{"id":4316,"date":"2025-03-27T03:02:32","date_gmt":"2025-03-27T03:02:32","guid":{"rendered":"https:\/\/www.sutyo.com\/these-cheeses-have-the-wackiest-names\/"},"modified":"2025-03-27T03:02:32","modified_gmt":"2025-03-27T03:02:32","slug":"these-cheeses-have-the-wackiest-names","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/these-cheeses-have-the-wackiest-names\/","title":{"rendered":"These Cheeses Have the Wackiest Names"},"content":{"rendered":"
\n
<\/p>\n

\"\"<\/p>\n<\/figure>\n

Screamer, or Stinking Bishop aren\u2019t rock bands or circus acts\u2014they\u2019re cheeses <\/em><\/p>\n

From the delightfully absurd to the downright curious, some cheese names are proof that cheesemakers don\u2019t take their products too seriously. Whether you\u2019re a cheese lover or just here for the laughs, we\u2019ve compiled some of the wildest-named cheeses that are as fun to say as they are to savor.<\/p>\n

\u00a0<\/p>\n

Cheese Names<\/h2>\n

Naming cheese has always been more art than science. Even ancient cheeses have names with stories. Take Gruy\u00e8re, the Alpine cheese that has been produced since 1115 in and around the region of Gruy\u00e8res in Switzerland. Legend has it the small, picturesque town is named for grue<\/em>, a crane that landed on the shoulder of the settlement\u2019s founder.<\/p>\n

<\/p>\n

\"\"

\n

Emilia D’Albero<\/p>\n<\/figcaption><\/figure>\n

\u201cThe naming of cheese has always been incredibly fascinating to me,\u201d says Emilia D\u2019Albero, ACS CCP, aSales & Marketing\u00a0Manager for Formaticum, and a member of the 2025 Team USA for\u00a0Le Concours Mondial du Meilleur Fromager. \u201cIt seems that there are no hard and fast rules, except for PDO cheeses, whose names are protected and restricted. Producers of PDO cheeses like Parmigiano Reggiano, Comt\u00e9, and Gruy\u00e8res have no room for creativity when it comes to naming these cheeses,\u201d D\u2019Albero explains.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"\"<\/p>\n<\/figure>\n

D\u2019Albero explains, \u201cMany other European cheese names are indicative of their area or method of production, for example: Tomme aux Fleurs (flower-rinded tomme), Pecorino Sardo (sheep\u2019s milk cheese from Sardegna), Stracchino Stagionato di Capra (aged goat\u2019s milk stracchino), Persill\u00e9 de Rambouillet (\u201cparsleyed\u201d blue-veined cheese from Rambouillet).\u201d Many cheeses are simply named after their places of origin\u2014Cheddar, Roquefort, and Colby get their names from towns in England, France, and Wisconsin. Pecora is the Italian word for sheep, so the family of hard Italian sheep milk cheeses goes by the name pecorino. Pretty straightforward! These names do heavy lifting in terms of explaining a wheel\u2019s identity, but they are not exactly creative.<\/p>\n

In Mexico, some cheeses are known by one name within the state or region where they originated, but outside of that area they are known by the state\u2019s name – \u201cfor example, Quesillo from Oaxaca is known widely as Queso Oaxaca outside of that area,\u201d D\u2019Albero explains. \u201cIn some cases, European cheeses are even renamed for the American market, notably OG Kristal and Drunken Goat.\u201d While European names may seem romantic, sometimes they are just a mouthful. With a name like Brokkeloude Roeselare perhaps OG Kristal isn\u2019t such a bad idea.<\/p>\n

\u00a0<\/p>\n

Whimsical Cheese Names<\/h2>\n

Modern cheesemakers are free to have fun and lean into whimsy when naming their creations. American producers, without Europe\u2019s name protection system, have free reign. \u201cSome of my favorite domestic cheeses with unique names are Willi Lehner\u2019s Big Sky Grana, Arethusa Farm\u2019s Crybaby<\/a>, Goat Rodeo\u2019s Cowboy Coffee<\/a>, and Crown Finish Caves Barnburner (RIP),\u201d says D\u2019Albero.<\/p>\n

Some cheeses like High Lawn Farm\u2019 Smorbier<\/a> or Blakesville Creamery\u2019s Shabby Shoe pay homage to the European recipes they pull inspiration from. \u201cSomething I love about American cheeses\u2019 freedom of identity is that their names can be so descriptive and evocative, even romantic at times, D\u2019Albero says. \u201cTake Mystic Cheese Co. for example, and their cheese Melinda Mae<\/a>, which is named for the cheesemaker\u2019s favorite Shel Silverstein poem about a girl who tried to eat a whale bite by bite, representing his professional journey.\u201d<\/p>\n

\u00a0<\/p>\n

Weird Cheese Names<\/h2>\n

\u00a0<\/p>\n

Dairyere<\/a><\/h3>\n
<\/p>\n

\"\"

\n

Dairyere photo credit Cato Corner<\/p>\n<\/figcaption><\/figure>\n

From Connecticut\u2019s Cato Corner, this raw milk wheel is inspired by Alpine greats and made from milk from their own herd. It\u2019s nutty, snappy, and perfect with a malty ale. The name, of course, is lol.<\/p>\n

\u00a0<\/p>\n

Ubriacone<\/a><\/h3>\n
<\/p>\n

\"\"

\n

Ubriacone photo credit Forever Cheese<\/p>\n<\/figcaption><\/figure>\n

\u201cThis means the big drunk one, as it\u2019s soaked in wine,\u201d explains D\u2019Albero. Ubriacone is a Venetian cow\u2019s milk cheese bathed in a mixture of local Clinton and Raboso wine, then pierced like a gorgonzola to let the aroma and flavor of the wine permeate the cheese. The result is fruity, punchy, and stunning, with its dramatic purple veining.<\/p>\n

