Gourmet Stinky Cheese

Browse our great selection of Gourmet Stinky Cheeses. Some people love them, some people hate them. It’s all about getting the cheese past your nose to experience the flavor and texture of the cheese. Many stinky cheeses have a washed-rind and if you like to pair these smelly creatures you can do that with a floral, sweet wine like a Riesling or Gewurtztraminer, a full-bodied red wine or try it with a beer, a Lambic. Consider it a dare. Try them and let us know what you think by giving us your opinion in a product review.

We will be adding exciting new Gourmet Stinky Cheeses frequently, so come back soon!

Our Featured Gourmet Stinky Cheese
Picture of oma
Oma is not only a grandmother, it is also a washed-rind raw cow's milk cheese, made by Sebastian and Dan Von Trapp on their farm in the Mad River Valley in Vermont. The cheese is aged in the Jasper Hill Cellars and sees the light as a small cheese, of approximately 1.5 pounds. Its texture is soft and supple, but it does not run easily. It has the unmistakable aroma of washed rind cheeses, but not extremely strong, but certainly earthy, and barn-like. The flavor is buttery and complex, but again not overly strong. This artisanal gourmet cheese is named after Sebastian and Dan's Oma, Erica Von Trapp, who started the family farm 50 years ago, and is made with organic cow’s milk, from a herd of grass-fed, mixed-breed cows, mainly Jersey cows. read more...
What other Gourmets are buying
  • Strictly speaking this is a Belgian, not German, cheese. It was originally made in the monasteries near Limburg in Belgium but it was adopted, and indeed largely taken over, by the German cheesemakers more than a hundred years ago. Our Limburger cheese is made by Kaserei Champignon in Germany. Limburg has the typically pungent aroma of a washed-rind cheese, but you will be surprised by its mild te... read more
  • Taleggio D.O.P. is a soft Italian gourmet cheese that is considered a delicacy when served in dishes or when served on its own as a delightful Italian taste treat. It is a gourmet cheese of very old origins, perhaps even before the 10th century. Its regional origin was the Val Taleggio, in the province in Bergamo, from which derives the name of the cheese. Currently the area of production and ripe... read more
  • Epoisses is made in a small town in Burgundy, in France and is one of the great gourmet cheeses of France and of the world. Each gourmet cheese is covered in an edible reddish-brown coating, and underneath that coating is a creamy, soft, white interior with a daunting aroma that comes straight from the farm, often said it is a candidate for the top ten most pungent French cheeses. Epoisses is prod... read more
  • Grand Chimay used to be called Chimay Grand Cru and is made according to an ancient recipe, and produced from pasteurized cow's milk. The rind of this Belgian gourmet cheese is natural and the cheese matures for six weeks which gives it its pure and mellow flavor. We cut and wrap this cheese in wedges of 8 ounces and 1 pound.... read more
  • Grayson is a soft, finely textured cheese with a orange-brown sticky rind, a golden semi-soft paste, a pungent aroma and a rich, beefy taste with nutty overtones. Virginia's Feete family says it is reminiscent of an Italian Taleggio or a French Livarot. Grayson is made with raw milk of Jersey cows and aged longer than their Italian and French counterparts, around 60 days; no pesticides or herbicid... read more
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