The best stinky cheeses for the brave — the most pungent washed-rind and other cheeses, why they smell, and how to enjoy them.
For cheese lovers who crave bold, pungent flavors, the world of "stinky" cheeses offers some of the most rewarding (if challenging) experiences. Here's a guide to the best stinky cheeses for the brave.
The Appeal of Stinky Cheese
Stinky cheeses — pungent, aromatic, often washed-rind cheeses — have a devoted following among cheese lovers who relish their bold aromas and rich, complex flavors. While their powerful smells can be off-putting at first, many stinky cheeses taste far milder and more delicious than they smell, rewarding the brave. The pungency usually comes from washed rinds (bacteria like Brevibacterium linens). Here's a guide to the best stinky cheeses for the adventurous, from the famous to the ferocious, and how to enjoy them.
The Washed-Rind Stinkers
Most stinky cheeses are washed-rind cheeses, their surfaces washed during aging to develop pungent, orange rinds and powerful aromas. The famous ones: Époisses (a French washed-rind cheese washed in brandy, intensely aromatic, spoonably soft, "king of stinky cheeses"); Munster (the pungent French original, not the mild American); Limburger (notoriously stinky, surprisingly mild-tasting); Maroilles, Livarot, and Pont-l'Évêque (Normandy/northern French stinkers); Taleggio (pungent-smelling but mild-tasting); and Stinking Bishop (English, perry-washed). These washed-rind cheeses are the classic stinky cheeses, bold in aroma but often gentler in flavor.
Smells Stronger Than It Tastes
A key thing for the brave to know: many stinky cheeses taste much milder than they smell. The powerful aroma comes from the washed rind, but the flavor is often rich, savory, meaty, and creamy rather than as aggressive as the smell suggests. Limburger, Taleggio, and Époisses, for example, are far more approachable on the palate than their aromas imply. So don't let the smell deter you — stinky cheeses frequently reward with delicious, complex flavors gentler than their pungent aromas. This gap between aroma and taste is part of what makes stinky cheeses so beloved by their fans.
The Most Ferocious
For the truly brave, the most ferocious cheeses push the limits. Époisses and the strongest washed-rind cheeses are intensely pungent. Vieux Boulogne is sometimes cited as one of the smelliest cheeses. And the extreme casu marzu (the Sardinian maggot cheese) is the most notorious of all — though it's banned for sale and carries genuine safety risks, so it's more a cultural curiosity than a recommendation. For most brave cheese lovers, the great washed-rind stinkers (Époisses, Munster, Limburger) offer plenty of pungent thrill. So the most ferocious stinky cheeses are the strongest washed-rind types, with casu marzu as an extreme (and risky) curiosity.
How to Enjoy Stinky Cheese
To enjoy stinky cheeses: serve them at room temperature (when their flavor opens up), on crusty bread or dark rye, with bold accompaniments. Pair them with robust drinks — beer (especially for Limburger, Maroilles), strong wine, cider, or the spirit/wine used to wash them (like Burgundy with Époisses). Balance their richness with bread, onions, mustard, or fruit. Keep them well-wrapped (in a container) to protect your fridge from the aroma. So enjoy stinky cheeses at room temperature with crusty bread and bold drinks, balancing their pungency. With an open mind, the brave will find these bold cheeses deeply rewarding.
Starting Your Stinky Cheese Journey
For those new to stinky cheese, start gentler and work up: begin with milder washed-rind cheeses (Taleggio, Reblochon, Pont-l'Évêque) that smell strong but taste mild, then progress to bolder ones (Munster, Livarot) and finally the intense Époisses. Pair them with bread and beer, and focus on the flavor rather than the smell. As you acclimate, you'll likely come to love the bold, complex flavors. So ease into stinky cheese starting with milder washed-rinds and progressing to the bold ones. The brave who explore stinky cheeses discover some of the most flavorful, rewarding cheeses in the world.
Frequently Asked Questions
What are the best stinky cheeses?
Pungent washed-rind cheeses like Époisses (the "king of stinky cheeses"), Munster, Limburger, Maroilles, Livarot, Taleggio, and Stinking Bishop are the classic stinky cheeses — bold in aroma, often gentler in taste.
Do stinky cheeses taste as strong as they smell?
Often no — many (Limburger, Taleggio, Époisses) taste much milder, richer, and more savory than their powerful aromas suggest. The smell comes from the washed rind, but the flavor is frequently gentler.
How do I enjoy stinky cheese?
Serve at room temperature on crusty bread or dark rye, with bold drinks (beer, strong wine, cider) and accompaniments (onions, mustard, fruit). Start with milder washed-rinds and work up to bolder ones.