Very smelly cheese. The most smelly cheeses

Quite a few varieties of cheese are produced in the world that smell intensely, and some have such a specific smell that they can confuse an inexperienced buyer. And here is the paradox - the most strongly smelling ones have such a pleasant taste that it is better to describe it with poems or comparisons with works of art.

Sometimes odorous ones can also be found in Russian stores, but more often they get to know them in their native element, that is, on tourist trips to France, Switzerland, Holland, Belgium and other European countries. To visit France and not try some of the famous soft (and odorous) cheeses is the same as not to eat gazpacho in Spain, not to try pizza in Italy, and sushi in Japan.

First of all, let's talk about the labeling of French cheeses. The AOC (Appellation d'origine contrôlée) label stands for "Original Controlled Title". “AOC can only be assigned to cheeses that meet the requirements of current legislation. The production of raw milk and the entire process of making cheese must exactly comply with local established traditions and recipes. (Art. 1 of the law of the French Republic of November 28, 1955). Cheese with such a label will be exactly as culinary critics and gourmets describe it. It is important. For example, the German Camembert is not at all odorous and has different taste properties from the French original. The cheese is made more for German customers, which is not bad in itself, but does not meet expectations. The PDO (Protected designation of origin) label can serve as an analogue of AOC in England and some other countries, which also "attributes" the established names of cheeses to the area in which they were historically produced.

Almost all strong-smelling cheeses are made from unpasteurized milk, and most cheeses are categorized as aged soft cheeses. "Culinary Eden" has compiled a list of the ten most odorous cheeses in the world.

1. Talleggio

This Italian cheese was first made in the 10th century. Perhaps this is one of the oldest soft cheeses. At that time, the cheese was left to ripen in damp coastal grottoes, washing the cheese heads with sea water from time to time. Apparently, it was the sea water, rich in microorganisms, that helped talleggio to acquire the fame of a delicious and very fragrant cheese. Cheese is traditionally prepared in autumn and winter due to the specificity of cow milk during this period. The modern production of talleggio involves maturation in special machines, in which the microclimate of the caves is maintained, but either from a lack of fresh sea water and fresh air, or because modern cheese is made from pasteurized milk, the 21st century talleggio is not as smelly as its ancestors. The classic talleggio is still made in small batches using the ancient technology from unpasteurized milk and maturing on wooden shelves in sea grottoes. Once a week, this cheese is washed with a sea sponge to prevent the appearance of improper mold.

Talleggio has a soft, buttery texture with a thin, bark-like crust with prominent salt crystals on the surface. The taste of cheese is soft, with fruity notes and an unusual aftertaste. This cheese can be used in salads, added to risotto or polenta.

2. Stilton

The king of English cheeses is Stilton. It can only be produced in the counties of Derbyshire, Leicestershire and Nottinghamshire. Ironically, in the village of Stilton, which gave the name to the world-famous cheese, it is forbidden to produce it, since it is located in Cambridgeshire. The texture of the Stilton can range from very soft, butter-like, to hard, crumbly, with blue streaks caused by the presence of the Penicillium roqueforti penicillin culture. Your aro mat cheese acquires with age - the older, the more fragrant and refined. Stilton fat content is usually 32-35%. It is customary to serve port wine. It can also be used in pureed soups, Stilton goes very well with broccoli, crackers and celery.

Another English cheese. This cheese was revived from ancient recipes in 1972 and is now produced by Charles Martell and Son at Laurel Farm in Gloucestershire in the south of England. Cheese is obtained from the milk of cows of a special breed. The color of the cheese can be from white-yellow to beige, with an orange-gray rind. The fat content of the cheese is about 48%. Stinky Bishop got its name from a variety of pears called Stinky Bishop, which served as the raw material for making pear cider, popular in the Middle Ages, in which the monks placed cheese heads for washing once a month. Combined with moisture and the absence of salt, which is not added until the cheese is freed from the mould, these “baths” create a special microflora on the surface of the cheese that forms an odor reminiscent of worn socks and wet towels.

In some ways, the Fetid Bishop is similar to the French Époisses de Bourgogne, beloved by Napoleon, whose aroma is considered offensive by refined natures. Fetid Bishop matures for about 4 months, and after the expiration of the crust becomes very sticky, like a mushroom cap. When buying this cheese, take care of hermetic packaged or transport it in your personal vehicle, otherwise you can get into the situation described by Jerome K. Jerome in his "Three in a boat not counting the dogs", when one by one, the passengers of the car in which the narrator was carrying his cheese got out and even ran out at the nearest station, just not to feel cheese flavor. The taste of Fetid Bishop is amazingly tender, and bad smell easily removed along with the crust. The cheese spreads easily on dried bread or biscuits and is consistently the most popular cheese among English cheeses.

