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Stinky Cheeses

20140508_132738Updated 11/10/2014

The Family of Washed Rind Cheeses, often called “Stinky”, originated when Trappist Monks washed their aging cheeses with solutions to eliminate mold growing on the outside of the cheese. Most often used was a saltwater brine, but the monks also used beer, wine, brandy and other spirits. The brine promoted the growth of brevibacterium linens or b. linens and in turn this bacteria emitted the aromas that range from mild to “stinky”.  B.Linens also create the salmon to bright orange color of the rind. The rind is edible and often contrasts with the creamy inside paste which often is quite mild.

Affine au Chablis

Aged Brick (Widmer Cellars)  

Ancient Heritage Farm’s Juniper 

Ancient Heritage Farm’s Willow Creek 

Bear Hill (Grafton Village Cheese Company)

Beecher’s Flatiron

BelGioioso Italico

BrauKase (Roth Kase) 

Carr Valley Mobay

Carr Valley Monastery Cheese 

Cellars at Jasper Hill Farms’ Willoughby


Chimay ala Biere

Crave Brothers Les Freres

Crave Brothers Petite Freres


Flatiron (Beecher’s) 


Grafton Village Bear Hill

Green Dirt Farm Farmstead Bossa

Green Fields (Saxon Homestead Cheeses) 

Italico (BelGioioso)


Le Timanoix

Les Freres (Crave Brothers)

Liederkranz (DCI)

Limburger (Roth Kase)

Monastery Cheese (Carr Valley)


Petite Freres – Crave Brothers

Port Salut


Reading (Spring Brook Farms) 

Reading (Second Review)

Roguette Red

Saint Albray

Saint Nectaire 

Spring Brook Farms’ Reading


Widmer Aged Brick 

Willoughby (Cellars at Jasper Hill Farm’s) 

Willow Creek (Ancient Heritage Farm)

1 comment on “Stinky Cheeses”

  1. Pingback: Marcella The Cheesemonger » 281 Cheeses You Should Know

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