese to keep the surface moist and hospitable to bacteria, specifically Brevibacterium linens, which is the same bacterium responsible for human body odour, particularly foot odour. This bacterium gives Limburger its distinctive smell and also helps to prevent the growth of undesirable moulds.
While the smell of Limburger cheese can be off-putting to some, many people enjoy its mild taste. In fact, it is considered a delicacy in some parts of the world, such as Germany, where it is often marinated with red onion, oil, vinegar, salt, and pepper, and served with bread. In the United States, the only city where Limburger cheese is still made is Monroe, Wisconsin, and it is traditionally served on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Some people also enjoy it with strawberry jam or in a sandwich with cured meat.
Limburger cheese goes through three distinct stages of aging, each with its own unique characteristics. In the first stage, when the cheese is only a few weeks old, it is mild and crumbly, similar to feta, with a slight yeasty smell. In the second stage, about two to three months before expiration, Limburger becomes rich and creamy, and starts to develop a stronger odour. By the third stage, four or more months after production, Limburger is soft, almost runny, and has a very intense smell. Despite its reputation, many people find that the flavour of Limburger is milder than its aroma suggests, and it is even considered a delicacy by some.
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Epoisses is banned on French public transport
Epoisses, a French smear-ripened cheese, is banned on French public transport due to its strong and pungent odour. The cheese is known for its signature "stinky feet" smell, which is created during the ageing process. When Epoisses is aged, it is rinsed or washed with a mixture of water and Marc de Bourgogne or pomace brandy, which contributes to its distinct ammonia or sulphur-like aroma.
The process of smear-ripening involves spraying the surface of the cheese with brine, which encourages bacteria to form and enhances the flavour. This method, along with the washing process, results in the strong smell associated with Epoisses. While the exact laws regarding the ban are unclear, the cheese's potent odour is likely the main reason for its restriction on public transport.
Epoisses has a long history in France, dating back to the 16th century, and was particularly popular until the early 1900s, with over 300 farms producing it. The cheese experienced a decline in production during World War II, but has since regained its popularity. Today, Epoisses is considered a treasured part of France's culinary culture and is even protected by the AOC designation, limiting its production to specific regions in the country.
Despite its pungent odour, Epoisses is known for its complex and savoury flavour, often described as meaty, bacony, or garlicky. The contrast between its strong smell and delightful taste can be explained by the science of "backward smelling." This phenomenon occurs because the taste is sensed through smell detectors at the back of the nose, and the brain interprets the aroma compounds differently when eating compared to simply smelling the cheese.
While the ban on Epoisses in French public transport may be an inconvenience to some, it is a testament to the cheese's powerful aroma. The ban ensures that passengers travelling on public transport are not subjected to the intense smell of this particular cheese. However, for those who can appreciate its unique characteristics, Epoisses remains a delicious and sought-after delicacy in France and beyond.
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Bacteria in Maroilles cheese is similar to that found on buttholes
Maroilles cheese is known for its strong odour, which some have likened to that of a butthole. This distinctive smell is likely due to the presence of bacteria in the cheese-making process that is similar to the bacteria found in and around the human anus.
Maroilles is a washed-rind cheese, which means its rind is regularly washed with a brine solution during the aging process. This washing step encourages the growth of specific bacteria, such as Brevibacterium linens, which is also commonly found on the human skin, particularly around the anus. This bacterium is responsible for the strong, pungent smell associated with both Maroilles cheese and body odour.
The bacteria B. linens is a significant contributor to the aroma of many strong-smelling washed-rind cheeses, including Limburger, Epoisses, and Stinking Bishop. These cheeses are often described as having a "barnyard" or "funky" smell, reminiscent of body odour or sweaty socks. In the case of Maroilles, the brine washing process and the specific bacteria present create a particularly potent and distinctive aroma.
While the idea of consuming bacteria found in the human nether regions may be off-putting to some, it is important to note that B. linens is generally considered safe for human consumption and is a natural part of the human microbiota. In fact, this bacterium is also used in the production of certain cured meats, contributing to their distinctive flavour and aroma.
