Worst Cheese in the World: The Top 10

Cheese is versatile, fitting into every meal and available in various forms. However, not all cheeses are created equal. Some of them are incredibly delicious, while others have a putrid sock stench. 

Here’s a definitive ranking of the worst cheese in the world. 

1. Casu Marzu

Casu Marzu, translating to “rotten cheese” in Sardinian, takes the title as the worst cheese. This sheep’s milk cheese goes beyond fermentation to decomposition, aided by the intentional introduction of cheese fly larvae. These maggots enhance fermentation by breaking down fats. While it has a sharp flavor, consuming it means eating live maggots. Although it’s considered dangerous if the maggots die, refrigerated Casu Marzu is deemed edible.

2. Milbenkäse

Milbenkäse is a German cheese that earns its place among the worst cheeses in the world due to its unusual ingredients and flavors. Made from sour milk and aged with cheese mites, it carries a peculiar excrement-like taste. Despite attempts to mask it with caraway, salt, and rye, the mites’ presence remains. Traditional consumption even includes ingesting the mites themselves, making it particularly unappetizing.

3. American Cheese

American cheese earns a low rank due to its heavy reliance on dairy additives and preservatives, resulting in a bland taste. Popular varieties like Cheez Whiz are notorious for containing more additives than actual cheese. While some may enjoy its flavor, it’s often criticized for its plastic-like texture and lack of authenticity. This, along with its questionable health profile, contributes to its bad reputation.

4. Limburger

Limburger earns its spot among the worst cheeses due to its notorious aroma, reminiscent of liquid armpit sweat. Originating from Europe’s Limburg region, it’s predominantly produced in Monroe, Wisconsin. Fermented with bacteria akin to those on human skin, its smell resembles a locker room. Initially resembling feta, after three months, it transforms into a creamy and pungent cheese.

5. Epoisses de Bourgogne

It stands out as one of the worst cheeses due to its incredibly strong smell, so much so that France restricts its transportation using public transport. Like Limburger, it’s ripened with bacteria and washed in liquor. After six weeks, it emits an odor reminiscent of unwashed clothes. Over time, it develops an ammonia-like smell, indicating it’s time to throw it away. 

6. Rainbow’s Gold

Despite its misleading name, this cheese from Somerset, England, is renowned for its intense smell. Made from unpasteurized cow’s milk, it follows a cheddar recipe but undergoes daily washes in ‘Golden Chalice’ ale for weeks, softening its texture. Named after its creator, Phil Rainbow, in 2005, it’s considered semi-hard and pairs well with strong beer. However, its overpowering aroma earns it a spot among the worst cheeses.

7. Pule

Pule, considered one of the worst cheeses, is notoriously hard to come by. Its staggering price of $1,700 per pound is a major deterrent. Made from donkey milk and smoked for extra flavor, it’s a luxury indulgence that may taste fine but certainly hits the wallet hard.

8. Vieux Lille

Lastly, there’s a cheese that demands the utmost courage to consume. Salty and versatile, it’s said French miners feasted on it daily in the mines, perhaps because the mine masked its pungent odor! Considered “putrid,” the smell only grows stronger with time. If you’re brave enough to try it, be prepared with a gas mask for the aged versions. 

9. Stinking Bishop

Stinking Bishop makes the list of worst cheeses due to its accurately descriptive name – it’s seriously stinky! Originating from Gloucestershire, England, it’s a relatively new addition, introduced by Charles Martell & Son in 1994. Made from pasteurized cow’s milk, it’s washed with perry, an alcoholic drink made from the Stinking Bishop pear. Despite its intense smell, it’s popular in the UK. It is often paired with roasted potatoes.

10. Roquefort 

Roquefort, a raw sheep milk blue cheese from southern France, is quite popular among the French. Despite its banned status in Australia and New Zealand due to unpasteurized milk risks, its popularity is on the rise. Known for its pungent aroma, there’s a risk of listeria contamination. Still, many consider its exceptional taste worth the potential health risk.