Randy Chandler
Cheese is a dairy product that can be made from the milk of cows, goats, or sheep. It is a living thing, and the bacteria that give cheese its distinctive flavour can sometimes cause it to spoil and rot. While some types of cheese are known for their pungent smell, like blue cheese or Camembert, others may be past their prime or spoiled if they have an unusually strong odour. Indicators of spoiled cheese include an ammonia smell, a breaking-down rind, colourful tufts of mould, and discolouration. If the cheese is pre-sliced and mouldy, it is no longer edible, but mould on a brick of cheese can be cut away, and the rest consumed.
| Characteristics | Values |
|---|---|
| Indicators of spoilage | Ammonia smell, breaking down of the rind, colourful tufts of mould, discolouration, loose or bloated packaging |
| Indicators of safe cheese | Mild scent, intact packaging |
| Treatment | Mould can be trimmed off, cheese can be wiped down with vinegar |
| Effects of consumption | May or may not get sick, depends on how long the cheese was bad for |
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What You'll Learn
- Spoiled cheese can smell like ammonia, rotten rind, or mould
- Some cheeses are naturally pungent, so smell alone may not indicate spoilage
- Mouldy cheese can be trimmed and consumed, but not if the mould is extensive
- Spoiled cheese may be dangerous to consume, potentially causing illness
- High heat may kill bacteria in spoiled cheese, but it's best to avoid eating it
Spoiled cheese can smell like ammonia, rotten rind, or mould
Ammonia is a waste product of the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and when balanced with the well-developed aroma and flavour of a properly ripened cheese, it can be pleasant. However, if the cheese tastes or smells strongly of ammonia, it is likely spoiled and should not be consumed.
Some people associate the smell of ammonia with the rind of real Camembert and Brie, which can be bitter and ammoniated. However, others argue that while a small amount of ammonia is not a bad thing, it should not be a noticeable flavour note.
In addition to an ammonia smell, spoiled cheese can also exhibit a highly acidic taste due to excessive fermentation. This sourness, along with changes in colour, are other indicators of spoilage. Spoiled cheese may experience alterations in colour, with the original yellow or orange hue fading, and in extreme cases, turning black or blue.
The presence of mould spots on the cheese's surface is another clear indication that the cheese has spoiled. Mould can grow on cheese if it becomes contaminated and exposed to air, especially if not stored properly. To prevent spoilage, cheese should be stored in an airtight container in the refrigerator at lower temperatures to slow down the growth of bacteria and microorganisms.
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Some cheeses are naturally pungent, so smell alone may not indicate spoilage
It is important to note that each cheese ages and spoils differently, so there is no one-size-fits-all answer. However, by familiarising yourself with the smell of freshly purchased cheese, you can better identify when something is off. Sometimes, cheeses can be naturally pungent, and in these cases, smell alone may not be enough to determine spoilage. In addition to smell, you should also examine the appearance of the cheese, looking for signs such as a breaking down of the rind or discolouration.
Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. In most cases, the smell is usually stronger than the taste. Another group of stinky cheeses is the blue cheeses, which are known for their pungency in both aroma and flavour. Traditional Camembert and Brie can also pack an aromatic punch, as do small-format goat cheeses like Crottin. These cheeses get their distinctive odour from the washing of the rind, which creates an environment that attracts certain bacteria, such as Brevibacterium linen (B. linens), lending a reddish hue and a robust aroma.
While smell can be a helpful indicator, it is not always reliable, especially with naturally pungent cheeses. In addition to smell, other factors to consider are the appearance, texture, and taste of the cheese. If you notice colourful mould or discolouration, it is best to discard the cheese. If the cheese has a strange taste or texture, it is likely spoiled. It is also important to consider the storage conditions and the best-by date, as improper storage or expiration can impact the quality and safety of the cheese.
In summary, while smell can be a useful indicator of cheese spoilage, it is not always reliable, especially with naturally pungent varieties. To determine if a cheese is bad, it is important to use a combination of your senses, including sight, smell, and taste, as well as considering the appearance, texture, and storage conditions. By familiarising yourself with the smell of freshly purchased cheese, you can better identify when something is truly off, rather than just strongly scented.
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Mouldy cheese can be trimmed and consumed, but not if the mould is extensive
The smell of cheese is one of the best indicators of its quality and safety. An off odour in a cheese package is a clear signal that the cheese has turned and should not be consumed. The first indication of past-prime cheese is an ammonia smell, followed by a breaking down of the rind, leading to colourful tufts of mould. If the cheese is pre-sliced, it is probably best to throw it away. However, if it is a block of cheese with mould, you can trim the mould and consume the cheese.
It is important to note that not all mouldy cheeses are dangerous. Many cheeses are safe to eat even after the appearance of mould. The mould can be trimmed, and the cheese can be consumed as long as the mould is not extensive. If the mould is only on the surface, trimming it off will remove the mould and make the cheese safe to eat. However, if the mould is extensive or the cheese is marbled with mould, it is best to discard it.
