I brought some back from France from a reputable fromagerie. I'm totally unfamiliar with the unpasteurized kind. After about 12 hours in my hotel room, I returned and noticed the incredibly strong smell. It still stinks to high hell 36 hours later. I put it outside on my windowsill of the hotel room for about 12 hours in 50 F degree temp and later put it in my suitcase for the ride home. Brie, Roquefort and Emmental. Can someone tell me if it's good to eat? It's been 36 hours in cool temps but I'm not used to the smell. Additionally, I should mention all the cheeses were vacuumed packed even the brie, which I know is not advised. Any help is much appreciated.