I bought this Epoisses two days ago, I’ve had Epoisses before but this one. Just the smell alone scorched my nose. I don’t know if you know how the fluid that’s used when someone is getting a perm smells like, but take perm fluid and multiply by a 100. I open it, almost got knocked by the smell and sealed the container again. I can’t do it.
What cheese proved to be too much for you?
by EstherHazy
25 Comments
I’ll eat it for you.
There is no such thing as too much cheese.
My husband’s friend sent him home with some Limburger cheese. It smelled like a dirty diaper pail. Noped right out of that one, and I love strong smelly cheese!
Livarot is not for me
I dislike Swiss because of how plasticy it tastes
Smoked cheeses. To me cheeses don’t need that. I save smoking for meats and bowls.
A raw sheep’s milk cheese I had in Italy years ago. Seemed more gelatinous than a cheese. Reeked terribly.
Also swiss cheese with big holes in it. I’m fine with I believe it’s called alpine Lace Swiss cheese but that cheap Swiss cheese that has big holes and hard edges is no fun.
I find a lot of strong cheeses smell offensive when opened, but don’t when left open to the air for a while. Maybe open this one outside like you would with surströmming?
For me it was the Belgian Charmoix
None so far.
Once had a Brie de Meaux which I stored wrapped in clingfilm inside air-tight Tupperware in the fridge and when I only opened the fridge door, two family members left the kitchen dry-retching.
Best cheese I had in a long time.
Sorry, I absolutely hate real goat cheese. It tastes like a goats ass. No, I haven’t licked a goats ass. I had a guy that worked for me and he lived on a goat farm. I used to pick him up in the morning and the stench that he brought into my truck was so overwhelming that every time I smell goat cheese I want to gag and vomit. Everyone I know loves it and that, I totally get why. I’m all about earthy tastes but not goats ass. No other stinky cheese grosses me out.
An aged Munster, it looked and smelled ok but the taste was awful.
I learned the hard way that I am allergic to blue cheese
The only cheese I would probably never eat is that one with the maggots in it
Otherwise, I’ve never met a cheese I didnt like
Hmm, to me, this looks just about ripened enough to eat 🤗
Taleggio. I tried a pasta sauce that had a mixture of cheeses, one being taleggio; and it was really nice. So I bought a block to try on its own, and oh wow it’s pungent. I took one nibble and that was enough for me. I’ve bought it once since but I used it as a seasoning rather than a main ingredient, and it was nicer.
da stinkier da better
None so far, last year I was lucky enough to try homemade “Casu Marzu” (yes, the cheese with jumping maggots inside), made by a Sardinian friend of mine.
While potent, I dug in for seconds and thirds even!
Willoughby that was improperly wrapped and set to expire in a day. It literally smelt like baby’s diaper. We disposed of it in the woods behind our house (we live on an acre of land) on a freezing winter day and our neighbors thought we had septic problems 🤢🤮🤢🤮
I love Epoisses. Best, when it’s crouching out the package. Combine with sweet fig mustard. A dream.
There’s one I had once and since ever – the Blue Brain. This sample here was 15 months in the riping, 4 – 5 °C, until it drew water. A dream. It became so soft, that once in the mouth, it melted away like cotton sugar. From the taste: Like a strong Gorgonzola.
https://preview.redd.it/ow25zz3r3iqe1.png?width=697&format=png&auto=webp&s=1fc047fba5a7589309259a84ddc0897b21211bbc
Stinking Bishop! Used to work a a deli counter with a cheese section, andy time a customer would ask for the Stinking Bishop our day would be ruined
Brunost: Norwegian Brown Cheese
I feel like this one is over the hill. The ooze is too much and if you’re getting a blast of ammonia it’s bad.
Unfortunately this is a bit past its peak and seemingly ammoniated. The cheese should not be that intense. I think a lot of the hate that classic stinky cheeses get are because people are trying them when they are over ripe.