10 most stinky and expensive cheeses
Who said that the most delicious foods should have a heavenly aroma? The list of cheeses below is a clear proof.
Sure, he looks so-so, but unlike the rest of the bad-smelling cheeses, this product is not so smelly. He is adored for his soft texture and unusual taste. It is mainly prepared from pasteurized cow’s milk in large factory cheese factories, where, nevertheless, they strictly adhere to the old rules in order to preserve the taste and structure of the world-famous cheese. By the way, taleggio is produced only in certain places: the region of Lombardy, Piedmont, Navarre, Veneta.
Blue Stilton was repeatedly called the king of English cheeses. And let it smell “fragrantly”, anyway, at least once in your life, enjoy this delicious food. Its texture can be as crumbly, soft, creamy, and elastic. The older the cheese, the softer it is and the richer its flavor. Interestingly, the entire aging process takes about 9 weeks. And for the formation of characteristic blue streaks, Stilton is pierced with stainless steel needles. In these, let’s say, tunnels, the air gets inside. You will not believe it, but today there are only six (!) Cheese producers in the world that are licensed to manufacture this product.
3. Fetid Bishop
And no, we are not trying to offend anyone. It’s just an unusual name for a delicious, but unpleasantly smelling, English cheese. It received its name from the variety of pears from which pear cider was made. It all started with the fact that every month the monks dipped in it to wash the cheese. As a result, the humidity and lack of salt created on the surface of the cheese a special microflora, which forms an odor that resembles long-wearing socks and wet towels. Despite this, the taste of cheese is delicate, and the smell can be eliminated by removing the offensive crust.
4. Limburg cheese
This is the most popular flavored cheese. It is widely distributed in Belgium, Austria, Holland, Germany. German cheese does not smell like socks or spirits. Do not believe it, but its aroma is reminiscent of the smell (get ready) of an unwashed male body. Mmmm … yummy! Just in the ripening of cheese involved special bacteria responsible for the smell of human sweat. But this does not mean that the units eat it. Limburg cheese adore many. Its taste is salty, spicy. It is combined with apple cider, beer, red wine, potatoes, black bread.
This is one of the most eaten cheeses on the planet. It sounds strange, but until recently this product was banned in Australia and New Zealand. It is produced from raw sheep milk in an area near Roquefort-sur-Soulzon and it matures exclusively in local limestone caves Kombalu 2 km long. Roquefort has an oily, creamy and brittle texture, and its taste is spicy, salty with a little spot.
6. Brie de Moe
It is also called royal cheese. It is produced in a small town near Paris under the interesting name of Mo. It has the appearance of small flat cakes covered with a bloom of white mold. This crust has an unpleasant aroma, reminiscent of ammonia, and the cheese itself has the smell of hazelnuts. Interestingly, cheese can be eaten not only as a snack, but also as a dessert.
He was Napoleon’s favorite cheese. And today it is forbidden to carry it in public transport in France. Interestingly, the epuas have created Cistercian monks. The time of its maturation takes from five to eight weeks. Cheese is made from raw cow’s milk, and the crust is washed with brandy cake. By the way, he has a very pungent smell.
It is rich in chemicals such as ammonia, sodium chloride, succinic acid. And it smells like a mixture of yeast and truffles. It is made from unpasteurized cow’s milk and left to ripen for 3 weeks. The texture of Camembert is soft, oily, which is why it is recommended to eat it with a spoon.
9. Pont L’Evec
It is considered the oldest cheese of Normandy. Pont-L’Evec is an uncooked and unpressed cow’s milk cheese. Initially, it began to make monks from the Norman Abbey. This product has a pronounced taste. The cheese itself smells of butter and hazelnut, but its crust … It makes the smell of marsh gas thinner, and therefore, if you don’t want to have your refrigerator cooler, keep it in a tightly closed bag.
This French cheese is washed in wine and then placed in wet basements for further ripening. In the cheese kingdom they call him a monster. It’s just that its aroma reminds of the smell of dirty heels. As for the history of the emergence of Münster, it is said that the first monks who came to the valley of Münster were the Irish. So they brought the secret of making this tasty, but smelly product.