Embrace the Funk: A Guide to Stinky Cheese

Ready to bring the funk home? You can shop all our stinky and washed rind cheeses online or visit us in person—find a Murray’s location near you or in NYC to experience these aromatic wonders firsthand.

For curated indulgence, explore our gift boxes, like the Certified Cheese Lover’s Collection (featuring Greensward) or Decadent Gems (featuring Époisses).

Don’t let a little funk scare you. Stinky cheeses are some of the most rewarding in the cheese world… complex, creamy, and full of life. Whether you’re melting raclette, spooning out Vacherin, or savoring a wedge of Époisses, these cheeses remind us that the best flavors often come with a little attitude. So go ahead and embrace the stink. Your taste buds will thank you.

That signature smell—earthy, funky, sometimes downright barnyard—isn’t a flaw; it’s the hallmark of a washed rind cheese. During aging, the cheese is repeatedly bathed in brine, sometimes containing beer, wine, or liquor, encouraging friendly bacteria (called B. linens) to thrive. Those bacteria are what create the telltale orange rinds and deep, meaty aromas that make these cheeses famous.

The bacteria start to break down the cheese’s interior, resulting in a semi-soft to creamy texture and flavor profiles that range from nutty and buttery to savory and pungent. Think of Époisses, a French classic so famously funky that it was rumored to be banned from the Paris Metro. It’s good to know that for many washed rinds, their bark is worse than their bite: they don’t taste as funky as they smell.

And yes—you can (and should!) eat the rind. It’s part of the cheese’s ecosystem, adding nuance and texture.

If you’re new to the world of funk, start with something approachable and work your way up the flavor ladder. If you’re a stinky cheese connoisseur, we have recommendations for you too.

Mild (Gateway Funk)

·       French Raclette – A meltable favorite with gentle savory notes; ideal for cozy dinners.

·       Taleggio - Mildly pungent with fruity, meaty notes and an elastic texture. An iconic and crowd-pleasing Italian washed rind.

Medium (Present But Not Overpowering Funk)

·       Red Casanova – Notes of beef, onion, and bread dough. Made with extra cream, adding richness that balances the funk.

·       Cornelia – A Murray’s Cave Aged favorite that’s buttery and nutty with just a hint of funk.

Bold (For Funk Lovers Only)

·       Vacherin Mont d’Or – Rich, runny, and deeply aromatic. It’s wrapped in spruce, ready to be baked for the ultimate indulgence.

·       Maroilles – Fruity, earthy, and unapologetically pungent—a true French farmhouse classic.

·       Époisses – The reigning champion of stink. Creamy, salty, and impossibly lush.

·       Greensward – A spruce-wrapped, spoonable dream with a woodsy aroma from Murray’s Cheese Caves.

Stinky cheeses shine when they’re served at room temperature—give them at least an hour out of the refrigerator before digging in. Their flavors are well-complemented by savory pairings like salami and cornichons. Pair with a crisp white wine, farmhouse ale, or even a dirty martini (try our Ultimate Dirty Martini with Cheese Pairings).

For a sweet twist, try our Vacherin Mont S’more recipe—melty, gooey, and perfectly over-the-top.

To store, keep the cheese wrapped loosely in wax paper or cheese paper, then sealed in a container in the fridge. This lets it breathe without perfuming the entire refrigerator. A little air equals better texture and flavor.