Andy Montoya
Blue cheese is a type of cheese that is known for its strong, pungent smell and unique flavour. It is made using a type of mould called Penicillium, which is injected into the cheese and creates its distinct blue veining. While some people enjoy the smell and taste of blue cheese, others find it unpleasant or overwhelming. The perception of the smell of blue cheese can vary from person to person, and research has shown that genetic variants can affect how individuals detect different odours.
| Characteristics | Values |
|---|---|
| Smell | Strong, pungent, ammonia-like |
| Taste | Salty, buttery, tangy, nutty, spicy, sweet |
| Texture | Dense, creamy |
| Appearance | Blue and green veins and spots |
| Cause of Smell | Compound called 2-heptanone, Penicillium mold |
| Genetic Sensitivity | Associated with a specific gene locus on Chromosome 3 |
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What You'll Learn
Why does blue cheese smell?
Blue cheese is known for its strong, pungent aroma. The smell is caused by a compound called 2-heptanone, produced by a type of mold called Penicillium, which is added during the cheesemaking process. This mold is responsible for the distinct taste, smell, and appearance of blue cheese, including its signature blue and green veins and spots.
While blue cheese is known for its strong smell, not all blue cheeses are created equal when it comes to odor. The smelliness of blue cheese can vary depending on several factors, including the type of milk used, the aging process, and the environment in which it is produced and stored. For example, Roquefort, a raw sheep's milk cheese from France, is widely considered one of the most pungent blue cheeses. On the other hand, some blue cheeses, such as those made in the Alpine style, may have a milder funk as they only pick up bacteria from their aging room or cave.
The smell of blue cheese, and other stinky cheeses, is often an indicator of a complex flavor profile. While the smell may be intense, the taste is usually more subdued and can range from buttery and salty to tangy and nutty. In some cases, the flavor of the cheese may match the intensity of its aroma, with terms like "meaty" being used to describe the taste.
It's important to note that the perception of the blue cheese smell can vary from person to person. Research has shown that genetic variants influence how individuals detect and perceive different odors. In particular, a 2013 study found that the ability to detect 2-heptanone, the compound responsible for the blue cheese smell, is associated with a specific gene locus on Chromosome 3. This suggests that sensitivity to the blue cheese smell may be tied to genetic factors.
Finally, it's worth mentioning that blue cheese can indeed go bad, and its smell can be an indicator of spoilage. If a blue cheese starts to smell stale or like ammonia, it has likely gone bad and should be discarded. Proper storage, such as keeping the cheese tightly wrapped in the refrigerator, can help extend its shelf life and maintain its distinctive aroma and flavor.
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How to know if blue cheese has gone bad
Blue cheese is known for its pungent aroma and strong, sharp taste, which only intensifies as it ages. While some people enjoy the smell and taste of blue cheese, others find it overpowering and unpleasant. Interestingly, research has shown that our ability to smell blue cheese is influenced by our genes.
When it comes to determining if blue cheese has gone bad, there are several signs to look out for:
Check the colour
The creamy part of the blue cheese, excluding the mould, should typically be white, beige, or yellow. If you notice that it has turned pink, brown, or green, it is likely spoiled.
Examine the texture
Look out for any changes in the texture of the cheese. If it appears slimy, gritty, or fuzzy, it has probably gone bad.
Smell the cheese
Blue cheese has a distinct smell, often described as pungent or sharp. If the cheese starts to smell like ammonia, it is a sign that it is spoiling.
Taste the cheese
If the blue cheese still looks and smells acceptable, you can try tasting a small amount. If it is too strong or biting to enjoy, it has likely gone bad. However, it is important to note that even slightly spoiled blue cheese is usually safe to consume and may not cause any illness.
Check the expiration date
If in doubt, refer to the expiration date on the packaging. Blue cheese should be consumed within one to two weeks after the printed date. If left unrefrigerated, it should be discarded after two days, while refrigerated cheese can last for three to four weeks.
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Blue cheese and body odour
Blue cheese is known for its strong, pungent aroma, which is caused by a compound called 2-heptanone. This compound is produced by Penicillium, a type of mold that is added to the cheese during the cheesemaking process. While most blue cheeses have a noticeable smell, some varieties, like Roquefort, are considered to be even more extreme in their odor.
The smell of blue cheese can be likened to body odour, as the most prominent bacteria in both is Brevibacterium linen. This bacteria is what gives sweat its characteristic smell. However, despite its strong odour, blue cheese is usually safe to consume, as the types of Penicillium used in its production do not produce toxins.
That being said, blue cheese can still go bad, and it's important to practice proper food safety and storage to prevent negative side effects. If blue cheese smells weird or stale, or has unidentified things growing on it, it's best to discard it.
Interestingly, research has shown that the ability to detect the 2-heptanone compound in blue cheese is influenced by genetic variants. A 2013 study found that the ability to detect 2-heptanone is associated with a specific gene locus on Chromosome 3. This suggests that some people may be more sensitive to the smell of blue cheese than others.
