Cheeses - the stinkier the better!

Anyone who has ever met me knows one undeniable fact—I adore cheese.

Not just in the casual ‘I enjoy a cheese board now and then' way, but in the ‘became a qualified cheesemaker just to be closer to the magic’ kind of way. While my heart will always champion the incredible cheeses of Ireland, I must confess: the French have a special place in my soul.

And the reason is simple—I am hopelessly devoted to strong, stinky, gloriously gooey cheeses. My mother was indifferent to cheese, while my father had a fondness for a punchy cheddar. But my love affair with the stuff began the day I encountered a particularly ripe Camembert from France, so soft and runny it was practically trying to escape off the plate. Paired with freshly baked rye bread, it was a revelation.

My mother, walking into the kitchen, took one sniff and declared that my cheese smelled like my father’s old socks. She wasn’t wrong, but as any true cheese lover knows—the stronger the smell, the better the flavour.

Over the years, I’ve discovered many cheeses that make my heart sing, but if I had to pick a favourite, it would be Munster cheese. And no, not from our beautiful province—this one hails from Munster in Alsace, France (and before you ask, no, Muenster cheese is not the same thing).

Made from raw milk, it must meet strict standards and is matured in damp caves, getting regular washes over at least five weeks (longer for the bigger wheels). The result? A gorgeous orange-hued cheese with a semi-soft texture and a pungent aroma that promises absolute deliciousness. Now, a word of advice—if you ever get your hands on a piece, store it wisely.

I wrap mine in waxed paper and keep it in a dedicated Tupperware container. Trust me, if you just chuck it in the fridge unwrapped, you’ll be hit with a wall of aroma every time you open the door. I made that mistake once and still remember it. Unfortunately, I haven’t seen Munster cheese for sale in Ireland in years.

Another French masterpiece I adore is Époisses. You can actually find this one in places like Iago and Dunnes Stores, and if you love a cheese with personality, this is the one for you. Softer than Munster but still beautifully pungent, it boasts a washed rind and gets better with age.

I like to let it sit under a cheese dome for a day or two before diving in. When it reaches peak ripeness, I either spread it on freshly baked bread or, if it gets truly oozy, simply dip crackers straight into it. A messy but deeply satisfying experience.

My mother, despite her usual cheese apathy, had a soft spot for one cheese: the German Harzer. Unlike most cheeses, it’s made using a rather unconventional method and is surprisingly low in fat and calories (yes, there is such a thing as diet cheese, and yes, it can still be delicious). We used to let it sit in the kitchen for a few days until it reached peak stinkiness and delightful runniness—though oddly, she never liked my beloved Munster.

Sadly, Harzer is elusive outside of Germany, and I haven’t tasted it in 25 years. So there you have it—three gloriously stinky cheeses that have left a lasting impression on me. If you love strong, character-filled cheeses, I highly recommend hunting these down. Just be prepared for the scent—and possibly a few side-eyes from unsuspecting housemates!