The Germans also love fragrant cheese, but of a slightly different nature. The famous German cheese does not smell like dirty socks, like the British, or feminine scents, like the French. Limburger is a man, and he smells like an unwashed male body. It turns out that Brevibacterium linens bacteria, which are responsible for the smell of human sweat, are involved in the maturation of cheese. Cheese, beloved in Germany, fits so seamlessly into German cooking, while the cheese actually comes from Belgium. Limburger is loved in Holland and Austria, it is also mentioned by Pushkin in "Eugene Onegin" as "cheese Limburg live". The color of the cheese is creamy, the crust is soft, yellow-brown in color with traces of mold. Limburger taste is intense, salty and spicy. It goes very well with potatoes and black bread. For drinks, apple cider, beer or fortified red wine, such as port, can be recommended.

This is the famous blue cheese (with mold), made in the south of France from sheep's milk and aged in lime grottoes, thanks to the microclimate of which the noble mold Penicillium roqueforti is formed inside the cheese, giving that special taste and aroma that gourmets appreciate. Real Roquefort is made only from sheep's unpasteurized milk. It should be warned that Roquefort, in addition to being very tasty, is also dangerous. This is especially true for pregnant women, for whom Roquefort is not recommended due to the possibility of infection. listeriosis. (But Roquefort seems harmless compared to Casu Marzu, Italy's deadly forbidden cheese that can blind and bleed.) Roquefort is very popular in Russia and can be found in any restaurant. Roquefort is usually served at the end of the meal, choosing the appropriate wine. The wine should be brighter and sweeter, the more mature the cheese.

Or in other words, brie from Mo. Mo is a town 40 km from Paris, where this wonderful cheese was traditionally prepared and annual cheese fairs were held, which attracted gourmets from all over the country. Brie is truly the royal cheese. His taste was admired by Philip II Augustus, the Queen of Navarre, the Duke of Orleans, Queen Margot and Henry IV. The biggest French glutton, the hero of the book Gargantua and Pantagruel by François Rabelais, presented a head of brie to his parents. Brie is not as fatty and smelly as Camembert, another famous soft French cheese, although it is very similar to it. The head of cheese is a cake 30-40 cm in diameter, 3-4 cm thick, with a thin velvety coating of white mold, in which reddish streaks can sometimes be seen. Under the delicate crust, you can find a delicate, flowing mass of creamy color with the aroma of hazelnuts. A strong and for many unpleasant smell comes, as in other cases, from the crust. Connoisseurs say that brie should be eaten exclusively with a crust, and after the first taste The smell will not seem like ammonia, and the most delicate taste will win the heart forever. It should be said that brie de mo has nothing to do with the German brie sold in Russian supermarkets in cans. Real brie is made only from raw cow's milk, which forms a delicate creamy structure and a sharp smell with a bright taste when aged. Brie should be stored in the refrigerator, but it must be warmed to room temperature before serving, so that the taste and aroma will be revealed in full force. Brie goes well with both white and red wine.

Napoleon Bonaparte's favorite cheese. This cheese in France is officially forbidden to be carried on public transport, which, believe me, in a country where cheese is idolized, says a lot. The recipe was invented by the Cistercian monks in the abbey located in the town of Epoisses in the 16th century. The cheese is made from whole and, of course, unpasteurized milk and, at one of the stages, is soaked in Mark grape vodka. After ripening (5-8 weeks), the cheese acquires a shiny rind with slight ivory wrinkles in young th Epoisse and red-brown shades in aged specimens. The pungent taste and pungent smell of an unwashed body appears in cheese only with proper aging. Be careful - under the crust, the cheese should be soft, creamy, and in no case should it smell like ammonia, which indicates that the cheese is spoiled. First-class Epoisse, according to connoisseurs, should smell like a woman - a fragrance that arouses desire and hot memories.

8. Munster

The Benedictine monks came up with the recipe for this cheese back in the 7th century. Cheese was born as a monastic substitute for meat. According to legend, the monks experimented for a long time with sour milk, and as a result, a cheese appeared with a beautiful reddish crust and a sharp, peculiar smell of highland pastures, if speaking in poetic language, and sweaty unwashed feet, if in common parlance. A real Munster is made only in the Vosges, and the main secret of the monks is that the cheese heads are turned over every two days and wiped with water from the Vosges sources, and the milk is taken from a special Vosges breed of cows. Despite its intense flavor, Münster is a favorite in France with cheese lovers, and tasting the famous cheese with good wine really conducive to poetry.

