Frederic Melton
Many people around the world love cheese, and it is a beloved culinary delight. However, some types of cheese have an unpleasant scent, with washed-rind cheeses like Époisses and Red Hawk being considered the stinkiest. Interestingly, the same bacteria that give these cheeses their strong odour, Brevibacterium linens, also contribute to their unique flavour and texture. While the smell of these cheeses can be off-putting, their taste is often described as delicious and complex, with nutty, woody, or buttery flavours. This phenomenon, known as backward smelling, occurs when aroma compounds released in the mouth during eating waft up to the nose, combining with the creamy taste on the tongue to create a perception of flavourfulness and deliciousness.
| Characteristics | Values |
|---|---|
| Reason for the smell of smelly cheese | The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese. The dominant and common bacteria, Brevibacterium linen (B. linens), lends a reddish hue to the rind in addition to an austere flavor and robust, somewhat stinky aroma. |
| Examples of smelly cheese | Époisses, Red Hawk, Crottin, Camembert, Blue Cheese, Brie, Roquefort, Morbier, Winnimere, Reblochon, Perail de Brebis, Stinking Bishop |
| Why do people like smelly cheese? | The aroma compounds are released in the mouth and waft up the back of the nose. The brain combines the smell with the creamy taste on the tongue, creating a perception that the cheese is flavorful and delicious. |
| What to do if the cheese smells too strong? | When a cheese starts to smell and taste too strong, melt it. The offending smell/taste will be reduced to mild. |
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What You'll Learn
Why do some smelly cheeses taste good?
Some smelly cheeses taste good due to a phenomenon called "backward smelling". When food is eaten, aroma compounds are released in the mouth and waft up the back of the nose. The same receptors in the nose that are involved in recognizing the scent now combine the smell with the creamy taste on the tongue, creating a perception that the cheese is flavorful and delicious.
The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese, including the stinky odour characteristic of some cheeses. Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. In most cases, the smell is usually stronger than the taste. The rind of the cheese is washed or rubbed down with a salt brine, liquor, or water, just enough to moisten the surface, helping to build a distinct flavour by creating an environment that attracts certain bacteria. The most dominant and common bacteria is Brevibacterium linens (B. linens), which lends a reddish hue to the rind in addition to a robust aroma. B. linens is the same bacteria found in human sweat.
Some people enjoy the complex nutty, woodsy, or buttery flavour of these cheeses. If you're a beginner, try out Taleggio, a tamer, firmer washed-rind from Italy, or Red Hawk, a buttery, beefy triple cream from California’s Cowgirl Creamery. If you're feeling adventurous, goopy Époisses is both meaty and milky, and spoonable Vacherin Mont d’Or has a woodsy flavour.
When a cheese starts to smell and taste too strong, melting it can help reduce the offending smell and taste. A popular recipe is Tartiflette, where you boil potatoes, sauté bacon and onions, add whipping cream, and layer the cheese on top of the potatoes before broiling until golden brown.
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What are some examples of smelly cheeses?
Some people love them, some hate them, but there's no denying that smelly cheeses are a culinary delight. But what are some examples of these pungent, stinky cheeses?
One of the most famous smelly cheeses is Epoisses, a washed-rind cheese from France. It is so stinky that it's banned from Parisian public transportation! It has a strong, goaty smell, but its flavour is described as sweet and salty. Another washed-rind cheese, Red Hawk, is also known for its pungency.
Other washed-rind cheeses include Taleggio, an Italian cheese that is a little firmer and tamer, and Winnimere, which is brushed with local lambic beer and has a velvety texture.
Moving away from washed-rind cheeses, Stinking Bishop is an English cheese that took first place in a contest to determine the country's funkiest-smelling cheese. It is washed with brandy made from Stinking Bishop pears, and its smell has been likened to a rugby club changing room.
Some other smelly cheeses include Vieux Boulogne, Pont l’Eveque, Cendre d’olivet, Limburger, and Torta del Casar, a Merino sheep's-milk cheese from Spain.
So, there you have it! A selection of smelly cheeses to explore and (maybe) enjoy. Just remember to pair them with something sweet like honey or quince paste to balance out the pungency.
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Why do smelly cheeses have such a strong odour?
While some people love cheese, others find its smell offensive. The world of cheese is vast and aromatic, with a variety of scents and flavours. The demand for cheese exists because people enjoy the complex nutty, buttery, and woody flavours. The curious phenomenon of strong-smelling cheese tasting good is called "backward smelling". Scents enter the nose and stimulate receptors to identify the scent. When food is eaten, aroma compounds are released in the mouth and waft up the back of the nose. The same receptors in the nose are involved in recognizing the scent. However, this time the brain combines the smell with the creamy taste on the tongue, creating a perception that the cheese is flavorful and delicious.
The addition of salt enhances the flavour, slows the acid development, and removes additional moisture. The basic ingredients are brought together to create the wonderful varieties of cheese, including the sensory confusing smelly cheeses. To understand why some cheeses have an unpleasant scent, consider the starter culture. The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese, including the stinky odour characteristic of some cheeses. Cheeses considered the stinkiest are typically "washed-rind" cheeses. These cheeses are pressed into shape and "washed" to prepare for aging. The solution used is typically a salty brine or alcohol like brandy or beer. With repeated washings, the cheese will develop certain flavours and smells.
