Bushra Griffith
Cheese is a food that can be made from a variety of bases, including dairy milk, nut milk, and other vegan alternatives. The process of making cheese involves adding bacteria to milk, which produces distinct flavours and smells. Some people have noticed that cheaper cheeses can have a stronger, more pungent taste and smell, which may be off-putting. Additionally, some lactose-free milk products have been observed to have a strange cheese-like odour. This may be due to an allergy to a component of milk rather than lactose intolerance. It is important to note that the perception of cheese odours can vary, and some people may find the smell pleasant while others do not.
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What You'll Learn
Nut cheese and its edibility
Nut cheese is a type of cheese made from nuts and seeds, such as cashews, macadamia, brazil nuts, almonds, pistachios, pumpkin seeds, and sunflower seeds. It is a vegan and dairy-free alternative to traditional cheese, offering a healthy and ethical option without compromising on taste and texture.
The process of making nut cheese involves washing and soaking the nuts, blending them into a creamy consistency, and then turning them into nut milk. Probiotic cultures are then added to the nut milk, which is then fermented to develop flavour and texture. The longer the nut cheese ferments, the stronger its smell and depth of flavour. To create a more distinctive product and enhance flavour, ingredients such as reishi mushroom spores, blue-green algae, saffron, truffles, herbs, and spices can be added during fermentation.
Nut cheese can be crafted into a variety of forms, including hard cheese, smoked cheese, meltable cheese, sliceable cheese, and even mouldy cheese. It can be used in the same way as dairy cheese, such as in sauces, as a spread, in dips, sliced on crackers, and in baked dishes like lasagna and casseroles.
The edibility of nut cheese is a key aspect of its appeal. Nut cheese is a healthy alternative to dairy cheese, as nuts and seeds are generally considered nutritious and are linked to reduced rates of heart disease, gallstones, hypertension, inflammation, diabetes, and certain types of cancer. Nut cheese also excludes the negative health impacts of dairy, such as the high levels of saturated fat and sodium found in traditional cheese.
While the process of cheesemaking, including that of nut cheese, involves the addition of bacteria, which can result in strong odours, the edibility of the final product is not compromised. In fact, the fermentation process is essential to developing the desired flavour and texture profiles of cheese.
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Cheap cheese and its strong smell
Cheese is a heavily processed food, and its smell is produced by the addition of different types of bacteria during the fermentation process. For instance, the bacteria that give off a stinky feet aroma in blue cheese are called brevibacteria, which is also found on human feet. Similarly, the faintly vomit-like smell of parmesan is caused by butyric acid, which is produced by the stomach during digestion.
Cheap cheese is observed to have a stronger, almost pungent taste and smell, which some may find unpleasant. This could be due to the type and amount of bacteria added during the cheese-making process. The texture of cheap cheese is also described as more rubbery. While some cheeses are known for their strong smell, such as feta, which is preserved in brine, cheap cheese may have an overly pungent aroma due to the use of specific bacteria or other additives.
Feta cheese, for example, is typically made from goat or sheep's milk and stored in brine to maintain moisture and prevent harmful bacteria. While it is expected to have a strong smell, it should not be sour or acrid. If feta smells like spoiled milk or vomit, it has likely gone bad. This strong, unpleasant odour indicates spoilage, and the cheese should be discarded.
Other factors can also influence the smell of cheese. For instance, the rind of Stinking Bishop, an English cheese, is washed with brandy made from stinky bishop pears, contributing to its strong aroma. Similarly, the French cheese Schloss, known for its slimy rind, is manually rubbed during aging, impacting its robust smell.
Overall, while all cheese undergoes a similar fermentation process, the types of bacteria and other additives used can vary, resulting in differences in smell and taste between cheaper and more expensive cheeses. The processing methods and storage conditions may also play a role in the strength of the aroma.
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Lactose-free milk and its cheese-like smell
Lactose-free milk is a popular alternative for those who are lactose intolerant or sensitive to lactose. However, some consumers have noticed an unusual cheese-like smell emanating from their lactose-free milk. This peculiar phenomenon has sparked curiosity and concerns among those who rely on lactose-free alternatives.
The cheese-like smell in lactose-free milk is an intriguing sensory experience that has raised questions about its origins and potential implications. While the exact cause of this smell remains unclear, there are a few factors that could contribute to this unusual aroma. One possibility is that the milk has undergone a degree of fermentation, which is a common process in dairy products. During fermentation, bacteria are introduced, which can result in the production of certain compounds that contribute to the cheese-like smell.
Another potential factor is the presence of specific bacteria that are intentionally added during the cheese-making process. These bacteria, such as brevibacteria and Staphylococcus epidermidis, are responsible for creating distinct flavours and aromas in cheese. While these bacteria are typically associated with cheese, it is possible that their presence or a similar bacterial growth could influence the smell of lactose-free milk under certain conditions.
