Cheese. The mere word evokes images of creamy brie, sharp cheddar, and perhaps, for the more adventurous, something a little… pungent. But what is the most smelly cheese? This isn’t a simple question, as aroma is subjective, influenced by personal history, cultural background, and even the specific day you’re doing the smelling. What is universally agreed upon, however, is that certain cheeses stand out, proudly proclaiming their presence with an intensity that can clear a room.
The Science Behind the Stench: Understanding Cheese Aromas
Before we delve into the specific contenders, let’s briefly understand what causes cheese to smell. The aroma of cheese is a complex blend of hundreds of volatile organic compounds (VOCs) produced during the cheese-making process. These VOCs arise from the breakdown of fats, proteins, and sugars by enzymes and microorganisms (bacteria and molds). The specific combination of microbes, the type of milk used, the aging process, and even the environment in which the cheese is matured all contribute to the final aromatic profile.
Some of the key players in this olfactory symphony include:
- Butyric acid: Often associated with a cheesy, goaty, or even baby vomit-like odor.
- Ammonia: A sharp, pungent smell that can indicate over-ripening or improper storage.
- Sulfur compounds: These can range from pleasant, slightly garlicky notes to overpowering rotten egg smells, depending on the specific compound and concentration.
- Acetic acid: This contributes a vinegary, sour aroma.
The balance and interaction of these compounds are what determine the overall aroma of the cheese, and in the case of the stinkiest cheeses, certain compounds are present in much higher concentrations than others.
The Heavy Hitters: Cheeses Renowned for Their Pungency
Several cheeses have earned a reputation for being intensely aromatic. These cheeses are often washed-rind varieties, where the rind is regularly washed with brine, beer, wine, or other liquids during aging. This washing process encourages the growth of Brevibacterium linens, a bacterium responsible for many of the characteristic flavors and aromas associated with these cheeses.
Époisses de Bourgogne: The King of Stink
Often cited as the “smelliest cheese in the world,” Époisses de Bourgogne hails from the Burgundy region of France. Its aroma is so intense that it is reportedly banned from public transport in France. This soft, cow’s milk cheese has a reddish-orange rind that is washed with marc de Bourgogne, a local brandy, during its maturation.
The result is a pungent, earthy aroma with hints of barnyard and even a slightly meaty undertone. The flavor is equally intense, with a creamy texture and a powerful, lingering aftertaste. While the smell can be intimidating, many cheese lovers find the taste incredibly complex and rewarding.
The production of Époisses involves careful monitoring of temperature and humidity, and the washing process is crucial for developing its distinctive character. The Brevibacterium linens not only contributes to the aroma but also helps to break down the proteins in the cheese, leading to its soft, creamy texture.
Vieux Lille: A Taste of the North
Also known as “Gris de Lille” or “Puant de Lille” (literally “Stinker of Lille”), Vieux Lille is another contender for the title of smelliest cheese. Originating from the Nord-Pas-de-Calais region of France, this cow’s milk cheese is matured in cellars and regularly washed with brine.
The aroma of Vieux Lille is often described as ammonia-like, intensely pungent, and even slightly fishy. This strong aroma is due to the high salt content and the activity of specific bacteria on the rind. The texture is firm and crumbly, and the flavor is salty and assertive.
Vieux Lille is an acquired taste, but those who appreciate its intensity often find it deeply satisfying. It is traditionally served with strong beer or cider, which helps to cut through its richness and pungent aroma.
Pont l’Évêque: A Norman Classic
From Normandy, France, Pont l’Évêque is a square-shaped, washed-rind cheese made from cow’s milk. While not as intensely pungent as Époisses or Vieux Lille, Pont l’Évêque still possesses a distinctive aroma that can be quite strong, especially when fully ripe.
The aroma is often described as earthy, mushroomy, and slightly nutty, with hints of barnyard. The flavor is mild and creamy when young, but becomes more complex and assertive as it ages. The texture is soft and supple, becoming almost runny when fully ripe.
Pont l’Évêque is a versatile cheese that can be enjoyed on its own, with bread, or melted in various dishes. It pairs well with apples, pears, and cider, reflecting its Norman origins.
