I don't know how people can handle "stinky cheeses"
the nose numbing smell and moldy rind that are the hallmarks of stinky cheese are the result of polycultures and bacterias that form on the outer skin of the cheese as it ripens. As it is aged, the cheese skin absorbs the earthiness of the damp cellars, and the mold that develops on the rind, called bacillus linens, generates an ammonia-like smell.
Let's see stinky cheeses:
Besides the common Blue Cheese:
Reblochon
Gorgonzola
Appenzeller
Maroilles
Herve
Cheesy Jokes

I think the Star Market near UH Manoa has a really good selection of cheese... plus they give out free samples

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