Randy Chandler
The question of whether cheese is supposed to stink often sparks curiosity and debate among food enthusiasts. While some cheeses, like Limburger or Époisses, are renowned for their pungent aromas, others emit milder scents. The intensity of a cheese's smell largely depends on its type, aging process, and the bacteria or molds involved in its production. Strong odors are typically a sign of complex flavor development rather than spoilage, but it’s essential to distinguish between natural funkiness and off-putting signs of decay. Understanding the intended characteristics of different cheeses can help demystify whether that bold aroma is a feature or a flaw.
| Characteristics | Values |
|---|---|
| Odor Intensity | Varies by type; some cheeses (e.g., Limburger, Époisses) have strong, pungent odors, while others (e.g., mozzarella, cheddar) have mild or no odor. |
| Cause of Odor | Result of bacterial and fungal activity during aging, particularly from bacteria like Brevibacterium linens (produces "foot-like" smell). |
| Normalcy | Yes, strong odors in certain cheeses are expected and indicate proper aging and fermentation. |
| Spoilage Indicator | Not necessarily; strong odor alone does not mean cheese is spoiled. Check for mold, sliminess, or off-putting taste. |
| Popular "Stinky" Cheeses | Camembert, Brie, Gorgonzola, Roquefort, Munster, Taleggio. |
| Storage Impact | Improper storage (e.g., plastic wrap) can intensify odor; use wax paper or cheese paper for ventilation. |
| Health Concerns | No health risks if cheese is properly aged and stored; strong odor is natural and safe. |
| Cultural Perception | Accepted and appreciated in many cultures, especially in Europe, as a sign of quality and tradition. |
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What You'll Learn
Types of Cheese That Smell Strong
Cheese, a beloved staple in many diets, often sparks debate over its aroma. While some cheeses are mild and subtle, others boast a pungency that can clear a room. This strength in scent is not a flaw but a feature, often indicative of complex flavors and traditional aging processes. Among the most notorious for their olfactory impact are varieties like Époisses, Limburger, and Camembert. These cheeses challenge the notion of what is palatable, inviting enthusiasts to explore the boundaries of taste and smell.
Consider Époisses, a French washed-rind cheese with a history dating back to the 16th century. Its distinctive odor is the result of being washed in Marc de Bourgogne, a local brandy, during aging. This process encourages the growth of bacteria that produce a potent, earthy aroma. Despite its smell, Époisses is celebrated for its creamy texture and rich, savory flavor. Pairing it with a robust red wine or crusty bread can enhance its appeal, making it a favorite among connoisseurs who appreciate bold sensory experiences.
For those seeking a less intense but still aromatic option, Taleggio offers a balanced alternative. This Italian cheese has a thin, orange-brown crust and a soft, tangy interior. Its smell is often described as barnyard-like, with hints of ammonia, yet its taste is surprisingly mild and buttery. Taleggio’s versatility makes it a popular choice for cooking, melting beautifully in dishes like risotto or grilled cheese sandwiches. Its aroma serves as a reminder that strong-smelling cheeses can be both approachable and delicious.
When venturing into the world of pungent cheeses, start with small portions to acclimate your palate. Serving these cheeses at room temperature can intensify their aroma and flavor, so plan accordingly. For instance, a thin slice of Limburger on rye bread with a spread of mustard can transform its notorious smell into a harmonious bite. Pairing strong cheeses with complementary flavors—such as sweet fruits, nuts, or acidic wines—can also temper their intensity while highlighting their unique qualities.
Ultimately, the strength of a cheese’s smell is a testament to its craftsmanship and character. Rather than shying away from these varieties, embrace them as an opportunity to expand your culinary horizons. Whether you’re a seasoned cheese lover or a curious novice, exploring strong-smelling cheeses can lead to unexpected delights and a deeper appreciation for the art of cheesemaking. After all, in the world of cheese, a little stink can go a long way.
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Why Some Cheeses Develop Strong Odors
Cheese odors are a byproduct of bacterial metabolism, a natural process that transforms milk into complex flavors and aromas. During aging, bacteria break down proteins and fats, releasing volatile compounds like ammonia, sulfur, and organic acids. These compounds are responsible for the pungent smells associated with certain cheeses. For instance, Limburger cheese owes its notorious odor to the bacterium *Brevibacterium linens*, which also resides on human skin and contributes to body odor. This bacterial activity is not a sign of spoilage but rather an indicator of a cheese’s ripening process.
