A Stinky Cheese Primer | culture: the word on cheese
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A Stinky Cheese Primer

If we only ate with our eyes, stinky cheeses would be beloved by all. They’re gorgeous, often runny, little golden wedges just begging to be eaten. But their stench? Well, that’s another story. If you’re letting a little bit of stink deter you from washed-rind heaven, you might want to invest in some clothespins. Here’s why you should learn to love the funk, and how to spot a good one.

A good, upstanding wheel of washed-rind can smell strongly enough to cause most scent-sensitive folks to run for the hills. Their reasoning makes sense: what sane, self-preservation savvy person would eat something that stinks so gosh-darn bad? There’s a good reason, actually. Because stinky cheeses are freaking delicious.

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Photo by Stephanie Stiavetti

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.