Gourmet Stinky Cheese

Our Featured Gourmet Stinky Cheese
Picture of grand chimay
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...
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!

What other Gourmets are buying
  • 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
  • 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 It was originally made in the monasteries near Limburg in Belgium but it was adopted, and indeed largely taken over, by the German cheesemakers more than a hundred years ago.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
  • Munster Gerome is produced in an area that not only makes very pungent cheeses, but also excellent spicy wines. Its production center is the pretty village of Munster, set amid pastures and vineyards. A young Munster cheese has a thin but firm pinkish-red rind with white paste. As it matures the rind turns to a darker russet color with a deep straw-colored interior. The paste is soft and supple wi... read more
  • Chimay with Trappister beer receives a very personal preparation and maturing, resulting in an exclusive, authentic gourmet cheese. Its natural rind is bathed in Chimay Trappister beer so that its flavor flatters the palate and the nose; the rind is sticky. The Trappist monks of Scourmont have known the secrets of making cheese since 1876. Cheese was made from good milk from their farm and matured... 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
  • Petit Livarot is the smaller version of the Livarot which is known as 'The Colonel' because of the five strips of raffia which are wrapped round it to stop bulging. It has a glossy orange-brown washed rind which can become very dark and rustic looking. The golden paste has little holes and is soft and springy. The French gourmet Petit Livarot is clearly a cheese that cannot be missed because of th... read more
  • Rougette is a German washed rind cheese with a buttery consistency; a decadent triple-cream soft-ripened cheese. This gourmet cheese has a distinct orange tint on the outer edge, a white Camembert mold on top and a taste of its own, which gives it an unusual and interesting appearance. Like any other cheese, it is best eaten at room temperature; it is easy to spread and pairs well with fruits and... 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
  • Winnimere is made from the raw, winter milk of Ayrshire cows at Jasper Hill Farm. Young cheeses are wrapped in strips of spruce cambium, the tree's inner bark layer, which is harvested from the farm's woodlands. Aged 60 days, this cheese is spoonably soft and has a flavor profile that recalls bacon, sweet cream and spruce. The rind of the cheese may be a tacky, or have a soft layer of lighter mold... read more
Our Product Ratings
  • Avg. Rating: from 291 customer ratings
Newsletter Sign Up