Bushra Griffith
Cheese is a beloved food for many, with its creamy texture and complex flavours. However, it can also be notorious for its pungent smell, which can linger long after the cheese is gone. This is especially true for strong-smelling cheeses like Limburger, Époisses, and Roquefort, which are known for their stinky odours. The bacteria used to create these cheeses, such as Brevibacterium linens, is also responsible for the smell of body odour. While some people may be tempted to hold their noses around these cheeses, others savour the nutty, woodsy, or buttery flavours that they offer. In this article, we will explore ways to get rid of strong cheese odours, specifically targeting large cheese boxes.
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What You'll Learn
Use baking soda and water paste
Baking soda is a well-known natural and effective way to remove unwanted smells. It is amphoteric, meaning it can react with both acidic and alkaline substances. The molecules that cause odours are neutralised when they come into contact with baking soda. It also absorbs oils and grease, killing their odours.
To remove the smell from big cheese boxes, make a paste out of baking soda and water. The paste should be made with one-half cup of baking soda and a few tablespoons of water. Coat the box generously with the paste and let it sit overnight. The next day, scrub the box and wash it with water. Repeat the process if the smell persists.
Baking soda typically takes at least 24 hours to absorb odours, and for stubborn smells, it can take several days. For very stubborn smells, you can leave the baking soda to absorb the smell and then bring in an enzyme cleaner to fully break it up.
Baking soda can also be used to remove smells from other kitchen appliances, such as the oven, microwave, dishwasher, and refrigerator.
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Use diluted vinegar
To get the smell out of big cheese boxes, one method you can use is diluted vinegar. This method can also be used to get the smell of cheese off of wooden cheese boards.
First, make a paste out of diluted vinegar and water. You can also add baking soda to the paste. Let the paste dry on the surface overnight. Then, scrub it off the next day. Repeat this process until you are satisfied with the results. If you are satisfied, re-oil the surface.
If you are using vinegar to clean, dilute it with water to reduce the smell without compromising its cleaning strength. For an all-purpose cleaner, dilute vinegar by combining one part vinegar with three parts water. For a deeper clean, make a cleaner using one part vinegar and one part water. You can also add essential oils to the vinegar to tone down the smell. Simply mix 20 drops of essential oil in a 1-gallon bottle of vinegar.
If you are cleaning with vinegar, open your doors and windows to let in fresh air, allowing the vinegar scent to escape. If you have a fan, plug it in and let it run as well. A HEPA-certified air filter can also help to cleanse the air in your home. If the vinegar smell in a room is especially strong, plug in a dehumidifier and let it run for at least 15 minutes or up to a few hours.
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Sand the box
Sanding the box is a good way to get rid of the smell of cheese. This method is particularly effective for severe or persistent odours that have not responded to other treatments.
Firstly, identify the source of the smell. Musty odours in boxes are not usually caused by the wood, but by the items in the box. If the cheese smell is coming from the box itself, it is likely that cheese particles have become lodged into dents and cuts in the wood, allowing the liquid component of the cheese to penetrate the wood.
To sand the box, start by sanding off the top layer of the finish with medium-grit sandpaper using a sanding block. Be sure to sand gently to avoid damaging the wood. Once you have finished sanding, apply a new sealant to the box. This method is labour-intensive but necessary for severe or persistent odours.
If the smell remains after sanding and resealing, you may need to try a different approach. For example, you could try using a commercial cleaner or a natural solution like baking soda and vinegar.
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Wrap cheese in plastic
Wrapping cheese in plastic is not recommended as it can cause the cheese to go bad faster. Plastic wrap suffocates the cheese, leading to wet, mouldy, wasted cheese. It can also cause the cheese to taste like plastic.
Instead, it is recommended to wrap cheese in paper, such as parchment paper, wax paper, or greaseproof paper. Paper allows the cheese to breathe and prevents additional moisture. An elastic band can be used to secure the paper around the cheese. The wrapped cheese can then be stored in a plastic container or bag in the fridge. It is important to note that the cheese should not directly touch any plastic, as this can cause moisture and mould.
One suggestion is to wrap the cheese in a paper towel and then store it in a plastic zippie or container. The paper towel should be changed each time the cheese is used, and the zippie should be disposed of once the cheese is finished. Another option is to use a sheet of plastic wrap with a layer of wax or parchment paper on top. The cheese is then wrapped in the paper and then loosely in the plastic wrap. This method helps keep the cheese fresh for longer, and the plastic provides an additional layer of protection from fridge odours.
For longer-term storage, cheese can be frozen. It is recommended to wrap the cheese tightly in wax paper and then store it in a freezer bag or airtight container.
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Use airtight containers
Airtight containers are designed to prevent air exchange between the vessel and its surroundings. They are meant to retain the product's quality, flavour, and texture by preventing air from entering and escaping. While airtight containers are not always smell-proof, they are still a good option for storing cheese.
When storing cheese, it is important to note that different types of cheeses have different storage requirements. For example, hard cheeses like Parmesan should be wrapped tightly in paper and then loosely in plastic, while semi-hard to semi-soft cheeses like cheddar and gouda can be wrapped loosely in paper and then plastic wrap. Soft ripened cheeses like brie should be wrapped loosely in paper and then placed in a partially sealed plastic bag or small airtight container with a cracked lid as they need to breathe.
Airtight containers with an airtight seal will maintain the flavour, aroma, and texture of cheese for longer and also prevent unpleasant food smells from escaping into your fridge. It is important to note that the quality of the seal impacts the container's ability to retain odours. A poor seal may allow aromas to escape or enter the container. Additionally, layering packaging materials may be more effective at preventing smells from escaping than using a single material.
Some materials, such as glass or stainless steel, are generally better at containing smells than plastic. For example, Tupperware containers with special holes in the lid to help with condensation control can keep the odours in while controlling the moisture level.
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Frequently asked questions
The best way to prevent the cheese from smelling is to wrap your food items tightly in plastic wrap and then vacuum seal them. You can also use glass containers that are airtight and watertight.
The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese. As the bacteria eat to get energy, they produce a stinky gas composed of molecules, including ammonia or sulfur compounds.
Your senses, especially sight, smell, and taste, are the best tools to determine whether your cheese has gone bad. If a mild cheese, like Monterey Jack or American, smells strong, like blue cheese or Limburger, then it's time to throw it away.
Make a paste out of baking soda and water or diluted distilled vinegar. Let it dry on the board overnight, then scrub it off the next day. Repeat as necessary. If this doesn't work, you can try sanding your board with medium-grit and then fine-grit sandpaper.
Pre-shredded cheese uses other chemicals to keep it fresh. It also has a powder coating to prevent it from drying out and sticking together, which may contribute to the smell.
