Cheese with the smell of dirty socks. For everyone and everything

Popular stinky cheeses

Pont Leveque

This French delicacy has a long pedigree. It has been known for its smell and taste for 8 centuries. In the 13th century, the head of Pont Leveque could pay for work as with money.
If the moldy peel, then inside the cheese will be soft. It has a slightly nutty, slightly fruity taste.

Camembert

Camembert is made from unpasteurized cow's milk. It matures in just 3 weeks, so it is soft and fluid.
This cheese is the pride of the French dairy industry. Today, small producers are at war with large concerns that are trying to "vulgarize" Camembert, cooking it from pasteurized, "dead" milk.

Munster

The cheese recipe belongs to the Benedictine monks: during the ripening process, the cheese disks were turned over several times and rubbed with water from local sources, due to which the cheese was covered with a red moldy crust.
In France, cheese lovers call Munster "Monster", because of the unbearable "ombre" of this delicacy. dairy product.

Epoisse

It's soft, spicy french cheese with a washed crust, the recipe of which was invented by the Cistercian monks who settled in the Burgundian town of Epoisses near Dijon. Napoleon Bonaparte himself loved this cheese with a pronounced aroma. If you manage to smell Epoisse cheese, then you will understand why Epoisse in France cannot be transported on public transport. The cheese is made from raw, unpasteurized cow's milk and soaked in local grape moonshine. Epoisse is a very odorous, almost liquid cheese.

Brie de Mo

Brie de Mo is a recognized delicacy. This is a delicate French cheese, born in the area of the same name near Paris. It is necessary to distinguish between Brie from pasteurized milk, which lies on the shelves of our supermarkets and Brie from raw milk. By physical condition It's not cheese, it's some kind of cream. Outside, its heads are covered with a thick white layer of mold, which can be eaten instead of thrown away.

Limburger

Limburger is the most popular "stinky" cheese. It is soft, has a sharp aroma and intense taste.
The color is pale creamy, the crust is edible, soft, yellow-brown, sometimes with traces of white mold.
Limburger is fermented with cultures of bacteria Brevibacterium linens.
But, as soon as you bite off a piece, you will stop paying attention to the bacterial stink, because this cheese is incredibly tasty.

Tete de Moine

Tete de Moine is one of the exclusive Swiss cheeses.
For its preparation, cows' milk is used, obtained exclusively in the summer months. Tête de Moine ripens for more than three months. Ready cheese homogeneous on the cut, has a dense texture. On average, a head of Tete de Moine cheese has a diameter of 10 cm and weighs 1 kg. Before serving, Tete de Moine is cut with a special spinning knife that cuts the cheese into shavings. Tete de Moine has amazing aroma, and its picturesque shavings can serve as a decoration for your dishes.

Fetid Bishop

This cheese is made from pasteurized milk of cows and soaked in the juice of pears of a certain "monastic" variety. Because of this, the cheese takes on an orange tint and becomes very, very sticky.
Fetid Bishop matures for 6 to 8 weeks. Having bought a piece of the Bishop, you should not take it home in public transport - passengers are unlikely to understand. But if at home, in the kitchen, you remove the crust from the cheese, then the stench disappears, and the product turns out to be very, very delicate in taste, easily smeared on bread or crackers.

Stilton

There are two types of "Stilton": the well-known blue "Stilton" (refers to blue cheeses) and the lesser known white Stilton. Eaten by bluish mold, Stilton is considered the "king of English cheeses" - in many respects, including its signature smell. The texture of Stilton is different - from hard to very soft, smearing. The older the Stilton, the stronger it smells.
For fans of the Blue Stilton cheese flavor, O de Stilton eau de toilette is produced.

Master4ef

Pasta with cheese, fried cheese, pizza, cheeseburgers… is there cheese everywhere? Yes exactly. Sometimes, however, some cheeses can be a bit smelly. Ever smelled the smell of gourmet cheese that made you turn up your nose?

How is cheese made?

All cheeses are made in basically the same way: the milk is curdled so that it separates into curds and whey. Cottage cheese, hard white lumps, and whey are thin, watery liquids. One of the most basic combinations of cottage cheese and whey is cottage cheese.

To make cheese, the milk is first heated to kill any harmful bacteria. After the milk has cooled, it is placed in large containers. Then cultures of special bacteria are added. These bacteria break down the sugar in milk (called lactose) into lactic acid.

