The Bold & The Stinky: A Guide to the World's Most Pungent Cheeses

Some cheeses don’t just walk into a room, they announce themselves. Loudly. In a world where food is curated for the camera (and often edited for the algorithm), there’s something beautifully rebellious about the unapologetically pungent cheese. These funky, foot-scented, sometimes manure-evoking cheeses aren't just niche delicacies for fearless foodies; they're deeply beloved, historically rich, and surprisingly tasty once you get past the...aromatic shock.

Whether you were raised in a house that considered brie mild or you’re just starting your journey into stinkier pastures, this list is your starter pack for exploring cheeses that might clear a room—but win your heart. Some are banned from public transit. One has inspired poetry. And all of them prove that sometimes, the funkier the nose, the more rewarding the flavor.

Vieux Boulogne: The Funk King of France

When Guinness World Records says you're the smelliest cheese in existence, that’s not something you hide. Vieux Boulogne, a soft, washed-rind cheese from Boulogne-sur-Mer in Northern France, is regularly washed in beer. This combo of beer-washed rind and active bacteria (including the milk enzymes) creates an odor so intense, it ranked highest in a scientific smell test conducted by Cranfield University.

What does it smell like? Imagine turning over a pile of wet forest leaves… after a storm… next to a barnyard. Notes of body odor, dung, and musty earth are common. But—surprise!—the interior is much milder, with earthy, mushroomy notes and a creamy texture that spreads beautifully on fresh bread. Best enjoyed with a beer, of course. Brave the stink, and you’ll find a cheese with more charm than chaos.

Époisses de Bourgogne: Too Bold for Public Transit

Is it true that this cheese is banned from public transportation in Paris? That’s up for debate—but no one doubts that Époisses is strong enough to clear a subway car. This Burgundy-born cheese dates back to the 1500s, originally crafted by Cistercian monks in the village of Époisses. Its rind is washed multiple times in a mixture that includes Brevibacterium aurantiacum and Marc de Bourgogne brandy, giving it its signature pungency and reddish-orange hue.

The smell? Think stinky feet... trudging through a damp forest. But beneath the wrinkled surface lies a luxurious, creamy cheese with earthy, meaty, and spicy flavors. Some even describe bacon or nutty undertones. For the full experience, pair it with its namesake brandy or a robust dark ale—and for the love of your fellow passengers, eat it at home.

Boulette d’Avesnes: The Devil’s Suppository (Yes, Really)

This conical red cheese doesn’t just smell spicy—it is spicy. Known cheekily as "the devil’s suppository," Boulette d’Avesnes is shaped by hand and often flavored with a potent mix of tarragon, parsley, cloves, pepper, and then rolled in paprika or annatto for a signature fiery look.

Once made from buttermilk, it's now usually crafted from leftovers of Maroilles cheese and aged for up to three months, with regular beer and saltwater washes. The result? A dense, soft cheese with sour and herbal notes, delivering a nose-wrinkling punch and a punchy, peppery bite. Pair with dark beers or strong red wines and don't say we didn't warn you.

Limburger: America’s Most Notorious Foot Cheese

You’ve probably heard of Limburger—even if you’ve never eaten it. Originally made by Trappist monks in 19th-century Belgium’s Limburg region, it’s now mainly produced in Germany and in Monroe, Wisconsin (yes, really). It was brought to the U.S. in 1867 by Swiss immigrants and found popularity with German-American communities.

The smell? It’s infamous. The same bacteria responsible for its rind, Brevibacterium linens, is also found on human skin and gives us stinky feet. So yes, it smells like a locker room. But the taste? Surprisingly mild and creamy, with a slight tang. Limburger is a working-class legend: traditionally eaten on rye bread with raw onions and mustard, washed down with a strong dark beer.

Maroilles: Funky History, Surprisingly Mellow Flavor

Dating back to 962 AD, Maroilles has been called the “king of strong cheeses” in Northern France. Originating from monks in the town of Maroilles, this square-shaped cheese is made to be ready for the grape harvest in Champagne. Aged between five weeks and four months, the cheese is washed in saltwater and Brevibacterium linens, developing a powerful rind with notes of sulfur, rubber, and fermented fruit.

Yet inside, it’s mellow, creamy, and complex—with buttery, beefy, and even citrusy flavors. Pair it with bitter chicory coffee for a bold breakfast or enjoy it with a strong Northern French wine to bring out its subtler notes. It’s a classic case of “don’t judge a cheese by its rind.”

Smell Isn’t Everything

These cheeses might not make your Instagram feed smell sweet, but their rich histories, bold personalities, and unique flavors make them worth the experience. Some stink. Some offend. But all of them have bark and bite—and they’re the kind of cheeses that stick with you (sometimes literally).

So go ahead. Plan that daring cheese night. Invite your bravest friends. And maybe... crack a window.