Your nose says no, but your tongue says yes! The smelliest cheeses that secretly taste divine
If you've ever opened a fridge and thought "my God, what's that rotten smell?", it's very likely that a good cheese is to blame.
Yes, some cheeses really do stink and the stronger they are, the more "aromatic" and intense they become over time. But here's the secret that experts confirm: that smell is not a defect. It's quality.
The "strong smell" is the perfume of cheese
It may sound strange, but the strong smell is the result of a natural and essential process: ripening.
When a cheese ages, beneficial bacteria and fungi transform its proteins and fats into aromatic compounds.
These substances - such as butyric acid and ammonia - are responsible for that distinctive smell that many people love (or run away from).
In other words: the same process that makes cheese "stink" is also what makes it tastier, creamier and more complex.
The more the cheese "matures", the more it develops unique aroma and flavor characteristics.
This is why cheeses like Camembert, Roquefort, Gorgonzola and Munster have such intense smells - they are "living" cheeses, full of micro-organisms that continue to work even after they have been packaged.
Notoriously "stinky" cheeses (and loved for it):
1: Époisses (France)
- Considered by many to be the smelliest cheese in the world
- Matured with cognac; orange, sticky and highly aromatic rind
2. Munster (France, Alsace region)
- Strong, animal smell but mild, buttery taste
- Very traditional in French regional cuisine
3. Limburger (Belgium/Germany)
- Strong aroma of foot odor (literally), but surprisingly sweet and smooth taste
4. Taleggio (Italy)
- Pungent smell but delicate, slightly fruity taste
- Excellent for melting and pairing with pasta or risotto
5. Roquefort (France)
- Sheep's blue cheese with natural mold; intense smell and salty, spicy taste
- A classic among the more potent blues
6. Blue Stilton (England)
- Blue cheese with a penetrating aroma and a strong but balanced flavor
- Often used on boards or as an ingredient in sophisticated dishes
7. Gorgonzola (Italy)
- Strong aroma, especially in the "piccante" (cured) version
- Creamy, ideal for sauces and risottos
8. Camembert (France)
- The smell intensifies as it matures
- Creamy on the inside, with an edible white moldy rind
9. Brie de Meaux (France)
- Less aggressive than camembert, but still with an ammonia aroma when well cured
10. Pont-l'Évêque (France)
- Washed rind, pungent smell and creamy taste with notes of damp earth
Good bacteria (yes, they exist!)
Before you imagine something disgusting, it's worth remembering: these bacteria are good.
They are part of the artisanal production of cheeses and are completely safe to eat.
For example:
- Penicillium roqueforti is the fungus responsible for the blue veins and aroma of Roquefort and Gorgonzola.
- Brevibacterium linens, found on the rind of cheeses such as Limburger, is the same type of bacteria that lives on our skin - and it's what gives off the famous "foot odor" (yes, the same one).
But calm down: this smell may remind you of a sweaty foot, but the taste is rich, buttery and slightly spicy - an explosion of complexity that only matured cheeses have.
The power of time
Just like wine, cheese gets better with time - as long as it's the right type and stored in the right way.
Maturation can last from a few days to several months, depending on the style.
During this period, fascinating chemical transformations take place:
- Proteins break down, making the cheese softer.
- Fats release intense aromas and flavors.
- And fungi and bacteria create the "smell of real cheese".
So don't judge a cheese by its smell.
That strong smell is a sign of life, fermentation and authenticity - the opposite of ultra-processed cheeses, which are always identical and odorless.
In France, stench is synonymous with prestige
The French, masters of cheese, have a curious saying: "The more the cheese stinks, the better it is."
And they take it seriously.
French markets are full of cheeses with intense aromas - and consumers vie for the most "strongly scented" ones, as if they were rare wines.
In Brazil, this culture is still a bit scary, but it's changing: more and more people are discovering the pleasure of matured artisan cheeses with real personality and flavor.
What if the smell is too much?
Everything has a limit, of course.
A "good smelling" cheese has a strong but pleasant aroma, reminiscent of nuts, butter, earth or even mild garlic.
But if it smells sour, rotten, rancid or of black mold, then it's a sign that it's overdone it.
Practical tip:
- If the peel is too sticky or has dark mold, discard it.
- If it's just a strong smell, but the cheese is intact, firm and with a balanced flavor - trust me: it's perfect.
Curiosity: the brain and the smell of cheese
Research shows that the human brain reacts to the smell of cheese in the same way as it does to fermented foods such as coffee and chocolate.
At first, it's strange, but then it recognizes the notes of pleasure and reward.
That's why, over time, the taste buds get used to it - and what once seemed "stinky" becomes delicious and addictive.
In a nutshell:
The "strong smell" of certain cheeses is not a defect: it is the sign that they have matured masterfully.
They are lively, complex cheeses full of personality, made with patience and technique.
So the next time you open the fridge and smell that unmistakable aroma, don't turn up your nose.
It could just be your cheese saying: "I'm at the right point."
In other words:
Some cheeses really do stink more than others - and that's a great sign.
It means they're ripe, authentic and ready to surprise the palate.
Because, deep down, the real secret of cheese isn't in the smell... it's in the courage to taste it.
It's in the courage to taste it.
Mirella Mendonça
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