Eating with Your Nose Plugged: These Are the World’s Smelliest Cheeses (with Wine Tips!)

Delicious, aren’t they, all those cheeses? Especially French cheeses, which often taste wonderful—provided you know how to switch off your nose. Because some cheeses smell so intense that you’d think something had died in your fridge. But here’s the good news: every stinky cheese has a perfect wine pairing. These are the world’s most intense stinky cheeses, with the best wine tips to enjoy them to the fullest.

Vieux Boulogne: the world’s smelliest cheese

The ultimate challenge for your nose is without a doubt Vieux Boulogne. According to a study by England’s Cranfield University in 2004, this is the world’s smelliest cheese. After aging for 7 to 9 weeks, this cheese from Pas-de-Calais could easily be deployed as a chemical weapon.

Wine tip for stinky cheeses like Vieux Boulogne:

The stronger the cheese, the more aromatic the wine. Serve it with a floral and fruity Gewürztraminer, which can easily stand up to the cheese’s powerful flavor and intense aromas. Another option: Riesling. Particularly noble-sweet (late-harvest) Riesling is a great match for stinky cheeses.

Epoisses: the classic with a twist

Runner-up is Epoisses fermier, another washed-rind cheese, because those little rascals can really pack a punch. Even Napoleon couldn’t say no to this legendary French stinky cheese. And understandably so: this washed-rind cheese is washed with Marc de Bourgogne (yes, grape brandy), which gives it its penetrating aroma. I find the Epoisses from Bourgondisch Lifestyle even more delicious; to make the cheese even more exciting, they wash it with the North African spice blend ras el hanout and argan oil.

Wine tip for Epoisses:

Scoop it up with a glass of champagne or a red wine that has both body and refreshing acidity, such as a Chilean Carménère.

Blauwe Juweel: Dutch pride with a smell alarm

And if you thought only washed-rind cheeses were bona fide stink bombs… Main non! This beautiful blue cheese certainly doesn’t fall short! It’s made in Cothen in the Netherlands: Blauwe Juweel. With a thick, grayish-white mold rind and a smell reminiscent of pepper, straw, and brioche. Only incredibly strong and intense!

Wine tip for blue stinky cheeses:

Blue cheese is divine alongside a sweet, sultry, elegant wine; the contrast between salty and sweet works wonderfully! Think of a decadent Sauternes from Bordeaux or an elegant Colheita Port from Portugal.

Herve du Vieux Moulin: small block, big stink

Don’t be fooled by the size of Herve du Vieux Moulin. This little Belgian cheese from the area around Liège is compact, but smells as if it has a life of its own. You don’t see Herve coming—you smell it coming. The flavor is buttery-soft, intense, and slightly spicy.

Traditional pairing: with coffee

Traditionally, this cheese is eaten with rye bread and Liège syrup to soften the intense flavor somewhat. Alongside it: a fresh cup of coffee. Sounds strange, tastes fantastic.

Still prefer wine?

Then go for a full-bodied Pouilly-Fuissé (white) or a characterful Châteauneuf-du-Pape (red). These kinds of powerhouses can handle this stinky cheese.

Tips for eating stinky cheese

• Take the cheese out of the fridge in good time. Cold stinky cheese smells less, but it also tastes less.

• Ventilate. Or eat outside.

• Always pair it with something: crackers, bread, fruit… and of course wine (or coffee)

• A bit of a scaredy-cat? Start small. Just a lick is an experience too, you know.

Also read:

• How to make a divine corona-proof cheese fondue
• Recipe: super-quick potato pancakes with cheese
• Leftovers from the cheese board: which rinds can and can’t you eat?