Limburger: A Transatlantic Stinker
While many of the stinkiest cheeses originate in Europe, Limburger has a unique story. Developed in the historical Duchy of Limburg (now divided between Belgium, Netherlands, and Germany), it gained popularity in the United States in the late 19th and early 20th centuries, particularly among German immigrants.
Limburger is a washed-rind cheese made from cow’s milk. Its aroma is often described as foot-like, earthy, and intensely pungent. This strong aroma is due to the presence of Brevibacterium linens on the rind, as well as other bacteria and yeasts.
The texture of Limburger is semi-soft and creamy, and the flavor is surprisingly mild, especially when young. As it ages, the flavor becomes more pronounced and complex, with notes of mushrooms and grass. Limburger is often enjoyed on rye bread with onions and mustard, a classic pairing that complements its strong aroma and flavor.
Factors Influencing Perceived Smell: It’s All Relative
It’s crucial to remember that perceived smell is subjective. The intensity of a cheese’s aroma can be influenced by several factors:
- Ripeness: The age of the cheese significantly impacts its aroma. As cheese matures, the microbial activity increases, leading to a greater concentration of volatile compounds.
- Temperature: Warmer temperatures generally enhance aroma. A cheese that smells mild when cold might become much more pungent at room temperature.
- Storage: Proper storage is essential for maintaining the quality and aroma of cheese. Cheese should be stored in the refrigerator, wrapped in cheese paper or wax paper to prevent it from drying out and absorbing other odors.
- Personal sensitivity: Individual sensitivity to different aromas varies widely. What smells overpowering to one person might be barely noticeable to another.
Beyond the Stink: Appreciating Complex Flavors
While the aroma of these cheeses can be initially off-putting to some, it’s important to remember that the smell is just one aspect of the overall cheese experience. The flavors are often surprisingly complex and rewarding, offering a wide range of subtle nuances.
Many cheese lovers find that the initial “stink” gives way to a more nuanced appreciation of the cheese’s character. The earthy, barnyard notes can be reminiscent of the pastures where the animals grazed, while the mushroomy undertones can evoke the cool cellars where the cheese was aged.
Exploring these complex flavors requires an open mind and a willingness to move beyond the initial sensory shock. It’s an adventure for the palate that can lead to a deeper appreciation of the art and science of cheese making.
Serving and Pairing: Maximizing the Experience
To fully appreciate the stinkiest cheeses, consider these serving and pairing suggestions:
- Serve at room temperature: This allows the aromas and flavors to fully develop.
- Pair with complementary flavors: Strong beers, ciders, and wines can help to balance the intensity of the cheese.
- Accompany with crusty bread or crackers: These provide a neutral base for the cheese and prevent the flavors from becoming overwhelming.
- Consider adding fruits or nuts: Apples, pears, grapes, and walnuts can complement the cheese’s earthy and nutty notes.
Ultimately, the best way to experience these cheeses is to approach them with an open mind and a sense of adventure. Don’t be afraid to experiment with different pairings and serving suggestions to find what works best for you. The quest for the stinkiest cheese is a journey, and the rewards are well worth the effort.
What factors contribute to a cheese’s strong aroma?
Factors that contribute to a cheese’s strong aroma are multifaceted, primarily stemming from the microbes involved in the cheese-making process and the specific compounds they produce during ripening. These microbes, including bacteria, yeasts, and molds, break down proteins, fats, and carbohydrates within the cheese. This breakdown generates volatile organic compounds (VOCs) such as esters, ketones, sulfur compounds, and amines, each contributing distinct scents that combine to create the overall aroma profile.
Furthermore, the type of milk used (cow, sheep, goat, etc.), the animal’s diet, aging environment (humidity, temperature), and washing processes also heavily influence the final aromatic character. For instance, washed-rind cheeses, often washed with brine or beer, cultivate a specific type of bacteria that creates particularly pungent and ammonia-rich odors. Cheeses aged in caves or with specific molds on their surface also develop characteristic aromas from the unique microbial ecosystems present.
Are pungent cheeses safe to eat?
Yes, pungent cheeses are generally safe to eat as long as they are produced by reputable cheesemakers and stored properly. The strong aromas are a result of natural enzymatic processes and microbial activity during the aging process, specifically from beneficial bacteria and molds that are essential to the cheese’s development and flavor profile. These microbes, like Brevibacterium linens found on many washed-rind cheeses, are not harmful to humans.
