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Stinky Cheese

A favorite of epicures and gourmands around the world, stinky cheese is thought of as an acquired taste to some and a luxurious treat to others. Highly aromatic, stinky cheese's pungent aroma and mild nutty mushroomy characteristics make it an ideal addition to any well-rounded cheese plate or charcuterie board. Ranging in texture, you’ll find stinky cheeses that are grainy, smooth, or even runny, and a flavor profile that runs the gamut from bold and intense to mild and smooth. No matter what your preference, we have a fantastic range of options to choose from. Order online today to start enjoying a more intense and nuanced cheese experience!
1 - 13 of 13 products:
Reading Raclette Cheese | Gourmet Food Store
from United States by Spring Brook Farms
The classic Alpine cheese, perfect for melting, made right here in Vermont.
5 out of 5 stars rating (2 reviews)
Taleggio Vero
from Italy by Ciresa
A fabulous sweet and fruity, washed-rind cheese from Lombardy.
 
Mont St. Francis
from United States by Capriole
A pungent goat cheese from Capriole with an intense aroma and a decided flavor - ideal for those who love bold cheeses.
 
Douceur du Jura (Reblochon Type)
from France by Badoz
A creamy and full-flavored Alpine cheese that's made in the style of the famous Reblochon, perfect for melting!
 
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Epoisse Berthaut AOC - Wood Burned Box
from France by Rodolphe Le Meunier
A soft, creamy luscious cheese with a slightly crumbly heart.
 
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Pont L'Eveque Coupe
from France by Graindorge
A full flavored golden cow's milk cheese with notes of nuts and butter.
 
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Jeune Autize
from France by Rodolphe Le Meunier
A unique goat's milk version of the classic French Morbier, this wonderful cheese from Burgundy is light and tangy.
 
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Epoissea
from France by Rodolphe Le Meunier
A silky, sumptuously creamy and velvety French cheese encased in a lovely wooden box .
 
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Quadrello di Bufala
from Italy by Quattro Portoni

Water buffalo cheese? Yup! It’s rich and loaded with creamy fat content that will knock you off your feet.

 
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Livarot Coupe
from France by Graindorge

Livarot Coupe or ‘The Colonel’ is loved by cheese aficionados around the world! It’s nutty, creamy, and oh-so smooth!

 
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Taleggio, Reserve - DOP
from Italy by Ca De Ambros
A classic Italian cheese naturally cave-aged with a lovely nutty flavor.
 
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Gruyere - 18 Months
from Switzerland by Le Cret
 
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Malghese
from Italy by Mitica
 
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Not for the faint of heart, stinky cheese is a divisive genre of food. The darling of gourmands and food connoisseurs, its malodorous characteristics are enough to put most of us off it for good. But don’t fear, the stinky cheese smells much stronger than it tastes, and if one can work up the courage to try it, will be pleasantly surprised by its delightfully subtle taste and buttery soft qualities. The unmistakable aromas and flavors of stinky cheese enter it into a class of its own, but most pungent cheeses can also be lumped into the category of “washed-rind cheeses.”


Unlike blue cheeses which ripen from the inside out, washed rind cheese work in the reverse, ripening from the outside in. Bacteria known as Brevibacterium linens or b-linens are encouraged to grow on the outside of the cheeses thanks to frequent baths of saltwater and/or alcohol. These ritual baths wash away mold and stimulate bacterial growth, which gives the rind their characteristic pinkish-orange mottled appearance and lend the cheese its signature nutty woodsy and ever-complex flavor profile.


The practice of washing cheeses in saltwater or alcohol originated with French cheesemaking monks. At that point in history, alcohol was often more sanitary than water, and so beer or wine was the most accessible alternative. A happy accident, it helped achieve the delightful flavors and aromas we now associate with washed-rind cheeses and laid the foundation for a classic French cheesemaking tradition that is still in practice today!

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