Bushra Griffith
The scent of Camembert cheese is a topic of interest for many, with some describing it as “stinky” and “smelly. Camembert, a soft cheese from Normandy, is sprayed with mould during ripening to develop its distinctive odour. This process of mould-ripening gives Camembert a strong aroma, with some comparing it to garlic, barnyard, and ripe laundry. While it may be an acquired scent for some, others relish the earthy and pungent notes of this creamy cheese. The unique smell of Camembert is a result of both the mould and bacteria used in its production, contributing to a complex sensory experience.
| Characteristics | Values |
|---|---|
| Smell | Subtle odor and flavor in the United States, but stronger in France |
| Comparison | Garlic, barnyard, and ripe laundry |
| Reason for the smell | Sprayed with mold during ripening |
| Other characteristics | Earthy, mushroom-y, and funky |
| Ammonia smell | A consequence of aging |
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What You'll Learn
Why does Camembert smell bad?
Camembert cheese is known for its strong smell, which has been described as "garlic, barnyard and ripe laundry". The distinctive odour of Camembert is created during the ripening process, when the cheese is sprayed with a mould to help it develop its pungent aroma. This process is similar to that of another well-known pungent cheese, Brie, which also features an edible white mould, known as Penicillium candidum, on its outside. As the cheese ripens, this mould breaks down the cheese from the outside in, transforming it from firm and chalky to soft and gooey, and giving it a rich flavour.
The strength of the smell in Camembert and other cheeses is often a result of the way they are made. Cheeses start as milk—usually from cows, sheep or goats—to which cultures of bacteria are added. Certain cheeses rely heavily on brevibacterium linens (b. linens), the same bacteria responsible for body odour. B. linens thrives in moisture, which is why hard cheeses tend to have milder odours, while softer, moister cheeses are often the strongest-smelling. Some cheeses also have their rinds washed throughout the ageing process, keeping them moist and creating the perfect environment for b. linens to multiply.
Another factor that can contribute to the strong smell of Camembert is the type of milk used. Camembert is traditionally made with unpasteurised milk, which can have a stronger smell than pasteurised milk due to the presence of more bacteria. The ageing process also plays a role, as longer ageing can result in a more intense aroma. The specific bacteria and moulds used in the cheesemaking process can also impact the strength of the smell.
The smell of Camembert and other pungent cheeses is often considered a sign of quality and complexity. The strong aroma is usually accompanied by a rich, intense flavour, making these cheeses a favourite among those with adventurous palates. However, the smell of Camembert can be off-putting to some, and it is not uncommon for people to double-bag the cheese to contain its odour.
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How does Camembert's smell compare to other cheeses?
The smell of Camembert cheese varies depending on its region of production and manufacturing process. Camembert from France is known for its strong, pungent odour, often described as "garlic, barnyard and ripe laundry". This distinctive aroma is achieved by spraying the cheese with mould during ripening. In contrast, Camembert produced in the United States tends to have a more subtle odour due to different regulations and practices.
The intensity of Camembert's smell can be attributed to several factors. Firstly, it is a soft, creamy cheese, and moister cheeses often exhibit stronger scents. Secondly, it is a washed-rind cheese, which means its rind is washed during the ageing process, creating an ideal environment for bacteria to thrive and contribute to its characteristic smell.
When compared to other cheeses, Camembert's smell can be quite strong. While it may not reach the infamy of Vieux-Boulogne, Époisses, or Roquefort, it is known to have a distinct aroma. Some have likened its smell to that of blue cheese, earthy and mushroomy, while others have found it too pungent, comparing it to ammonia.
However, it is important to note that the smell of Camembert is not always an indicator of its quality. While a strong smell can be desirable for some cheese enthusiasts, others may prefer a milder aroma. The smell of Camembert can also vary depending on its age, with older cheeses developing a more pronounced odour.
In conclusion, Camembert's smell can be quite strong compared to other cheeses, especially when produced in regions like France. Its aroma is influenced by its moisture content, rind washing practices, and the presence of mould. While some may find its smell appealing, others may consider it too pungent. Ultimately, the smell of Camembert contributes to its unique character and plays a role in shaping the overall sensory experience.
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Why does Camembert from France smell worse than US Camembert?
Camembert is a soft, creamy cheese with a strong, earthy smell. Its unique odour has been compared to dirty used socks, garlic, barnyard, and ripe laundry. While some people enjoy the pungency of Camembert, others may find it off-putting. Interestingly, the smell of Camembert cheese varies significantly between France and the United States. So, why does Camembert from France smell worse than US Camembert?
The difference in smell between French and US Camembert can be attributed to several factors, including production methods, regulations, and cultural preferences. Firstly, French Camembert has a protected designation and must adhere to specific production methods and geographical origins. It is traditionally made with unpasteurized milk from grass-fed Normande cows and is exposed to lactic starters five times during the ripening process, contributing to its strong scent. In contrast, Camembert produced in the United States is often pasteurized, a cheaper and more accessible process that can alter the cheese's flavour and aroma.