Famous soft cheese from Normandy smells of ammonium compounds, succinic acid and sodium chloride. The French compare it with the smell from the chimney of a chemical plant and love it selflessly, calling it "God's feet". Like brie, camembert is considered one of the most delicious cheeses in the world. It is made from unpasteurized milk and allowed to mature for 3 weeks. The cheese has a delicate crust, covered with a thick coating of white velvet mold, under which a creamy yellowish mass is hidden. Cheese goes well with bread and red wine with a low tannin content. The main thing - do not forget that the cheese is slightly washed down with wine, but not the wine is jammed with cheese.

10. Pont Leveque

A native of Normandy, the most aromatic cheese with a rich pedigree dating back to the 12th century. This soft cheese with a soft, moldy rind is made from whole cow's milk. When describing this cheese, the topic of aroma is traditionally bypassed, but perhaps this is right - why such attention is by no means the main advantage famous delicacy? Inside the head of this cheese, you will find a full, multifaceted taste with nutty and fruity notes, which goes well with lettuce and burgundy.

The smell of cheese depends on many factors. One and the same variety may seem pleasant to some people in taste and smell, and disgust others. And you can appreciate odorous cheeses only by tasting them yourself.

New experiences and bon appetit!

The world production of cheeses is quite large, some varieties smell very strong, and some have such a specific smell that they simply scare off an inexperienced buyer. But here's the paradox - it is those cheeses that smell the most strongly, have the most original taste, which allows you to compare them with works of art and compose whole odes about them.

Although samples of odorous cheeses can also be found in domestic stores, most often acquaintance with them occurs in their native element, that is, during a trip to France, Belgium, Switzerland, Holland ... It is believed that to visit France and not try local odorous soft cheeses , it's like not eating pizza in Italy, sushi in Japan, and gazpacho in Spain.

French cheeses have their own labeling. So AOC (Appellation d'origine contrôlée) means "Original Controlled Name". It is believed that such a mark can only be assigned to those cheeses that meet the requirements of the law.

According to the laws, both the production of raw milk and the process of making cheese must exactly comply with local recipes and traditions. As a result, cheese with such a label will be exactly as gourmets and culinary critics describe it.

It is important to take this into account, because, for example, the German Camembert differs from its French counterpart - it is not at all odorous and has other taste qualities. This cheese is simply made for German customers, which in itself is not bad, but it does not live up to expectations.

In England and other countries there is an analogue of AOC - the PDO (Protected designation of origin) label. It also harmonizes established names with the locality where they were traditionally produced.

You should know that almost all cheeses with a strong smell are made from unpasteurized milk. Most of the cheeses in this case belong to the class of aged soft cheeses. The smell of cheese depends on various factors.

In addition, the same variety can be liked by one of its color and taste and completely scare away others. To appreciate the odorous cheeses at their true worth, you can only try them yourself. Let's talk about ten of the most odorous cheeses planets, giving them the opportunity to at least imagine them.

Talleggio. First mention of this Italian cheese belongs to the tenth century. This is probably the oldest of the soft varieties of the product. Then the cheese was allowed to ripen in the coastal damp grottoes due to the high humidity there, from time to time the head was washed, moreover, with sea water. Most likely, it was she, so rich in microorganisms, that helped Tallegio gain the fame of a fragrant and very tasty cheese. It is traditionally prepared in autumn and winter, such is the specificity of cow's milk during this period. Today, Talleggio is prepared already in the grottoes, but in special machines that recreate the microclimate of the caves. But either the lack of fresh sea water and air, or the use of pasteurized milk has led to the fact that modern such cheese is no longer as odorous as its ancestor. Although you can also find the classic Talleggio, which is made in small batches using the old technology. It uses unpasteurized milk, the product itself matures on wooden shelves just in the sea grottoes. Weekly, the cheese is washed with a sea sponge so that the wrong mold does not form. The structure of Talleggio is soft, it resembles oil. The cheese has a thin crust with a hint of tree bark, and salt crystals protrude on the surface. The cheese has a mild taste, there are fruity notes and an unusual aftertaste. Talleggio is often used in salads, added to risotto or polenta.

