# Help ID this cheese **URL:** \ **Category:** Cafe Society\ **Created:** [June 9, 2017, 4:24am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480 "2017-06-09T04:24:02Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![Mrdeals](https://avatars.discourse-cdn.com/v4/letter/m/ea666f/32.png) [@Mrdeals](https://boards.straightdope.com/u/Mrdeals)\ **Post date:** [June 9, 2017, 4:24am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/1 "2017-06-09T04:24:02Z")
I received a gift from one of my business associates today. I can’t quite figure out which cheese it is though. Here are the clues; -Wheel of cheese came wrapped in a thin butcher paper - Appearance is very similar to brie, with the signature white chalky film all the way around. - Smell is very strong, stinky feet kind of cheese - Taste is very mild, almost like Havarti, maybe even more mild than Havarti - Production date is 10-20-2015, so it’s fairly aged. My best guess is maybe a “young” Brie? ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [June 9, 2017, 5:33am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/2 "2017-06-09T05:33:03Z")
> [@Mrdeals](#): > > I received a gift from one of my business associates today. I can’t quite figure out which cheese it is though. > > Here are the clues; > > -Wheel of cheese came wrapped in a thin butcher paper > > - Appearance is very similar to brie, with the signature white chalky film all the way around. > - Smell is very strong, stinky feet kind of cheese > - Taste is very mild, almost like Havarti, maybe even more mild than Havarti > - Production date is 10-20-2015, so it’s fairly aged. > > My best guess is maybe a “young” Brie? Brie or Camembert, I guess - the latter is typically a bit more smelly, but more so when it’s ripe. How big (diameter) was it? Brie is usually a big disc - Camembert is usually smaller. ---
**Author:** ![QuickSilver](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quicksilver/32/7832_2.png) [@QuickSilver](https://boards.straightdope.com/u/QuickSilver)\ **Post date:** [June 9, 2017, 11:47am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/3 "2017-06-09T11:47:19Z")
[Taleggio.](http://www.cheese.com/taleggio/) ---
**Author:** ![Asimovian](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/asimovian/32/172_2.png) [@Asimovian](https://boards.straightdope.com/u/Asimovian)\ **Post date:** [June 9, 2017, 11:58am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/4 "2017-06-09T11:58:54Z")
Thread relocated from IMHO to Cafe Society. ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [June 9, 2017, 12:03pm UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/5 "2017-06-09T12:03:07Z")
If it’s nearly 2 years old it’s most unlikely to be Camembert. ---
**Author:** ![Mangetout](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mangetout/32/19_2.png) [@Mangetout](https://boards.straightdope.com/u/Mangetout)\ **Post date:** [June 9, 2017, 12:24pm UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/6 "2017-06-09T12:24:58Z")
> [@Quartz](#): > > If it’s nearly 2 years old it’s most unlikely to be Camembert. I didn’t spot that. It’s pretty unlikely to be any soft cheese, really, at that age - and ‘white chalky film’ sounds like it might be whey/salt rather than the characteristic white [Penicillium camemberti - Wikipedia](https://en.wikipedia.org/wiki/Penicillium_camemberti) rind of Brie/Camembert. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [June 9, 2017, 12:36pm UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/7 "2017-06-09T12:36:05Z")
There are probably a hundred cheeses that fit that description. Is it not possible to ask? ---
**Author:** ![QuickSilver](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quicksilver/32/7832_2.png) [@QuickSilver](https://boards.straightdope.com/u/QuickSilver)\ **Post date:** [June 10, 2017, 11:39am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/8 "2017-06-10T11:39:37Z")
Perhaps it’s not much of a cheese shop. ---
**Author:** ![memyselfandi](https://avatars.discourse-cdn.com/v4/letter/m/c37758/32.png) [@memyselfandi](https://boards.straightdope.com/u/memyselfandi)\ **Post date:** [March 16, 2018, 3:34am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/9 "2018-03-16T03:34:32Z")
I’m guessing if it smells like stinky feet…it may be Limburger Cheese!! That stuff stinks to high heaven!! ---
**Author:** ![Gatopescado](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/gatopescado/32/5711_2.png) [@Gatopescado](https://boards.straightdope.com/u/Gatopescado)\ **Post date:** [March 16, 2018, 3:36am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/10 "2018-03-16T03:36:07Z")
Fumunda? ---
**Author:** ![memyselfandi](https://avatars.discourse-cdn.com/v4/letter/m/c37758/32.png) [@memyselfandi](https://boards.straightdope.com/u/memyselfandi)\ **Post date:** [March 16, 2018, 3:44am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/11 "2018-03-16T03:44:53Z")
I’m guessing it might be Limberger since as it ages, it gets a chalky appearance. It also stinks badly like stinky feet…lol!! n its first month, the cheese is firmer and crumblier, similar to the texture of feta cheese. After about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother. Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses.[3] This is Brevibacterium linens, the same one found on human skin that is partially responsible for body odor and particularly foot odor.[1] ---
**Author:** ![Isamu](https://avatars.discourse-cdn.com/v4/letter/i/7c8e57/32.png) [@Isamu](https://boards.straightdope.com/u/Isamu)\ **Post date:** [March 16, 2018, 7:34am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/12 "2018-03-16T07:34:10Z")
Raclette? Which is a semisoft cheese and a stinkyfeet smell. Often comes in wheels. Great for melting over roast potatoes. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [March 16, 2018, 9:07am UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/13 "2018-03-16T09:07:02Z")
Can you take it to a cheese shop and ask? Whole foods cheese mongers are pretty good too. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [March 16, 2018, 1:12pm UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/14 "2018-03-16T13:12:20Z")
It’s been 9 months since he opened the cheese, I suspect it’s all gone by now. ---
**Author:** ![beowulff](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beowulff/32/542_2.png) [@beowulff](https://boards.straightdope.com/u/beowulff)\ **Post date:** [March 16, 2018, 2:20pm UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/15 "2018-03-16T14:20:17Z")
> [@zoid](#): > > Can you take it to a cheese shop and ask? They’re fresh out of it. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [March 16, 2018, 2:23pm UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/16 "2018-03-16T14:23:21Z")
Shut that bloody bouzouki up! ---
**Author:** ![DSYoungEsq](https://avatars.discourse-cdn.com/v4/letter/d/c6cbf5/32.png) [@DSYoungEsq](https://boards.straightdope.com/u/DSYoungEsq)\ **Post date:** [March 16, 2018, 4:33pm UTC](https://boards.straightdope.com/t/help-id-this-cheese/788480/17 "2018-03-16T16:33:00Z")
> [@Qadgop\_the\_Mercotan](#): > > It’s been 9 months since he opened the cheese, I suspect it’s all gone by now. In which case, the place is certainly uncontaminated by cheese now. 😛