Where is Stinky Cheese From? A Deep Dive into the World's Pungent Delights

The aroma of "stinky cheese" is a topic that can divide a room. For some, it's an acquired taste, a sign of complex flavor and artisanal craftsmanship. For others, it's an olfactory assault best avoided. But regardless of your personal preference, the question remains: Where is stinky cheese from? The answer isn't a single location but a rich tapestry of history, geography, and cheesemaking tradition that spans across continents, with a particular fondness in Europe.

When we talk about "stinky cheese," we're generally referring to cheeses that have undergone specific aging processes, often involving washed rinds or mold-ripened interiors. These methods encourage the growth of particular bacteria and molds that produce those distinctive, often pungent, aromas. These aren't accidental smells; they are a carefully cultivated characteristic that contributes to the cheese's unique flavor profile.

France: The Undisputed King of Pungent Cheeses

When many Americans think of stinky cheese, France immediately comes to mind, and for good reason. France has a long and celebrated history of producing some of the world's most iconic and aromatic cheeses. These cheeses are a cornerstone of French cuisine and culture.

Époisses de Bourgogne: Often cited as one of the stinkiest cheeses, Époisses is a soft, unpasteurized cow's milk cheese from the Burgundy region. Its distinctive orange rind is washed with Marc de Bourgogne, a local brandy, which contributes to its powerful aroma and rich, complex flavor. It's so potent that it's often banned from public transport in France!
Munster: Hailing from the Alsace region, Munster is another washed-rind cheese with a powerful, earthy aroma and a soft, creamy texture. The rind is washed with brine, encouraging the growth of Brevibacterium linens, the bacteria responsible for its characteristic pungent smell and orangey hue.
Maroilles: This is one of France's oldest cheeses, originating from the northern region of Nord-Pas-de-Calais. It's a square, washed-rind cheese with a strong, slightly ammoniated aroma and a firm, yet yielding texture.
Livarot: From Normandy, Livarot is a semi-soft, washed-rind cow's milk cheese. It's known for its strong, pungent aroma and its distinctive bands of reeds that hold its shape and help with aging.

Beyond France: A World of Aromatic Delights

While France may be the most famous, other European countries have their own prized stinky cheeses, developed over centuries of cheesemaking expertise.

The Netherlands: The Land of Aged Gouda and Beyond

The Netherlands is renowned for its Gouda, but when aged for extended periods, some Goudas can develop a surprisingly robust aroma. However, a more explicitly "stinky" cheese from the Netherlands is:

Limburger: This semi-soft, washed-rind cheese is a true classic. Historically produced in the Limburg region (which straddles Belgium, the Netherlands, and Germany), it is perhaps most famously associated with its German and Dutch heritage. Limburger is notorious for its very strong, pungent odor, often described as resembling sweaty socks, which is a result of the same Brevibacterium linens bacteria found in many other washed-rind cheeses.

United Kingdom: A Growing Appreciation for Strong Flavors

The UK has a growing number of artisanal cheesemakers who are producing excellent examples of pungent cheeses.

Stinking Bishop: This distinctive cheese from Gloucestershire, England, is named after a variety of pear and the pear cider it is washed in. It has a bright orange, sticky rind and a strong, pungent aroma, but a surprisingly mellow, fruity flavor.

Italy: Richness with a Pungent Edge

While not as widely known for intensely stinky cheeses as France, Italy offers some wonderfully aromatic options:

Taleggio: This is a semi-soft, washed-rind cow's milk cheese from the Lombardy region. It has a strong, fruity aroma and a creamy, slightly tangy flavor.

Switzerland: Alpine Aromas

Switzerland is famous for its nutty, hard cheeses, but some of their more pungent varieties can certainly make an impression.

Appenzeller: This firm, yellow cheese from northeastern Switzerland is made with a secret herbal brine wash that gives it a distinctively strong, spicy aroma and a complex flavor.

What Makes Cheese "Stinky"?

The "stink" in stinky cheese is primarily due to the action of specific bacteria and molds during the aging process. The most common culprit is Brevibacterium linens, a type of bacteria that thrives on the surface of the cheese, particularly in washed-rind varieties. This bacterium is also found on human skin, which is why the aroma can sometimes be reminiscent of body odor or sweat. Other factors contributing to the aroma include:

Washed Rinds: The rind of the cheese is regularly washed with brine, beer, wine, or spirits. This keeps the rind moist and encourages the growth of specific bacteria like Brevibacterium linens, while preventing the formation of unwanted molds.
Mold-Ripening: In some cheeses, specific molds (like Penicillium roqueforti in blue cheeses or Penicillium camemberti in Brie and Camembert) are encouraged to grow, contributing to both aroma and flavor.
Aging Process: The longer a cheese ages, the more complex its flavor and aroma can become. Enzymes break down fats and proteins, creating a wider array of aromatic compounds.

So, while the origin of "stinky cheese" is not confined to one spot, the tradition of embracing these bold flavors is deeply rooted in European cheesemaking history, with France leading the charge and many other countries contributing their own unique and pungent offerings.

Frequently Asked Questions (FAQ)

Q: How do cheesemakers make cheese stinky on purpose?

A: Cheesemakers deliberately cultivate specific bacteria and molds, like Brevibacterium linens, on the surface of the cheese. They often achieve this by washing the rind with brine, wine, or spirits, which keeps the rind moist and hospitable to these odor-producing microbes. The aging period also plays a crucial role, allowing these aromas to develop.

Q: Why do some people like stinky cheese when it smells so strong?

A: The intense aroma of stinky cheese is often a precursor to a rich and complex flavor. The compounds that create the pungent smell are also responsible for deep, savory, and sometimes fruity or nutty notes. For enthusiasts, the "stink" is an indicator of a mature, well-developed cheese with a satisfyingly bold taste that lingers on the palate.

Q: Are all strong-smelling cheeses considered "stinky"?

A: While the terms are often used interchangeably, "stinky cheese" typically refers to cheeses with washed rinds or those that have developed particularly potent and distinctive aromas due to specific aging processes. Other strong-smelling cheeses might get their aroma from different sources, such as the natural breakdown of proteins in very aged hard cheeses or the presence of blue mold veins, but the term "stinky" is most commonly associated with the washed-rind varieties.