After fermentation, add rennet extract. Rennet contains an enzyme that produces protein (called casein) and promotes coagulation. This separates the milk into solids (curd) and liquid (whey).

After being formed hard curd, it is cut into smaller pieces to release more whey. The mixture is then heated in a syneresis process to produce even more whey.

The whey is then drained, leaving only curd mass. The curd is now ready for the next operation, called cheddaring. Salt is often added at this point to improve flavor and remove extra moisture.

The salted curd mass is pressed into blocks over time and cooled until they form hard heads. The prepared pieces of cheese are then stored for weeks to months to allow them to mature and be ready to eat.

Different types of cheese are produced using different starters or special additives, slightly varying the stages of cheese production. For example, Mozzarella cheese is kneaded like dough to get the original elastic texture.

Which cheeses are smelly and why?

So why do some cheeses stink while others have almost no smell at all?

1. The secret lies in the starter used to make the cheese. The bacteria that make up the sourdough starter helps shape the cheese's taste, texture, and also smell.

For example, some bacteria give cheese a mushroom flavor and a particularly stinky smell. Examples include cheeses such as Brie and Camembert.

2. Other factors that can make cheeses especially smelly are time and moisture. Some cheeses are aged for many months. Additional artificial aging often enhances the flavor of the cheese.

The rinds (edges of blocks) of cheeses are sometimes specially moistened while they are ripening to maintain a certain level of moisture. Depending on which liquid is used - cognac, port, beer or salty water, the cheese may develop a certain taste and smell.

If you're wondering what stinky cheeses there are in the world, there are a few that are particularly famous for their spicy flavors:

Vieux Boulogne known for its specific flavor because it is dipped in beer during the aging process.
Other cheese - Epuas de Bourgogne- it stinks so much that it was forbidden to be transported in public transport in France, in the homeland of the delicacy!
Perhaps the most famous smelly cheese, Limburger. Some believe that Limburger cheese smells like feet, and this statement makes sense. The bacteria used to create Limburg cheese, Brevibacterium, is also responsible for human body odor!

As you know, many varieties of cheese are produced and consumed in the world, which, to put it mildly, smell unpleasant. Compared to many of the cheese flavors, the 3-day-worn crepe socks of the drunk neighbor are real roses (jasmine, osmanthus, lavender, etc.).

It was not an easy task for us to choose the ten most stinking cheeses in the world. But by wearing the best gas masks with hopcalite cartridges, and by contracting with the most staunch tasters, we have achieved some results.

And here it is, the prize stinky dozen of curds. Let's start with the most "tolerant".

10. Talleggio

Funnily enough, Talleggio cheese looks scarier than it tastes:

Talleggio is loved for its vibrant organoleptics and soft, buttery texture. At home, in Italy, Talleggio is becoming more and more fashionable, and this popularity has already burst into the abyss of export - after all cheese gourmets are available in any country, even in Somalia or Vanuatu. Therefore, the original Talleggio is no longer considered so foul-smelling, but rather piquant.

They say that Talleggio was invented in the distant and gloomy 10th century from the birth of Christ. The then cheese makers left the product to ripen in seaside grottoes, periodically washing the heads of the cheese with salted sponges. sea water. Today, the temperature and humidity conditions of the ancient caves are reproduced using ultramodern machines. Maybe that's why Talleggio is rapidly losing its reputation as a stinky delicacy.

9. Stilton

Eaten by bluish mold, Stilton is considered the "king of English cheeses" - in many respects, including its signature smell. The texture of Stilton is different - from hard and crumbly to very soft, smearing. The older Stilton is, the stronger it smells, and the more it resembles such a strange oil:

For fans of the Blue Stilton cheese flavor, O de Stilton eau de toilette is produced. A few drops of this perfume turn a healthy young British bully into a musty old bachelor - a true English gentleman, sir.