Additionally, it is worth noting that individual sensitivity to smell and taste can vary. Some people may be more inclined to detect even subtle hints of a cheese-like aroma in their lactose-free milk. Personal taste preferences and previous experiences with cheese could amplify the perception of this smell.
To mitigate the cheese-like smell in lactose-free milk, consumers are advised to pay attention to storage conditions and shelf life. Lactose-free milk often has a shorter shelf life than regular milk, and maintaining optimal temperatures in the refrigerator can help extend its freshness and minimise any unusual odours. If the cheese-like smell persists or is particularly strong, it may be advisable to switch to a different brand or seek out alternative dairy-free milk options that better suit individual preferences and dietary needs.
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Blue cheese and its stinky feet aroma
Blue cheese is notorious for its strong, foot-like smell. However, it remains a favourite for many due to its complex flavour, creamy texture, and cultural significance. The bacteria in the cheese break down proteins and fats, producing volatile compounds like ammonia, which is partly to blame for the foot-like aroma. These compounds are also found in sweat, human skin, and certain fungi, explaining the comparison to stinky feet. The type of milk used also influences the smell of blue cheese. For example, cow's milk tends to produce a milder, creamier blue cheese, while sheep's or goat's milk results in a more pungent variety.
The distinctive smell of blue cheese is a result of the metabolic activity of specific bacteria, which produce a complex blend of volatile compounds. The "feet" note in blue cheese is primarily due to the presence of two specific compounds: isovaleric acid, which is also found in human sweat and is responsible for its characteristic odour, and 2-heptanone, which contributes a slightly musty, metallic aroma.
As blue cheese ages, the bacteria continue to metabolize, producing more volatile compounds and intensifying the odour. Improper storage, such as exposure to heat or light, can alter the smell of blue cheese by promoting the growth of undesirable bacteria. Chilling the cheese can help reduce the intensity of the odour, and proper storage can prevent the smell from permeating the rest of the refrigerator.
Despite its strong odour, blue cheese offers a delightful flavour profile that pairs wonderfully with various foods. It is often considered an acquired taste, as the more it is consumed, the more one becomes accustomed to its intense flavour and aroma. For those new to blue cheese, pairing it with the right foods can ease the sensory experience. Fruits like pears, apples, and grapes can balance the salty tang of blue cheese with their sweetness. Nuts such as walnuts, almonds, and pecans provide a crunchy texture that complements the creamy cheese. Drizzling blue cheese with honey adds a sweet contrast to its sharpness, making it more approachable.
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Parmesan and its vomit-like smell
Parmesan cheese is known for its pungent odour, often described as resembling vomit or sweaty feet. This distinctive smell is a result of the presence of butyric acid, a compound that is also found in human vomit. Butyric acid is a carboxylic acid with a foul odour, commonly associated with rancid butter and vomit. During the fermentation process of cheese production, butyric acid is produced, contributing to the strong smell of Parmesan.
Additionally, Parmesan cheese, especially in grated form, contains isovaleric acid, which further enhances its odour. Isovaleric acid is a short-chain fatty acid that develops during cheesemaking, adding to the "sweaty feet" aroma of Parmesan. This combination of butyric and isovaleric acids gives Parmesan its unique and potent smell.
While some people find the smell of Parmesan cheese unpleasant, others enjoy it. It is interesting to note that individual perceptions of smell and taste vary, and many people appreciate Parmesan for its flavour despite its strong odour. In fact, Parmesan is a popular cheese used in a variety of dishes, such as pasta and sauces, and is often enjoyed as a snack component.
The quality of Parmesan cheese can also impact its smell. Cheaper "parm" products are more likely to exhibit the vomit-like odour, while higher-quality Parmigiano Reggiano or Murray's Parmesan may have a more subtle aroma. Additionally, pre-ground or shake cheese options should be avoided as they can affect the taste and smell of the Parmesan.
In summary, the vomit-like smell of Parmesan cheese is attributed to the presence of butyric acid, a compound shared with human vomit. The fermentation process in cheesemaking contributes to the production of this compound, resulting in the distinctive odour of Parmesan. While some may find the smell off-putting, others appreciate the complex flavour profile that Parmesan offers.
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Frequently asked questions
Day-free cheese may smell different due to the absence of lactose or dairy, which can give cheese its characteristic smell during the fermentation process.
Not necessarily. While some people may perceive a strong or unpleasant odour from day-free cheese, others may find it tolerable or even pleasant. Sensitivity to smell and taste can vary.
Yes, different types of day-free cheese can have distinct smells. For example, nut-based cheeses may have a unique aroma, and low-fat cheeses may smell stronger than their full-fat counterparts.
A slight change in smell is normal for day-free cheese, but a strong ammonia smell could indicate spoilage. If the cheese has an unusual odour or appears to have sweated, it may be best to discard it.
