If you’re a cheese lover, you’ve surely wondered why some cheeses give off such an intense aroma—sometimes even unpleasant—while their flavour is incredibly delicious. That combination of “strong smell, exquisite taste” is one of gastronomy’s great mysteries, and it’s what makes cheese such a fascinating and complex food.
In this article, we explore the scientific reasons behind the smell of cheese—one that almost everyone complains about but that never stops us from enjoying a good piece.

Why does cheese smell bad?

The smell of cheese comes from its chemical composition and the maturation process. During production, the bacteria, yeasts, and moulds used to ferment the milk produce volatile compounds that are released into the air. Among these compounds are free fatty acids, amines, sulphur compounds, and other elements that generate strong or even unpleasant aromas for some people.

For example, cheeses such as Limburger or Munster contain bacteria of the Brevibacterium linens type, responsible for their penetrating aroma, similar to sweaty feet. Yet these same bacteria contribute to deep, creamy, and complex flavours that many cheese lovers find irresistible.

Also, the aroma you perceive doesn’t always reflect flavour intensity. Smell and taste are different senses: while the nose detects volatile compounds, the tongue identifies the combination of salt, fat, acidity, and amino acids that give cheese its body and taste. This is why a cheese that smells strong can be delicious on the palate, creating that paradox that intrigues new consumers.

Another factor is maturation. Aged cheeses tend to develop stronger smells because proteins and fats break down into aromatic compounds. Yet at the same time, their texture and richness of flavour intensify, making the experience in the mouth even more rewarding.

Ranking of the smelliest and most controversial cheeses

Some cheeses have earned fame (or infamy) for their extremely strong aroma. They often divide opinions—some love them, others can’t stand them. Here’s a ranking of the most pungent cheeses:

Limburger (Belgium/Germany)
Probably the most famous smelly cheese. Its intense aroma comes from Brevibacterium linens. Its flavour is surprisingly mild and creamy compared to its strong smell.

Époisses (France)
From Burgundy, washed with brandy during maturation. Its aroma is extremely potent—even considered “stinky”—but its taste is soft, buttery, and complex.

Munster (France/Alsace)
Intense aroma, creamy texture, slightly spicy. The strong smell develops thanks to bacteria acting on the rind.

Roquefort (France)
One of the world’s best-known blue cheeses. Its smell comes from Penicillium roqueforti, yet the flavour is salty, rich, and nutty.

Taleggio (Italy)
Semi-soft cheese with a penetrating aroma and creamy texture. The flavour is sweet and fruity—far from what the smell suggests.

Stinking Bishop (UK)
Washed with fermented pear juice, giving it a strong and characteristic smell. The flavour is surprisingly delicate.

Aged Camembert (France)
When very ripe, it can have an intense, ammonia-like aroma. In the mouth, it’s creamy, buttery, and slightly earthy.

Buy Roquefort cheese on mentta

Ranking of cheeses best valued for flavour

Aroma is not always a good indicator of taste. Some cheeses have a mild or neutral smell but offer exceptional flavours appreciated by cheese lovers. Here’s a ranking of cheeses highly valued for their flavour, regardless of smell:

Parmigiano Reggiano (Italy)
The “king of cheeses.” Deep flavour, umami, nutty and salty. Great alone or in cooking.

Comté (France)
Hard cheese with fruity, nutty, buttery notes. Slow ageing gives it great complexity without being overwhelming.

Manchego (Spain)
Made from Manchega sheep’s milk. Intense flavour, slightly spicy, with herbal notes. Very balanced.

Gruyère (Switzerland)
Versatile in cooking, with nutty, buttery, slightly salty flavours. Mild aroma but deep taste.

Aged Cheddar (UK)
Flavour varies with ageing, from mild to intensely sharp. Firm texture and character.

Brie de Meaux (France)
Mild aroma, delicate creamy flavour with mushroom and nutty hints.

Cabrales (Spain)
A strong blue cheese, but with a deep, balanced flavour enjoyed by those who love intensity.

Buy Brie cheese on mentta

Tips to enjoy strong-smelling cheeses

If you’ve never tried a pungent cheese, its aroma may seem intimidating. Here are some tips to enjoy them fully:

• Let it reach room temperature before eating: flavours open up without intensifying the smell too much.
• Pair it with bread, fruit, or wines that balance its intensity. Sweet flavours or acidic wines help a lot.
• Start with small portions to train your palate. Over time, aromas that once seemed unpleasant become appreciated.

Why we love smelly cheeses

The cheese paradox is fascinating: the very compounds that generate intense aromas also contribute to flavour complexity. Sulphur compounds, amines, and fatty acids that create “bad smells” are the same ones responsible for creamy, salty, umami-rich notes. In many cases, smell is a sign of maturity, bacterial development, and cheese quality.

This is why—even if some cheeses seem unpleasant at first sight—cheese lovers know that behind a strong smell lies an exceptional flavour.

A final thought

Cheese is a complex and wonderful food, combining science, tradition, and craftsmanship. Its aroma doesn’t always reflect its flavour, and the smelliest cheeses can provide some of the most rewarding gastronomic experiences. At the same time, mild-smelling cheeses shine through their flavour alone. Each variety has its own charm.

If you want to explore the smelliest cheeses and the best-rated ones for flavour, platforms like mentta offer artisan cheeses with details about origin, ageing, and tasting notes. Tasting them is stepping into a world of textures, aromas, and flavours far beyond what your nose might expect.