Kamil Perry
Parmesan and Jack cheese are two very different types of cheeses with distinct characteristics. Parmesan, or Parmigiano Reggiano, is a hard granular cheese with a strong, pungent smell that some people compare to vomit due to the presence of butyric acid, which is also found in cow's milk and vomit. On the other hand, Jack cheese, specifically Monterey Jack, is a semi-hard, creamy, and mildly flavoured cheese made from cow's milk. It has a slight sweetness and is known for its excellent melting qualities, making it a popular choice for dishes like casseroles, burgers, and quesadillas. While Parmesan may be known for its stronger aroma, Jack cheese is valued for its mild taste and versatility in various culinary applications.
| Characteristics | Values |
|---|---|
| Smell | Vomit, Stinky feet, Pungent |
| Taste | Delicious, Acrid with a sweetish aftertaste |
| Type of Cheese | Mild, Hard |
| Spoilage Indicator | Strong smell |
| Freezing | Can be frozen and thawed |
| Butyric Acid | Present in parmesan, vomit, and cow's milk |
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What You'll Learn
- Parmesan cheese and vomit both contain butyric acid, which has an unpleasant smell
- Parmesan cheese is sometimes called stinky cheese or stinky feet cheese
- Monterey Jack is a semi-hard cheese with a mild flavour and slight sweetness
- Dry Jack is a harder variety of Monterey Jack, aged for up to 24 months
- Monterey Jack is one of the few types of cheese safe for migraine sufferers due to its low tyramine content
Parmesan cheese and vomit both contain butyric acid, which has an unpleasant smell
Parmesan cheese has a strong smell, which some people liken to vomit, feet, or ether. Indeed, Parmesan cheese and vomit share a common chemical compound: butyric acid. Butyric acid, or n-Butanoic acid, is a carboxylic acid that occurs when fats break down. It is responsible for the foul odor associated with both Parmesan cheese and vomit.
Butyric acid is found in many different cheeses in low amounts and is an important part of their flavor profile. In higher concentrations, its flavor becomes more dominant and noticeable. Butyric acid is produced through the breakdown of fats by enzymes called lipases, which clip off fatty acids from fat molecules. These lipase enzymes can be found naturally in raw milk or added by the cheesemaker. Excessive handling of milk can also damage fat globules and expose them to endogenous lipases, leading to the formation of butyric acid.
The smell of cheese is one of the best ways to determine its quality and safety for consumption. While some cheeses are naturally pungent, a strong smell similar to blue cheese or Limburger in mild cheeses like Monterey Jack or American indicates spoilage. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell similar to cat urine when they have gone bad.
Freezing can alter the composition, texture, and shelf life of cheese. Hard cheeses like Parmesan tend to freeze and thaw well, while young, semi-soft cheeses like mozzarella and mild Cheddar can become grainy and crumbly when frozen. Proper storage is crucial in maintaining the quality and safety of cheese.
Butyric acid is not only found in cheese and vomit but also in other foods and beverages. It is present in rancid butter and can give beer a faint flavor and aroma of vomit when certain wild yeasts are present. Interestingly, low-molecular-weight esters of butyric acid, such as methyl butyrate, have pleasant aromas and flavors, making them useful as food and perfume additives.
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Parmesan cheese is sometimes called stinky cheese or stinky feet cheese
Parmesan cheese is sometimes called "stinky cheese" or "stinky feet cheese" due to its strong smell, which some people compare to vomit or feet. This smell is caused by butyric acid, which is also found in rancid butter and vomit. While the smell of Parmesan cheese can be off-putting to some, it is a sign of the cheese's pungent and distinctive flavour.
The smell of cheese is one of the best indicators of its quality and safety for consumption. A mild cheese like Monterey Jack that has developed a strong smell similar to blue cheese or Limburger, for example, has likely gone bad. However, cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell similar to cat urine when they have spoiled.
Freezing can also affect the smell of cheese. While hard cheeses like Parmesan freeze and thaw well, young, semi-soft cheeses like mozzarella can become grainy and crumbly, and may develop an altered smell or taste.
Some people enjoy the strong flavour of Parmesan cheese, despite its strong smell. In fact, Parmesan cheese is a popular ingredient in many dishes, such as pasta, and is often used in Italian cuisine. While the smell may be off-putting to some, it is a sign of the cheese's strong and distinctive flavour.
Overall, the strong smell of Parmesan cheese is a result of its high concentration of butyric acid, which is also found in rancid butter and vomit. This gives Parmesan cheese its distinctive pungent odour, which has led to its nickname as "stinky cheese" or "stinky feet cheese". While the smell may be off-putting to some, it is a sign of the cheese's strong and unique flavour, which is enjoyed by many.
