The world's smelliest cheeses

From Cookipedia


Vieux-Boulogne - the world's smelliest cheese

How they were chosen

During November 2004, Dr Stephen White, senior research officer, Cranfield University (Bedfordshire, UK), conducted an experiment to find the world's smelliest cheese. They utilised 1 electronic analyser and a panel of 19 humans. It is unclear how the 15 were originally chosen. The worst stinkers were all washed rind cheeses.

1 Vieux Boulogne

2 Pont l'Evêque AOC

3 Camembert de Normandie AOC

4 Munster

5 Brie de Meaux AOC

6 Roquefort AOC

7 Reblochon AOC

8 Livarot AOC

9 Banon AOC

10 Epoisses de Bourgogne AOC

11 Parmesan

12 Raclette

13 Ossau Iraty AOC

14 Cheddar

15 Crottin de Chavignol AOC

This data originated from a Guardian article (November 2004)

Calories in different varieties and various types of cheeses

The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.

For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g

If the The world's smelliest cheeses is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in The world's smelliest cheeses.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.

Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.