Wisconsin is best known for three things — its frigid winters, the Green Bay Packers and cheese. The latter two are so beloved in the state that they’ve been combined — Green Bay fans are known as Cheeseheads, and are oft spotted in the wild wearing foam blocks of cheese on their heads. See Exhibit A below:
So what better way of sticking it to the Packers this weekend than by serving a stinky cheese plate at your tailgating party? According to food site Serious Eats, these are some of the fromages that smell bad but taste great:
Epoisses: So stinky it was banned from being carried on public transportation in France, this cheese is washed in a pomace brandy marc de Bourgogne and aged for around six weeks.
Ardrahan: An Irish cheese with an orange rind that “ranges from lightly barnyard to peanutty to full on funk.”
Brick Cheese: This must-have is made in Wisconsin and gets its name from bricks pressed down with bricks during the aging process. Similar to Limburger.
Affine au Chablis: A more mellow relative of Epoisses.
Taleggio: An Italian cheese that “has a yeasty quality rather than a full-on funk.”
Looking for more? Here are a few more to sniff out:
Moriber: A French cows’ milk cheese with a rich, creamy flavor and a bitter aftertaste.
Limburger: Arguably the most well-known of the stinky cheese family, Limburger is made from pasteurized cow’s milk and can most kindly be described as “pungent”
Schloss: The Austrian-style cow’s milk has a strong odor but a smooth, creamy flavor.
There you have it — get as stinky as you want to get. But after all that funk, we wouldn’t blame you if you added a little pimento cheese spread to the plate. We are in the South, after all.