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Monterey Jack is a semi-hard cheese with a mild flavour and slight sweetness
While smell is a complex sense, it is one of the best ways to determine whether a cheese is safe to eat. Freezing can change the composition of cheese, and while hard cheeses like Parmesan freeze well, young, semi-soft cheeses can become grainy and crumbly.
Parmesan is a hard cheese that is often described as having a pungent odour. Some people liken the smell of Parmesan to vomit, feet, or even blue cheese. This is due to the presence of butyric acid, which is also found in vomit and is detectable by humans in concentrations above 10 ppm. However, others describe the smell of fresh Parmesan as delicious.
The way we perceive smells is influenced by our genetic makeup, our feelings, whether we are smelling other things at the same time, and whether we have encountered the smell before. Our perception of flavour is also influenced by the way we smell things. For example, the flavour of wine becomes more interesting after we swallow it because the air pumped up from our lungs carries the scent of the wine to our noses.
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Dry Jack is a harder variety of Monterey Jack, aged for up to 24 months
Dry Jack is a harder variety of Monterey Jack, a semi-hard cheese made using cow's milk. It is aged for a longer period, up to 24 months, resulting in a harder texture. This variety of cheese originated in Monterey, California, and was first made by Franciscan friars in the 18th or 19th century. Over time, various individuals contributed to the commercialisation of this cheese.
Monterey Jack is typically aged for a shorter duration of about one month. However, when aged for a longer period, it transforms into Dry Jack, a harder and more mature version. The aging process involves heating milk with cultures and adding rennet to separate the curds and whey. The curds are then drained and pressed into the desired shape. During this process, a rind forms, and oil is added to preserve the cheese during aging.
The longer aging process significantly impacts the characteristics of Dry Jack cheese. Firstly, the extended aging intensifies the flavour of the cheese, making it sharper and more pronounced. Secondly, the texture becomes harder and denser, allowing the cheese to be grated or shredded. This texture transformation is a result of the moisture loss during the extended aging period.
Dry Jack cheese is known for its robust and complex flavour profile. The aging process concentrates the flavours, resulting in a more intense taste experience. Notes of nuttiness, butter, and a hint of sweetness may be detected. The cheese may also exhibit a slight tang or pungency, a characteristic that develops with age.
While the smell of cheese can be indicative of its quality, it is important to note that different cheeses have distinct natural odours. For example, Parmesan cheese, a hard cheese similar to Dry Jack, is known for its strong smell, sometimes likened to vomit or stinky feet due to the presence of butyric acid. However, this odour is typical and not indicative of spoilage. In contrast, a mild cheese like Monterey Jack that has developed a strong smell similar to blue cheese or Limburger is likely past its prime.
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Monterey Jack is one of the few types of cheese safe for migraine sufferers due to its low tyramine content
Cheese is high in tyramine, an amino acid that is a common trigger of migraine headaches. Tyramine is a natural compound found in plants and animals, and is a byproduct of tyrosine breakdown, another amino acid. While tyrosine is necessary for normal body function, high levels of tyramine can cause several health issues, the most common being migraines.
Monterey Jack is a semi-hard, mild-flavoured cheese made from cow's milk. It is a good substitute for migraine sufferers as it has a low tyramine content. It is also used as a melting cheese for dishes like quesadillas, burritos, and grilled cheese sandwiches. Other cheeses with low tyramine content include mozzarella, American cheese, cottage cheese, ricotta, and cream cheese.
Parmesan, on the other hand, is a hard cheese that is known to have a strong smell. Sometimes described as smelling like "stinky feet" or "vomit", this odour is due to the presence of butyric acid, which is also found in vomit and rancid butter.
If you are a migraine sufferer, it is recommended to follow a low-tyramine diet and avoid aged cheeses, which have higher tyramine levels. Instead, opt for fresh, pasteurized cheeses like Monterey Jack, mozzarella, or ricotta.
In summary, Monterey Jack is one of the few types of cheese with low tyramine content, making it a suitable option for those who suffer from migraines and are looking to manage their condition through diet.
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Frequently asked questions
Parmesan cheese has a strong smell, with some people comparing it to stinky feet or vomit. However, others do not find the smell off-putting and enjoy the taste of the cheese.
Jack cheese, or Monterey Jack, is a semi-hard cheese with a mild flavour and slight sweetness. It is not known for having a particularly strong smell.
Parmesan cheese is known for its strong smell, whereas Jack cheese has a milder scent, so Parmesan cheese is likely to be considered more pungent.
