When it comes to cheeses, most people know that French cheese has the strongest of flavours which of course means that some of those French Cheese also have the strongest of smells. Here (in no particular order) is ten of the smelliest you can buy…
10 – Carré de l’Est de Lorraine
The Carré de l’Est is a French cheese, originally from Lorraine 1. Its square shape gave it its name. It is a small cheese made from cow’s milk, soft-flavoured or washed rind, with an average weight of 330 grams. Its optimum tasting period is from May to August after a five-week ripening, but it is also excellent from March to October. This cheese is defined by French law through the decree of 27 April 2007.
9 – Dauphin de Flanders
This washed rind cheese is from the historical Flanders province in Nord-Pas de Calais region of France. Made from cow’s milk, Dauphin’s cheese has been made in Flanders for the centuries.
8 – Fromagerie des Chaumes de Dordogne
The company Chaumes de Dordogne is located in Saint Antoine De Breuilh in the department of Dordogne and this cheese was the first it founded in 1979
7 – Langres de Champagne-Ardenne
Langres is a cow’s milk cheese, cylindrical in shape, weighing about 180 g. The central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind. It is a less pungent cheese than Époisses de Bourgogne, its local competition.
6 – Camembert de Normandie
The first camembert was made from unpasteurized milk, and the AOC variety “Camembert de Normandie” is required by law to be made only with unpasteurized milk. Many modern cheesemakers, however, use pasteurized milk for reasons of safety, compliance with regulations, or convenience.
5 – Boulette d’Avesnes
Boulette d’Avesnes is a cow’s milk cheese originally produced in Avesnes, a village on the French-Belgian border. It is flavoured with parsley, pepper, tarragon, and cloves and later shaped into a cone by hand.
4 – Livarot de Normandy
It is a soft, pungent, washed rind cheese made from cow’s milk. The normal weight for a round of Livarot is 450 g, though it also comes in other weights. It is sold in cylindrical form with the orangish rind wrapped in 3 to 5 rings of dried reedmace.
3 – Marolles de Flanders
Maroilles is a cows milk cheese made in the regions of Picardy and Nord-Pas-de-Calais in northern France. It derives its name from the village of Maroilles in the region in which it is still manufactured.
2 – Munster d’Alsace et Vosges
Munster is a strong tasting, soft cheese made mainly from milk from the Vosges, between Alsace, Lorraine and Franche-Comté in France. Munster is derived from the Alsace town of Munster, where, among Vosgian abbeys and monasteries, the cheese was conserved and matured in monks’ cellars.
1 – Époisses de Bourgogne
Époisses de Bourgogne is a legally-demarcated cheese made in the village Époisses and its environs, in the département of Côte-d’Or, about halfway between Dijon and Auxerre, in the former duchy of Burgundy, France, from agricultural processes and resources traditionally found in that region.