Stilton. This is the real king of English cheeses. It can only be produced in the counties of Derbyshire, Leicestershire and Nottinghamshire. The irony lies in the fact that in the village of Stilton, which gave the cheese its name, it is forbidden to produce it, since it is located in another county - Cambridgeshire. The texture of Stilton can be very different - from very soft and reminiscent of butter, to hard and crumbly with blue streaks due to the presence of the Penicillium roqueforti penicillin culture. The aroma to cheese comes with age - the larger it is, the more odorous and more refined product. Fat content in Stilton is usually about 32-35%. It is customary to serve port wine with this cheese. It is also used in pureed soups and pairs well with broccoli, celery, and crackers.

Badass Bishop. And this cheese comes from England. It was made a long time ago, but the lost recipes were revived in 1972. It is now produced by Charles Martell and Son at Laurel Farm in Gloucestershire in the south of the country. To obtain cheese, milk from cows of a special breed is used. As a result, the color of the cheese varies from white-yellow to beige, while the rind looks gray-orange. The fat content of the cheese is about 48%. Own exotic name The cheese is derived from the Stinky Bishop pear variety, which served as a raw material for making cider, popular in the Middle Ages. It was in the pear drink that the monks placed the heads of cheese once a month for washing. The combination of moisture and the absence of salt, which is not added until the cheese is released from the mold, gives bathing the opportunity to create a special microflora on the surface of the cheese, which creates an unusual smell. It can be compared to the smell of long worn socks or wet towels. The stinking Bishop bears a resemblance to the French Époisses de Bourgogne, especially prized by Napoleon. Let the French colleague have an offensive aroma for refined natures. The Fetid Bishop himself matures for about 4 months, after which the crust becomes sticky, like a mushroom cap. Once purchased, this product should be placed in a sealed box or transported by private vehicle. Otherwise, the situation described by Jerome K. Jerome in his "Three Men in a Boat, Not Counting the Dog" would be possible. There, the passengers of the car in which the narrator transported his cheese flew out like a bullet at the nearest station so as not to inhale the cheese aroma. However, in the Fetid Bishop, the unpleasant odor can be easily removed along with the crust, while the cheese itself has a delicate taste. It is also easy to spread on dried bread or biscuits; it is one of the leaders in England in terms of popularity among cheeses.

Limburger. Fragrant cheese is also to the taste of the Germans, though other smells are held in high esteem. The famous Limburger does not smell like socks, like the British, or women's fragrances, like the French. Limburger is the personification of the stronger sex, and that's the smell he has to match - an unwashed male body. The fact is that in the maturation of the product, the bacteria Brevibacterium linens are used, which, in addition, are also involved in creating the smell of human sweat. This cheese, so beloved in Germany, has so organically fit into the local cuisine that no one even remembers that he himself comes from Belgium. Limburger is in demand in Austria and Holland, Pushkin also mentioned it in "Eugene Onegin" ("live Limburg cheese"). Cheese creamy taste, yellow-brown crust is quite soft, has traces of mold. Limburger tastes salty, spicy and quite rich. This cheese goes well with brown bread and potatoes. From drinks, Limburger is best consumed with apple cider, beer or fortified red wine, for example, with port.

Roquefort. The famous blue cheese with mold is made in the south of France and is one of the most popular in the CIS. Sheep's milk is used for production, the semi-finished product is aged in limestone grottoes, it is there that the microclimate contributes to the formation of the noble mold Penicillium roqueforti. It is she who gives Roquefort the taste and aroma appreciated by gourmets. Real Roquefort is always made from pasteurized milk, and cow's milk is not suitable. However, it should be warned that this cheese is not only tasty, but also quite dangerous. This is especially true for pregnant women, for whom Roquefort is not recommended, as there is a risk of contracting listeriosis. However, this is nothing compared to the deadly and banned Italian cheese Casu Marzu, from which you bleed or go blind. Roquefort can be found here in any decent restaurant, this cheese is usually served at the end of the meal, choosing the appropriate wine for it. The drink should be chosen the sweeter and brighter, the more mature the cheese.

