Some cheeses have a reputation that walks into the room before they do. The smell can be enough to make you back away slowly, but here's the twist: many of the most pungent cheeses in the world are actually mild, creamy, and downright delicious on your tongue.
Cheese lovers everywhere know that the nose and the taste buds don't always agree. If you've ever been scared off by a stinky wheel, this list might just change everything you thought you knew about cheese.
1. Limburger
Limburger is basically the poster child for smelly cheese. Its aroma is famously compared to sweaty gym socks, and yet the flavor is surprisingly buttery and mild, especially when young.
The bacteria responsible for the smell, Brevibacterium linens, is the same one found on human skin.
Spread it on rye bread with raw onion and mustard, and you have a classic German-style snack that tastes far more approachable than it smells.
2. Époisses de Bourgogne
Napoleon reportedly adored this cheese, and once you taste it, you understand why. Époisses is washed in Marc de Bourgogne brandy during aging, which creates that sticky, rust-colored rind and a smell so intense it has been banned from French public transport.
But cut through the rind and you get a creamy, spoonable interior with a rich, savory flavor that is far more subtle than the scent suggests. It is indulgent without being overwhelming on the palate.
3. Taleggio
Taleggio comes from the Val Taleggio valley in northern Italy and has been made there for over a thousand years. Its square shape and pink-orange rind make it easy to spot, and the funky, mushroomy aroma can catch you off guard at first.
The taste, though, is wonderfully mild and milky with a slight tang. It melts beautifully, making it a favorite for pasta and risotto.
Think of it as the friendliest smelly cheese you will ever meet.
4. Munster
Not to be confused with the American Muenster, French Munster is an Alsatian classic with a bold, barnyard-like aroma that can fill a refrigerator. The smell comes from regular washings in brine or beer during the aging process.
Taste it on its own, though, and you will find a soft, slightly tangy, almost creamy cheese that pairs wonderfully with cumin seeds and a cold lager. The contrast between smell and flavor is almost comical in the best possible way.
5. Stinking Bishop
The name alone is enough to raise an eyebrow. Stinking Bishop is a British cheese washed in perry, a pear cider made from a variety called Stinking Bishop pear, which is where the name actually comes from.
The rind gives off a powerfully pungent, almost fermented smell.
Inside, the paste is pale yellow, soft, and almost runny when ripe. The flavor is rich and savory but not sharp or biting.
It became famous after featuring in a Wallace and Gromit film, which is a fun bit of cheese history.
6. Pont-l'Évêque
Pont-l'Évêque is one of the oldest Norman cheeses in France, dating back to the 12th century. It comes in a distinctive square shape and has a golden, slightly sticky rind with an earthy, farm-fresh aroma that can be quite assertive.
The interior is semi-soft and creamy with a gentle, lactic flavor that carries just a hint of sweetness. It pairs beautifully with apple slices and a dry cider.
Once you get past the smell, it feels like a warm hug in cheese form.
7. Raclette
Raclette is a Swiss and French Alpine cheese that becomes the star of the table when melted. In its raw form, the washed rind gives off a strong, funky smell that surprises many first-timers.
But the flavor is mild, nutty, and slightly buttery.
When heated, the smell mellows out completely and the cheese turns gloriously gooey. Traditionally scraped over potatoes and pickles, Raclette is one of the most communal and fun cheeses to eat.
The smell is just the dramatic opening act.
8. Brie de Meaux
Brie de Meaux is the original, protected version of Brie, made near Paris and aged to perfection. When fully ripe, it develops a strong, ammonia-like smell that can be off-putting to newcomers.
The rind gets soft and the paste turns almost liquid.
But the taste is a revelation: earthy, mushroomy, and gently tangy with a rich creaminess that coats the mouth. Many cheese experts say this is the most elegant eating experience in all of French cheese.
The smell is just part of the adventure.
9. Camembert de Normandie
Camembert de Normandie has a wild, cabbage-like smell when it reaches peak ripeness, especially if you let it sit at room temperature for a while. It is a cheese that announces itself loudly before you even open the box.
But bake it with a little rosemary and honey, and the flavor transforms into something deeply savory and almost sweet. The taste is far gentler than the aroma suggests, with creamy, milky notes that make it incredibly satisfying.
It is a cheese worth being brave for.
10. Langres
Langres is a quirky little cheese from the Champagne region of France that comes with its own built-in party trick. The top of the cheese has a natural concave dip where you can pour Champagne or Marc brandy for an extra festive kick.
The smell is bold and funky from its brine washing, but the flavor is surprisingly mild and creamy. It has a slightly salty, tangy edge that plays well with sparkling wine.
The combination of drama and subtlety makes Langres genuinely fun to serve at gatherings.
11. Vacherin Mont d'Or
Vacherin Mont d'Or is a seasonal cheese made only in autumn and winter in the Swiss and French Alps. It is wrapped in a strip of spruce bark that gives it a faint woodsy aroma on top of its already funky, earthy smell.
Spoon into the center and you get a warm, gooey, almost fondue-like experience with a flavor that is rich and savory but never sharp. Many people heat it in its box and dip bread straight in.
It is one of the most luxurious cheeses on the planet.
12. Reblochon
Reblochon has a fun origin story: the name comes from the French word reblocher, meaning to pinch a cow's udder again. Farmers used to hide milk from tax collectors by not fully milking their cows, then milking them again after the inspectors left.
The result was a rich, creamy cheese with a pungent, earthy rind. But the flavor is buttery and mild with a gentle nuttiness.
It is the key ingredient in tartiflette, a hearty French gratin that is wildly comforting on cold evenings.
13. Livarot
Livarot is sometimes called the Colonel because of the five strips of dried grass wrapped around its sides, resembling military stripes. This Normandy cheese has one of the most assertive smells in the French cheese world, often described as barnyard-forward and deeply pungent.
The taste, however, is smooth and rounded with a savory, slightly spicy edge that builds slowly. It pairs perfectly with a glass of Norman apple cider.
Once you commit to trying it, Livarot rarely fails to impress even the most hesitant cheese eater.
14. Gruyère
Gruyère surprises people because it smells far more intense than it tastes. Aged wheels develop a complex, almost meaty aroma with hints of onion and brine that can seem alarming.
But the flavor is smooth, nutty, and slightly sweet with just a hint of earthiness.
It is one of the most versatile cheeses in the world, melting beautifully in fondue, French onion soup, and grilled sandwiches. Swiss cheesemakers have been perfecting Gruyère for over 900 years, and the results speak for themselves.
15. Winnimere
Winnimere is an American answer to Vacherin Mont d'Or, made by Jasper Hill Farm in Vermont and available only in winter months. It is wrapped in strips of local spruce bark that lend a woodsy, piney note to its already funky, fermented aroma.
The flavor, though, is deeply creamy and mild, with a gentle smokiness and a clean, milky finish. It is proof that American artisan cheesemakers can hold their own on the world stage.
Scoop it with a spoon and serve with crusty bread for the full experience.
16. Morbier
Morbier is easy to recognize by the dark horizontal line of ash running through its middle, a tradition that dates back to when cheesemakers would cover the morning milk curd with ash to protect it overnight before adding the evening milk on top.
The rind has a moist, slightly funky smell, but the interior is semi-soft, smooth, and mild with a creamy, slightly fruity flavor. It is a visually dramatic cheese that always gets questions at a cheese board, and the taste never disappoints the curious.
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