To understand why some cheeses develop stronger odors, consider their production methods and aging conditions. Soft-ripened cheeses like Camembert and Brie are exposed to molds such as *Penicillium camemberti*, which create a rind that traps moisture and fosters bacterial growth. This environment accelerates the breakdown of proteins, intensifying the aroma. Similarly, washed-rind cheeses like Époisses are regularly brushed with brine or alcohol, encouraging the growth of *B. linens* and other odor-producing bacteria. The longer a cheese ages, the more pronounced its smell becomes, as bacterial activity continues to release volatile compounds.
Practical tip: If you’re new to strongly scented cheeses, start with younger versions of the same variety. For example, a young Epoisses will have a milder odor compared to one aged for several weeks. Gradually expose your palate to stronger cheeses to appreciate their complexity without being overwhelmed. Pairing these cheeses with beverages like wine or beer can also balance their intensity, as the carbonation and acidity help cleanse the palate.
Comparatively, hard cheeses like Cheddar or Parmesan have minimal odor because their aging process involves less bacterial activity and moisture. These cheeses are pressed to remove whey, creating a drier environment that slows bacterial growth. In contrast, blue cheeses like Stilton or Gorgonzola contain *Penicillium roqueforti*, which produces distinct veins and a sharp, tangy smell. The odor in blue cheese is not just from bacteria but also from the mold’s metabolic byproducts, such as methyl ketones, which give it a unique, almost metallic aroma.
Takeaway: Strong cheese odors are a sign of craftsmanship, not spoilage. They result from specific bacterial and fungal activity during aging, tailored by cheese makers to create unique flavors. Embrace these aromas as part of the sensory experience, and experiment with different varieties to discover how production methods influence smell. For storage, keep pungent cheeses in airtight containers to prevent their odors from permeating other foods, and always serve them at room temperature to fully appreciate their intended aroma and taste.
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Is a Strong Smell a Sign of Spoilage?
A strong smell in cheese often triggers alarm, but not all pungent aromas signal spoilage. Certain cheeses, like Limburger or Époisses, are celebrated for their assertive odors, which stem from bacterial cultures and aging processes. These smells are intentional, a hallmark of their flavor profiles. However, context matters—a sharp, ammonia-like scent in a young, mild cheese like mozzarella is a red flag, indicating potential spoilage. Understanding the cheese’s type and expected aroma is crucial before jumping to conclusions.
To assess whether a strong smell indicates spoilage, consider the cheese’s appearance and texture alongside its odor. Mold on hard cheeses like cheddar can often be cut away, saving the rest, but fuzzy or slimy mold on soft cheeses like Brie typically means it’s time to discard. A sour or chemical smell, paired with discoloration or a slimy surface, confirms spoilage. Trust your senses: if the cheese smells off and looks questionable, err on the side of caution.
Storage plays a pivotal role in cheese longevity and odor development. Properly stored cheese (wrapped in wax or parchment paper, kept in the least cold part of the fridge) can maintain its intended aroma. Exposure to air or improper wrapping accelerates spoilage, amplifying odors unnaturally. For example, leaving blue cheese uncovered can lead to an overpowering smell, but this doesn’t necessarily mean it’s spoiled—it’s just drying out. Adjust storage methods to preserve both freshness and intended scent.
Finally, age and type dictate a cheese’s olfactory journey. Younger cheeses like fresh chèvre have mild, lactic aromas, while aged varieties like Parmigiano-Reggiano develop deeper, nuttier scents. A strong smell in an aged cheese might be normal, but the same intensity in a young cheese could indicate spoilage. Familiarize yourself with the expected aging process of the cheese in question to interpret its smell accurately. When in doubt, consult a cheesemonger or reference reliable guides for specific varieties.
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Cultural Differences in Cheese Odor Preferences
Cheese odor is not a universal language. What’s considered a delightful aroma in one culture might be a repulsive stench in another. For instance, the pungent, ammonia-like scent of Époisses de Bourgogne is celebrated in France as a sign of complexity and maturity, while in many Asian cultures, such strong odors are often associated with spoilage. This divergence highlights how cultural exposure shapes our olfactory preferences, turning what could be a deterrent into a delicacy.
