Here is a list of the Top 7 Stinkiest Cheeses in the World.
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.
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.
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.
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.
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.
This French cheese is often called “Monster Cheese” 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.
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.