Last Updated on 2 weeks by THE CHEESE TEAM

THE FUNK AWAKENS:

The Rise of Smelly, Strong, and Ugly Cheeses.

Once upon a time, cheese was polite, delicate, and inoffensive. Mild Cheddars, light Bries, and crumbly Wensleydales graced the after-dinner boards of the nation. But today, we are seeing a rise of the opposite. A cheese renaissance. Funky, oozing, smelly, complex cheeses are taking centre stage, unapologetic in their cheesy assault on the senses. And we absolutely love it.

But why are people suddenly embracing cheeses that smell not dissimilarly to old football boots? Part of it is a reaction-In the past 10 years the education surrounding food production has been all over mainstream media: TV shows & radio debates telling us what is really good for you, how much you should eat, and where it is really from. Everyone is aware of the mass-produced, chemically-influenced, and altered foods that stock supermarket shelves, and the people are pushing back. Food that is full of fillers to hit price points and, more importantly for the manufacturer, cheap to produce. Enter the raw milk cheeses, long-aged blues, and washed-rind beasts that challenge our palettes and sensibilities.

We’re rejecting soulless, predictable, and bland cheeses in favour of authenticity, craft, and unadulterated cheesy joy. Every respectable Cheesemonger, ourselves included, has the usual suspects: Epoisses – banned from French public transport; Stinking Bishop – a washed rind monster that can clear a room; or the incredibly salty Picos Blue – Spanish mixed milk cheese making at its best. These are cheeses that challenge, they’re conversation starters, they’re interactive, and frankly… they’re interesting. They inspire conversation, research, and encourage further learning and interest.

There is also a pushback from the ‘instagrammable’ aesthetics and curated social media feeds. The tide has turned and today’s social media users are craving authenticity, connection, and everyday reality. These cheeses are messy, gooey, and smelly. It’s a social rejection of the over-polished, perfectly placed grazing boards and platters that only serve to make everyone feel that their humble after-dinner cheeseboard is inferior.

One of the most exciting aspects of this cheese revolution is the resurgence of small, independent cheesemakers. These artisans are keeping centuries-old traditions alive, working with local farmers, and experimenting with bold new flavours. Supporting them means not only enjoying better, more interesting cheese, but also helping sustain a culture of craftsmanship and pride in our national produce.

Funky cheese isn’t just preference; it’s political. It’s about supporting traditional cheesemakers, resisting food homogenisation and embracing the raw, unfiltered world of cheese. This growing love of high-octane, flavour-filled cheeses isn’t a passing fad – it’s a shift towards more meaningful food experiences. If you’ve not yet fallen for odorous, weird, and oozy dairy delights… now is the time to dive in.

Head over to our Strong & Smelly box now to see our curated selection of funky cheeses. Why not try something new and see if the funk awakens in you!