When it comes to the world’s stinkiest cheeses, Vieux-Boulogne from France stands out as the world’s stinkiest cheese. Researchers at Cranfield University identified this unpasteurized cow’s milk cheese as the most odorous among 15 French and British varieties tested. Its intense aroma is attributed to the beer-washed rind during production. Another notable contender is Limburger, renowned for its strong smell due to the bacterium Brevibacterium linens, the same bacterium responsible for human body odor. Additionally, Sardinia’s Casu Martzu offers a unique experience; this traditional sheep milk cheese contains live insect larvae, leading to an advanced level of fermentation and a distinctive, intense scent. While these cheeses are celebrated for their robust flavors, their potent aromas can be challenging for the uninitiated.
The Allure of the World’s Stinkiest Cheeses
Few foods evoke as strong a reaction as the world’s stinkiest cheeses. Some are heralded as gourmet delicacies, others are banned from public transport due to their overwhelming aroma. But what makes a cheese truly stinky, and why do people willingly seek out varieties that smell like sweaty socks, barnyards, or worse?
At the heart of these pungent cheeses lies a fascinating intersection of microbiology, culinary tradition, and sensory perception. The intense odors that define these cheeses aren’t just a byproduct of aging—they are carefully cultivated through centuries-old techniques involving bacteria, brining, and fermentation. While the scent of a cheese can be enough to clear a room, its flavor often tells a different story, with creamy, nutty, and complex profiles waiting beneath the funk.
From Scotland’s bold Minger to France’s legendary Vieux Boulogne—scientifically crowned the world’s smelliest—these cheeses push the boundaries of what we consider edible, proving that aroma and taste exist on distinct sensory planes. This article explores the world’s stinkiest cheeses, uncovering the science behind their powerful scents, their cultural significance, and what makes them so irresistibly repulsive—or surprisingly delicious.
The Science Behind the Stench: Why Some Cheeses Smell So Strong
Microbial Magic: The Role of Brevibacterium linens in Cheese Aging
At the heart of the world’s stinkiest cheeses lies a microscopic mastermind: Brevibacterium linens. This bacterium, naturally found on human skin (particularly on feet), thrives in the damp, salty environments of washed-rind cheeses. Cheesemakers intentionally cultivate B. linens by washing the cheese’s surface with brine, beer, wine, or spirits, creating the ideal conditions for bacterial growth. As it colonizes the rind, it breaks down proteins and fats, kickstarting a cascade of chemical reactions that produce the cheese’s signature funk.
Volatile Compounds: How Sulfur, Ammonia, and Cadaverine Contribute to Strong Aromas
The unmistakable odor of stinky cheeses comes from the volatile organic compounds released during bacterial metabolism. Among the most potent offenders are:
- Sulfur compounds – Responsible for the rotten egg and skunky notes, these arise from the breakdown of amino acids like methionine.
- Ammonia – A natural byproduct of protein degradation, giving aged cheeses their sharp, eye-watering pungency.
- Cadaverine and putrescine – These compounds, found in decaying organic matter, lend certain cheeses their unmistakable barnyard or “death-like” aroma.
These molecules create a sensory paradox—what smells overwhelmingly strong may not necessarily taste bad. Many washed-rind cheeses, despite their intimidating scent, have smooth, creamy interiors with surprisingly mild, nutty, or even sweet flavors.
Aging & Fermentation: How Washing, Brining, and Maturation Intensify Odor
Unlike fresh cheeses, which are mild and inoffensive, stinky cheeses undergo a prolonged aging process that intensifies their aroma. The key to this transformation is moisture and microbial activity.
- Washing & Brining – Regular surface washes prevent unwanted mold growth while encouraging the right bacteria to thrive. Alcohol-infused washes (like the marc de Bourgogne used for Époisses) introduce additional layers of fermentation, further amplifying the smell.
- Temperature & Humidity Control – Cheese aging rooms (affinage) are kept at controlled humidity levels to maintain bacterial activity and ensure the cheese matures evenly.
- Extended Maturation – Over the course of six to twelve weeks, proteins and fats break down into smaller, more volatile compounds, increasing the cheese’s olfactory impact. The longer the cheese ages, the stronger its aroma becomes.