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The world's stinkiest cheeses
Blue cheese is known for its pungent aroma, which is caused by a compound called 2-heptanone. Sensitivity to the smell of blue cheese is influenced by genetics and an individual's olfactory receptors. While some people may find the smell of blue cheese overwhelming, it is a favourite among cheese connoisseurs, who often argue that the smellier the cheese, the better.
Some of the world's stinkiest cheeses include:
- Roquefort: This French raw sheep's milk cheese is widely considered the most pungent of blue cheeses. It stands out for its robust flavour, which can be sharp, tangy, and almost spicy, with a creamy and slightly sweet texture.
- Limburger: Created with the bacteria responsible for foot odour, Limburger is often described as having an ammonia-like smell. Despite its strong aroma, Limburger has a relatively mild flavour, usually described as grassy and mushroomy.
- Vieux Boulogne: Researchers at Cranfield University named this French cheese the world's smelliest. It is known for its pungent smell and unique beer-washed rind, which gives it an umami depth. Vieux Boulogne is so stinky that it has been banned from public transportation in France.
- Pont l’Eveque: This French cheese is one of the oldest, dating back to the 13th century in Normandy. Its rustic aroma has been compared to the inside of a barn or the Norman countryside. Despite its strong smell, Pont l’Eveque has a soft and smooth texture with rich, buttery flavours and notes of hazelnut and fruit.
- Époisses: This French cheese is rumoured to be banned from public transportation in its home country due to its strong odour. Époisses is made from raw cow's milk and has a rind that is washed in brandy and smear-ripened, resulting in its characteristic stink. Beneath its smelly exterior, Époisses has a dense and buttery texture with tangy, nutty, and slightly smoky flavours.
- Ardrahan: This Irish cheese is handmade from the milk of Friesian cows in County Cork. Washed in saltwater, Ardrahan has a sticky, orange rind that gives it a barnyard-like aroma. Despite its strong smell, Ardrahan has a dense and buttery texture with tangy, nutty, and slightly smoky flavours.
While these cheeses may have powerful aromas, it's important to remember that their flavours often do not match the intensity of their smell. Many stinky cheeses have pleasant, buttery, and salty flavours with a hint of zest. So, if you can get past the initial olfactory shock, you may discover a delicious treat!
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Genetic sensitivity to the smell of blue cheese
Blue cheese is known for its pungent aroma, which is caused by a compound called 2-heptanone. This compound is produced by the Penicillium mold that is introduced to the cheese before the aging process and the bacteria that form as it ages. While some people enjoy the smell of blue cheese, finding it sharp, tangy, and even spicy, others find it repulsive, comparing it to gym socks, ammonia, and barnyards. This variation in perception can be attributed to genetic differences.
Research has shown that our ability to smell scents is genetically influenced. Olfactory receptors, which allow us to detect odorants, play a crucial role in our sense of smell. In a 2013 genome-wide association study, investigators examined the threshold levels at which participants could smell 2-heptanone. They discovered that the ability to detect this compound is associated with a specific gene locus found on Chromosome 3. This finding suggests that sensitivity to the smell of blue cheese can indeed be tied to genetic factors.
Furthermore, the identified region was found to be within a cluster of 18 olfactory receptors, 7 of which are predicted to be pseudogenes, or imperfect copies of complete genes. This discovery was validated in a population of Southeast Asian individuals, indicating that the patterns observed may apply across different populations. However, when examining the distributions of gene variants worldwide, researchers found that sensitivities to odors did not consistently differ across cultures.
While the significance of a genetic predisposition to moldy blue cheese intolerance has not been firmly established, individuals who are particularly sensitive to the smell of blue cheese may find it reassuring to know that their aversion may be rooted in their genetic makeup. Genetic DNA analysis services, such as those offered by Genomelink, can provide insight into whether an individual possesses the "blue cheese gene." By analyzing one's raw DNA data, these services can determine if there is a genetic basis for their sensitivity to the pungent aroma of blue cheese.
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Frequently asked questions
Blue cheese is known for its strong, pungent aroma. The smell is caused by a compound called 2-heptanone, and the type of mold (Penicillium) used to produce it.
The smell of blue cheese is caused by the mold Penicillium, which creates its signature blue and green veins and spots. This mold is injected into the cheese, creating an even bluer veining and a stronger odor.
Yes, some blue cheeses are considered stinkier than others. For example, Roquefort, a raw sheep's milk cheese from France, is widely considered the most pungent.
No, different blue cheeses can have varying levels of pungency. The smell of blue cheese can also be subjective, as our ability to smell scents is genetically influenced.
Blue cheese is often described as having an ammonia-like smell, which may be similar to cow manure. This ammonia smell is produced by the blue mold in the cheese, which reduces the cheese's acidity over time.