Additionally, cultural preferences play a role in the difference in smell. In North America, there is a preference for mild and stabilized Camembert cheeses, while French cheesemaking offers a wider range of textures and strengths, embracing the strong flavours and scents that develop during the ripening process. French Camembert is also sprayed with mould during ripening, enhancing its distinctive odour.
Furthermore, the decline in sales of Camembert in France suggests that its strong smell may be contributing to its perceived decline in popularity, especially among younger generations. Mozzarella, with its milder scent, has overtaken Camembert in sales, reflecting a shift in taste preferences. However, it is important to note that the demand for raw-milk Camembert from smaller producers is rising, indicating a continued appreciation for the traditional, strong-smelling cheese.
In summary, the difference in smell between French and US Camembert is influenced by production methods, regulations, and cultural preferences. The traditional production techniques, emphasis on raw milk, and acceptance of strong-smelling cheeses in France contribute to the more pronounced aroma of French Camembert compared to its US counterpart.
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What are some of the world's smelliest cheeses?
While some people enjoy the aroma of a pungent cheese, others cover their noses and run in the opposite direction. But why do some cheeses have a strong smell? It all comes down to the way they are made. Cheese is made from milk—usually from cows, sheep, or goats—to which cultures of bacteria are added. Some cheeses rely heavily on brevibacterium linens (b. linens), the same bacteria responsible for body odor. Harder cheeses tend to have milder odors, while softer, creamier cheeses are often the strongest smelling.
Vieux-Boulogne
Vieux-Boulogne from northern France has been named the smelliest cheese in the world by researchers at Cranfield University in the UK. It is a soft cheese with a rind that is repeatedly washed with beer, creating an environment for b. linens to thrive.
Époisses
Époisses is a washed-rind cheese from Burgundy that is reportedly so smelly that it is banned on public transportation in France. It is washed with Marc de Bourgogne, the local brandy of Burgundy, and has a creamy texture that can be eaten with a spoon.
Roquefort
Legend has it that Roquefort was discovered by a young man who forgot his cheese sandwich in a cave. When he returned months later, the cheese had become moldy but delicious (and very smelly). To this day, Roquefort cheese is aged in those same caves using the mold that grows there (penicillium roqueforti).
Limburger
Limburger cheese is made with the bacteria responsible for foot odor in humans, so it is no surprise that it smells like stinky feet. This semi-soft cheese is aged for three months, during which time it develops its distinctive odor.
Camembert
While the Camembert produced in the United States may have a subtle odor, the French variety is known for its strong smell. Camembert is sprayed with mold during ripening to give it its distinctive odor, which has been compared to "garlic, barnyard, and ripe laundry."
These are just a few examples of the many pungent cheeses that can be found around the world. While some people may be put off by their strong aroma, others consider it an inviting prelude to a delicious taste experience.
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What are some reasons why cheese smells bad?
Cheese is milk that has been curdled and then had most of its moisture removed. Bacteria are added to the milk, and it is these bacteria that are largely responsible for the smell of cheese.
Some cheeses rely heavily on brevibacterium linens (b. linens), which is also the bacteria responsible for body odour. B. linens thrives in moisture, which is why hard cheeses tend to have milder odours while softer, moister cheeses are often the strongest-smelling.
Another factor that can make cheese smell bad is the presence of mould. Some cheeses are injected with mould to give them a distinctive odour and flavour. Camembert, for example, is sprayed with mould during ripening to help it develop its distinctive odour. The mould helps break down the cheese from the outside in, transforming it from firm and chalky to gooey and creamy.
Some cheeses are also washed with liquids during the ageing process, which can affect their smell. Vieux-Boulogne, for example, is a soft cheese with a rind that is repeatedly washed with beer—a paradise for b. linens. Époisses, a cheese reportedly banned on public transportation in France due to its smell, is washed with Marc de Bourgogne, the local brandy of Burgundy.
Finally, the presence of ammonia can also make cheese smell bad. Ammonia is a byproduct of the breakdown of protein into amino acids as cheese ages.
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Frequently asked questions
Camembert cheese is known for its strong, pungent odour, often described as "stinky". The smell is attributed to the microbial rennet variety used in its production, as well as the presence of mould.
The distinctive aroma of Camembert cheese is due to a combination of factors. Firstly, it is a soft and creamy cheese, which tend to have stronger smells than harder cheeses. Secondly, it is produced using bacteria and mould (Penicillium candidum) that contribute to its odour.
The strong smell of Camembert cheese is not necessarily an indicator of quality. While some people enjoy the complex and earthy aroma, others may find it unpleasant. However, a sudden ammonia smell may indicate that the cheese is no longer fresh.
Camembert cheese is often compared to Brie cheese, as they share similar characteristics. Camembert-style Brie tends to have a more intense aroma due to its longer ageing process. Other notably smelly cheeses include Vieux-Boulogne, Époisses, and Roquefort.
To minimise the smell of Camembert cheese, it is recommended to store it properly, ensuring it is sealed tightly. Additionally, serving Camembert at the right temperature can help, as taking it out of the fridge about 30 minutes before eating allows the flavours to develop without an overwhelming aroma.