8 Fetid Bishop

One of the oldest varieties of cheese on Earth, the so-called Fetid Bishop has been known since the time of the Order of the Cistercian monks (10-11 centuries). This cheese is made from pasteurized milk of cows of the Gloucester breed and soaked in the juice of pears of a certain "monastic" variety. Because of what the Fetid Bishop turns orange and becomes very, very sticky:

Fetid Bishop matures for 6 to 8 weeks. Only after this period the cheese begins to justify its name. Many compare its strongest smell to the “ombre” of stale socks. Therefore, having bought a piece of the Bishop, you should not take it home in public transport - the passengers will “fuck up”, make you blush. But if at home, in the kitchen, you remove the crust from the cheese, then the stench disappears, and the product turns out to be very, very delicate in taste, easily smeared on bread or cookies. By the way, a kilo of Bishop costs about 1,100 Russian rubles.

7. Limburger

Produced in Germany, Limburger is perhaps the most popular of all flavored cheeses. Limburger is fermented with cultures of bacteria Brevibacterium linens. These same micro-organisms are largely responsible for the spirit of human sweat. So when people say that Limburger smells like unwashed armpits, they are almost right.

But as soon as you bite off a piece, you will stop paying attention to the bacterial stench - because this product is incredibly tasty, the Germans say.

6. Roquefort

The most terrible "roquefort" is brewed... in the outback of Ukraine. It not only stinks "godlessly", it is also impossible to take it in your mouth - sheer culinary torture. Well, a kilogram of good Roquefort cannot cost 10 dollars! Okay, digress...

Roquefort is one of the most sought after cheeses in the world. However, until recently it was banned in Australia and New Zealand. Produced from raw sheep's milk, ripened in caves near the village of Roquefort(t) (Southern France), this particular food is considered ... hazardous to health. Because milk is not pasteurized before fermentation, a piece of greenish Roquefort can easily catch listeriosis, a bacterial disease that can be fatal. Listeria causes miscarriages in pregnant women. Here's a delicacy for you. Maybe the Australians were right?

5. Brie de Meaux

Keep in mind, this is not the pasteurized milk Brie that is on the shelves of our supermarkets. We're talking about raw(!) milk Brie, which most French people, some obviously, some secretly, but adore.

Physically, it is not cheese, but some kind of cream. Outside, its heads are covered with a thick white layer of mold, which cheese fanatics advise not to throw away, but to eat.

Brie de Meux is a universally recognized delicacy, but if your nose especially dislikes the smell of ammonia, you won't even want to approach this cheese - like an aristocrat to a public free toilet.

4. Epoisse

Napoleon Bonaparte himself loved this cheese with a very pronounced odor. If you manage to smell Epoisse cheese, then you will understand why Epoisse in France cannot be transported on public transport. The cheese is made from raw, unpasteurized cow's milk and soaked in local grape moonshine.

Epoisse is a very odorous, almost liquid cheese, but if it starts to stink of ammonia, then it's time to take it to the trash. And if it smells like someone hasn't bathed in a tropical heat for a week, then it's okay, Bon appetit!

3. Munster

In France, cheese lovers call Munster "Monster", because of the unbearable "ombre" of this delicious dairy product.

Munstr is a monstrous raw milk cheese that matures in damp cellars and is regularly soaked in brine.

Munstr smells unpretentious by Russian standards - sweaty feet.

2. Camembert

Saturated with ammonium compounds, sodium chloride and succinic acid, Camembert from Normandy smells like emergency exhaust from a secret chemical plant.

Camembert is made from unpasteurized cow's milk. It ripens in just 3 weeks, therefore it is soft, fluid and can only be eaten with a spoon.

Connoisseurs bestowed the fragrance of Camembert with the epithet "God's Feet". However, this cheese is the pride of the French dairy industry. Today, small producers are at war with large concerns that are trying to "vulgarize" Camembert by brewing it from pasteurized, "dead" milk.

1. Pont Leveque

This over-the-top, demonically-smelling French delicacy has a long pedigree. It has been known for its smell and taste for 8 centuries. In the 13th century, the head of Pont Leveque could pay for work as with money.

To be honest, Pont Leveque stinks like it's been out of a refrigerator for eight hundred years (or in a refrigerator where a huge fat mouse hanged itself).

If you still want to taste Pont Leveque, then in order to get rid of the putrid smell, it is enough to pick off the moldy peel. Inside you will find soft, multifaceted - a little nutty, a little fruity - delicious. Pont Leveque is good in company with a leaf of lettuce.

Bon appetit to you, connoisseurs of the unusual!