Brie de Mo. Another name for this cheese is Brie from Mo. Mo is a small town 40 kilometers from Paris. It was there that this type of cheese was traditionally prepared, even holding annual cheese fairs, attracting gourmets from all over the country. Brie without exaggeration can be called the royal cheese. After all, they were enjoyed by Philip II Augustus, the Queen of Navarre and the Duke of Orleans, Queen Margo and Henry IV, famous from the novels of Dumas. Even the biggest French glutton, the hero of Rabelais' book "Gargantua and Pantagruel" presented a head of brie to his parents. Although this cheese resembles another well-known soft grade- Camembert, it is not so odorous and greasy. The head of cheese looks like a cake 3-4 centimeters thick and 30-40 in diameter. Brie has a velvety coating of white mold with reddish streaks. A delicate crust hides a pleasant, flowing mass of creamy color with the smell of hazelnuts. A strong and unpleasant smell for many comes, as often happens, from the crust itself. Cheese connoisseurs believe that brie should definitely be eaten with it. After the first test, the ammonia smell will cease to be perceived, and the most delicate taste will forever remain in the memory. It should be noted that french brie de mo is completely different from German brie, which is widely available in our supermarkets in cans. True brie is made exclusively from raw milk cows. It is it that creates a delicate creamy structure, as well as a pungent smell during aging. Such cheese should be stored in the refrigerator, and before serving, the product must be warmed to room temperature. This will allow the aroma and taste to unfold to the fullest. Brie goes well with wine, both white and red will do.

Epoisse. Napoleon Bonaparte loved cheeses, but this one was his favorite. It is officially forbidden in France to carry it in public transport, which says a lot in the country of cheese worship. The recipe for Epoisse was invented by the Cisternian monks in the abbey near the town of Epouasse in the 16th century. Whole and unpasteurized milk is used to make cheese. At one of the stages, the semi-finished product is soaked in Mark grape vodka. The cheese matures for about 5-8 weeks, after which it develops a shiny crust with small wrinkles. They have an ivory color for a young Epoisse, while reddish-brown hues appear in older specimens. Only with proper aging the cheese will get spicy taste and a strong smell of unwashed body. It is worth paying attention to the fact that under the crust the cheese should be creamy, soft and tender and in no case should smell of ammonia. Such a smell will be a signal of spoilage of the product. Connoisseurs believe that first-class époisse must certainly smell like a woman, such an aroma will arouse desires and give rise to hot memories.

Munster. The recipe for this cheese came to us from the Benedictine monks from the 7th century. Then in the monasteries in this way they tried to replace meat. According to legend, the monks experimented with sour milk for so long that a cheese with a beautiful reddish crust and a peculiar smell of highland pastures was born as a result. Translated from the poetic language, the cheese smelled like sweaty and unwashed feet. The real Munster is produced only in the Vosges, the main secret of the monks is to turn over the heads of cheese every two days. In addition, the product is wiped with water from local sources, and the milk is taken only from a special breed of Vosges cows. Despite its strong aroma, Münster is very much loved in France. In addition, tasting good cheese with good wine is conducive to poetry.

Camembert. This famous Norman soft cheese smells of sodium chloride, succinic acid and ammonium compounds. The French, on the one hand, compare the aroma of cheese with the smell of a chemical plant chimney, and, on the other hand, they selflessly love it, calling it "God's feet". Just like brie, Camembert is considered to be one of the most delicious cheeses in the world. For cooking, unpasteurized milk is used, which is allowed to mature for 20 days. The cheese itself has a delicate crust, which is covered with a thick coating of velvety white mold, which hides a creamy yellowish mass. Cheese goes well with bread and red wine with a low tannin content. The main thing is not to forget that the cheese is only slightly washed down with wine, and not the drink is eaten with food.

Pont Leveque. This native of Normandy is the most odorous, and his pedigree goes back to the 12th century. Soft cheese has a crust on which the mold is located. Whole piece is used for manufacturing. goat milk. Usually, when describing Pont Leveque, the theme of the fragrance is bypassed, and this is probably true. Why mention once again this dubious merit of the famous delicacy? But inside the head of such cheese, a multifaceted and rich taste with hints of fruits and nuts will be found. Pont Leveque goes well with Burgundy wine and lettuce.

Dairy products are the foundation of a balanced diet for every inhabitant of the Earth. Cheese is especially popular among the "milk". Knowing this, cunning cheese makers not only produce a great variety of varieties, but also experiment with the recipe, sometimes even going beyond human understanding.

Your attention is invited to the TOP of the most unusual, expensive and inexorably smelly cheeses in the world!

The most expensive cheeses

Moosehouse

Swiss cheese Moose House is one of the most precious and therefore the most expensive cheeses, because it requires moose milk to create it. Not only is the female elk the main character in the process of making cheese, but the milking of the animal takes place at a strictly defined time and lasts at least three hours! Such an amazing approach to business is paid accordingly: one kilogram of moose cheese costs about one thousand dollars.

