Andy Montoya
Smelly cheese is a delicacy for many, but it can be tricky to tell if it has gone bad. The first indication of spoilage is usually an ammonia smell, which is produced by bacteria breaking down proteins in the cheese. Other signs of bad cheese include a gritty and slimy rind, a sour milk smell, colourful tufts of mould, and a bitter or sour taste. If you're unsure, it's best to discard the cheese, as consuming spoiled cheese can lead to foodborne illnesses. To prolong the life of your smelly cheese, proper storage is essential, as improper storage can lead to excessive bacteria growth and spoilage.
| Characteristics | Values |
|---|---|
| Sight | Check for changes in appearance, including discolouration, mould, or an excessively gritty and slimy rind. |
| Smell | A strong ammonia smell, similar to cat urine, is a common indicator of spoilage. Other unpleasant odours, such as a pungent, rancid smell, can also indicate that the cheese has gone bad. |
| Taste | A sour or bitter taste may indicate the presence of excessive amounts of ammonia or butyric acid, which are signs of spoilage. |
| Texture | A breaking down of the rind, leading to colourful tufts of mould, can indicate that the cheese has gone bad. |
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What You'll Learn
Trust your senses: sight, smell and taste
Sight is the first line of defence against bad cheese. Always check the appearance of cheese before purchasing and shortly after. If you've had cheese in your fridge for a few days, check for changes in appearance, smell and texture before you eat it. If there are colourful tufts of mould, combined with a discolouration of the paste, it's likely gone bad. However, if you notice only a small amount of mould on a hard cheese, you can try to salvage it by cutting off the affected area (plus a little extra) with a clean knife. A gritty rind does not necessarily indicate spoilage, but if the rind is excessively gritty and also slimy, it's probably best to discard it.
Smell is the best indicator of a cheese's quality before tasting. If a mild cheese like Monterey Jack or American suddenly smells strong like blue cheese or Limburger, it's time to throw it away. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell when they go bad, similar to cat urine. In general, any significant change in the smell of a cheese from its normal odour can be a sign that it has gone off and should be avoided.
Tasting cheese should always be a last resort when checking for spoilage. If the cheese has an ammonia smell, it will likely have a bitter or sour taste. Butyric acid, produced by bacteria breaking down fats in the cheese, will give the cheese a pungent, rancid smell and a sour or unpleasant taste. If the cheese tastes funky, toss it. If you do feel ill after eating a piece of cheese that might be spoiled, it's best to give your healthcare provider a call.
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Ammonia smell
Ammonia is one of the most common chemicals found in spoiled cheese. It is produced by bacteria breaking down the protein in cheese. While small amounts of ammonia are normal in aged or washed-rind cheeses, excessive amounts can indicate that the cheese has gone bad. Washed-rind cheeses tend to be the stinkiest, and their smell is usually stronger than their taste.
When a cheese has gone off, it will often have a strong ammonia smell, similar to cat urine. This is one of the most common signs of a spoiled cheese, along with a breaking down of the rind, colourful tufts of mould, and a discolouration of the paste. If you are unfamiliar with the cheese, a good rule of thumb is that if it smells much stronger than usual, it has probably gone bad.
However, it is important to note that not all cheeses that smell of ammonia have gone bad. Ammonia is a natural by-product of the cheesemaking process, particularly in aged or washed-rind cheeses. In these cases, the ammonia smell may simply be a sign of a more assertive ripeness. For example, washed-rind cheeses like Époisses tend to be very stinky, but this does not necessarily mean they have gone bad.
If you are still unsure whether the ammonia smell indicates spoilage, there are a few other things you can check. Firstly, examine the rind of the cheese. If it is excessively gritty and slimy, it has probably gone bad and should be discarded. You can also check for changes in the appearance, smell, and texture of the cheese. If there are significant changes, it is best to err on the side of caution and throw the cheese away.
Finally, if you do eat a piece of cheese that has gone bad, it is important to be cautious. Spoiled cheese can contain harmful bacteria or toxins that can cause foodborne illness. If you feel ill after consuming spoiled cheese, it is recommended that you contact a healthcare provider.
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Breaking down of the rind
A breaking down of the rind is one of the most common indicators of spoilage in cheese. This usually occurs in tandem with an ammonia smell, which is caused by bacteria breaking down the protein in the cheese. While ammonia is more commonly found in aged or washed-rind cheeses, excessive amounts can indicate that the cheese has gone bad. Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. The rind is washed with a salt brine, liquor, or water, which creates an environment that attracts certain bacteria, most commonly Brevibacterium linen (B. linens). This gives the cheese its reddish hue and robust aroma.