May 26th, 2010

In the world, many varieties of cheese are produced and consumed, which, to put it mildly, smell unpleasant. Compared to many of the cheese flavors, the 3-day-worn crepe socks of your drunk neighbor are real roses (jasmine, osmanthus, lavender, etc.). Choosing the ten most stinking cheeses in the world was not an easy task.

And here it is, the prize stinky dozen of curds. Let's start with the most "tolerant".

Ironically, Tallegio cheese looks scarier than it tastes. Talleggio is loved for its vibrant organoleptics and soft, buttery texture. At home, in Italy, Talleggio is becoming more and more fashionable, and this popularity has already burst into the abyss of export - after all, there are cheese gourmets in any country, even in Somalia or Vanuatu. Therefore, the original Talleggio is no longer considered so foul-smelling, but rather piquant.

They say that Talleggio was invented in the distant and gloomy 10th century from the birth of Christ. The then cheese makers left the product to ripen in seaside grottoes, periodically washing the cheese heads with sponges with salty sea water. Today, the temperature and humidity conditions of the ancient caves are reproduced using ultramodern machines. Maybe that's why Talleggio is rapidly losing its reputation as a stinky delicacy.

9. Stilton

For fans of the Blue Stilton cheese flavor, O de Stilton eau de toilette is produced. A few drops of this perfume turn a healthy young British bully into a musty old bachelor - a true English gentleman, sir.

8 Fetid Bishop

Fetid Bishop matures for 6 to 8 weeks. Only after this period the cheese begins to justify its name. Many compare its strongest smell to the “ombre” of stale socks. Therefore, having bought a piece of the Bishop, you should not take it home in public transport - the passengers will “fuck up”, make you blush. But if at home, in the kitchen, you remove the crust from the cheese, then the stench disappears, and the product turns out to be very, very delicate in taste, easily smeared on bread or cookies. As you can see in the picture, a kilo of Bishop costs about 1,100 Russian rubles.

But as soon as you bite off a piece, you will stop paying attention to the bacterial stink - because this product is incredibly tasty, the Germans say.

6. Roquefort

The most terrible "roquefort" is brewed... in the outback of Ukraine. It not only stinks "godlessly", it is also impossible to take it in your mouth - sheer culinary torture. The author of the article personally made sure that a kilogram of good Roquefort cannot cost $10. Okay, digress...

Roquefort is one of the most sought after cheeses in the world. However, until recently it was banned in Australia and New Zealand. Produced from raw sheep's milk, ripened in caves near the village of Roquefort(t) (Southern France), this particular food is considered ... hazardous to health. Because milk is not pasteurized before fermentation, a piece of greenish Roquefort can easily catch listeriosis, a bacterial disease that can be fatal. Listeria causes miscarriages in pregnant women. Here's a delicacy for you. Maybe the Australians were right?

Keep in mind, this is not the pasteurized milk Brie that is on the shelves of our supermarkets. We're talking about raw milk trou-bri, which most French people, some openly, some secretly, but adore. Physically, it is not cheese, but some kind of cream. Outside, its heads are covered with a thick white layer of mold, which cheese fanatics advise not to throw away, but to eat.

Brie de Meux is a universally recognized delicacy, but if your nose especially dislikes the smell of ammonia, you won't even want to approach this cheese - like an aristocrat to a public free toilet.

Epoisse is a very odorous, almost liquid cheese, but if it starts to stink of ammonia, then it's time to take it to the trash. And if it smells like someone who hasn't bathed in the tropical heat for a week, then it's okay, bon appetit!

3. Munster

In France, cheese lovers call Munster "Monster", because of the unbearable "ombre" of this delicious dairy product. Munstr is a monstrous raw milk cheese that matures in damp cellars and is regularly soaked in brine.

Munstr smells unpretentious by Russian standards - sweaty feet.

2. Camembert

Saturated with ammonium compounds, sodium chloride and succinic acid, Camembert from Normandy smells like emergency exhaust from a secret chemical plant. Camembert is made from unpasteurized cow's milk. It ripens in just 3 weeks, therefore it is soft, fluid and can only be eaten with a spoon.

1. Pont Leveque.

To be honest, Pont Leveque stinks like it's been out of a refrigerator for eight hundred years (or in a refrigerator where a huge fat mouse hanged itself).

If you still want to taste Pont Leveque, then in order to get rid of the putrid smell, it is enough to pick off the moldy peel. Inside you will find soft, multifaceted - a little nutty, a little fruity - delicious. Pont Leveque is good in company with a leaf of lettuce.

