The Smelliest Cheeses in the World

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The Smelliest Cheeses in the World - Loved by Some, Feared by Others

 Smell can be an incredibly powerful tool.

It has the ability to trigger memories, stimulate the senses, and evoke strong emotions. In the world of cheese, there are certain varieties whose aromas can provoke mixed reactions — from pure delight to outright disgust. Below, I present some of the most famous cheeses whose aromas are true challenges for the senses.

Olfactory perception is highly subjective. What feels mild and pleasant to one person may be completely unbearable to another. This list could easily be much longer, but I have included only cheeses that I have personally eaten — and in some cases even made myself — and which I consider among the smelliest cheeses out there. For that reason, the list is not ranked; the position of a cheese does not mean it smells more or less than another.

Limburger

Limburger cheese is a true classic among washed-rind cheeses. It originates from Belgium and belongs to the category of smear-ripened, rennet-set cheeses. It is a semi-soft cheese made from cow’s milk, typically aged for 3 to 12 weeks. Beneath its brick-red rind lies a soft, slightly creamy interior.

Limburger has a bold, distinctive flavor that can be described as spicy with a gentle acidity, paired with an exceptionally strong aroma. The longer the cheese matures, the more intense both its flavor and smell become. Limburger enjoys great popularity among cheese lovers who appreciate its unique taste and texture.

Video of homemade Limburger cheese

Époisses

Époisses is a French washed-rind cheese with a rich history and a truly distinctive character. It comes from the Burgundy region in eastern France and is famous for its powerful aroma and creamy texture. Its orange, moist rind results from being washed with Marc de Bourgogne — a brandy made from grape pomace left over from Burgundy wine production.

The origins of Époisses date back to the 16th century, when Cistercian monks from the village of Époisses created a nourishing cheese suitable for fasting days, when meat was forbidden. By 1900, there were around 300 producers of Époisses, but the cheese nearly disappeared in the mid-20th century due to the two World Wars.

Fortunately, in 1956, two farmer brothers — Robert and Simone Berthaut — revived Époisses. The milk is left to acidify and coagulate slowly with a minimal amount of rennet for at least 16 hours, then cut into large pieces and molded. The cheese matures for a minimum of four weeks and is washed three times a week in a mixture of water and brandy.

Munster

Munster is a soft, washed-rind cheese whose origins date back to the 7th century, when monks began producing it in monasteries. It is traditionally made from raw cow’s milk. While its flavor is relatively mild with a gentle spiciness, its aroma is extremely intense and becomes stronger as the cheese matures.

In the Munster Valley, this distinctive cheese is still produced using traditional methods and has been protected under the Appellation d’Origine Contrôlée (AOC) since 1969.

Video of homemade Munster cheese

Stinking Bishop

Stinking Bishop is a unique British cheese that has gained international fame due to its intense smell and distinctive flavor. It even appeared in the film Wallace & Gromit: The Curse of the Were-Rabbit.

The name “Stinking Bishop” comes from a variety of pear of the same name, which is used to produce a pear cider. This cider is then used to wash the cheese during maturation.

Stinking Bishop has a soft, creamy texture and an orange rind. Its aroma is reminiscent of fermenting fruit, while the texture remains exceptionally soft yet stable thanks to the use of a vegetarian rennet derived from thistle. The cheese matures for about six weeks, during which its flavor and aroma develop into something truly distinctive.

Pont-l’Évêque

Pont-l’Évêque, originally produced by monks in the 13th century in the Pays d’Auge region, is one of the oldest French cheeses. Its name is believed to date back to the 17th century and refers to a village in Normandy where it was traditionally made. In 1972, Pont-l’Évêque was granted Appellation d’Origine Contrôlée (AOC) status.

Its most recognizable features are its square shape and delicate orange-white rind. Inside, the cheese has a creamy texture that becomes softer and more supple as it matures.

Video of homemade Pont-l’Évêque cheese

Olomouc Curd Cheese (Olomoucké Tvarůžky)

The oldest known mention of Olomouc curd cheese dates back to January 10, 1583, in the city of Olomouc. These cheeses are made from almost completely skimmed milk, containing only about 0.5% fat. They are produced from acid-set curd without the addition of rennet — in the same way traditional quark is made.

The cheese has a salty, pungent flavor and a translucent texture with a visible white core. Its smell is sharp and penetrating, often strong enough to discourage many people from even trying it.

Stilton

Stilton is not just a cheese — it is a symbol of British cheesemaking tradition and refined taste. Produced since the 18th century in the United Kingdom, this blue cheese is one of the most highly regarded cheeses in the world.

Its distinctive texture, veined with blue mold, is instantly recognizable. Stilton offers a rich, complex flavor that balances sweetness and spiciness, with subtle nutty notes and a gentle acidic finish.

Although its intense aroma and flavor may surprise some, Stilton is beloved by cheese enthusiasts worldwide who appreciate its unique character and exceptional depth of flavor. It is truly a jewel in the crown of British cheese tradition.

Video of homemade Stilton cheese

If, like me, you are a fan of pungent cheeses, you will surely appreciate the richness and diversity that the world of cheese has to offer. From the powerful aroma of Limburger to the gentle spiciness of Munster, each cheese brings something unique to the table.

While some may be put off by their strong smells, true connoisseurs recognize them as signs of quality, authenticity, and tradition. Cheese tasting is not only about satisfying the palate — it is also a journey through history and culture. Each cheese has its own story, shaped by its region, traditions, and craftsmanship.

That is why I encourage you to keep exploring new cheeses, experimenting with bold aromas, and embracing the incredible diversity of the cheese world. Who knows — perhaps among these “stinky” cheeses you will find one that becomes an essential part of your own culinary journey.