These elements combined make washed-rind cheeses one of the most intense sensory experiences in the culinary world. What starts as a humble block of curd transforms into a bacterial powerhouse, capable of clearing rooms, challenging palates, and delighting adventurous food lovers.
The World’s Stinkiest Cheeses
The world of stinky cheeses is as diverse as it is aromatic, with each variety offering a unique story, production method, and olfactory impact. From Scotland’s bold newcomer to France’s transport-banned fromage, these cheeses push the boundaries of what we consider edible.
Minger (Scotland)
Origins & Production
A relative newcomer to the world of pungent cheeses, Minger hails from Scotland’s Highland Fine Cheeses, crafted by Rory Stone. Introduced in 2017, the cheese was intentionally designed to rival some of Europe’s stinkiest, offering a distinctively strong aroma in a uniquely Scottish package. Made from pasteurized cow’s milk, Minger undergoes regular brine washings to cultivate a sticky, aromatic rind dominated by Brevibacterium linens.
Aroma & Texture
The cheese’s scent has been likened to “a farmer’s welly boot after a long summer’s work”—a mix of barnyard funk, damp earth, and fermented dairy. Despite its aggressive aroma, the paste inside is surprisingly creamy and delicate, with flavors that balance nuttiness, tangy citrus, and umami richness. As it matures, the cheese softens, developing a luxurious, almost spoonable texture.
Cultural Reception
Minger’s name, Scottish slang for something smelly or unpleasant, led to initial supermarket hesitancy, as retailers feared it might put off customers. However, its unapologetically bold branding ultimately worked in its favor, turning Minger into a symbol of Scottish culinary pride and a conversation starter among adventurous cheese lovers.
Vieux Boulogne (France)
Scientific Titleholder
Named the world’s smelliest cheese by Cranfield University studies in 2004 and 2007, Vieux Boulogne is a soft, washed-rind cheese from Northern France. Gas chromatography tests revealed that its odor surpasses even infamous competitors like Époisses and Limburger, due to its exceptionally high concentration of volatile sulfur compounds.
Beer-Washed Rind
The secret to Vieux Boulogne’s extreme aroma lies in its beer-washed rind. The combination of beer fermentation and bacterial activity produces an especially pungent mix of ammonia, sulfur, and damp-cellar notes, intensifying as the cheese matures. Despite the potent exterior, the paste inside remains creamy, offering mild, slightly sweet flavors.
Banned in Public Transport
Vieux Boulogne’s olfactory intensity has earned it an infamous reputation in France, where it is reportedly banned from public transport. The cheese’s smell is so pervasive that it lingers long after it’s been removed from a room—an attribute both feared and revered by cheese enthusiasts.
Époisses de Bourgogne (France)
Historic Roots
First crafted by Cistercian monks in the 16th century, Époisses was once Napoleon’s favorite cheese. After nearly disappearing post-World War I, it was revived in the 1950s by the Berthaut family, cementing its place as one of France’s most revered stinkers.
Brandy-Washed Rind
What sets Époisses apart is its marc de Bourgogne (a local pomace brandy) wash, which enhances the rind’s sticky, red-orange hue and intensifies its unmistakable funk. This process encourages bacterial growth, contributing to its strong aroma while keeping the interior soft and custardy.
Flavor Contrast
Despite being described as “smelling like an unwashed skunk,” Époisses delivers a creamy, savory, umami-rich experience, with notes of roasted garlic, mushrooms, and smoked meat. Like Vieux Boulogne, it is banned on public transport in France.
Limburger (Germany, Belgium, Netherlands)
Bacterial Powerhouse
Originally from the historical Duchy of Limburg, Limburger is perhaps the most famous example of a cheese that smells like feet—and for good reason. It is intentionally inoculated with Brevibacterium linens, the same bacteria found on human skin, which produces its characteristic sweaty-sock aroma.
Classic Miner’s Cheese
Limburger became a staple among German miners in the 19th and early 20th centuries, valued for its high calorie content and robust flavor that could be detected even through layers of coal dust.
Strong Smell, Mild Taste
Despite its overpowering aroma, Limburger’s interior remains mild and buttery, with earthy and slightly tangy undertones. Traditional pairings include rye bread, onions, and mustard, balancing its richness.
