Randy Chandler
Many people enjoy eating cheddar cheese, but is it supposed to stink? The answer to this question is a bit complicated. While some cheeses are known for their strong odours, such as Époisses, Limburger, and Munster, it is not necessarily a sign of spoilage. In fact, some cheeses are intentionally created with bacteria that produce a distinct stinky aroma. However, if a cheese has an off smell, such as spoiled milk or ammonia, it is likely an indication of spoilage. Additionally, the presence of colourful tufts of mould and discoloration can also indicate that the cheese has gone bad. To determine whether cheddar cheese has spoiled, it is important to consider other factors such as taste and appearance, as relying solely on smell can be tricky due to the varying scents of different cheeses.
| Characteristics | Values |
|---|---|
| Smell | Cheddar is a hard cheese, so it can be saved if the mold is trimmed off. However, if it smells like spoiled milk, ammonia, or refrigerator, it has likely gone bad. |
| Taste | If the cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad. |
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What You'll Learn
- Cheddar is a hard cheese, so it's safe to cut off any mould and keep eating
- Cheddar shouldn't smell like ammonia, spoilt milk, or a refrigerator—these are signs it's gone bad
- If in doubt, taste a small piece of the cheddar. If it's sour, throw it out
- Some cheeses are meant to smell bad, like washed-rind Époisses, Crottin, Camembert, and Brie
- If your cheddar has colourful tufts of mould and a discoloured paste, it's past its prime
Cheddar is a hard cheese, so it's safe to cut off any mould and keep eating
Cheddar is a hard cheese, and like other hard cheeses, it can be safe to cut off any mould and keep eating. While mould on soft cheeses indicates that it's time to throw them out, hard cheeses are different. Mould can be cut off of hard cheeses like cheddar, leaving the rest of the cheese safe to eat.
That being said, it's important to note that mould is not the only indicator of spoiled cheese. Another sign is an "off" smell. Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even a refrigerator or freezer. Taste is also an indicator, and if the cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad.
It's worth noting that some cheeses are naturally stinky, and this is not necessarily an indication that they have gone bad. Washed-rind cheeses, like Époisses, tend to be the stinkiest due to the presence of bacteria that create a distinct aroma. Blue cheeses are also known for their pungency, and traditional Camembert and Brie can pack an aromatic punch as well.
In the case of cheddar cheese, it is essential to use your best judgment and consider multiple factors when determining if it has gone bad. If the cheese has an ammonia smell or a rotting rind, it is likely spoiled and should be discarded. However, if the cheese has only small amounts of surface mould, cutting it off and consuming the rest of the cheese is generally safe.
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Cheddar shouldn't smell like ammonia, spoilt milk, or a refrigerator—these are signs it's gone bad
Cheddar cheese is a hard cheese, and while it does have a distinct smell, it shouldn't smell like ammonia, spoilt milk, or a refrigerator. These are signs that your cheddar has gone bad.
Cheese is a dairy product, and one of the first signs of spoilage is an "off" smell. This can vary depending on the type of cheese, but for cheddar, you shouldn't expect it to have a strong ammonia or spoilt milk scent. A healthy cheddar may have a pungent aroma, but it should not be an unpleasant smell. If you are unsure, it is a good idea to smell your cheese when you first buy it to get a sense of its natural odour.
The smell of ammonia is a universal sign of spoiled cheese, and it often occurs when other moulds and bacteria take hold. This can happen when cheese is exposed to oxygen, which is necessary for the growth of blue mould in blue cheese, for example. If your cheese has a breaking-down rind and discolouration, it is likely past its prime.
While some mould on hard cheeses like cheddar can be trimmed off, it is still important to be cautious. If your cheese has an unpleasant smell, it is best to discard it. Taste is also a good indicator, and if you do decide to taste a small piece of suspect cheese, a sour or unpleasant aftertaste is a sure sign that it has gone bad.
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If in doubt, taste a small piece of the cheddar. If it's sour, throw it out
Cheddar is a hard cheese, and it is common for many cheeses to have a strong smell. However, this does not necessarily mean that the cheese has gone bad. Cheddar should not smell like spoiled milk, ammonia, or a refrigerator/freezer. If you are unsure, it is a good idea to smell the cheese when you first buy it to get a sense of its normal scent.