The appearance of mould on cheese depends on various factors, including the type of cheese, storage conditions, and age. Each cheese ages and spoils differently, so it is essential to consider the specific characteristics of the cheese in question. For example, washed-rind cheeses like Époisses tend to be stinkier than other cheeses due to the washing of the rind, which creates an environment that attracts bacteria and contributes to its strong odour.
To prevent mould from forming on cheese, proper storage is essential. Cheese should be stored in a refrigerator, and unopened packages of cheese can last for quite some time, especially if vacuum-sealed. Additionally, wiping the cheese with vinegar before returning it to the refrigerator can help keep mould at bay.
In summary, mouldy cheese can be trimmed and consumed as long as the mould is not extensive. Proper storage, regular inspection, and using the senses of smell, sight, and taste can help determine whether the cheese is safe to eat. However, if there is any doubt about the safety of the cheese, it is always best to err on the side of caution and discard it.
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Spoiled cheese may be dangerous to consume, potentially causing illness
Cheese is a dairy product, so it's normal for it to have a distinct smell. However, an "off" smell is one of the signs that cheese has gone bad and may be unsafe to eat. The smell of spoiled cheese can be similar to that of spoiled milk, ammonia, or even a refrigerator or freezer. If you're unsure, it's best to trust your senses and avoid consuming cheese that smells odd, especially if it's also displaying other signs of spoilage, such as mold or a bloated package.
While some types of cheese are naturally pungent, like blue cheese or Camembert, they can develop a strong ammonia smell once they go bad, resembling cat urine. If a mild cheese like Monterey Jack or American cheese starts to smell strong, similar to blue cheese or Limburger, it's an indication that it has spoiled and should be discarded.
It's important to note that the appearance of mold on cheese doesn't always mean it has gone bad. In some cases, you can cut away the moldy parts and safely consume the rest of the cheese. However, if the mold is extensively marbled throughout the cheese, it's best to throw it away.
Additionally, the risk of illness from consuming spoiled cheese depends on various factors, including the type of cheese, the extent of spoilage, and individual sensitivity. If you experience any negative symptoms after consuming cheese that might be spoiled, it's recommended to consult a healthcare professional for advice.
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High heat may kill bacteria in spoiled cheese, but it's best to avoid eating it
It is important to be cautious when consuming cheese that smells bad. While high heat may kill bacteria in spoiled cheese, it is generally not recommended to consume it due to potential health risks.
Cheese is a dairy product, and one of the signs of spoiled cheese is an "off" smell, which can be similar to that of spoiled milk, ammonia, or even a refrigerator or freezer. The smell of spoiled cheese can vary depending on the type of cheese. For example, naturally pungent cheeses like blue cheese or Camembert will have a strong ammonia smell once they go bad. On the other hand, mild cheeses like Monterey Jack or American cheese that develop a strong smell similar to blue cheese or Limburger should be discarded.
The appearance and taste of cheese can also provide valuable clues about its freshness. A breaking down of the rind, colourful tufts of mould, and discoloration of the paste are common indicators of spoiled cheese. Additionally, an unopened package of cheese with loose or bloated packaging could suggest that bacteria have produced gas, causing the package to swell.
While cooking with high heat may kill off the bacteria in spoiled cheese, it is not a guarantee. Consuming spoiled food can potentially lead to illness, and it is recommended to seek medical advice if one feels unwell after ingesting questionable cheese. Therefore, it is generally advisable to err on the side of caution and refrain from consuming cheese that exhibits signs of spoilage.
To prevent cheese from spoiling, proper storage is essential. Cheese can be stored in the refrigerator, ideally in vacuum-sealed packaging or airtight containers, to prolong its freshness and delay spoilage. Additionally, wiping mouldy cheese with vinegar before refrigeration can help inhibit mould growth. However, it is crucial to exercise caution, as not all mouldy cheeses can be safely consumed, and some may require complete disposal.
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Frequently asked questions
Your senses 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. If you are familiar with the smell of your favourite cheese, and the cheese you have smells like a much more concentrated version, it's probably no longer safe to eat. Other signs of spoilage include an unopened package that is loose or bloated, a breaking down of the rind, colourful tufts of mould, and a discoloration of the paste.
Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer. Some people liken the smell of spoiled cheese to that of cat urine.
It is generally advised not to consume cheese that smells bad. However, some people report eating cheese with surface mould without experiencing any ill effects. If you do feel ill after eating a piece of cheese that might be spoiled, it's best to call your healthcare provider.
Cheese can be stored in the refrigerator, which prolongs its shelf life. Vacuum-sealed cheeses can last quite some time in the refrigerator, especially if they are unopened. Additionally, wiping mouldy cheese with vinegar before refrigeration can help keep the mould away.
Cheese is a dairy product, and like other dairy products, it can spoil and develop an off smell. This is due to the breakdown of the milk and the growth of bacteria.
