Holy Cheesus: The World's Stinkiest Cheeses Unveiled

Prepare your noses and brace yourselves, dear readers, as we dive nose-first into the pungent, aromatic world of stinky cheeses! You might think cheese is just a delicious snack or a pizza topping, but in reality, it's a realm of olfactory experiences that can range from mild and zesty to downright overwhelming.

From the infamous Limburger to the scent-sational Époisses, some cheeses are known for their particularly potent aromas. Despite their pungent personalities, these cheeses have adamant fans who savor their distinctive flavors and aromas.

In this blog, we'll delve into what makes these cheeses smell so darn potent, the science behind their strong aromas, historical anecdotes that might curl your toes, and how to enjoy these olfactory powerhouses without chasing away your friends. Because in the world of cheese, sometimes it's hip to be stinky!

Limburger: The Limburger Legend

Hello, Limburger! This notorious cheese hails from Belgium and is famous—or should we say infamous—for its intense odor. Described as smelling like strong body odor, it's no wonder this cheese has quite the reputation.

Why does it stink? The bacteria Brevibacterium linens, which is also responsible for human body odor, is at play here. Despite its powerful pong, Limburger has a creamy texture and a bold, tangy flavor that cheese lovers can't resist.

Historical Stink-bits

Historical records suggest that Limburger was first produced in the Limburg region, which straddles Belgium, Germany, and the Netherlands, in the 19th century. The bacterium responsible for its signature aroma is also found on human skin! So, every time you take a whiff of Limburger, you're essentially having a close encounter of the stinky kind.

Époisses: The Smelly Sensation

Moving on to Époisses, affectionately known as the 'king of stinky cheeses.' This French classic is washed in brine and Marc de Bourgogne (a type of brandy), giving it a rich, bold aroma that might remind you of a barnyard on a hot summer day, but trust us, it's worth it.

The Science of Smell

The bacteria and yeast that develop during the ripening process are responsible for Époisses' strong aroma. Specifically, the yeast Geotrichum candidum adds to its mushroom-like scent. The combination of these microorganisms makes Époisses a delightfully smelly sensation.

Historical Stink-bits

Époisses was a favorite of Napoleon, who reportedly couldn't get enough of it. Today, it's so esteemed in France that it has AOC (Appellation d'Origine Contrôlée) protection, ensuring that only cheese produced in its designated area can be called Époisses.

Roquefort: The Blue Vein Beast

Roquefort, the blue cheese that hails from France, has a distinct aroma reminiscent of a damp cave, where, incidentally, it's aged for months. With its tangy, salty flavor, it's another potent cheese that's beloved by connoisseurs.

The Science of Smell

Roquefort has its strong aroma because of the action of Penicillium roqueforti, a mold that naturally grows in the limestone caves of Roquefort-sur-Soulzon. This mold gives Roquefort its characteristic taste and scent, making it both a culinary and nasal adventure.

Historical Stink-bits

Legend has it that Roquefort was discovered when a young shepherd left his cheese and bread in a cave. When he returned, the bread had molded, and the cheese had turned into Roquefort. Talk about a happy (albeit smelly) accident!

Taleggio: The Tangy Treat

Taleggio, an Italian delight, is another cheese that makes the list. With its washed rind and creamy interior, Taleggio has a strong, tangy aroma that can be a bit overwhelming but matches perfectly with its mild, fruity taste.

The Science of Smell

The bacteria responsible for Taleggio's aroma include Brevibacterium linens along with other microorganisms. These bacteria thrive in the moist conditions during the cheese's ripening, giving Taleggio its distinctive smell.

Historical Stink-bits

Dating back to the Roman times, Taleggio was once used as a form of currency! Its production involves traditional methods that have been passed down through generations, ensuring every bite is steeped in history.

Now that we've taken a nosedive into the world of stinky cheeses, it's clear that these olfactory powerhouses are an essential part of the cheese universe. Sure, they might make you recoil initially, but their unique flavors and rich histories make them worth every whiff.

Whether it's the strong body-odor-esque aroma of Limburger or the barnyard scent of Époisses, each of these cheeses offers a unique experience that's truly one-of-a-kind. And let's not forget the nearly cave-like ambiance of Roquefort or Tangy Taleggio!

So next time you're at a cheese shop, don't be afraid to embrace the funk. Seek out that stink, relish in the rich flavors behind the bouquet of aromas, and don't be shy about sharing them with friends. After all, in the world of cheese, sometimes it's hip to be stinky!