The presence of B. linens and other bacteria in Maroilles and similar cheeses is essential to their unique flavour profile and texture. While the smell may be intense, the flavour of Maroilles is described as having an almost metallic taste, with a subtle sweetness and tanginess beneath the rind. This complex flavour, combined with its strong aroma, makes Maroilles a favourite among those who appreciate strong, stinky cheeses.
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Reblochon de Savoie: smells like an old sailor's jumper
Reblochon de Savoie is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Haute-Savoie from raw cow's milk. The name Reblochon comes from the word "reblocher", which means "to pinch a cow's udder again", referring to the practice of holding back some of the milk from the first milking to avoid paying taxes on it. The cheese has a thin, yellow or orange skin covered in a layer of thin white mould. The inside of the cheese is creamy and mild, with a nutty taste.
The cheese is typically matched with bread and wine, and goes well with nuts and dried fruits like figs, raisins or apricots. It is also used in the classic "Tartiflette", a baked gratin traditional in Haute-Savoie.
Reblochon de Savoie is known for its strong smell, which can be likened to an old sailor's jumper. This is due to the cheese's natural production and maturation process, as well as the unpasteurized milk used in its making. The cows that produce the milk for this cheese are fed mainly with grass in summer and hay in winter, which gives the milk its natural taste. The thin spruce wood plank on which the cheese is packed also allows for natural regulation of humidity, contributing to the development of its distinctive odour.
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Stinky Bishop: literally called Stinky
Stinky Bishop, or Stinking Bishop, is literally called Stinky because of its strong, putrid odour. This artisanal, handmade cheese, produced in Gloucestershire, England, is known the world over for its distinctive smell. The cheese is washed in perry, a type of pear cider, during the maturing process, which contributes to its pungent aroma. The perry is made from the local Stinking Bishop pear, which is said to have been named after a farmer who lived in the area from 1847 to 1919. Frederick Bishop was reportedly a drunkard with poor hygiene, and his foul reputation earned him, and the pears on his property, the nickname "Stinking Bishop". Thus, the cheese was aptly named after the pears used in its production.
Stinking Bishop cheese has a subtle, nutty, and delicate flavour, with a soft, creamy texture. It is made from the milk of Old Gloucester cattle, a breed that was once endangered. In 1972, dairy farmer Charles Martell purchased some of the last remaining Old Gloucester cows and began producing cheese to promote interest in the breed. He revived a 17th-century monastic technique of washing cheese rinds with pear cider, and thus, Stinking Bishop was born.
The cheese gained further popularity after its appearance in the 2005 film "Wallace & Gromit: The Curse of the Were-Rabbit", where it was used by Gromit to revive Wallace. It was also featured on the TV show "Bizarre Foods" with host Andrew Zimmern, and was named the smelliest cheese in Britain by Channel 4. Despite its strong odour, Stinking Bishop is described as having a delicious, subtle flavour and is considered a unique delicacy.
Stinking Bishop is not available in supermarkets due to its artisanal nature, but it can be found in artisan food stores, delicatessens, and select department stores. With its unique aroma and flavour, Stinking Bishop has become a famous cheese, known for its intriguing combination of a strong smell and delicate taste.
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Frequently asked questions
Petit Livarot is a type of Camembert that is aged for a long time, resulting in a strong smell. The bacteria used to make Limburger cheese, which also has a strong smell, is similar to that found on buttholes. Therefore, it is possible that the same bacteria is used in the production of Petit Livarot, resulting in its butthole-like smell.
Cheeses like Trou du Cru are washed in spirits and aged on straw, which gives them boozy barnyard hints and body odor notes.
Yes, there are several other cheeses known for their strong smell, including Epoisses, Stinking Bishop, Maroilles, and Vieux Lille.
The strong smell in these cheeses is often due to the bacteria used in their production, the aging process, and the washing of the rinds.
While some people may find the smell off-putting, these cheeses can have a delicious taste and offer a unique flavor profile that many people favor.