Pule

Unlike their Swiss counterparts, Serbian cheese makers prefer to milk their donkeys. Pule cheese, produced in the village of Zasavica, requires more than just donkey milk: to make one kilogram of the delicacy, about twenty-five liters of milk from special Balkan donkeys is required. Price finished product bites no less strongly than an animal irritated by milking - more than three thousand dollars per kilogram.

ClawsonStiltonGold

British producers of elite cheese, it would seem, are not exercising in the extraction of sophisticated raw materials. However, they have something to surprise wealthy gourmets: the composition of the traditional white cheese Clawson Stilton Gold includes edible 24-carat gold flakes! In the same category is a cheese called Long Clawson Dairy, which is especially popular at American pop star parties and Persian sheiks' gala events. The cost of such a delicacy is from $ 900 per kilogram.

CasuMarzu

Cheese with worms Casu Marzu is the most expensive of all the unbearably disgusting cheeses in the whole world. The reason for such an honorary status lies in the extremely original composition product. For the manufacture of cheese, not only trivial milk is used, but also the larvae of cheese flies! Long term the fermentation of this cheese allows insects to boldly lay larvae, which later turn into disgusting white worms swarming in rot. Oh, yes… Nevertheless, these worms supposedly give the cheese an exquisite smell and taste, so appreciated by extreme gourmets. Some of them do not disdain to eat Casu Marzu along with its, so to speak, indigenous people ... The popularity of this rotten cheese with fly larvae turned out to be so high that the Italian authorities were seriously worried about the well-being of citizens and banned the production of Casu Marzu for some time. However, in some secluded corners of Sardinia, it can still be purchased at a price of $ 200 per kilogram.

JesusAnsolaJuaristi

Finally, the most expensive cheese of all time was recognized as sheep cheese, produced at the Spanish factory Jesus Ansola Juaristi. One kilogram of this delicacy costs about 13 thousand euros!

The most smelly cheeses

The most smelly cheese is the French Epoisse. It has probably the nastiest fragrance of all the products in this category. And this is not surprising, because unpasteurized cow's milk, as well as apple moonshine, is used for its production! The spirit of "Epoisse" is so strong that the French authorities even imposed a ban on the transportation of this cheese in public transport. It's funny that after the expiration date, "Epuassa" begins to emit a sharp ammonia stink.

Like Epoisse, the famous Camembert soft cheese is made from raw cow's milk, which gives the product a characteristic smell of unwashed feet. Nevertheless, Camembert is one of the gastronomic symbols of France and a world famous brand.

German cheese Limburger is perhaps the most famous "flavoured" cheese fermented with brevibacteria. To get a little idea of the spirit of this delicacy, you can find the dirtiest and most sweaty T-shirt in the laundry basket and inhale its thick smell from the heart ... However, many Limburger lovers immediately forget such distinctive features, barely putting a piece of this into your mouth delicious cheese.

"Smelly Bishop" - the name of this ancient variety of cheese speaks for itself. Oddly enough, "Bishop" is brewed from pasteurized milk from Gloucester cows, which cannot be the source of the "appetizing" smell. What then makes cheese so stinky? Features of national English cheese making! Bishop's fermentation period is approximately two months, during which the cheese is soaked twice in pear cider. After these manipulations, the product not only acquires stickiness and an orange tint, but also a pungent stench. However, when removing cheese crust the amber disappears and the cheese is ready to eat.

Pont-l'Eveque

The smell of the French Pont-l'Eveque cheese is comparable only to the most inhuman development in the field of chemical weapons. If a person wants to try this cheese monster for the first time in his life, most likely he will have to wear a gas mask with progressive air filtration. However, it is enough to peel off the Pont l'Eveque and throw it into the deepest trash can, and you can enjoy this soft cheese with nutty and fruity undertones.

If you have the opportunity to try at least one of the above cheeses, be sure - you live your life not in vain!

I don’t know where, but in Ukraine, for example, odorologists have zombified consumers: cheese is becoming more expensive, because it is a product of decay, and now it is expensive to rot. The natural process of the breakdown of protein molecules always causes an ambiguous reaction - for 95% of ignorant eaters this is “fu!”, For 5% of sophisticated gourmets this is “fas!” and "take!".

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.). 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".

Talleggio

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.

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.

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.

Limburger

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.

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?

Brie de Mo

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

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 who hasn't bathed in the tropical heat for a week, then it's okay, bon appetit!

Munster

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

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.

Pont Leveque

This one is overly, demonically odorous 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 a 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!

10. Talleggio

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. What makes Fetid Bishop turn orange and become 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. As you can see in the picture, 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. 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 specific 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

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

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