If you are still in doubt about whether your cheddar has gone bad, you can try tasting a small piece of it. If you do decide to taste it, only taste a tiny piece, just enough to get a sense of the flavor. If the cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad and should be thrown out.
Each cheese ages and spoils differently, so it can be tricky to determine when your cheddar has gone bad. In addition to tasting sour, other signs that your cheddar has spoiled include mold and discoloration. If you notice colorful tufts of mold or a discolored rind, it is best to discard the cheese.
Remember, when in doubt, it is always better to be safe than sorry. If you have any concerns about the quality of your cheddar, it is best to discard it rather than risk consuming spoiled cheese.
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Some cheeses are meant to smell bad, like washed-rind Époisses, Crottin, Camembert, and Brie
The unique odour of cheese comes from one of its most important ingredients: microorganisms. These microorganisms can be bacteria, yeasts, or moulds, but bacteria are the most important in cheesemaking. As the bacteria eat to get energy, they produce molecules that are responsible for the smell in stinky cheese. These molecules include ammonia or sulfur compounds.
Washed-rind Époisses, a very stinky cheese, is considered one of the smelliest cheeses on the planet. It is a soft washed-rind cheese that has been made in Bourgogne, France, since the 16th century. The local community of Cistercian monks developed the recipe, which eventually passed on to local farmers. The cheese is known to be so stinky that, according to an urban legend, it was banned on the metro. The bacteria responsible for the odour of Époisses is Brevibacterium linens, which is also the same bacteria that makes the smell of human body odour.
Crottin is a small-format goat cheese that can also be quite stinky. Traditional Camembert and Brie can also pack an aromatic punch. Both these cheeses are part of the family of soft-ripened cheeses, which means they have a bloomy rind—an edible white mould that plays a crucial role in how the cheese ages and tastes. The mould helps break down the cheese from the outside in, transforming it from firm and chalky to gooey and creamy. As Camembert and Brie age, the bacteria and moulds used to make the cheese break down fats and proteins, creating new compounds that contribute to both its taste and aroma. The longer the cheese ages, the stronger the smell becomes.
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If your cheddar has colourful tufts of mould and a discoloured paste, it's past its prime
Cheddar is a hard cheese, and like all cheeses, it has a unique smell. While some cheeses are known for their stink, like Époisses, Limburger, and Munster, others are milder. However, if your cheddar has colourful tufts of mould and a discoloured paste, it's past its prime.
Cheese is a dairy product, and one sign of spoilage is an "off" smell. This could be similar to spoiled milk, ammonia, or even a refrigerator. It's a good idea to smell your cheese when you first buy it, so you know what it should smell like. Sometimes, cheese can be pungent and have an "off" smell from the start, so it's essential to understand the typical aroma of your cheese.
Taste is another indicator of spoilage. If you're unsure, you can try a small piece of the cheese. If it tastes sour or has an unpleasant aftertaste, it's likely gone bad. But be cautious, as consuming spoiled food can be risky.
While mould on the surface of hard cheeses like cheddar is natural, colourful tufts indicate spoilage. Hard cheeses can be salvaged by trimming off the mouldy part, but soft cheeses should be discarded once they start to mould.
Each cheese ages and spoils differently, so it's essential to consider other factors like taste, smell, and the appearance of the rind. A breaking-down rind, ammonia smell, and discoloured paste are universal signs of spoilage. Trust your senses and discard the cheese if something seems off.
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Frequently asked questions
It is common for many cheeses to stink, and while some types of cheese are supposed to smell rotten, others are supposed to smell like ammonia. Cheddar is a hard cheese, so if it has some surface mold, you can trim it off and keep eating.
If your cheese has an off" smell, like spoiled milk or ammonia, or if it has a ripe" smell that is not characteristic of its style, it has probably gone bad. Other signs of spoiled cheese are a breaking down of the rind, leading to colorful tufts of mold, combined with a discoloration of the paste.
Spoiled cheese will have an unpleasant aftertaste or taste sour.
When in doubt, throw it out.
