Warning: Read at Your Own Risk (or Sniff at Your Own Peril)
Some people love their cheese mild, creamy, and perfectly inoffensive. Others? They crave the kind of cheese that can clear a room, start a family feud, and potentially be classified as a biological weapon. If you fall into the second category, congratulations—you’re about to embark on a journey through the world’s stinkiest cheeses.
But don’t be fooled by their… let’s call it aggressive fragrance. Beneath the funk lies some of the most divine, creamy, complex flavors you’ll ever experience. The key? Pair them with the right wine, and you might just survive.
So grab a knife, pop open a bottle, and hold your nose—let’s dive in.
1. Vieux Boulogne – The Ultimate Cheese Crime Scene
Smell level: Banned from French public transport. Yes, really.
If you thought cheese couldn’t get dangerous, meet Vieux Boulogne, the reigning champ of stink. Scientists at Cranfield University actually tested this one and crowned it the world’s smelliest cheese. The secret? Its rind is washed in beer, which fuels a bacteria-fueled stink explosion.
Flavor profile
Despite its Eau de Dumpster, this soft, washed-rind cheese has a surprisingly mild, creamy interior with a salty, tangy finish.
Pair it with
Champagne or a Côteaux-du-Layon. The effervescence and acidity of Champagne, or the sweetness of Côteaux-du-Layon, balance the cheese’s robust flavors.the bubbles will cut through the funk and make you forget you’re basically eating fermented foot odor.
Curious about what the stinkiest cheese in the world is? Find out more here.
2. Pont l’Eveque – Medieval Laundry in Cheese Form
Smell level: Imagine gym socks left in a damp cave.
Dating back to the 13th century, Pont l’Eveque is a French cheese so old it could probably claim social security benefits. Its washed rind develops a rusty-orange hue and a scent so powerful you’d think it was locked in a basement full of forgotten laundry.
Flavor profile
Buttery, nutty, and just the right amount of funky once you get past the smell. It’s like a stinky Brie that’s been through some things.
Pair it with
A fruity, spicy Gewürztraminer or a red from southwest France. These wines complement the cheese’s creamy texture and strong aroma.the rich, buttery notes in this Chardonnay tame the beast inside this cheese.
3. Cendré d’Olivet – Ash-Covered and Slightly Terrifying
Smell level: Described as rotting animal carcasses. Bon appétit.
Aged under grapevine ash, Cendré d’Olivet takes on an earthy, smoky character—both in taste and smell. Some 19th-century French writer described it as reminiscent of rotting carcasses under the blazing sun, which makes you wonder why he put it in his mouth in the first place.
Flavor profile
Underneath the funk is a creamy, rich cheese with tangy, nutty notes that soften with age.
Pair it with
A Syrah from a region like Elquí, Chile. The wine’s dark fruit and spice notes can match the cheese’s earthy, smoky character.the dark fruit and spice in Syrah match the cheese’s rustic, animalistic energy.
4. Époisses de Bourgogne – The Unwashed Skunk of Cheese
Smell level: Officially banned on public transportation.
This cheese isn’t messing around. Époisses is washed in brandy—Marc de Bourgogne, to be exact—so it develops a bold, sticky rind and a barnyard-level stench. Napoleon himself was a fan, which probably explains why he was constantly in a bad mood.
Flavor profile
This one punches you in the nose, but its inside is lusciously smooth, sweet, and umami-rich.
Pair it with
A red Burgundy or a dry white like Meursault. The wine’s acidity and complexity balance the cheese’s pungency and creaminess.a strong red to stand up to this funky beast.
5. Limburger – The Cheese That Smells Like Feet (Because It Kind of Is)
Smell level: Made with the same bacteria that cause foot odor. Yep.
Let’s just get this out of the way: Limburger is responsible for at least one reported suicide attempt. That’s how serious its smell is. The reason? The Brevibacterium linens that give it its signature funk are the exact same bacteria that make human feet smell bad.
Flavor profile
Once you get past the dead sock bouquet, Limburger is creamy, tangy, and slightly bitter with a meaty finish. It’s a rite of passage for cheese lovers.
Pair it with
A light, refreshing rosé. The wine’s acidity and fruitiness can counterbalance the cheese’s intense aroma.a light, refreshing rosé to balance out the cheese’s intense personality.
Why Do These Cheeses Smell So Bad?
It all comes down to bacteria, fermentation, and a total disregard for your nose. Most of these cheeses are washed-rind cheeses, which means they’re scrubbed down with brine, beer, wine, or spirits to encourage the growth of stinky, flavor-enhancing bacteria.
Ironically, the worst-smelling cheeses often taste the best once you get past the initial shock. They’re rich, creamy, and full of umami depth. The stink is just part of the adventure.
How to Survive (and Actually Enjoy) Stinky Cheese
- Start small. Work your way up from mild stinkers (like Taleggio) before diving into the full assault of Époisses or Limburger.
- Let it breathe. The funk dissipates a little once the cheese is sliced and aired out.
- Pair it right. The right wine (or even a good beer) makes all the difference.
- Embrace the funk. Cheese is controlled decay, and that’s kind of beautiful when you think about it.
Final Verdict: Are You Brave Enough?
Stinky cheeses aren’t for the faint of heart, but if you’re willing to take the plunge, you’ll discover some of the most deliciously complex flavors in the culinary world. So the next time someone tells you your cheese smells like death, just smile and take another bite.
After all, the best things in life are a little funky.
