There's only been one cheese that has made me reel in shock & disgust/wonder.

(But it looks harmless enough.)

To be honest, the cheese could have been older than it needed to be, or perhaps the strain used on this particular batch was stronger or something.

Jacobs & Brichford's Ameribella is based off of the north Italian washed rind cheese of Taleggio (which itself isn't very smelly). Unwrapping the Ameribella, however, I found my nose assaulted by an overwhelming smell of harsh butt. These are not the words anyone wants to hear, read or experience about any product and so to the cheese makers I say, I'm sorry. I asked every one of my co-workers to get a sniff, and everyone came to that conclusion as well.

It tasted great, however. Full flavored, with a slight bitterness and hints of grass and hay. I had to let the cheese air out for a while, however, to smell later and make sure there wasn't any ammonia present. The smell lifted eventually becoming not as strong as it once was, especially after a little vinegar bath.

I definitely sold it as a challenge to my customers. There was this one French lady who bought a ton of it. Good thing too, because I had bought two loaves of the stuff. The loaves I received later on weren't as strong.

If you're interested in other smelly cheeses, Viex Boulogne was titled the world's smelliest back in 2004.

(You can smell it from across the Internet.)

The smelliest types of cheeses all seem to be variations of Limburger, French Munster or Brie. I would choose ripe versions of Anton's Red Love, Epoisses de Bourgogne (raw milk), or Camembert (raw milk) to get a good nose full of dank stank.

(Anton's Liebe Rot/Red Love)

(Epoisses de Bourgogne)

(Camembert)