If you are a cheese lover, you have surely wondered at some point why some cheeses give off an intense aroma that can even be unpleasant, while their taste in the mouth is incredibly delicious. That combination of “strong smell, exquisite flavor” is one of the great mysteries of gastronomy, and it is what makes cheese a fascinating and complex food. In this article we will explore the scientific reasons behind the smell of cheese, the one that almost everyone hates but that then is not a problem when it comes to tasting a cheese.
Why does cheese smell bad?
The smell of a cheese comes from its chemical composition and the maturation process. During production, the bacteria, yeasts, and molds used to ferment the milk produce volatile compounds that are released into the air. Among these compounds are free fatty acids, amines, sulfur 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 type Brevibacterium linens, responsible for their penetrating smell, similar to that of sweaty feet. However, these same bacteria contribute to the development of deep, creamy, and complex flavors that many cheese lovers consider irresistible.
In addition, the perceived aroma does not always reflect the intensity of the flavor. This is because smell and taste are different senses: while the nose perceives volatile compounds, the tongue detects the combination of salt, fat, acidity, and amino acids that give body and flavor to the cheese. That is why a cheese that smells very strong can be delicious to the palate, creating that paradox that intrigues new consumers.
Another factor that influences this is maturation. More mature cheeses tend to develop more intense odors because proteins and fats break down into aromatic compounds. However, at the same time, the texture and richness of flavor intensify, making the experience in the mouth much more rewarding.
Ranking of the smelliest and most controversial cheeses
Some cheeses have gained fame (or infamy) for their extremely strong aroma. They tend to divide opinions: there are those who love them and those who cannot stand them. Here is a ranking of the smelliest cheeses:
Limburger (Belgium/Germany)
Probably the most famous cheese for its smell. Its intense aroma is due to the action of Brevibacterium linens. The flavor is surprisingly mild and creamy compared to the penetrating smell.
Époisses (France)
This cheese from the Burgundy region is washed with brandy during maturation. Its smell is extremely powerful, even considered “stinky” by some, but its flavor is mild, buttery, and with complex nuances.
Munster (France/Alsace)
With an intense aroma, this semi-soft cheese is creamy and slightly spicy. Its strong smell develops thanks to maturation with bacteria that act on the rind.
Roquefort (France)
One of the most famous blue cheeses. Its smell comes from molds of the type Penicillium roqueforti, but on the palate it offers a salty, creamy flavor with nutty nuances.
Taleggio (Italy)
A semi-soft cheese with a penetrating aroma and a creamy texture. Its flavor is sweet and fruity, very different from the smell it gives off.
Stinking Bishop (United Kingdom)
An English cheese that is washed with fermented pear cider, which gives it a very strong and characteristic smell. Its flavor is surprisingly delicate.
Mature Camembert (France)
When it is very aged, its aroma can be intense and somewhat ammoniacal, while in the mouth it is perceived as creamy, with buttery and slightly earthy notes.
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Ranking of the best-rated cheeses for their flavor
Aroma is not always a good indicator of flavor. Some cheeses have milder or more neutral smells, but offer exceptional flavors that cheese lovers value enormously. Here is a ranking of highly appreciated cheeses for their flavor, regardless of their smell:
Parmigiano Reggiano (Italy)
Considered the “king of cheeses,” its flavor is deep, umami, with nutty and salty notes. Ideal to eat on its own or in cooked dishes.
Comté (France)
A hard cheese with fruity, nutty, and buttery flavors. Slowly matured, it offers complexity without an invasive aroma.
Manchego (Spain)
Made with Manchega sheep’s milk, its flavor is intense, slightly spicy, and with herbaceous notes. Very balanced and pleasant for most palates.
Gruyère (Switzerland)
Famous for its versatility in cooking, it has a nutty, buttery, and slightly salty flavor. Mild aroma but deep taste.
Aged Cheddar (United Kingdom)
Its flavor varies depending on maturation, from mild to intensely sharp. It is a worldwide classic and highly valued for its firm texture and character.
Brie de Meaux (France)
Although it may have a slight aroma, its flavor is delicate, creamy, and buttery, with notes of mushrooms and nuts.
Cabrales cheese (Spain)
It is a strong blue cheese, but its deep and balanced flavor makes it a classic for those who enjoy intense and complex flavors.
Tips for enjoying smelly cheeses
If you have never tried a strongly smelling cheese, it is normal for the aroma to be intimidating. To get the most out of its flavor, consider some tips:
Let it come to room temperature before consuming it. This helps release flavors without excessively intensifying the smell.
Pair it with bread, fruits, or wines that balance its intensity. A touch of sweetness or an acidic wine can complement it perfectly.
Start with small portions to get your palate used to it. Over time, aromas that initially seem unpleasant become appreciated.
Why we love cheeses that smell bad
The cheese paradox is fascinating: the same compound that can generate an intense and penetrating aroma also contributes to the complexity of flavor. Sulfur compounds, amines, and fatty acids that make a cheese smell “strong” are exactly the ones that develop those creamy, salty, and umami nuances that we enjoy so much. In many cases, the smell is an indicator of maturation, bacterial development, and cheese quality.
That is why, although at first glance some cheeses may seem unpleasant, trained palates and cheese lovers know how to recognize that behind a powerful smell there is an exceptional flavor.
Cheese is a complex and wonderful food that combines science, tradition, and art. Its aroma does not always reflect its flavor, and the smelliest cheeses can be one of the most rewarding gastronomic experiences if they are learned to be tasted correctly. At the same time, there are cheeses with mild aromas that shine for their flavor, showing that each variety has its own charm.
If you want to explore the smelliest cheeses and the best-rated for their flavor, specialized platforms such as mentta offer a selection of artisanal cheeses, with information about their origin, maturation, and tasting notes. Trying them is entering a world of textures, aromas, and flavors that go far beyond what the sense of smell can anticipate.