If you ’ve spent your life passing up cheeses found on scent alone , you ’ve been missing out on some majorly delicious culinary experience . While following your nose might work in some sheath ( i.e. , Limburger , which is gnarly any way you slice it ) , many specialness cheeses are really manufactured to try much more pleasant than their external odors let on .
We postulate three NYC - based cheesemongers – cheese genius Nick Bayne of Mekelburg ’s , Murray Cheese ’s VP of sales Elizabeth Chubbuck , and Phoebe Connell of Lois and ABC Beer Co. ( who we ’ve call upon before ) – to urge a few smelly - yet - astonishing cheeses guaranteed to convert the aroma - adverse . Buckle up , olfactorily adventuresome friends – a whole fresh creation of mouth-watering satisfaction look you .
But first, what makes cheese so smelly, anyway?
" A cheese ’s smelling directly correlates to what molds or bacterium are used to get on the cheese and shape the rind , " say Bayne . The mould works in tandem bicycle with barm , especially in wash - rind tall mallow , which get a massage with water and spirits , make them additional stinky on the outside , while the voiced inside ( i.e. , the stuff you really eat ) ride out much more mild .
fundamentally , that sounds gross , but trust your instincts , not your nose : " Stinky high mallow should sense sort of like your feet – bacterial similarity , no joke – but they should n’t smell out like a heap of rotting trash , " says Connell . Duly noted . Now , to the Malva sylvestris !
Ameribella
" Ameribella from Jacobs & Brichford in Indiana is a expectant stinky starter cheeseflower . It ’s a taleggio - stylus cheese that ’s sweeter and more mild than most French - style lowlife . It also is somewhat firmer and more on the pantry side than the soupy side . " –Phoebe Connell
" The custardy , brothy Ameribella from Jacobs & Brichford is a ok example . It ’s a high - moisture washed - rind and always on the sticky and smelly side of living , but to me try out just like the grownup version of an American Single ! " –Nick Bayne
Époisses de Bourgogne
" I would n’t be a material cheesemonger if I did n’t mention Époisses . It ’s a actual pud bomb of salty - zestful , oniony - meaty cocoa goodness . " –Elizabeth Chubbuck
" The ultimate stinky cheese is Époisses . Because of US regulation , the Époisses that you get here is pasteurized , so it does n’t get quite as much spirit exploitation as its bare-ass - Milk River French counterpart . You know you ’ve got a good Époisses if it savor like salty beef stew – basically the definition of umami . " –PC
" Époisses de Bourgogne from France come to mind . I find it easier ( and frequently more helpful ) to secernate a customer that the wheel of Époisses they are bring tastes like bacon and butter and smell like the unwashed gym socks of a gamy schooler than prove to explain it to them in the context of another cheese . " –NB
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Ouleout
" Vulto Creamery ’s Ouleout is one of my front-runner – salty , tart , yeasty , broccoli . " –EC
" An excellent domestic lap - rind is the buttery and meaty Vulto Creamery Ouleout from New York . " –NB
Gruyere, Scharfe Maxx & Challerhocker
" A adept Gruyere might smack like old smelly onion plant but taste like French onion soup . " –EC
" Harder Alpine - style cheeses in the same menage as Gruyere can be surprisingly stinky . Their rinds are drier , so they tend to not have a inviolable odor until they ’re cut open . Some of these can have a pronounce acerb , gritty flavor that rivals stinky delicate cheeses . " –PC
U Pecorinu
" I ’m also really into a super - nasty funk washed - rind sheep ’s milk cheese from Corsica called U Pecorinu . U Pecorinu smell like sweaty sheep loins but the gustatory modality is nowhere near as wild . On the roof of the mouth this cheese is creamy , cherubic , and nutty with a heavy nip of salt . If eating a received taleggio is like driving 85 miles per hour in a Ford Taurus , U Pecorinu is pedal to the metal in a Ferrari . " –EC
Winnimere & Vacherin Mont d’Or
" Winnimere from Jasper Hill is the top of the domesticated stinky cheese biz . It ’s the same style as Vacherin Mont d’Or with a spruce barque rind , which gives the Malva sylvestris a gracious smoky / woodsy nip . You also get the best of the lousy cheese beefiness with this one . " –PC
Torta del Casar
" For true pungent world power , there ’s nothing I like more than the softheaded torta - manner high mallow from Extremadura , Spain ! craft from raw sheep that is coagulated with a thistle extract , they have the body of pudding , fulsomely tempting flavors that launch the gamut from nitty-gritty to olives to herb , and enough stank to fill an entire bar ! " –NB
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