The most fragrant cheeses

World production of cheeses is quite large, some varieties smell very strong, and some have such a peculiar smell that they simply scare away the inexperienced buyer. But the paradox is that those cheeses that smell the most taste have the most original taste, which makes it possible to compare them with works of art and make ode about them.

Although samples of smelling cheeses can be found in domestic stores, the most common acquaintance with them occurs in their own element, that is, during a trip to France, Belgium, Switzerland, Holland … It is believed that to visit France and not try local odorous soft cheeses, it’s like that in Italy you can not eat pizza, in Japan – sushi, and in Spain – gazpacho.

French cheeses have their own label. So AOC (Appellation d’origine contrôlée) means “Original controlled name”. It is believed that such a brand can be assigned only to those cheeses that meet the requirements of legislation.

According to the laws, both the production of milk serving as raw material and the process of making cheese must correspond exactly to local recipes and traditions. As a result, cheese with such marks will be exactly as described by gourmets and culinary critics.

To take into account this is important, because, for example, the German Camembert differs from its French counterpart – it is not fragrant and has different taste qualities. This cheese is simply prepared for German customers, which in itself is not bad, but does not meet expectations.

In England and other countries there is an AOC analogue – the PDO label (Protected designation of origin). It also coordinates the established names to the locality where they were traditionally produced.

You should know that almost all cheeses with a strong odor are made from unpasteurized milk. Most of the cheese belongs to the class of aged soft cheeses. The smell of cheese depends on various factors.

In addition, one and the same variety can be liked by one of its color and taste and completely scare off others. Evaluate the same odorous cheeses on dignity, you can only try them yourself. Let’s talk about the ten most fragrant cheeses of the planet, giving the opportunity to at least introduce them.


For the first time the mention of this Italian cheese refers to the tenth century. Probably, it is the oldest of the soft varieties of the product. Then the cheese was allowed to ripen in the coastal moist caves due to the high humidity there, from time to time the head was washed to the same sea water. Most likely it was she, so rich in microorganisms, and helped Tallegio gain the fame of a fragrant and very tasty cheese. It is traditionally prepared in autumn and winter, this is the specificity of cow’s milk in this period. Today Tallegio is already preparing in the grottoes, and in special automatic devices that recreate the microclimate of the caves. But whether the lack of fresh sea water and air, or the use of pasteurized milk led to the fact that modern such cheese is not so fragrant as its ancestor. Although you can find a classic Tallegio, which according to the old technology is made in small batches. Here, unpasteurized milk is used, the product itself ripens on wooden shelves just in the sea grottoes. Weekly cheese is washed with a sea sponge so that the wrong mold does not form. The structure of Tallegio is soft, it resembles oil. The cheese has a thin crust with a touch of woody bark, and salt crystals appear on the surface. The cheese has a mild taste, there are fruit notes and an unusual taste. Tallegio is often used in salads, add to risotto or polenta.


This is the real king of English cheeses. It can be produced only in the counties of Derbyshire, Leicestershire and Nottingampshire. The irony is that in the village of Stilton, which gave the cheese the name, it is forbidden to produce it, since it is located in another county – Cambridgeshire.The Stilton’s texture can be very different – from very soft and resembling butter, to hard and crumbling with blue veins due to the presence of Penicillium roqueforti penicillin culture. The flavor to cheese comes with age – the more it is, the more odorous and refined the product. Fat content in Stilton is usually about 32-35%. It is customary to serve this cheese with port. It is also used in soups-mashed potatoes, it blends well with broccoli, celery and crackers.

Fetid Bishop.

And this cheese comes from England. It was manufactured a long time ago, but the lost recipes were revived in 1972. Now it is produced by the company “Charles Martell and Son” on the farm Laurel in Gloucestershire in the south of the country. To produce cheese, milk of special breeds is used. As a result, the color of the cheese varies from white-yellow to beige, while the crust looks gray-orange. The fat content of cheese is about 48%. Its exotic name was given to the cheese thanks to the sort of pears Stinky Bishop, which served as raw materials for the preparation of cider, popular in the Middle Ages. It was into the pear drink that the monks were put once a month heads of cheese for washing. The combination of moisture and lack of salt, which is not added until the cheese is separated from the shape, gives the bathing the opportunity to create a special microflora on the cheese surface, which creates an unusual smell. It can be compared with the smell of long wearing socks or wet towels. The offensive Bishop has a similarity to the French Époisses de Bourgogne, especially appreciated by Napoleon. Let the French colleague and has an offensive aroma for refined natures. The Evil Bishop himself ripens about 4 months, after which the crust becomes sticky, like a mushroom cap. After purchasing this product, you should place it in a sealed box or transport it in your personal transport. Otherwise, the situation described by Jerome K. Jerome in his “Three in a boat apart from a dog” will be possible. There the passengers of the car, in which the narrator carried his cheese, flied out at the nearest station to avoid inhaling the cheese flavor. However, in the Fetid Bishop, an unpleasant odor can easily be removed along with the crust, the cheese itself has a delicate taste. It is also easy to smear on dried bread or a biscuit, the popularity among cheeses is one of the leaders in England.


