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Top 10 Stinkiest Cheeses in the World

Here is a list of the Top 10 Stinkiest Cheeses in the World.

10. Taleggio


It’s not the prettiest cheese to look at but, unlike most stinky cheeses, Taleggio really doesn’t smell so bad. Appreciated for its strong taste and soft texture, this Italian cheese is becoming more and more popular on a national level and it’s even getting ready to make its debut on foreign markets.

9. Stilton


Blue Stilton has been called the king of English cheeses on more than one occasion and if you subscribe to “the smellier the better” school, you’ll definitely want to try it. The texture of this British cheese varies from hard and crumbly to very soft, almost butter-like, depending on how mature it is. The older the cheese the softer and smellier it is.

8. Stinking Bishop

Stinking Bishop

One of the oldest types of cheese in the world, Stinking Bishop dates back to the time of the Cistercian monks. It’s produced out of pasteurized Gloucestershire cows milk and then washed with Stinking Bishop Pear juice, which makes the rind orange and really sticky.

7. Limburger


Mainly produced in Germany, Limburger is perhaps the most popular of all smelly cheeses. It is fermented using Brevibacterium linens, a bacterium partly responsible for the smell of the human body. As a result, when people say Limburger smells like human feet they are scientifically correct.

6. Roquefort


One of the most sought-after cheeses on the planet, Roquefort was banned in countries like Australia and New Zealand until recently. Produced out of raw sheep’s milk and matured in caves around the small village of Roquefort, Southern France, this stinky dairy product is as dangerous as it is tasty. Because the milk is not pasteurized, there is a risk of listeria infection, which can be deadly for some people and could cause pregnant women to lose their babies.

5. Brie de Meaux

Brie de Meaux

Just for the record, this is not the kind of pasteurized-milk Brie that you can find on the American market. We’re talking about the original, raw cow’s milk Brie that the French love so much. It’s a very creamy cheese, covered by a thick, white mold crust which true cheese-connoisseurs say should be eaten, not thrown away.

4. Epoisses


One of Napoleon’s favorites, Epoisses is definitely one of the smelliest cheeses you can find. Just so you get an idea of its repulsive odor, you should know that Epoisses has been banned from public transportation vehicles all over France. It is made from raw cow’s milk and its rind is washed with pomace brandy.

3. Muenster / Munster


This French cheese is often called “Monster Cheese”ย due to its unbearable odor. It comes from the French region of Alsace where it’s produced from raw cow’s milk and left to mature in damp cellars. Its rind is washed regularly with salted water.

2. Camembert


Rich in chemicals like ammonia, sodium chloride, and succinic acid, Camembert de Normandy smells like the secret project of a chemical company. Made from unpasteurized cow’s milk and left to mature for 3 weeks, Camembert is a soft, runny cheese normally eaten with a spoon.

1. Pont l’Eveque

Pont l'Eveque

This smelly French delicacy is one of the oldest known types of cheese, dating back to the 13th century. To be honest, it smells like it’s that old too. This is the kind of food you want to keep wrapped-up in the fridge unless you want everything else smelling like it.


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    • It’s Muenster made from unpasteurized milk. Cheeses made from unpasteurized milk are, for the most part, banned in the US because if the risk of listeria. The cheeses listed here are cheeses from Europe where raw milk cheeses aren’t banned.

  • I’m french. Your article is basically BS. Number 4 (Epoisse) is waaaaaaaaaaaaayyyyyyyy stinkier than number 1 (Pont l-รฉveque).

    But, what can you expect from an article about food when it’s written by an American website ?

