The Science and Flavor Behind Stinky Cheese - And Why You Should Try It

If you've ever caught a whiff of something funky wafting through a cheese shop, chances are you've encountered a stinky cheese. These bold, aromatic cheeses—think Taleggio, Limburger, and Époisses—have earned a reputation that keeps some cheese lovers at arm’s length. But behind that strong scent is a world of flavor that might surprise you. Just like that food you were hesitant to try (I’m looking at you, mushrooms!), there’s more to these stinky cheeses than meets the nose.

First things first: while we love calling them "stinky," these cheeses have a much fancier name—washed-rind cheeses. This classification refers to the process that gives them their unique smell and flavor. During their aging, the cheese rinds are washed with brine, and sometimes even wine or beer. This keeps mold in check while also creating the ideal environment for bacteria like Brevibacterium linens to thrive, which, you guessed it, is responsible for that signature orange rind and earthy aroma.

But here’s the catch: that funky aroma you’re picking up on? It’s just the surface. Beneath it all, washed-rind cheeses hide layers of surprisingly mild and complex flavors. The earthiness you first detect can give way to creamy, buttery, or even nutty notes once you take a bite. It’s like a flavor adventure waiting to happen!

There’s an interesting history behind these cheeses, too. Some of the earliest washed-rind cheeses trace back to the 7th century. Legend has it that a Benedictine monk in Alsace-Lorraine, trying to prevent mold from forming on cheese, accidentally created the first stinky cheese. He repeatedly scrubbed the mold off his cheeses with brine, but instead of keeping them mold-free, he introduced bacteria that transformed the flavor and texture of the cheese. The rest, as they say, is history.

Stinky cheeses may not be for everyone, but just like the mushrooms I once turned my nose up at, they offer a whole new world of flavor for those who are willing to give them a chance. Next time you’re in the cheese aisle or at a fancy charcuterie board, don’t shy away from the washed-rind section. You might just discover a new favorite.

So, next time you catch a whiff of a stinky cheese, remember: there's a lot more to it than meets the nose. Grab a cracker and dive in—you won’t regret it.