Vieux-Boulogne (also known as Sablé du Boulonnais) is an unpasteurized, unpressed cow's-milk cheese made in the Pas-de-Calais département around the town of Boulogne-sur-Mer in France. It was developed in 1982 by Antoine Bernard and Philippe Olivier.[1]

Country of originFrance
Region, townPas-de-Calais département, Boulogne-sur-Mer
Source of milkCows
TextureSoft, moist


This artisanal cheese is square in shape, at around 11 cm (4.3 in) across and 4 cm (1.6 in) high, and weighs up to 500 g (18 oz).[2]:230 It has a soft, elastic central pâte, surrounded by a moist, red-orange washed rind that is washed in beer during production.[2]:230 The cheese is pre-salé (pre-salted).

Vieux-Boulogne is famed for its strong smell,[2]:230 and in November 2004 was found by researchers at Cranfield University to be the "smelliest" of 15 French and British cheeses that they tested.[3] A follow-up test done by the same institution using "electronic nose" sensors in March 2007 reaffirmed Vieux-Boulogne's status as the world's "smelliest" cheese.[4]


  1. "Portrait de fromage : Le Vieux Boulogne". March 2013.
  2. Masui, Kazuko; Yamada, Tomoko (2004). French Cheeses. Great Britain: Dorling Kindersley. ISBN 1-4053-0666-1.
  3. David Derbyshire: Experts name the smelliest cheese, Daily Telegraph, 2004-11-27, accessed 2007-03-22
  4. BBC News 'World's Smelliest Cheese' Named

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