Stinking Bishop (United Kingdom)
Pear Cider-Washed
Created in 1972 by British cheesemaker Charles Martell, Stinking Bishop earns its name from the pear cider (“perry”) used to wash its rind. This cider, made from the Stinking Bishop pear variety, promotes bacterial growth and enhances its distinctively pungent aroma.
Pop Culture Fame
Stinking Bishop gained widespread recognition after appearing in Wallace & Gromit: The Curse of the Were-Rabbit, where its extreme smell was humorously exaggerated as a knockout weapon.
Aromatic Yet Smooth
Despite its intense scent—often described as “wet socks in a pigsty”—the cheese itself has a smooth, creamy texture with gentle earthy and mushroom-like flavors, making it one of the more approachable washed-rind cheeses.
Casu Marzu (Sardinia, Italy)
Maggot-Infested Cheese
Perhaps the most extreme entry on this list, Casu Marzu is a Sardinian sheep’s milk cheese that contains live insect larvae. These maggots aid the fermentation process, breaking down fats and proteins to create a soft, spreadable texture.
Illegal in the EU
Due to food safety concerns, Casu Marzu is banned in the European Union, though it is still produced and consumed illegally in Sardinia as a cultural delicacy.
Extreme Aging Process
The live maggots continue to break down the cheese, producing a highly intense aroma, often likened to rotten meat. Eating Casu Marzu is an extreme culinary experience, with diners sometimes having to shield their eyes from maggots that jump when disturbed.
Maroilles & Vieux Lille (France)
Medieval Origins
Dating back to the 7th century, Maroilles was developed by French monks and later inspired Vieux Lille, known as the “Lille Stinker” due to its intensified brining process.
Salting & Brining
While Maroilles is already quite pungent, Vieux Lille is washed in extra brine, enhancing its intense, ammoniacal aroma.
Lactic, Ammoniacal Aromas
Both cheeses have aggressive scents but surprisingly mild, nutty flavors, making them deceptively approachable.
Langres (France)
The Deceptive Stinker
Hailing from France’s Champagne region, Langres is a washed-rind cheese with a bold, funky aroma but a surprisingly mild and creamy flavor.
Champagne Pairing
Its most unique characteristic is the concave top, designed to hold Champagne or brandy, which enhances the cheese’s richness and aroma without making it overpowering.
These cheeses, each with its own unique bacterial profile and aging process, continue to challenge and delight daring food lovers worldwide. Whether beer-washed, brandy-soaked, or crawling with larvae, they prove that when it comes to cheese, the funkier, the better.
The Cultural and Culinary Impact of Stinky Cheeses
Stinky cheeses occupy a unique place in global cuisine, challenging the senses while captivating adventurous eaters. Their pungent aromas can evoke both delight and repulsion, but for many, these bold cheeses are more than just food—they are symbols of heritage, craftsmanship, and culinary curiosity.
Why Do We Love Stinky Cheeses? The Psychology of Strong Flavors and Smells
The appeal of strong-smelling cheeses is deeply rooted in both biology and culture. Humans have a complex relationship with odor, often associating strong scents with either danger or pleasure. The compounds that make cheeses like Époisses, Limburger, and Vieux Boulogne so intense—such as ammonia and sulfur—are also found in aged meats, truffles, and even certain wines. Our olfactory system plays a significant role in taste perception, and what initially smells offensive can become intriguing and even addictive over time.
Much like how people develop a taste for strong coffee, bitter dark chocolate, or fermented foods like kimchi and natto, repeated exposure to pungent cheeses can train the palate to appreciate their depth and complexity. Studies suggest that our brains associate bold flavors with pleasure and excitement, making the experience of eating a stinky cheese both an acquired taste and a sensory adventure.
Regional Pride: How These Cheeses Became Symbols of National and Local Heritage
Stinky cheeses are not just gastronomic oddities; they are deeply tied to regional identity and tradition. Many of the world’s most famous pungent cheeses have Protected Designation of Origin (PDO) status, meaning they must be produced in specific regions using traditional methods.
For example:
- Époisses de Bourgogne is an iconic cheese of Burgundy, crafted using techniques perfected by Cistercian monks over 500 years ago.
- Maroilles has been a staple of Northern France since the 7th century, enjoyed by generations of farmers and royalty alike.
- Limburger, originally from the Duchy of Limburg, became a cultural icon among German immigrants in the U.S., particularly in Wisconsin, where it remains a delicacy.