However, if the rind is excessively gritty and slimy, it has most likely gone bad and should be discarded. It is important to note that a gritty rind does not necessarily indicate spoilage, but if it is accompanied by other signs of deterioration, it is best to be safe and throw it away.
The breakdown of the rind can also lead to colorful tufts of mould and discoloration of the paste. While some mouldy cheese is safe to eat, it is important to inspect it thoroughly for weird spots or discoloration. If in doubt, it is always better to err on the side of caution and discard any cheese that you suspect has gone bad.
The smell of cheese is one of the best indicators of whether or not it has gone bad. When cheese spoils, it can develop a range of unpleasant odours due to the growth of bacteria or the breakdown of proteins and fats. Any significant change in the smell of cheese from its normal odour can be a sign that it has gone off. In addition to ammonia, other chemicals that can indicate spoilage include butyric acid, which is produced by bacteria breaking down the fat in the cheese, and geosmin, which is responsible for the earthy smell in some soft white mould cheeses.
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Colourful tufts of mould
Mould on cheese can be both desirable and undesirable. Some types of cheese, such as Stilton or Brie, are intentionally inoculated with moulds to achieve a specific flavour or texture. In these cases, the mould is safe to eat. However, if mould grows on cheese unintentionally or is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to eat.
It's important to always check for signs of unsafe mould growth on cheese, such as unusual colours, textures, or odours. Eating spoiled cheese can make you sick, as it may contain harmful bacteria or toxins that can cause foodborne illness. If you're unsure whether your cheese has gone bad, it's best to discard it.
To prevent mould growth on your cheese, it's important to store it properly. Soft white mould cheeses like Camembert can become slimy when they spoil due to the growth of unwanted bacteria. This can happen if the cheese is not properly stored, allowing other types of bacteria to grow and cause spoilage. To prevent this, store your cheese in a cool place with good air circulation and the proper humidity conditions.
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Discolouration of the paste
One of the signs of spoilage in cheese is discolouration of the paste. This is when the inside of the cheese, or the paste, has changed colour and is displaying colourful tufts of mould. This is a universal sign of a spoiled cheese, and it is important to discard it when you see this.
The discolouration of the paste is usually accompanied by an ammonia smell, which is one of the first signs of spoilage. This is produced by bacteria breaking down the protein in the cheese. This is common in aged cheeses or washed rind cheeses, where it is a natural by-product of the cheesemaking process. However, if there are excessive amounts of ammonia, this indicates spoilage. This will be accompanied by an unpleasant smell and a bitter or sour taste.
In addition to ammonia, another chemical that can be present in spoiled cheese is butyric acid (butanoic acid). This is a short-chain fatty acid produced by bacteria when they break down the fat in the cheese. Butyric acid has a pungent, rancid smell and can give the cheese an unpleasant taste. It is often associated with soft, creamy cheeses like Brie, which have a higher moisture content and are more prone to spoilage.
It is important to note that not all mouldy cheeses are spoiled. If there is only a small amount of mould on a hard cheese, you can try to salvage it by cutting off the affected area with a clean knife. However, if the cheese has discolouration of the paste, it is best to discard it as it may contain harmful bacteria or toxins that can cause foodborne illness.
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Frequently asked questions
Your senses are the best tools to help you determine whether or not your cheese has gone bad. If a mild cheese like Monterey Jack or American smells strong like blue cheese or Limburger, it has likely gone bad. If a cheese is naturally pungent, like a blue cheese or Camembert, it will have a strong ammonia smell once it goes bad.
Ammonia is one of the most common chemicals found in bad cheese. It is produced by bacteria breaking down the protein in cheese. Butyric acid is another chemical that can be present in bad cheese. It is produced by bacteria breaking down the fat in cheese and has a pungent, rancid smell.
Washed-rind cheeses tend to be the stinkiest and usually have a stronger smell than taste. Blue cheeses also carry their pungency from the nose to the flavour. Traditional Camembert and Brie can also pack an aromatic punch, as do small-format goat cheeses like Crottin.
Spoiled cheese will have a breaking down of the rind, leading to colourful tufts of mould, combined with a discolouration of the paste. If your cheese’s rind is excessively gritty and also slimy, it has probably gone bad.
If in doubt, it’s always better to err on the side of caution and discard any cheese that you suspect has gone off. If you do feel ill after eating a piece of cheese that might be spoiled, it's best to give your healthcare provider a call.