\u00a0<\/p>\n

Puzzone di Moena<\/a><\/h3>\n
<\/p>\n

\"\"

\n

Puzzone di Moena photo credit Luigi Guffante<\/p>\n<\/figcaption><\/figure>\n

D\u2019Albero spells it out: \u201cPuzzone<\/em> literally means big stinker.\u201d The Italian PDO cheese\u2019s name comes from a 1974 radio broadcast, when the \u201cNostrano Fassa cheese\u201d from Moena\u2019s Alpine dairy earned a playful new nickname\u2014\u201cPuzzone di Moena\u201d (Smelly of Moena)\u2014thanks to its strong aroma. The name caught on quickly, and stuck. True to form, the cheese is robust, with a not-for-the-faint-of-heart aroma.<\/p>\n

\u00a0<\/p>\n

Moser Screamer<\/a><\/h3>\n
<\/p>\n

\"\"

\n

Moser Screamer<\/p>\n<\/figcaption><\/figure>\n

Ueli Moser is a bit of a renegade in the Swiss cheese world\u2014an Emmentaler producer turned inventor of Screamer, a mushroom-y, dense, and buttery triple cr\u00e8me. Legend has it, its name is derived from the sounds of pleasure from people experiencing its luscious deliciousness.<\/p>\n

\u00a0<\/p>\n

Shakerag Blue<\/a><\/h3>\n
<\/p>\n

\"\"

\n

Shakerag Blue photo credit Sequatchie Cove<\/p>\n<\/figcaption><\/figure>\n

Named for Shakerag Hollow\u2014a destination renowned for its moonshining history and trails of wildflowers in Sewanee, Tennessee\u2014this fudgy, complex blue is wrapped in Chattanooga Whiskey-soaked fig leaves. A gorgeous farmstead blue from Sequatchie Cove Creamery. Learn more about <\/em>Sequatchie Cove Creamery.<\/em><\/a><\/p>\n

\u00a0<\/p>\n

Stinking Bishop<\/a><\/h3>\n
<\/p>\n

\"\"

\n

Stinking Bishop photo courtesy of Charles Martell <\/p>\n<\/figcaption><\/figure>\n

If you\u2019ve ever caught a whiff of Stinking Bishop, you know the name isn\u2019t just for fun\u2014it\u2019s a cheese that earns its stink. Its famously pungent aroma comes from being bathed in perry, a pear-based cider, as it ripens. But here\u2019s the twist: it\u2019s not the cheese itself, but a pear, that inspired the name.<\/p>\n

The Stinking Bishop pear takes its moniker from Frederick Bishop, a Gloucestershire farmer who lived from 1847 to 1919. By all accounts, Bishop was a real character\u2014and not the charming kind. He loved to drink, hated to bathe, and left behind a reputation as ripe as the pears growing on his land. Local legend dubbed both the man and his fruit Stinking Bishop, and when cheesemaker Charles Martell needed a name for his aromatic creation, well\u2026how could he resist?<\/p>\n

\u00a0<\/p>\n

Intergalactic<\/a><\/h3>\n
<\/p>\n

\"\"

\n

Intergalactic photo credit Perrystead Dairy<\/p>\n<\/figcaption><\/figure>\n

Philadelphia\u2019s Perrystead Dairy\u2019s signature cheese is Intergalactic, a soft lactic cow\u2019s milk cheese. It\u2019s a demure wheel with a brainy, snow-white exterior, coagulated with Iberian cardoon thistle flowers. The name is a play on the word lactic, the international and inter-tradition cheesemaking innovation, and the fact that the result is out of this world.<\/p>\n

\u00a0<\/p>\n

T\u00eate de Moine<\/a> AOP<\/h3>\n
<\/p>\n

\"\"

\n

Te\u0302te de Moine AOP<\/p>\n<\/figcaption><\/figure>\n

T\u00eate de Moine may sound fancy\u2014it translates to \u201cmonk\u2019s head\u201d\u2014but its origins are as humble as a monastery cellar. This smooth, nutty Swiss cheese dates back more than 800 years to the monks of Bellelay Abbey, who crafted it with devotion and a touch of culinary genius. The name likely comes from the way the cheese was once rationed\u2014by the monk\u2019s head\u2014or perhaps from its distinctive shaved curls, which, when scraped into delicate rosettes, resemble a monk\u2019s freshly shorn crown. Either way, those monks knew how to make a cheese worth savoring. Read more about <\/em>T\u00eate de Moine.<\/em><\/a><\/p>\n

\u00a0<\/p>\n

Slack-ma-Girdle<\/a><\/h3>\n
<\/p>\n

\"\"

\n

Slack ma girdle photo credit Charles Martell<\/p>\n<\/figcaption><\/figure>\n

Just like Stinking Bishop takes its name from a pear, the British Slack-ma-Girdle gets its name from a regional variety of apple. Beneath its delicate rind lies a luscious, almost spoonable center. Young, it\u2019s bright and lemony, but give it time, and those citrus notes melt into something rich, buttery, and irresistibly creamy.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Screamer, or Stinking Bishop aren\u2019t rock bands or circus acts\u2014they\u2019re cheeses From the delightfully absurd to the downright curious, some cheese names are proof that cheesemakers don\u2019t take their products too seriously. Whether you\u2019re a cheese lover or just here for the laughs, we\u2019ve compiled some of the wildest-named cheeses that are as fun to … Okumaya devam et “These Cheeses Have the Wackiest Names”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-4316","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=4316"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/4316\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=4316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=4316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=4316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}