- Minger, a more recent Scottish creation, has already gained recognition as a bold expression of Scotland’s dairy craftsmanship, despite its humorous name.
These cheeses are more than just food—they are expressions of history, geography, and local terroir. Many have survived wars, economic shifts, and changing dietary trends, proving that their strong aromas are no match for their strong legacies.
Pairing & Serving Tips: Best Ways to Enjoy These Bold Cheeses Without Overwhelming the Palate
Because of their intense aromas, stinky cheeses require careful pairing and serving techniques to balance their funk while enhancing their flavors. Here are some expert tips to make the most of these culinary powerhouses:
1. Let Them Breathe
Many washed-rind cheeses are best served at room temperature, allowing their textures to soften and their flavors to develop fully. However, keeping them in a well-ventilated space (or under a cheese dome) can prevent their odor from overwhelming the room.
2. Pair With the Right Beverages
The right drink can cut through the richness of pungent cheeses and enhance their flavors:
- Champagne or sparkling wines: The acidity and bubbles cleanse the palate, making them perfect for Langres or Époisses.
- Strong red wines: Burgundy wines complement washed-rind cheeses like Maroilles and Vieux Lille.
- Dark beers & ciders: These work particularly well with Limburger and Stinking Bishop, highlighting their earthy and nutty notes.
- Brandy or whisky: Aged spirits, especially those with smoky or caramel notes, enhance the complex flavors of Minger or Époisses.
3. Balance With the Right Foods
Pairing pungent cheeses with mild, complementary foods can help soften their intensity:
- Crusty bread or rye toast: Adds a neutral base without competing with the cheese’s boldness.
- Sweet accompaniments: Honey, dried fruits, or fig jam help counterbalance the salty, funky flavors.
- Pickles & mustard: These tangy elements, particularly with Limburger, cut through richness and enhance umami.
- Fresh fruits: Apples, pears, and grapes provide a refreshing contrast to the deep, savory notes.
4. Go Gradually for Newcomers
If you’re new to the world of stinky cheeses, start with milder washed-rind varieties like Stinking Bishop or Langres, before moving on to the more intense options like Époisses or Vieux Boulogne. Pairing them with familiar flavors (such as caramelized onions or roasted nuts) can also help ease the transition.
Embracing the Funk: A Culinary Rite of Passage
The world’s stinkiest cheeses may not be for the faint of heart, but their rich histories, complex flavors, and cultural significance make them worth exploring. Whether eaten in the dimly lit cellars of France, the pubs of Scotland, or the farmhouses of Germany, these cheeses continue to challenge, surprise, and delight those willing to take the plunge.
For the uninitiated, the key is to embrace the experience, pair wisely, and trust that what smells like a locker room might just taste like heaven. 🚀🧀
Conclusion: The Enduring Allure of Aroma-Intense Cheeses
Stinky cheeses are more than just a quirky culinary oddity—they are a test of bravery, an exploration of sensory limits, and a gateway into the complex world of fermented foods. For those willing to push past the initial shock of their aroma, these cheeses offer a depth of flavor that few other foods can match. The strong, barnyard-like scents that define cheeses like Époisses, Vieux Boulogne, and Limburger might deter the faint-hearted, but for the adventurous, they represent a rewarding journey into rich, umami-laden indulgence.
At their core, these cheeses challenge conventional notions of taste and enjoyment. In a world where many processed foods are designed to be mild and universally palatable, washed-rind and aged cheeses remind us that intensity is part of the experience. The same chemical compounds found in decaying matter or sweaty socks might seem off-putting, but they are also what make these cheeses unforgettable. The contrast between their aggressive aroma and often surprisingly mild, creamy taste is what keeps enthusiasts coming back for more.
For newcomers hesitant to dive headfirst into the stinkiest varieties, there are gateway cheeses that offer a gentler introduction to this world. Stinking Bishop, Langres, or a young Maroilles provide the signature washed-rind funk in a more approachable form, while pairing strong cheeses with honey, fresh fruits, or crusty bread can help balance their intensity. As palates adjust, the boldest cheeses—like Casu Marzu or Vieux Lille—become less of a challenge and more of a delicacy to savor.
