The stinky cheese Hall of Fame

Here are the world's Top 10 stinky cheeses.

24 Nov 2011

For those that love a ripe Camembert, whose nose isn’t the least put out by an aged Stilton, here are the world’s top ten stinky cheeses, compliments of the Fresh Breath Expert. No matter which you enjoy, take comfort that Clorets has got you covered.

It’s not the prettiest cheese to look at but, unlike most stinky cheeses, Taleggio really doesn’t smell so bad. Appreciated for its strong taste and soft texture, this Italian dates back to the 10th century, when its makers left it in caves to mature and washed it with saltwater-soaked sponges. Nowadays modern cheese-makers only reproduce the temperatures and conditions of the grottos.

The texture of this British cheese varies from hard and crumbly to very soft, almost butter-like, depending on how mature it is. The older the cheese the softer and smellier it is. For those really  in love with Stilton’s stench, why not try “Eau de Stilton”, a fragrance that captures the cheese’s smell using grapeseed oil. So far the producers have received mixed reactions regarding the fragrance but they say they’re really proud of it. Only the English!

One of the oldest types of cheese in the world, Stinking Bishop dates back to the time of the Cictercian monks. It’s produced out of pasteurized Gloucestershire-cow’s milk and then washed with Stinking Bishop Pear juice, which makes the rind orange and really sticky.

Mainly produced in Germany, Limburger is perhaps the most popular of all smelly cheeses. It is fermented using Brevibacterium linens, a bacterium partly responsible for the smell of the human body. As a result, when people say that limburger smells like human feet , they’re  scientifically correct.! It has a buttery texture and nutty flavor, but to get to it you’ll have to get past the rind.

Produced out of raw sheep’s milk and matured in caves around the small village of Roquefort, Southern France;, this stinky dairy product is as dangerous as it is tasty. The milk is not pasteurized and so carries a consequent risk of listeria infection. As such, it was until recently banned in Australia.

This original , raw cow’s milk Brie made in France is  a very creamy cheese, covered by a thick, white mold crust which true cheese-connoisseurs say should be eaten, not thrown away.  Brie de Meaux is one of France’s most appreciated cheeses but if your nose is ammonia-sensitive you don’t want to get too close, especially if it has been left to ripen

One of Napoleon’s favourites, Epoisses is definitely one of the smelliest cheeses you can find. So smelly in fact, that Epoisses has been banned from public transportation vehicles all over France. It is made from raw cow’s milk and its rind is washed with pomace brandy.

This French cheese is often called “Monster Cheese” due to its pungent odour. It comes from the French region of Alsace where it’s produced from raw cow’s milk and left to mature in damp cellars. Its rind is washed regularly with salted water.

This French delicacy is one of the oldest known types of cheese, dating back to the 13th century. It smells like it’s that old too. If you can’t handle its pungent smell, all you have to do is get rid of the moist crust. Inside there’s a tasty delight just waiting .

The soft cheese that comes from Boulogne Sur Mer in Northern France is brushed with beer. Then the beer reacts with enzymes in the cheese to give it its especially pungent smell.

Say Cheese!
No matter how smelly you like your cheeses, Clorets’ long-lasting, powerful flavours and brand new competition are sure to leave a smile on your dial…


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