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: in the process of ripening, 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
This is a soft, savory French cheese with a washed rind, the recipe of which was invented by the Cistercian monks who settled in the Burgundian town of Epoisse 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 a 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. Physically, it is not cheese, but 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. The finished cheese is homogeneous on the cut, it 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 an 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.
10. 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.
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
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 Meaux 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 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.
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 protagonist in the process of making cheese, but also 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
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 is used for its production, as well as apple moonshine! 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 sending a piece of this delicious cheese into your mouth.
"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 in no way can 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
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!
one). 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 moldy peel, then the inside will be soft. It has a slightly nutty, slightly fruity taste.
2). 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 by brewing it from pasteurized, "dead" milk.
3). Munster
The cheese recipe belongs to the Benedictine monks: in the process of ripening, 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 delicious dairy product.
4). Epoisse
This is a soft, savory French cheese with a washed rind, the recipe of which was invented by the Cistercian monks who settled in the Burgundian town of Epoisse 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.
5). 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. Since 774, this cheese has traditionally been served at the table of crowned persons, and the king of the Franks and Lombards, Charlemagne, has always been delighted with the taste of brie, calling it the most exquisite in the world.
It is necessary to distinguish between Brie from pasteurized milk, which lies on the shelves of our supermarkets, and Brie from raw milk. Physically, it is not cheese, but some kind of cream. Outside, its heads are covered with a thick white layer of mold, which can be eaten instead of thrown away.
6). Limburger
Limburger is the most popular "stinky" cheese. It is soft, has a sharp aroma and intense taste.
Color - pale creamy, edible crust, 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.
7). Tete de Moine
Tete de Moine is one of the exclusive Swiss cheeses.
For its preparation, cows obtained exclusively in the summer months are used. Tête de Moine ripens for more than three months. The finished cheese is homogeneous on the cut, it 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 an amazing aroma, and its picturesque shavings can serve as a decoration for your dishes.
eight). 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 or a cracker.
9). Stilton
There are two types of Stilton: the well-known blue Stilton (referring 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, the Eau de Stilton toilet is being produced.
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. Rate the same odorous cheeses worthy, you can only test them yourself. Let's talk about the ten most odorous cheeses on the planet, giving 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 was transporting his cheese flew out like a bullet at the nearest station so as not to inhale cheese flavor. However, the Fetid Bishop bad smell can be easily removed along with the crust, 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 be remembered. 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 cow milk. 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 heated 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 spent so long experimenting on sour milk that as a result a cheese was born with a beautiful reddish crust and a peculiar smell of highland pastures. Translated from the poetic language, the cheese smelled like sweaty and unwashed feet. The real Munster is produced only in the Vosges, main secret monks is to turn 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 glorious cheese with good wine 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 goat's milk is used for production. Usually, when describing Pont Leveque, the theme of the fragrance is bypassed, and this is probably true. Why mention once again this dubious dignity 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.
