In a surprising turn of events, French youth have revealed a lack of appreciation for the country’s renowned pungent cheeses. According to a recent survey conducted by the Académie Phormos, which comprised avid cheese enthusiasts, many individuals aged 18 to 24 expressed distaste for traditionally favored cheeses like Époisses, Pont-L’Évêque, and Munster—products often described as carrying the aroma reminiscent of dirty socks.

Instead, the younger generation gravitated towards milder options such as Comté, camembert, and brie. Alarmingly, about 9 percent of the respondents stated they never consume cheese at all—a shocking revelation for a country synonymous with cheese culture.

This situation prompts a reevaluation of modern taste preferences. While Comté is undeniably delicious and might rank among favorites for many, one wonders if today’s youth would opt for more processed alternatives, such as cheese strings. A product mentioned in a review on Ocado has even been whimsically dubbed the “emotional support cheese,” shedding light on the current generation’s unique relationship with food. Furthermore, taste is subjective; being told to enjoy something that resembles the bottom of a laundry basket post-festival can be off-putting.

Throughout my tasting adventures, I have encountered a variety of stinky cheeses, but one that I would avoid is casu marzu from Sardinia. This particular pecorino is intentionally infested with cheese fly larvae to facilitate fermentation, resulting in a distinctly strong flavor profile comparable to sour, peppery gorgonzola. Due to its controversial nature, it remains banned in the EU, proving that sometimes regulations serve health interests.

Here, I present five of my favorite smelly cheeses.

Époisses, France

This soft, aged cow’s milk cheese from Burgundy generates quite a reaction. While it’s not illegal to transportÉpoisses on public transport, it’s likely to draw attention due to its distinct orange rind that exudes a mixture of body odor and earthy tones. However, once you get past the aroma, the flavor is rich and spicy, albeit hard-won.

Limburger, Germany

Originating from Trappist monks in the 19th century, Limburger is another soft, surface-ripened cow’s milk cheese. Although it may initially repulse due to its barnyard scent, its salty, mellow flavors are pleasantly surprising, especially when paired with jalapeño peppers.

Minger, Scotland

Minger, a Scottish interpretation of reblochon, lives up to its unappealing name. According to its producer, Rory Stone of Highland Fine Cheeses, the aroma is decidedly off-putting; it is quite simply bad. Fortunately, the cabbage-like scent doesn’t transfer to its soft, creamy center, which is delightful. I had a chance to sample it when it was recently introduced, but it seems it’s currently unavailable—much to the public’s disappointment.

Stinking Bishop, England

This soft cow’s milk cheese from the Forest of Dean reminds me of the durian fruit popular in Asia, often described as having a scent akin to hell but a taste that is heavenly. It is yet another washed-rind cheese, this time infused with pear cider, yielding a sour and pungent fragrance, contrasted with a mild, creamy taste, flavored with fresh pear notes.

Roquefort, France

Blue cheeses often evoke mixed feelings, as the sight of mold can deter many. However, the creamy texture and complex flavors found in very aged stilton, and notably Roquefort made from raw sheep’s milk, are undeniably rewarding. Though more pungent than other varieties, its salty bitterness creates an irresistible allure.