To navigate these differences, consider the role of fermentation in cultural food traditions. In countries like Italy and Switzerland, where aged cheeses like Parmigiano-Reggiano and Appenzeller are staples, consumers are accustomed to earthy, nutty, and even sweaty notes. Conversely, in regions where fresh cheeses dominate, such as India (paneer) or parts of the Middle East (labneh), milder, lactic aromas are the norm. Introducing stronger cheeses to these audiences requires education and pairing strategies—for example, serving Époisses with a sweet wine or fruit to balance its intensity.
Age and generational factors also play a role. Younger consumers, particularly in globalized urban areas, tend to be more adventurous, embracing the "funk" of washed-rind cheeses like Taleggio or Munster. Older generations, however, may prefer the familiarity of milder varieties, reflecting lifelong dietary habits. Restaurants and retailers can cater to both groups by offering tiered tasting experiences: start with a mild Gouda, progress to a semi-aged Cheddar, and culminate with a bold Blue Cheese.
Practical tip: When introducing culturally divergent cheese odors, use descriptive language that aligns with local palates. For instance, instead of labeling a cheese as "stinky," describe it as "richly aromatic" or "boldly flavored." Pairing strong cheeses with familiar ingredients—like serving a pungent Roquefort with honey or walnuts—can also make them more approachable. Ultimately, understanding these cultural nuances transforms cheese odor from a potential barrier into a bridge for culinary exploration.
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How to Properly Store Smelly Cheese
Cheese, particularly the pungent varieties, is a delicacy that demands respect in storage. Improper handling can turn a fragrant masterpiece into an ammonia-laden disaster. The key to preserving its aroma and flavor lies in understanding its biology: smelly cheeses, like Époisses or Limburger, thrive on specific humidity and temperature conditions that also encourage bacterial growth. Wrapping them in wax paper, not plastic, allows them to breathe while containing their odor. This simple choice prevents the cheese from sweating and developing off-flavors, ensuring each slice retains its intended character.
Consider the environment where your cheese resides. A dedicated cheese drawer or a cooler with adjustable humidity (ideally 70-80%) mimics the cave-aging conditions these cheeses adore. If such luxury isn’t available, a lidded container lined with a damp cloth can suffice. However, beware of temperature fluctuations: smelly cheeses stored above 55°F (13°C) risk becoming oily or developing a sharp, unpleasant tang. Regularly inspect the rind for mold growth, as some surface molds are natural, but others indicate spoilage. When in doubt, consult a cheesemonger—their expertise can save your investment.
The art of storing smelly cheese also involves strategic isolation. No one wants their butter or fruits absorbing its potent notes. Use airtight containers or double-wrap the cheese in wax paper followed by aluminum foil to create a barrier. For particularly odiferous varieties, store them in a sealed glass jar or ceramic crock, which neutralizes odors better than plastic. This containment strategy not only protects neighboring foods but also preserves the cheese’s moisture, preventing it from drying out or cracking.
Finally, embrace the ritual of turning and airing your cheese. Weekly inspections allow you to monitor its condition and flip it, ensuring even moisture distribution. If the rind feels too damp, pat it gently with a paper towel to prevent mold overgrowth. Conversely, if it appears dry, increase humidity by placing a small bowl of water in the storage container. This hands-on approach transforms storage into an active practice, deepening your appreciation for the cheese’s complexity. With care, even the smelliest cheeses can age gracefully, rewarding you with flavors that justify their aroma.
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Frequently asked questions
Some cheeses, particularly aged or pungent varieties like Limburger or Époisses, have a strong odor that can be described as "stinky." However, not all cheeses are meant to smell this way. The aroma depends on the type of cheese, its aging process, and the bacteria or molds used in production.
The strong smell in certain cheeses comes from bacteria and molds that break down proteins and fats during aging. This process releases volatile compounds like ammonia and sulfur, which contribute to the pungent odor. Stronger-smelling cheeses are often more flavorful due to this process.
Not necessarily. A strong smell in cheeses like Camembert or Blue Cheese is normal and part of their character. However, if the cheese smells sour, rancid, or off (beyond its typical aroma), it may be spoiled. Always check for mold in unexpected places, sliminess, or an unnatural odor before consuming.
