What Is Stinky Cheese?

Although many people have heard of stinky cheese, not everyone is necessarily aware of what they are. Instead, the majority of people simply know that stinky cheese tends to have a strong aroma, hence its name. Stinky cheeses do tend to smell much more strongly than other types, even the more fragrant non-stinky cheeses and are usually an acquired taste. While connoisseurs love stinky cheese, an average person on the street may or may not depending on personal preferences. Before trying a stinky cheese for yourself, it helps to know exactly what they are.

Usually Washed-Rind Cheese

There are exceptions, but the majority of stinky cheese that you will find will be washed-rind. This type of cheese ripens starting on the inside and working its way in to give it a unique flavor. In washed-rind cheese, the aging occurs via surface bacterial growth. The cheesemakers will bathe the cheese in a brine made of saltwater that sometimes includes alcohol as well. A particular bacteria, Brevibacterium linens (B-linens) thrives in this type of moist, warm environment and makes its presence known by creating a red or pinkish hue along the cheese’s surface. When the rind of the cheese is washed, mold growth is discouraged while bacterial growth is encouraged, leading to chemical reactions that give stinky cheese their strong and complex flavors, including buttery, nutty, and woodsy tones.

History Of Stinky Cheese

As with most types of cheese, the exact history of stinky cheese is unknown, but experts have a good idea of what probably happened. They think that monks from the northern coastal areas of France first made stinky cheeses with a washed-rind. Monks in this area would usually use an alcohol mixture to wash the cheese surface to help prevent the formation of harmful mold. This was a more hygienic option during the time than saltwater mixtures would have been. This unique combination of humidity, low-acidity, and salt led to the pink to orange rind as well as the pungent aromas.

Common Varieties

There are many different types of stinky cheese, but some of the most popular are Epoisses, Esrom, Munster d’Alsace, Limburger, Liederkranz, Livarot, Pont L’Eveque, Stinking Bishop, and Taleggio. The last of these, Taleggio is an Italian Stracchino cheese with a soft consistency and strong aroma. It comes from the Lombardy area of Italy. Epoisses, the first stinky cheese on the list, is considered to be one of the best French cheeses. This cheese is made into rounds and sold in circular wooden boxes that most cheese experts will instantly recognize. The cheese has a red/orange rind and creamy, salty flavor.

Understanding Double And Triple-Creme Cheeses

Anyone who is at least somewhat familiar with the world of cheese will have heard of double and triple-creme cheeses. That does not always mean, however, that you will have a clear understanding of them. The basic idea behind a creme cheese is that it will have more cream added to the mixture before the curd ever begins forming. These cheeses tend to have a lactic, buttery flavor and creamy, spreadable texture and are typically considered to be a bit more elegant than some other cheeses due to their uniqueness.

Official Classification

Although the classification of double and triple-creme cheeses can vary from country to country, France has set rules in place and since these cheeses were developed in Normandy, France can be seen as the authority on their production and classification.

French law says that a double-creme cheese must have 60 to 75 percent butterfat and a triple-creme one must have at least 75% butterfat. Before you become too shocked by these high numbers, keep in mind that the butterfat percentage refers to the dry matter of cheese, not the moist parts. Since double and triple-creme cheeses are very moist, those butterfat percentages only apply to around half of the cheese, with the other half being (potentially) free from fat.

Their History

The very first double-creme cheese was produced in 1850 in Normandy by a Swiss man whose name has been lost. This original double-creme cheese was known as Petit Suisse. Triple-creme cheese appeared about 75 years later, also in Normandy. The first triple-creme came courtesy of the Dubuc family and was known as Le Magnum. This cheese is actually a direct ancestor of the Brillat-Savarin you can find today.

Pairing Ideas

When it comes to finding the perfect pairing for a double-creme cheese, the guidelines are about the same as they are for a triple-creme one. In either case, instead of wine, you should consider pairing it with a bubbly beverage, such as champagne. Cheese experts will also suggest that you pair these creme cheeses with fresh fruits, especially strawberries, mangos, raspberries, or grapes.

Some Popular Examples

Perhaps the most famous of all double-creme cheese is Brie, which is a popular option and is a perfect example of the creamy texture of this type of cheese. Mascarpone and Tartare are also very well-known options for those looking to try this type of cheese. Most double and triple-creme cheeses are French, although there are exceptions, such as Blue Castello which is produced by Tholstrup from Denmark.