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Smell cellar

Ami Du Chambertin

France flag

Stink Level: 9/10

Washed-rind cow's milk cheese from Burgundy. It gives off a scent described as barnyard, ammonia, fermented, cellar, with a taste that’s salty, creamy, tangy, savory, and a texture that's orange rind, gooey interior, sticky, soft. It’s often enjoyed spread on bread, served with berries, paired with pinot noir.

On the nose
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On the tongue
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To the eye (and touch)
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Best enjoyed...

  • Spread on bread.
  • Served with berries.
  • Paired with Pinot Noir.

Ever crossed paths with this cheese? Leave a comment and tell us what tempted you—or held you back.

Dorset Blue Vinney

United Kingdom flag

Stink Level: 6/10

Crumbly cow's milk blue cheese from Dorset. It gives off a scent described as musty, cellar, metallic, sharp, with a taste that’s peppery, tangy, salty, sharp, and a texture that's crumbly, dry, veined with blue mold. It’s often enjoyed used in leek soup, crumbled on salads, paired with dark ale or cider.

On the nose
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On the tongue
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To the eye (and touch)
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Best enjoyed...

  • Used in leek soup.
  • Crumbled on salads.
  • Paired with dark ale or cider.

Does this name spark curiosity or fear? Add a comment with your first reaction.

Tomme des Pyrénées

France flag

Stink Level: 5/10

Pressed cow’s milk cheese with natural or waxed rind. It gives off a scent described as mild, nutty, earthy, cellar, with a taste that’s buttery, nutty, mild, slightly sweet, and a texture that's black or brown rind, semi-firm yellow paste. It’s often enjoyed served with nuts and ham, grated in casseroles, paired with madiran.

Other names: Tomme de chèvre de l'Île de Ré

On the nose
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On the tongue
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To the eye (and touch)
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Best enjoyed...

  • Served with nuts and ham.
  • Grated in casseroles.
  • Paired with Madiran.

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