The Ultimate Guide to Stinky Cheese (Washed Rinds, Funk & Flavor)

The Ultimate Guide to Stinky Cheese (Washed Rinds, Funk & Flavor)

Stinky cheese doesn’t try to win you over quietly. It announces itself, lingers in the room, and dares you to lean in.

Behind those bold aromas are some of the most nuanced, crave-worthy cheeses on the market—washed rinds that trade subtlety for depth, richness, and serious character. If you’ve ever wondered why these cheeses smell so intense (and why people love them), consider this your guide to understanding the funk and finding one worth falling for.

What Makes a Cheese “Stinky,” Anyway?

That unmistakable aroma—earthy, savory, sometimes a little wild—is no accident. It’s the signature of washed-rind cheese, a style that’s all about controlled chaos.

During aging, these cheeses are regularly washed with brine and often fortified with beer, wine, cider, or spirits. This damp environment invites a specific group of bacteria to party—most notably Brevibacterium linens. They’re responsible for those sticky orange rinds and the meaty, umami-packed aromas that turn heads (and sometimes noses).

As the bacteria get to work, they soften the interior from the outside in, creating textures that range from supple to spoonable. Flavor-wise, expect everything from nutty and buttery to deeply savory and brothy. The key thing to remember: the smell is usually louder than the taste. Many washed rinds are far gentler on the palate than their reputation suggests.

And yes, the rind is meant to be eaten. It’s part of the whole experience—funk, flavor, and all.

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From Mild to Wild: A Funk-Level Field Guide

Whether you’re dipping a toe into stinky territory or already fluent in funk, there’s a cheese with your name on it.

Mild: Gateway Funk

Perfect for newcomers or anyone easing into the category.

• French Raclette – Smooth, savory, and famously meltable. Low on funk, high on comfort.
• Taleggio – A crowd favorite for a reason. Gently aromatic with fruity, meaty notes and a soft, elastic paste.

Medium: Funk With Restraint

Noticeable aroma, balanced flavor.

• Red Casanova – Rich and savory with hints of beef, onion, and fresh dough. Extra cream rounds out the funk beautifully.
• Cornelia – Buttery and nutty with just enough aroma to remind you it’s a washed rind.

Bold: Full Funk Commitment

For those who believe cheese should make a statement.

• Vacherin Mont d’Or – Ultra-rich, runny, and wrapped in spruce bark. Bake it and prepare for pure decadence.
• Maroilles – Earthy, fruity, and proudly pungent. A farmhouse classic that doesn’t hold back.
• Époisses – The heavyweight champ. Intensely aromatic, luxuriously creamy, and legendary for a reason.

How to Serve (and Store) the Stink

Stinky cheeses need a little breathing room—literally. Take them out of the fridge at least an hour before serving to let their texture relax and flavors fully open up.

They love bold, salty companions: salami, cured meats, cornichons, and crusty bread are all fair game. When it comes to drinks, think crisp whites, rustic farmhouse ales, or even a briny martini if you’re feeling adventurous.

Storage tip: wrap washed rinds snugly in cheese paper or parchment, then loosely in plastic. They like moisture, but not suffocation.

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Why the Funk Is Worth It

A little aroma is a small price to pay for cheeses this expressive. Washed rinds deliver depth, richness, and personality that few other styles can match. From molten raclette nights to baked Vacherin feasts and the unapologetic glory of Époisses, these cheeses prove that big flavors often come with a bit of attitude.

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