Ultimately, stinky cheeses represent a culinary frontier where science, tradition, and sensory perception collide. They are a celebration of time-honored cheesemaking techniques, a testament to the power of microbial transformation, and a reminder that sometimes, the most unforgettable flavors are the ones that make us hesitate before taking that first bite. For those willing to embrace the funk, the reward is an experience that is as rich in history as it is in taste.
So, the next time you’re faced with a cheese that smells like an unwashed gym bag or a damp cellar, take a deep breath—you might just discover your next favorite flavor. 🚀🧀
You may also like to read: Why Wagyu Beef is So Expensive?
Frequently Asked Questions About the World’s Stinkiest Cheeses
1. What makes certain cheeses have such a strong odor?
The potent smell of some cheeses is primarily due to the presence of specific bacteria, notably Brevibacterium linens. This bacterium, also found on human skin, produces sulfur compounds during cheese aging, leading to strong, pungent aromas. Other factors, such as washing the rind with brine, beer, or brandy, further intensify the scent.
2. Which cheese is considered the world’s stinkiest?
While several cheeses are renowned for their strong odors, Vieux Boulogne from France was scientifically named the world’s stinkiest by Cranfield University studies. However, other contenders, such as Époisses de Bourgogne, Limburger, and Stinking Bishop, are also infamous for their powerful aromas.
3. Do stinky cheeses taste as strong as they smell?
Surprisingly, not always. While their odor can be intense, many stinky cheeses have milder, more complex flavors than expected. For example, Limburger smells like sweaty socks but has a smooth, earthy, and slightly tangy taste. Similarly, Époisses is intensely aromatic yet delivers a creamy, umami-rich flavor.
4. How should I store stinky cheeses to manage their odor?
To keep their strong smell from overtaking your fridge, store stinky cheeses in airtight containers or wrap them in wax paper before placing them in a resealable bag. Keeping them in the cheese or vegetable drawer can also help contain their aroma. Avoid storing them in plastic wrap for extended periods, as this can cause unwanted moisture buildup.
5. Are there any health benefits to eating stinky cheeses?
Yes! Stinky cheeses, like other fermented foods, contain probiotic bacteria that support gut health. They are also rich in calcium, protein, and essential vitamins. However, due to their high fat and sodium content, they should be enjoyed in moderation.
Frequently Asked Questions
The smelliest cheese in the world is **Vieux-Boulogne**, an unpasteurized cow’s milk cheese from Northern France. Researchers at Cranfield University conducted scientific tests to confirm its status as the most pungent cheese due to the presence of **Brevibacterium linens**—a bacterium also responsible for human foot odor.
Unlike other stinky cheeses, Vieux-Boulogne has an additional kick because its **rind is washed with beer**, intensifying its smell as the cheese matures. Despite its strong odor, its flavor is surprisingly mild and creamy.
**Vieux-Boulogne** is so strong-smelling that it has been reportedly **banned from public transportation in France**. The cheese’s intense aroma is due to a unique combination of bacteria and beer-washing, which makes it nearly unbearable in enclosed spaces.
While there are no official government bans on its sale, its overpowering scent has led to it being **forbidden in certain public areas and hotels**. Other cheeses, like Époisses de Bourgogne, have also faced similar bans due to their extreme smell.
Yes! Despite their powerful aromas, most **stinky cheeses are completely safe to eat** and are considered gourmet delicacies. The strong smell comes from natural bacteria used during the aging process, which enhances flavor rather than indicating spoilage.
Some cheeses, like **Casu Marzu**, which contains live insect larvae, are controversial and illegal in some countries due to health risks. However, well-known stinky cheeses like **Limburger, Époisses, and Taleggio** are not only safe but also enjoyed worldwide.
Stinky cheeses get their name from the **strong aromas produced during fermentation**. The primary cause is **Brevibacterium linens**, a bacterium also found on human skin, which creates a smell similar to body odor.
Additionally, certain **washed-rind cheeses**, like **Limburger and Époisses**, develop an even stronger scent because they are washed with alcohol or saltwater. This process encourages bacterial growth, leading to the pungent smell that gives these cheeses their “stinky” reputation.
With these FAQs, you’re now fully equipped to embrace the world of stinky cheeses—whether you’re indulging in a mild washed-rind variety or taking on the challenge of the world’s smelliest fromage. Whatever your choice, one thing is certain: cheese has never been more exciting—or aromatic! 🚀