Cheeses have long since been associated with regions and cities. Cheese itself is such an ancient food that it actually predates recorded history. Since this is the case, the food cannot be give a specific place of origin. Still, the earliest archeological evidence of cheesemaking is found on the walls of the tombs of Egyptian mummies. It is its mere history that leads to strong cultural identification ties.

Since the process of making the food comes long before refrigeration allowed for the modern forms to be kept, other preservative methods were used. Some of these methods brought an extremely pungent odor to the food itself. In many cases, it was the coupling of the strong smell with the specific taste and texture of the cheese that formed the kinship to it. Now, in many cases it is the law to let raw cow’s milk age at least 60 days before it is consumed. This process often amplifies the smell of the product. Some of the types undergo a brine washing as they are ripened. The brandies, Ports and consistencies of salt water are agents that are used in the repeated washings to give the final product its unique taste and aroma.

Stinky cheese found its way into mankind’s hearts and bellies over time. Stilton cheese, a blue veined cheese, was strongly associated to England’s town of Stilton in Cambridgeshire. Its smell was often strong but its cultural significance was so celebrated its production is still limited but law to the three counties of Derbyshire, Nottinghamshire and Leicestershire.

Other stinky cheeses like Brie, Limburger, and Camembert made cultural impacts as well. Many of these cheeses are still produced and consumed on a continuous basis. Stinky cheeses create unique and complex parings with wines, fruits, and nuts. Smelly cheese is instinctively viewed as spoiled by much of the world, when in fact it can be a delicious addition to a meal.