    • Unfortunately, many such articles hide big level publicity. The tastes of the consumers are suppressed so that the insipid food produced industrially has no competition. That’s why European industrial products not natural or culinary) who are world’s finest and even come at a fraction pf a price, aren’t more present on the North American market or on those influenced by this type of presentation. It’s immoral, but it’s even more damaging to the environment. When you have to throw away 50% of the parts of the chicken that are normally eaten anywhere else it’s such a waste of resources…

    • Well, the Vieux-Lille, Vieux Boulogne and Maroilles are labelled weapons of mass destruction by US FDA ๐Ÿ˜‰

  • Regarding Camembert, neither sodium chloride nor succinic acid have odors… Sodium chloride is regular old table salt for that matter

    • Camembert isn’t even smelly unless you keep it 3 months in the fridge and by this time, it has past the eating date by far…

  • all bs … you guys really have to do your homework, all those cheeses in regard of smell
    are not even in the top 100. just to mention a few smelly ones Harzer Kaese, tilsitter, de vielle,

  • This article is so off base when it comes to “stinky” cheeses, that I don’t know what to say. It’s as though the author just listed 10 cheeses they think might smell bad based on the fact that they’re blue’s or famous. Camembert hardly has a smell and it’s among the mildest cheeses one can eat, for example.

    • If you have consumed the normal kind of camembert, you are right. But if you had a chance to bing some camembert du normandy tripple wrapped on a flight from paris to a location as near as 4 hours flight home, you would not be so brave to smell it. Its smell would probabely disgust anyone around you.

    • Truly depends on the the Camembert. Even store-bought camembert from Walmart usually has instructions to leave it in your fridge for up to 3 months for maximum flavor (and odor). I smelled a few in France that could make a freight train take a dirt road.

      • 3 month in the fridge = Camembert is far past its shelf life!
        No sane French would eat it! But yeah, I know some being enough nuts to let the cheese simply rot… Let ANY cheese rotting for as long and be sure it’ll freaking stink!

        Ashgar : all Camembert are from Normandy, these are AOC cheeses, they’re all ‘normal kind’.

  • i had some cheese last pm at a friends house and he said it was munster. all i can say is it smelled like sewage and tasted like garbage.

    • Absolutely!
      Our biological weapons are Vieux Lille, Vieux Boulogne, Epoisses, Maroilles, Munster etc.
      Camembert or Roquefort are very mild.

  • L’รฉclat de nuit and – frankly – the one and only, ‘horrible’ “Rรคsser Appenzeller” cheese. A 1/4 fat cheese that has been riped over months and is my all time most smelly and ‘strongest’ cheese ever.

  • Hands down Maroilles is the world’s stinkiest cheese… There’s even a movie about it….. I’m eating it now, but after my meal i’m having to throw away my refrigerator it smells so bad.

  • Of course the ‘Limburg’ cheese is not produced in Germany, but the Belgium and Holland. Both have a province ‘Limburg’.

  • One can tell from the beginning, and by the sheer ignorance on display, that this article was written by an American… By a person from a country that invented, and uses en mass, aerosolised cheese.

  • These are all raw milk cheeses, which, for the most part, are illegal in the US. The US versions don’t smell bad because they’re made from pasturized milk.

    The most disgusting and one of the smelliest cheeses is definitely banned. It’s called Casu Marzu, a s
    Sardinian cheese that’s made with maggots and the cheese decays. Disgusting!

  • The most disgusting and one of the smelliest cheeses is definitely banned. It’s called Casu Marzu, a s
    Sardinian cheese that’s made with maggots and the cheese decays. Disgusting!

  • whoever wrote this does not know how to enjoy cheese. no cheese smells bad. cheese just smells, cheesy. the oozyness or ruggedness, all cheese have different taste as different looks and feel to the palette of our mouth. the smell also gives a sensation of delicacy. i have eaten most of the cheese from this list (except the napolean’s favourite one which i could not find or never had the luck to try) and they all melt in your mouth with a sharp sensation of ecstasy that comes at the end of finishing the bite, with or without bread, or in salad. these are grandiose feeling, it hits the top of the skull with an euphoria of orgasm. thats what these cheese feels like. a memorable orgasm.

  • Never eat dairy that’s been pasteurized. It’s extremely damaged and your body cannot use it properly. Raw milk is not dangerous in the least, and any illness associated with it is a misunderstanding.

  • If you do not mention Quargel cheese (Olomouckรฉ tvarลฏลพky) and Slovenian Mohant cheese, you clearly do not know your true stinkers.


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