The most dominant and common bacteria in washed-rind cheese is Brevibacterium linen (B. linens), which lends a reddish hue to the rind in addition to an austere flavour and robust, somewhat stinky aroma. B. linens is the same bacteria found in human sweat. Washed-rind cheeses are washed in brine as they age. Sometimes the brine is a simple saline solution, other times it’s wine or beer. This constant washing provides the moist, briny environment B. linens needs to flourish. Sometimes makers even spread B. linens directly onto the surface of the cheese during washing, or inoculate the milk with it.
Some of the stinkiest cheeses include Époisses, Stinking Bishop, Schloss, and Vieux Lille. Époisses is so stinky that it is banned from the Parisian public transportation system. Stinking Bishop took first place in a contest to determine England’s funkiest-smelling cheese, with judges describing it as smelling like “a rugby club changing room”. Vieux Lille is washed with brine for three months, making it one of the most pungently fragranced cheeses on the planet.
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How can you tell if a smelly cheese has gone bad?
Smelly cheese is often delicious, but it can be tricky to tell if it has gone bad. Firstly, it's important to know that cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses. So, how can you tell if a smelly cheese has gone bad?
The smell of cheese is one of the best indicators of whether it has gone off. If a mild cheese like Monterey Jack or American smells strong, like blue cheese or Limburger, it's time to discard it. If you are familiar with the smell of a favourite cheese, and the cheese you have smells like a much more concentrated version, it's probably no longer safe to eat. In general, any significant change in the smell of cheese from its normal odour can be a sign that the cheese has gone off and should be avoided. Spoiled cheese can smell rancid, sour, or putrid, and this is usually due to the growth of bacteria or the breakdown of proteins and fats in the cheese. One of the most common chemicals present in off cheese is ammonia, which is produced by bacteria breaking down the protein in the cheese.
Changes in appearance and texture can also be indicators that cheese has gone bad. Spoiled cheese can exhibit mould growth, discolouration, and a slimy or greasy texture. However, it's important to note that a gritty rind does not necessarily indicate spoilage. If your cheese has a rind that is usually gritty, but is now also slimy, it has probably gone bad. If you notice only a small amount of mould on a hard cheese, you may be able to salvage it by cutting off the affected area with a clean knife, as long as the rest of the cheese looks and smells okay.
Finally, it's worth noting that the way cheese is stored can affect its quality and safety. Cheese is often compared to fresh produce, as it is a living thing that will continue to mature after you buy it. The cultures or moulds that give cheeses their distinctive flavour are living organisms that can die and start rotting. Vacuum-sealed cheeses come with best-before dates, which are the dates through which the cheesemaker guarantees the flavour and texture of their product. However, many aged cheeses may still be good to eat after this date.
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How can you reduce the smell of a strong-tasting cheese?
The smell of strong-tasting cheese can be reduced in several ways, but it is important to note that the smell is often an inherent part of the cheese's flavour profile and reducing it may also affect its taste. Here are some methods to reduce the odour:
Choose Cheeses with Similar Flavours but Less Aroma
Some cheeses have less pungent aromas but offer similar flavour profiles to their stronger-smelling counterparts. For example, instead of Époisses, which is known for its strong smell, opt for Red Hawk, a buttery and beefy triple cream cheese from California's Cowgirl Creamery. Red Hawk has a milder scent but still offers a creamy, flavourful taste experience.
Pair it with Accompaniments
The right accompaniments can help balance out the strong smell of cheese. Try pairing your cheese with crackers, fruits, or pickles, or a dollop of marmalade or fig jam. These can help mask the odour and create a more pleasant sensory experience.
Store and Serve Properly
The way you store and serve your cheese can also impact its aroma. Proper storage can help maintain the cheese's optimal condition and potentially reduce its smell. Additionally, serving cheese at the right temperature and pairing it with complementary foods can enhance its flavour while minimising its odour.
Masking Scents
When serving strong-smelling cheese, consider using masking scents to alleviate the intensity of the odour. For example, presenting a charcuterie board with a variety of cheeses, meats, and other aromatic foods can create a diverse sensory experience that may help balance the smell of the cheese.
Personal Preferences
It is worth noting that individuals have varying tolerance levels for strong-smelling cheeses. What one person may find overwhelming, another may find pleasant. If you are particularly sensitive to strong odours, you may find it helpful to sample smaller portions or opt for milder cheeses that align with your taste and smell preferences.
While it is challenging to completely eliminate the smell of strong-tasting cheese, these strategies can help mitigate the intensity and create a more enjoyable culinary experience.
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Frequently asked questions
Smelly cheese doesn't always taste bad. In fact, washed-rind cheeses, which are often described as smelling like stinky feet or dirty gym socks, are popular among cheese lovers. The bacteria Brevibacterium linens (B. linens) are responsible for the strong odour and also contribute to the typical pink-orange rind and tacky texture of washed-rind cheeses. While the smell can be off-putting, the taste is often described as low-acid, umami-laced, gooey, and salty.
Some well-known smelly cheeses include Époisses, Red Hawk, Crottin, Camembert, Brie, and Blue Cheese. These cheeses are known for their pungent aromas but are also enjoyed for their complex nutty, woodsy, or buttery flavours.
While all smelly cheeses have a unique odour, there are some signs that indicate a cheese has gone past its prime. The first indication is usually an ammonia smell, followed by a breaking down of the rind, which can appear as colourful tufts of mould and discolouration. If you see and smell these signs, it's best to discard the cheese.
If you find the smell and taste of a cheese too strong, melting it can help reduce the intensity. Try cooking techniques such as baking, grilling, or melting the cheese in a dish like a tartiflette or grilled cheese sandwich. Adding complementary flavours, such as sweet accompaniments like honey or quince paste, can also help balance the pungency of the cheese.
