Have you ever eaten a cheese that disgusted you the first time, but after a while you started to taste it well, and you loved it? Well, today eDary Market is going to tell you about those kind of cheeses, the ones you would like to avoid eating, but when you do, you love it.

These cheeses usually have a clear rotten foot smell. Others, on the other hand, have a putrid sock smell. Even if your stomach churns at the prospect of tasting it, they all have a flavor that makes your tongue smile with pleasure… even if you don’t want to eat it.

Stay to the end to see these disgusting wonders:

1) Limburger:

The only way to describe walking into a cabinet that stocks Limburger cheese is that it smells like you just dipped your nose in liquid armpit sweat. This worst cheese of all originated in the European area of Limburg [hence the cheese’s name], which now comprises parts of the Netherlands, Germany and Belgium.

Limburger ferments thanks to the bacteria that are poured on it. These are the same bacteria found in one’s own body, which is why this type of cheese smells like it needs a shower.

When it is first made, it looks and tastes like feta cheese. However, after 3 months, the cheese becomes creamy and smelly. In fact, mosquitoes are as attracted to the cheese as they are to human feet. enjoy!

2) Pule:

Pule is a difficult cheese to get. It’s so difficult, in fact, that you’ll usually have to buy the milk to make it yourself. For some, that’s enough to throw out the cheesecloth, but for avid home cooks, the challenge is served! The real difficulty with Pule is the price: it costs $1,700 a pound. Why? Because it’s made with donkey milk.

To be fair, the cheese doesn’t taste that bad as long as you ignore how much money you’re actually consuming with each bite. It takes about 25 liters of donkey milk to make just two pounds of cheese and then, for extra flavor, it is smoked.

3) Epoisses de Bourgogne:

Said to be Napoleon’s favorite cheese, the stench of Epoisses de Bourgogne is so strong that it has been banned from public transport in private vehicles in France. It’s also a slow-ripened cheese, with bacteria similar to that found in Limburger.

The only difference? The cheese is also routinely washed down with water and pomace, a liquor that is a side effect of winemaking and looks a bit like brandy.

Over time, the cheese will even start to smell like ammonia. That is the signal to throw it away. It is usually served with wine and crackers because it can get terribly watery. My recommendation is to grab a nose clip in this case.

4) Milbenkäse:

If you don’t mind bodily bacteria in your cheese and worms are fine too, why not enjoy a food flavored with mite droppings?

That’s what you get with Milbenkäse, fermented by cheese mites. Even the beginning of the Milbenkäse production process sounds wrong: it is made from quark, which is essentially heated milk that has already soured.

It is made exclusively in Germany, in the village of Würchwitz, and at one point four decades ago, only one person knew how to introduce the mites into the cheese in such a way that they would ferment it by eating it and pooping it out.

To avoid that “poopy” taste component, caraway, salt and rye are added to the quark during the production process. If there are still mites in the cheese, don’t worry: it is also traditional to eat them!

5) Vieux Lille:

This cheese requires more discipline to eat. It is a salty cheese, which makes it go very well with many dishes.

Tradition has it that French miners ate this cheese eagerly every day at the bottom of the mine. Perhaps they ate it there because the mine could mask the smell of the cheese.

There are not many types of cheese that can be described as “putrid”, but this is by far the winner. Best of all [or worst of all], the smell gets stronger with time.

Pairing this cheese with a black coffee or a good beer is a nice aperitif. And, if you happen to be a doomsday prepper, you may also want to keep one of your stored gas masks nearby just in case you get a piece of older cheese.

6) Roquefort:

Roquefort is a type of blue cheese that is made from raw sheep’s milk. It is produced in the south of France and is considered a very prestigious cheese for the French. Roquefort has been banned in Australia and New Zealand, but is starting to become more popular in those countries.

Roquefort is very good, but it can also have a pungent odor. The reason it has been banned is that the sheep’s milk has not been pasteurized. This means there is a risk of contracting listeria, which can be fatal for some people.

However, many people believe that the taste of Roquefort is worth the risk.

7) Cream cheese:

This cheese is weird and gross because it is made with a lot of dairy additives and preservatives. It also doesn’t have a very strong flavor, so it is often mixed with other ingredients to give it some flavor. This can make it quite unhealthy, but for some people it tastes great.

The worst cream cheese is found in the eastern part of Europe, where cow’s milk is combined with sheep’s or goat’s milk to create a runny, sour mass.

8) Äppelmöcka:

Äppelmöcka is a Swedish cheese known for its strong flavor. It is made from a mixture of cow’s milk and apple cider and has a crumbly texture. Although it is not the most popular cheese in the world, Äppelmöcka has a strong following among cheese lovers. Those who like it, really like it, and those who don’t, often find it too strong.

These are the ways Äppelmöcka is usually served:

• Serve it with fruit or crackers.
• Accompany it with a fruity white wine.
• Quickly on a salad
• Use it instead of Parmesan cheese in pasta dishes.

9) American cheese:

American cheese is unpalatable because it is made with a lot of dairy additives and preservatives. It also doesn’t have a very strong flavor, so it is often mixed with other ingredients to give it some flavor. It is quite unhealthy for some people, but it can taste wonderful.

An example of this cheese is Kraft Singles is one of the most popular American cheeses. It is made with many dairy additives and preservatives, which gives it a bad reputation among health-conscious people. However, many people think it tastes great.

The cheese has a kind of plastic feel to it and is soft.

Have you tried any of these yucky cheeses?

✅ At eDairy Market we have all the dairy categories, all the products and all the companies. We represent you.

✅ Power your business through eDairy Market:

• Your microsite with products, brand and domain of your company at a minimum cost.
• You will be able to sell your products and we do not charge you commission per sale.
• Now you can sell your Products, Ingredients and Dairy Machinery in English, Spanish, Portuguese and Mandarin Chinese.

✅ Create your own online store in a super easy way: