A loose category of cheeses prized, or avoided, for an intense, sometimes sulfurous or ammonia-like aroma produced by the bacteria and molds used during aging. Well-known examples include Limburger, Munster, Taleggio, and Époisses, most made from cow's milk though some use goat or sheep's milk, with flavors that are typically pungent and earthy despite the strong smell. These cheeses are traditionally served as a standalone cheese course or paired with crusty bread, crackers, dried fruit, nuts, and bold red wine, and are closely tied to the regional identities of the areas that produce them.