Good Lifestyle

Some cheeses are just a hint of funk. Think Bruno Mars. Others pack heaps there, plus in James Brown lines. This last category includes the stanking cheeses that we recently found, and we are not alone.

"Stormy cheeses are some of my favoritescheeses. A little, even an ounce, can be as satisfactory as a steak of eight ounces. For softer cheeses, like a Havarti, you can easily get off three to four ounces in one session, "says Steve Jones, owner / mouper toCheese bar in Portland, Oregon.

So, not only are they full of flavor, but they are also a stellar snack!

In general, stinking cheeses contain common characteristics, explainsJosh Windsor, Head of Assistant Caves at Murray's Cheese At New York.

"All are in a category known as the washed rind or mortgage cheese, which means that they are washed in a solution of brine during the aging process. The washing of the cheese helps to eliminate the mold that would grow naturally on The cheese and use of a brine solution creates an environment that promotes salt tolerant microbes, "he says.

Among the salt tolerant microbes, yeasts that help disable the skin of aging cheese, adds Windsor. The resulting environment is ideal for developing bacteria known as orange-forming Coryneforms, which gives quicker flavors with washed skin cheese. (You can also see this called calledBrevibacterium sheets or B. Sheets.)

Here are nine funky funky types of stinking cheeses that feel strongand Amazing taste.

"Do not let the initial aroma scare you," Windsor warns of the variety of milk from the sheep. "My first actual experience with funky cheese was the corsic aggressorU pecorinu. I ordered it in a restaurant and I could feel 20 meters away. During my first bite, I asked, "How can someone eat that?" And by my third bite, I had already ordered seconds. It was a big step to make cheese a full-time career for myself. "

This bright orange sheep milk cheese is a stinkable exhibition of the rustic mountain environment in its region of Corsica. "BARNYARDY" could be a sentence to best describe this stinky cheese.

This cheese with bearded skin washed, hazelnut, and yet softer than you imagine.Cato Corner firm in Connecticut makes this panty cheese With milk cows raised by pastures. Similar to wine, good cheeses have terroir and reflect something on where they are created. And here it is a question of grass that the cows Chowent and the microflora dragged into the aging cave that affects what lives and grows on the skin.

"This cheese is not pasteurized," Jones said, that you can see that "Raw" on the label. "For the most part, unpasteurized cheeses have more layers of flavor and more nuanced flavors along the spectrum, whether soft or salty. Think about it as listening to music with lighter speakers."

"It smells up!" is a common chorus about the limburger, a semi-sweet cow's milk cheese that is from Belgium. Today, Germany is responsible for the majority of limburger production. Although it feels strong, this pale orange skin flavor is quite soft (you may notice a hint of grass or umami, like mushrooms) because of pasteurization.

"The strong and stinking cheeses are fantastic themselves. They offer a great complexity of flavor with a lot of umami meat," says Windsor. "That said, I have a warm place in my heart for an open-face sandwich made with a dark bread, Seigler and covered with mustard and a well washed crust cheese. Trimburger and Hooligan work perfectly for these sandwiches."

RELATED: The easy way to make comfortable foods healthier.

Happy cows, delicious cheese. Ardrahan, a type of semi-soft cheese with a golden hue and washed skin, is made from pasteurized milk of crumpled cows pedigree that walk and dotted in a calm Irish farm. Slightly acidic, but buttered and salty all at once, this sweet and sticky cheese feels the rustic head and earthy - a head of head with long rainy seasons that help grow these herbs.

"Stormy cheeses have a real propensity to be cooked. Try them in the oven in croutons or use it to lend deep cheese depth. Baked potatoes with bacon terminals and panty cheese semblated melted Are one of my favorite options, "Jones said. "These cheeses are really great with beers and white wine."

Can we have a amen? Historically manufactured by monks, a stinky bishop is always aged in conditions that mimic a wet cave, just as the monks have done. This pasteurized flexible cow's milk cheese is created in England from dairy from Friesian cows or Gloucester cows. The crust (vegetarian: this one is a-ok for you!) Is that that this panty cheese gets his name. For a stench aroma and a brownish pink hue, it is rinsed in Perry, a Boozy drink that features a styled pear juice of fermented bishop. His flavor is slightly salty and fleshy.

Jones says that this sang cheese "is incredible from a good baguette or brown bread."

Burgundy, France, generates more than stellar wine. A washing with brandy gives this cheese of classic cow milk and pasteurized to customize its fruity-dating-baconie flavor.

Follow the Windsor lead during the devotion of this gold cheese. "For something a little softer like Greensward or Epoisse, I'm going to open the top and dig with a good pickle," he says.

Terroir also impacts the aroma, the flavor and texture of this semi-sweet cheese, thanks to its unpasteurized cow's milk. AMonk invented the cheese there are hundreds of years In the Abbey of Maroilles, and it has been preferred for many French kings since. The reddish-orange skin makes this cheese stenuner easy to choose from the crowd. So, its smell, which could make you think about the aging fruit and its baconon, taste of citrusy.

"The inside of these cheeses tends to be sticky, while the crust can be griety. Do not feel like eating the crust if you do not like the texture, just scooper inside right To the skin and to you 'LL Note a lot of a great flavor of storm cheese, says Jones.

The American cheese society has awarded this as the "best crust cheese washed in the country," says Murray's cheese on his website. We can understand why: its silky consistency and silky bacon and its strong bacon flavor has just washing the skin with the lees of a Vermont cider that is made near the place where cows are lifted (Jasper Hill farm) ."GREENSWARD," The cheese of an exclusive murray of cheeseThis is a tribute to Central Park, called another Greensward plan. Picing orange spicy cheese transports your palace to a cider bar, just like the Big City Oasis transports you out of agitation.

Acidic, gamey and herbaceous all at once, this stinky cheese that pulls its name from its shape (it looks like a layer of round cake; "Torta" translates into a cake in Spanish) and its city of origin (Casar of Cáceres). Torta del Casar begins with sheep milk from Western Spain near the Portuguese border. It's creamy, easy to propagate and has yellowish skin.

"When looking for a robust and fleshy flavor, washed cheeses are the GO-TO category category," says Windsor.

If you can pass in front of pungent aromas, stormy cheeses can be some of the most delicious varieties. Try these options a next time you feel adventurous - you could simply find your new favorite cheese.