However, it’s crucial to ensure that the cheese is not contaminated with harmful bacteria like Listeria monocytogenes or E. coli. Reputable producers follow strict hygiene protocols and regularly test their products to ensure safety. Consumers should also inspect the cheese for signs of spoilage, such as unusual discoloration or off-putting textures, before consumption. Proper storage in the refrigerator is essential to maintain quality and prevent the growth of undesirable microorganisms.
What are some examples of the world’s stinkiest cheeses?
Several cheeses are renowned for their particularly strong and pungent aromas. Époisses de Bourgogne, a washed-rind cheese from France, is famous for its pungent, barnyard-like smell, often described as meaty or slightly ammoniacal. Another notable example is Vieux Boulogne, a French cow’s milk cheese which, according to scientific analysis, has a smell similar to sweaty feet due to the bacteria Brevibacterium linens.
Other notable examples include Limburger, a German cheese known for its strong, musky odor, and Stinking Bishop, a washed-rind cheese from England soaked in perry (pear cider), contributing to its robust and somewhat fruity stink. These cheeses all undergo specific aging processes that encourage the growth of bacteria and molds responsible for producing their characteristic strong aromas.
How does the aging process affect the aroma of cheese?
The aging process is the cornerstone in developing the aroma of cheese. During aging, enzymes from the milk and the microbes added to the cheese work to break down proteins, fats, and carbohydrates. These compounds transform into volatile organic compounds (VOCs) that create different smells. The length of aging, temperature, humidity, and presence of specific microbes all dramatically alter the aroma profile.
Different aging environments foster different microbial communities. For example, cave-aged cheeses absorb environmental bacteria and molds, adding complexity to the cheese. Washed-rind cheeses, rinsed with brine or alcohol, cultivate Brevibacterium linens, leading to powerful aromas. The longer the aging, the more intense and complex the aroma becomes, developing notes ranging from fruity and nutty to earthy and even pungent.
What should I pair with a pungent cheese to best enjoy it?
Pairing a pungent cheese effectively involves selecting complementary flavors and textures that balance and enhance the cheese’s intensity. Rich, sweet accompaniments like fig jam, honey, or quince paste can provide a counterpoint to the cheese’s savory and often salty character. These sweet components help cut through the richness and highlight the underlying complexities of the cheese.
Beyond sweetness, crusty bread or crackers serve as a neutral base to deliver the cheese’s flavors directly to the palate. Wine pairings can also be carefully chosen. Bold, fruity red wines, such as a Burgundy or a Côtes du Rhône, often complement the strong flavors of pungent cheeses. Alternatively, sweet wines like Sauternes can provide a harmonious contrast, while crisp, dry white wines like Gewürztraminer or Riesling can also work well due to their aromatic qualities and acidity.
Are there specific storage techniques for strongly scented cheeses to prevent them from affecting other foods?
Yes, specific storage techniques are essential for strongly scented cheeses to prevent their aromas from permeating other foods in the refrigerator. The most effective method is to wrap the cheese tightly in multiple layers of plastic wrap, followed by placing it inside an airtight container. This double barrier helps to contain the volatile organic compounds that produce the potent odors.
Additionally, storing the cheese in a separate compartment or drawer within the refrigerator, away from delicate foods like fruits and vegetables, can help to minimize aroma transfer. Some people also suggest placing an open box of baking soda or activated charcoal near the cheese to help absorb some of the odors. Regularly checking the wrapping and container to ensure they are still airtight is also crucial for maintaining the integrity of the cheese and protecting other foods.
Can the diet of the animal producing the milk affect the final aroma of the cheese?
Indeed, the diet of the animal that produces the milk significantly impacts the final aroma of the cheese. What the animal eats directly affects the composition of the milk, including the types of fats, proteins, and other organic compounds present. These compounds serve as precursors to the volatile aromatic compounds that develop during the cheese-making and aging processes.
For example, cows grazing on lush, green pastures often produce milk that yields cheeses with grassy or floral notes. Conversely, animals fed primarily on hay or grains may produce milk with slightly different fat and protein profiles, resulting in cheeses with more earthy or nutty aromas. Therefore, cheesemakers often carefully manage the diet of their animals to influence the flavor and aroma of their cheeses.