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.

Tips For Throwing A Fondue Party

Cheese parties are a popular option as they are fairly easy to set up and let you try a range of delicious flavors. The problem for most people, however, is that cheese parties won’t provide enough food to be a dinner, meaning that your guests may leave hungry. If you find yourself torn between throwing a dinner party or a cheese one, consider a fondue party instead. Even if you aren’t familiar with them, they can be easy to throw, provided you follow these tips.

Cooking Your Fondue

You can either find a fondue recipe online or make your own. This is the time to let your creativity shine, but remember that you want to make sure the fondue you make contains cheeses that will go well with a variety of foods. The best way to do this is to only pick cheese from a specific family. If you want to include cheddar, then consider Longhorn, Monterey Jack, or colby. You can also combine Edam and Gouda or Emmental and Gruyere. Another delicious combination would be Scamorza, mozzarella, and provolone or Roquefort and blue cheese.

Picking A Fondue Pot

One of the most important parts of your fondue party is the pot that you select. If you are making a typical cheese fondue, then you will want to go with a ceramic fondue pot. If you plan on using a fondue recipe that includes beer, wine, oil, or broth and involves cooking the food within the pot, opt for a metal one. You can also find combination pots, which are elegant and practical.

Buying Food

When it comes to the food to serve at your fondue party, you want to offer a wide range of options. Have some bread, meat, fish, seafood, pickles, vegetables, fruit, dried fruit, cookies, and other items. Assuming that you are throwing the fondue party for dinner as opposed to dessert or a snack, buy around a pound of food per person. Also remember that you will want to make sure everything is in bite-sized pieces so they are easy to dip in the fondue. The ideal size should be no more than two bites as this will make it possible to coat as much of the item as possible without double dipping.

Extra Supplies

Although the cheese fondue and the food items to dip into it are the most important part of any fondue party, you don’t want to forget about the other items. Remember to buy plates, napkins, silverware, cups, and some drinks for your guests as well.

Pairing Cheese With Chocolate For A Sweet Treat

When most people are trying to figure out what to pair with cheese, they simply go straight for the wine. Despite wine and cheese being a classic combination, there are plenty of other delicious duos you can make featuring cheese. When you are locating for a sweet treat or to use cheese as part of your dessert, consider pairing it with chocolate. Here are some guidelines to help you get started making these pairings.

Portions Of Each

The first thing to think about when pairing cheese and chocolate is how much of each item you want to have on hand. Remember that chocolate will easily overpower other flavors and because of this, you will want to make sure there is significantly more cheese than chocolate. Most experts suggest serving twice as much cheese compared to the amount of chocolate you have on hand when making a pairing.

Consider Textures

The next thing to keep in mind is texture. Since both cheese and chocolate are food items, they will both have physical textures, something that is not true when pairing cheese with a beverage. Your goal should be to find chocolate that has a texture which contrasts with that of the cheese. If you have a cheese which is crumble or soft, for example, then find chocolate with a crunch, such as toffee, espresso beans, or caramels covered in chocolate.

General Rules Based On Cheese

When you are just starting off with pairing cheese and chocolate, simply knowing the above information is not always enough. To help you, there are some general guidelines based on the type of cheese you are serving. Soft ripened cheese (from any type of milk) is usually more aggressive, acidic, and pungent, making it better for milk or dark chocolate. Aged cheeses tend to have a crunchy texture and less acidic, nutty flavor, meaning they go well with chocolate filled with honey, maple, or almonds. Because blue cheese is sharp and pungent, it can help enhance the undertones in dark chocolate. If you want a range of cheeses, opt for caramels or truffles as their butter and dairy tones make them work with most cheeses. Remember that experimentation is key to finding the perfect matches.

Pairing Ideas

If you are truly lost, then it can help to have a few specific pairings of particular cheeses with their ideal chocolates. Try pairing a dark chocolate English toffee with some aged Gouda. Another good choice is aged Cheddar with caramel apples dipped in chocolate. If you want to really show off your pairing skills, take aged Parmesan and some dark chocolate and then find a nice oatmeal stout to drink.

How Mold Helps Cheese

When most people think of mold, they picture something unwanted that is growing on their food. Most of the time, if your food has mold on it, you will have to throw it out or cut off the moldy bit. On cheese, however, mold is not always a bad thing, depending on the type of mold it is. In reality, both mold and bacteria are crucial to cheesemaking, but they are particular types of these substances. In many cases, people will refer to them as beneficial mold and bacteria to avoid confusion.

Bacteria In Cheese

Before understanding the relationship between mold and cheese, it helps to know about the role of bacteria in cheese. In reality, your favorite types of cheese (like mozzarella and cheddar) use beneficial bacteria to develop their texture and taste. The bacteria found in most cheese comes from the lactose found in milk. These bacteria are then cultured to grow and it is this process which creates the cheese we enjoy eating.

Blue Cheese

Although bacteria and mold are not the same thing, they are closely related and if there are beneficial bacteria, it stands to reason that there is also beneficial mold. This is most commonly found in blue cheese and in fact, all of the blue veins on the cheese are areas of mold growth. All of the mold found within blue cheese was developed by encouraging Penicillium bacteria to grow. It is usually introduced right after curds are put into containers where they drain and create a wheel of cheese, although other cheese that include the purposeful growth of mold may add the Penicillium bacteria at a different point.

Encouraging Mold Growth

If you take a look at your favorite blue cheese, you will notice that the blue segments appear in veins. These are the result of needling, the process in which wheels of (soon-to-be) blue cheese are pierced by a machine or by hand, creating many tiny openings. These openings give air a path to enter the cheese where it feeds the mold, allowing it to grow and create green or blue veins that give the blue cheese their name.

The mold which is most commonly added to blue cheese is known as Penicillium Roqueforti and gets its name from Roquefort, French. This town has many caves where Penicillium mold spores naturally occur. As such, it is no surprise that the blue cheese made from these spores, known as Roquefort, originated in the town.