Flavored cheese to taste and the Germans, though there are other odors in honor. The famous Limburger does not smell of socks, like that of the English or the feminine fragrances of the French. Limburger – the personification of the stronger sex, that’s the smell he has – the unwashed male body. The fact is that the ripening of the product uses the bacteria Brevibacterium linens, which in addition participate in the creation of the smell of human sweat. This cheese, so beloved in Germany, so organically blended with local cooking, that no one remembers that he himself comes from Belgium. Limburger is in demand in Austria and Holland, Pushkin also mentioned it in Eugene Onegin (“limburgish alive”). Cheese creamy taste, yellow-brown crust is rather soft, has mold marks. Limburger has a salty, spicy-spicy and rather saturated taste. This cheese goes well with black bread and potatoes. From drinks Limburger is better to use with apple cider, beer or fortified red wine, for example, with port wine.


The famous blue cheese with mold is produced in the south of France and is one of the most popular in the CIS. For manufacturing sheep milk is used, semi-finished product is kept in limestone grottoes, it is there that the microclimate promotes the formation of noble mold Penicillium roqueforti. It is she who gives the rockforum appreciated by gourmets taste and aroma. The real Roquefort is always prepared from pasteurized milk, and the cow does not fit. However, it should be warned that this cheese is not only delicious, but also quite dangerous.This is especially true for pregnant women, whom Roquefort is not recommended, since there is a risk of infection with listeriosis. However, this is nothing compared to the deadly and forbidden Italian cheese Casu Marzu, from which to bleed or go blind. Roquefort can be found here in any decent restaurant, this cheese is usually served at the end of the meal, picking up the appropriate wine. The drink should be chosen so sweeter and brighter than the seasoned cheese.

Bree de Mo.

Another name for this cheese is Bree from Mo. Mo is a small town 40 kilometers from Paris. It was there that they traditionally cooked this sort of cheese, even holding annual cheese fairs, luring gourmets from all over the country. Bree without exaggeration can be called royal cheese. After all, they enjoyed Philip II Augustus, Queen of Navarre and Duke of Orleans, famous for Dumas’s novels Queen Margot and Henry IV. Even the biggest French glutton, the hero of the book of Rabelais “Gargantua and Pantagruel” presented the head of brie to his parents. Although this cheese also resembles another famous soft variety – Camembert, it is not so smelly and fat. The head of cheese looks like a flat cake 3-4 cm thick, and 30-40 in diameter. On the brie is a velvety plaque of white mold with reddish veins. A soft crust hides a pleasant fluid mass of creamy color with the smell of hazelnuts. Strong and unpleasant for many smell comes, as often happens, from the very crust. Experts of cheese believe that Bree must eat with her without fail. After the first test, the ammonia smell will cease to be perceived, and the tenderest taste will forever remain in your memory. It should be noted that the French Bree de Mo is completely different from the German brie, which is widely represented in our supermarkets in tin cans. The real brie is made exclusively from raw milk of cows. It is this that creates a delicate cream structure, as well as an acute odor when standing. Such cheese should be stored in the refrigerator, and before serving, the product should be heated to room temperature. This will allow the fragrance and taste to unfold fully. Bree is well combined with wine, suitable for both white and red.


Napoleon Bonaparte loved cheese, but this one was his favorite. It is officially forbidden in France to carry in public transport, that in the country of the worship of cheese says a lot. The recipe for cooking Epuass was coined by the Cistercian monks in the abbey near the town of Epuass in the 16th century. For the preparation of cheese, whole and unpasteurized milk is used. At one of the stages, the semi-finished product is soaked in grape vodka Mark. Cheese ripens for about 5-8 weeks, after which it forms a shiny crust with small wrinkles. They have the color of ivory for the young Epuassus, and the more aged specimens have reddish-brown shades. Only with proper aging cheese will get a sharp taste and a sharp smell of unwashed body. It is worth paying attention to the fact that under the crust the cheese should be creamy, soft and gentle and in no case smell of ammonia. This smell will be a signal of damage to the product. Experts believe that the first-class epoass should definitely smell like a woman, such an aroma will arouse desires and give rise to hot memories.


The recipe for this cheese came to us from the Benedictine monks from the 7th century. Then in monasteries in this way they tried to replace meat. According to legend, the monks spent so long experimenting on sour milk that as a result, a cheese was born with a beautiful reddish crust and a peculiar smell of highland pastures. In the same translation from the poetic language, the cheese smelled of sweaty and unwashed feet. The real Munster is produced only in the Vosges, the main secret of the monks is to turn the heads of cheese every two days. In addition, the product is wiped with water from local sources, and milk is taken only from a special Voges breed of cows. Despite their strong flavor, Munster in France is very fond of.In addition, tasting the glorious cheese with good wine has to do with poetry.


This famous Norman soft cheese smells like sodium chloride, succinic acid and ammonium compounds. The French, on the one hand, compare the aroma of cheese with the smells of a pipe of a chemical plant, and, on the other hand, love it selflessly, calling it “the feet of a god.” As well as brie, Camembert is considered to be one of the most delicious cheeses in the world. For preparation, unpasteurized milk is used, which is allowed to mature for 20 days. The cheese itself has a delicate crust that is covered with a thick coating of velvety white mold that hides the creamy, yellowish mass. Cheese is a good choice for bread and red wine with a low content of tannins. The main thing – do not forget that the cheese is only slightly washed down with wine, and not the drink is jammed with food.

Pont Leveque.

This native of Normandy is the most odorous, and his pedigree goes back to the 12th century. Soft cheese has a crust on which the mold is located. Whole milk is used for production. Usually, when describing Pont Leveque, the theme of aroma is bypassed, probably this is true. Why mention once again about this dubious virtue of the famous delicacy? But inside the head of this cheese is found a multifaceted and rich taste with notes of fruits and nuts. Pontus Leveque goes well with Burgundy wine and lettuce leaves.

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