{"id":17926,"date":"2019-10-15T06:52:57","date_gmt":"2019-10-15T05:52:57","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=17926"},"modified":"2019-10-15T06:52:57","modified_gmt":"2019-10-15T05:52:57","slug":"top-5-stinky-cheeses","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/top-5-stinky-cheeses\/","title":{"rendered":"TOP 5 \u201cstinky\u201d cheeses"},"content":{"rendered":"

TOP 5 \u201cstinky\u201d cheeses<\/h1>\n

Cheese enthusiast believe that the smellier the cheese, the better. But some of us find it difficult to eat something that smells so strong, especially those stinky cheeses.<\/p>\n

The term \u201cstinky\u201d refers to those cheeses which rinds were rinsed mostly in salt solution during the aging process. Washing the rinds encourages the growth of brevibacterium linens or b-linens, which results in a less acidic cheese that is strongly sharp-tasting.<\/p>\n

Needed to be said, most stinky cheeses have a creamy and mild taste and that is why cheese lovers find them delicious! If you haven\u2019t tasted one yet, here are some of the top smelliest cheeses you can choose from. Pair them with nice bottle of wine, jam and host a dinner party!<\/p>\n

\"TOP

Taleggio<\/h2>\n

Is one of the oldest soft cheeses. It was first developed in the 10th century in the Val Taleggio Valley in Lombardy, Italy. Its smell is described as similar to wet grass or even body odor. The longer it\u2019s allowed to age, the stronger its smell would get. When it comes to taste, it is strong but pleasant. It has a soft texture that is slightly salty with a fruity taste. Its creamy texture is due to the 50 percent fat it contains. It is perfect to be paired with fruits, and it can also be added to salads or pastas.<\/p>\n

\"Taleggio\"

Stilton<\/h2>\n

This is a British cheese which varies from hard and crumbly to very soft, depending on how long it was aged. You can buy blue, also known as the king of English cheeses, and white Stilton cheese. This cheese is made only in three counties of Derbyshire, Leicestershire, and Nottinghamshire. It is traditionally cylindrical in shape and it contains delicate blue veins radiating from the center. The older this cheese, the softer and the smellier it gets.<\/p>\n

\"stiltorn

Stinking Bishop<\/h2>\n

This is one of the oldest and most pungent among the stinky cheeses. Its roots can be traced back to the 12th century where it is first developed by Cistercian Monks in the village of Dymock, outside of London. The aroma of this cheese is primarily attached to the rind which is rinsed using fermented pear juice. Remove its rind, and you will be able to get a cheese with a smooth and soft texture that has a salty and meaty flavor. The stinking bishop cheese is best paired with bread and dessert wine<\/p>\n

\"Stilton

Roquefort<\/h2>\n

This is one of the sought-after stinky cheeses on the planet and it was banned in countries like Australia and New Zealand. It\u2019s because this smelly cheese is as dangerous as it is tasty. The milk used in making Roquefort is not pasteurized, therefore, there\u2019s a risk of listeria infection that is deadly for some people. These bacteria can also cause pregnant women to lose their babies.<\/p>\n

\"Roquefort\"

Camembert<\/h2>\n

This smelly cheese was first made in the late 18th century at Camembert, Normandy. It has a very strong smell because it contains many compounds such as ammonia, sodium chloride, and succinic acid. Overripe camembert has an unpleasant smell because of the excessive ammonia it contains which is required for ripening. It is a soft and runny cheese that is usually eaten using a spoon.<\/p>\n

\"Camembert-or-Brie-bake.jpg\"

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