Enjoy your meal.

Cheese is included in many recipes. To different dishes fit different types cheeses. They are all classified based on their texture, flavor, or cooking process. Cheeses are usually classified as fresh (without shell), with natural casing, soft white (have a soft, slightly pronounced shell), semi-soft (have a red-brown shell), hard (thick shell), blue and washable shell cheeses. The last cheese is washed in order to remove bacteria from it. We want to talk about the last type of cheese, because most smelly cheeses just have to be washed.

The cheeses below have been tested by Cranfield University using an "electronic nose", a device used to study the flavor of cheeses. Human experts were also used in testing.

The most smelly cheeses

"Vieux Boulogne"

It is a French cheese made from unpasteurized cow's milk. It has a washable shell in red-orange color. This is the most fragrant cheese in the world. Specific smell it acquires after washing it in beer. Beer interacts with lactic ferments, resulting in the appearance of various bacteria that give the cheese a smell. It is said that the taste of this cheese is better than the aroma. The cheese is at its best when aged for 7 to 9 weeks. It is best eaten with crispy bread and beer.

"Pont l'Eveque"

This second smelly cheese is also from France. It has an orange-brown washable shell. The cheese itself yellow, creamy and soft texture. It can sometimes smell like swamp gas, but it has a strong taste of cheese. It is best served with a glass of red wine or French bread. In Normandy it is served with pears and apples.

"Camembert de Normandy"

This cheese is made from unpasteurized cow's milk and aged for 3 weeks. Cheese is loved by raw foodists around the world for its soft, creamy texture. It's made in France. It is very reminiscent of the taste of Brie cheese, only it has a thicker skin, so it is spicier in taste. With age, the amount of ammonia in the shell of the cheese increases. It smells like some kind of chemicals, but it has a lot of fans and a very high price. It is best eaten with bread and wine.

"Epois de Bourgogne"

Epois de Bourgogne is also made in France from unpasteurized cow's milk. Cheese usually has round shape and orange-brown skin. The pungent smell is given to it due to the fact that it is washed in brandy. The cheese smells so strong that it is banned from public transport throughout France. But don't let the smell fool you into trying this one. amazing product, as its taste is amazing, especially at a young age. Epois de Bourgogne cheese is usually served with white wine and French baguette.

"Munster"

Here is another French example made from unpasteurized cow's milk. It is washed in wine and then placed in damp cellars to mature. It is often called the cheese monster because it stinks so badly. Its aroma is similar to the smell of dirty sweaty heels! The smell is so strong that nothing can kill it, so you just need to get used to it and not try to fight yourself to endure it.

"Brie de Mo"

This is not the usual "Brie" that you can buy in the market. it cream cheese with a white edible shell, which is made from raw cow's milk and also in France. It is very tasty, but terribly smelly. The older the cheese, the more unbearable its smell, so it is better to eat it young. Brie de Meaux is served with sparkling dry wine.

"Roquefort"

This French cheese is made from sheep's milk and aged in caves. It has a blue color and green veins that give it its aroma. Until recently, it was banned in Australia and New Zealand. It has a sharp taste and the same sharp strong aroma. It tastes best with a glass of sweet Sauternes or pears.

"Limburger"

This semi-soft cheese is made from cow's milk in Germany, the Netherlands and Belgium. It is world famous for its terrible smell. The smell comes from Brevibacterium bacteria and is similar to foot odor. The taste is also very sharp, but pleasant. "Limburger" is usually eaten with brown bread.

"Stink Bishop"

This washable cheese is made from cow's milk in England. It has a shell of various colors, ranging from orange to gray, and a yellowish-white texture. It also stinks terribly, and the pear cider in which it is washed gives it its smell. If you have watched the Wallace and Gromit cartoon, you probably know what it is about, because there this cheese was used to revive the deceased Wallace. However, only the shell smells. After removing it, you can safely enjoy the taste of cheese. Stink Bishop goes well with any bread or dessert wine.

"Blue Stilton"

This is probably the most famous of all English stinky cheeses. It is made in England from cow's milk. It can be of different textures: hard, crumbly and soft, as well as many in between. The older it is, the softer and more aromatic. It is often eaten with celery and pears, barley wine and port wine.