What Is The Stinkiest Cheese? A Deep Dive into Aromatic Curiosities
The stinkiest cheese award often goes to Époisses de Bourgogne, a French cow’s milk cheese with a pungent aroma and creamy texture, attributed to its rind being washed repeatedly with Marc de Bourgogne, a local brandy.
Introduction: A World of Odorous Wonders
Cheese, a culinary cornerstone across cultures, presents a spectrum of flavors and textures. However, it’s the aromatic qualities that truly distinguish certain varieties. While some cheeses offer delicate, buttery notes, others unleash a pungent olfactory assault. This article delves into the world of the stinkiest cheese, exploring its origins, characteristics, and the science behind its captivating (or repulsive, depending on your perspective) aroma.
The Reign of Époisses
Often considered the king of stinky cheeses, Époisses commands attention with its potent smell. Originating in the village of Époisses in Burgundy, France, this cheese boasts a history dating back to the 16th century. Monks initially created it, and the recipe evolved over time, culminating in the washed-rind delicacy we know today.
The Washed-Rind Process: A Key to the Stink
The secret to Époisses’ strong aroma lies in its unique production process, specifically the washed-rind method.
- The cheese is regularly washed with a solution of Marc de Bourgogne (a local brandy) and water during the ripening process.
- This washing encourages the growth of Brevibacterium linens, a bacterium responsible for the characteristic orange rind and powerful odor.
- The brandy also contributes to the cheese’s complex flavor profile.
Beyond Époisses: Contenders for the Title
While Époisses often reigns supreme, other cheeses vie for the title of stinkiest. These contenders also employ washed-rind techniques and harbor unique microbial communities that contribute to their intense aromas.
- Vieux Lille (Gris de Lille): A cow’s milk cheese from Northern France, known for its extremely pungent aroma and firm texture. It’s washed frequently during maturation, resulting in a powerful smell.
- Pont l’Évêque: A Normandy cheese with a square shape and a distinctive smell, less intense than Époisses but still quite strong.
- Livarot: Another Normandy cheese, recognizable by its five bands of dried reeds. It also possesses a strong aroma and a creamy texture.
The Science Behind the Stink
The volatile compounds responsible for the strong aromas of these cheeses are produced by the breakdown of proteins and fats by microorganisms during the ripening process. These compounds include:
- Sulfur compounds: Often associated with strong, pungent, and sometimes unpleasant odors. Methanethiol, for example, is a potent sulfur-containing compound.
- Ammonia: Contributing to a sharp, ammonia-like scent.
- Butyric acid: Responsible for a cheesy, tangy, and sometimes vomit-like odor.
The specific combination and concentration of these compounds determine the overall aroma profile of each cheese.
Why Do People Like Stinky Cheese?
Despite the potentially off-putting aroma, many cheese lovers appreciate the complex flavors and textures that often accompany stinky cheeses. The intense aroma can be part of the overall sensory experience, enhancing the taste and creating a memorable culinary adventure. For many, it’s an acquired taste, a journey from initial aversion to genuine appreciation. The aroma often hints at a complex, savory, and often intensely flavorful experience that awaits.
Pairing and Serving Suggestions
To fully appreciate the flavors of stinky cheese, consider the following pairing suggestions:
- Bread: Crusty baguette or sourdough provides a neutral base to balance the cheese’s intensity.
- Fruit: Sweet fruits like figs, pears, or grapes can complement the savory notes.
- Wine: Full-bodied red wines, such as Burgundy or Pinot Noir, often pair well with Époisses. Alternatively, a sweet dessert wine can also provide a pleasing contrast.
Always serve stinky cheese at room temperature to allow the aroma and flavors to fully develop.
Frequently Asked Questions (FAQs)
What makes a cheese “stinky?”
The “stink” comes primarily from the Brevibacterium linens bacteria, along with other microorganisms, which thrive on the cheese’s surface during ripening. These bacteria break down proteins and fats, releasing volatile compounds that produce the strong aroma. Washed-rind cheeses are particularly prone to this process.
Is stinky cheese safe to eat?
Yes, stinky cheeses are perfectly safe to eat. The microorganisms responsible for the aroma are beneficial and part of the cheesemaking process. As long as the cheese is properly stored and within its expiration date, it presents no health risks.
How should I store stinky cheese?
Stinky cheese should be stored in an airtight container or wrapped tightly in plastic wrap in the refrigerator. This will help prevent the aroma from permeating other foods and also help to maintain the cheese’s moisture content.
Can I freeze stinky cheese?
Freezing is generally not recommended for soft, stinky cheeses like Époisses, as it can alter the texture and flavor. The high moisture content can lead to ice crystal formation, resulting in a grainy or crumbly texture upon thawing.
How do I know if a stinky cheese has gone bad?
While a strong aroma is normal, signs of spoilage include the presence of mold other than the intended rind mold, a slimy or overly wet texture, or a noticeably sour or off-putting odor that is significantly different from its usual aroma.
Are all washed-rind cheeses stinky?
While washed-rind cheeses are generally more pungent than other types of cheese, not all of them are extremely stinky. The intensity of the aroma depends on the specific cheese, the washing solution used, and the duration and conditions of the ripening process.
What is the origin of Époisses cheese?
Époisses originated in the village of Époisses in the Burgundy region of France. The recipe is believed to have been developed by monks in the 16th century.
Is Époisses made from raw or pasteurized milk?
Traditionally, Époisses was made from raw milk. However, today, both raw milk and pasteurized milk versions are available, depending on the producer.
Can I find stinky cheese outside of France?
Yes, while many of the most famous stinky cheeses originate from France, similar types of cheese are produced in other countries, including Belgium, Germany, and the United States. Look for washed-rind cheeses at specialty cheese shops.
What are some good substitutes for Époisses?
If you can’t find Époisses, consider trying other washed-rind cheeses with similar characteristics, such as Livarot, Langres, or Taleggio. These cheeses may not have the exact same flavor profile, but they offer a similar pungent aroma and creamy texture.
How does the brandy washing affect the flavor?
The brandy washing not only encourages the growth of Brevibacterium linens but also contributes to the cheese’s flavor. The brandy adds subtle notes of fruit and alcohol, enhancing the overall complexity.
Is the rind of stinky cheese edible?
Generally, the rind is edible and contributes to the cheese’s overall flavor. However, some people may find the rind too strong or bitter. It’s a matter of personal preference.