Randy Chandler
Stinky cheese is a divisive topic, with some people loving its strong aroma and unique flavour profile, while others find it off-putting and even inedible. Despite its pungent smell, stinky cheese is not inherently bad. In fact, it has a dedicated following among cheese enthusiasts, who appreciate its complex flavours and the way it stimulates a combination of receptors to enhance our perception of its smell and taste. Beyond its distinctive sensory experience, stinky cheese also offers health benefits, including anti-inflammatory properties that promote heart health and improve stomach and skin conditions. The process of rinsing the rinds with wine, beer, brine, or cider during maturation prevents mould growth and encourages beneficial bacteria, resulting in a cheese that is not only delicious but also provides potential health advantages.
| Characteristics | Values |
|---|---|
| Odor | Stinky cheese has a strong, pungent smell, often likened to stinky feet or socks. |
| Taste | Despite its odor, stinky cheese often has a rich, creamy, comforting, and delicious flavor. |
| Health Benefits | Stinky cheese contains anti-inflammatory chemicals that are beneficial for the heart, stomach, and skin. It is also a good source of protein and probiotics, aiding in blood pressure regulation and mineral absorption. |
| Perceived Negatives | Some people find the smell off-putting and may judge the cheese based on its odor. |
| Types | Examples include Epoisses, Limburger, Roquefort, Taleggios, and Ouleouts. |
| Backwards Smelling | This phenomenon occurs when the brain combines the pungent smell with the taste, resulting in a different perception of the odor and stimulating pleasure. |
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What You'll Learn
Why do people like stinky cheese?
Stinky cheese is an acquired taste for many, but some people love it. The washed-rind family of cheeses tops the list of the most pungent cheeses. The rinds of these cheeses are rinsed during the maturing process with anything from wine, beer, brine, or even brandy, which helps to prevent mold growth and promote the development of good bacteria. The bacteria that give the rind its flavor is called Brevibacterium linens, which is also the bacteria that makes feet stinky. However, the cheese does not taste like feet. While some of the pungent flavors seep into the cheese itself, most of it stays on the rind, leaving a soft-ripened or semi-firm cheese with a gentler flavor.
The brain perceives these aromas differently once the stinky cheese makes its way into the mouth, as opposed to simply smelling it. This reaction is called "backwards smelling," and it involves a careful choreography of the senses of taste and smell that shifts our perception of these odors and ultimately stimulates pleasure. The sulfurous, stinky-sock-like aroma molecules from stinky cheese stimulate a unique combination of receptors to help us identify the smell. But when you eat the cheese, the aroma compounds are released in your mouth and waft up the back of your nose, creating a dramatic effect on how we perceive a particular molecule.
Stinky cheese can often carry a pungency so strong that consuming it takes on a perverse appeal. Some people find the idea of eating rancid rinds to be a test of endurance. However, many of these cheeses, from Taleggios to Ouleouts, can assume flavor profiles that are rich and fulfilling, producing sensations that are difficult to explain.
Stinky cheese also has health benefits. For example, Roquefort, a type of stinky cheese, has anti-inflammatory chemicals that help the heart and improve the health of the stomach and skin.
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How does stinky cheese taste good when it smells bad?
Stinky cheese is a delight to many, but it can be hard to understand how something that smells so bad can taste so good. This phenomenon is called "backwards smelling". When a stinky cheese is consumed, the brain combines the pungent smell with the creamy, comforting taste it experiences on the tongue simultaneously. This combination of taste and smell has a dramatic effect on how we perceive a particular molecule. The aroma compounds are released in the mouth and waft up the back of the nose, stimulating a unique combination of receptors that help us identify the smell.
The washed-rind family of cheeses, such as Epoisses, Munster, Chaumes, and Maroilles, tops the list of the most pungent cheeses. The rinds of these cheeses are rinsed during maturation with wine, beer, brine, or even brandy, which prevents mould growth and promotes good bacteria development. The bacteria that gives the rind its flavour is called Brevibacterium linens, the same bacteria that makes feet stinky. However, the cheese does not taste like feet, and the strong flavour mostly stays on the rind, leaving a softer, gentler flavour in the cheese itself.
The strong smell of stinky cheese can often carry a pungency that makes consuming it a test of endurance. However, many of these cheeses, from Taleggios to Ouleouts, can assume flavour profiles that are rich and fulfilling, producing sensations that are hard to explain. The brain perceives these aromas differently once the cheese is in the mouth, as opposed to simply smelling it. This reaction involves a careful choreography of the senses of taste and smell, ultimately stimulating pleasure.
Stinky cheese also has health benefits. For example, Roquefort cheese contains anti-inflammatory chemicals that are good for the heart and improve the health of the stomach and skin. So, despite the initial pungent smell, stinky cheese can provide a well-rounded, comforting, and delicious flavour, along with health advantages.
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Is stinky cheese good for your health?
Stinky cheese is good for your health. While it may smell bad, the washed-rind family of cheeses, which are known for their pungency, can offer a range of health benefits. The process of washing the rinds with wine, beer, brine, or even brandy during maturation prevents mould growth and promotes good bacteria. This bacteria, Brevibacterium linens, is the same one that makes feet smell, but thankfully, it doesn't give the cheese the same odour. Most of the pungent flavour stays on the rind, leaving the cheese within softer and gentler in flavour.
Stinky cheese, such as Roquefort, has anti-inflammatory properties that are beneficial for the heart, stomach, and skin. The chemicals in this cheese are thought to be so beneficial that they are being considered for extraction and use in skin creams.
Cheese is also an excellent source of protein, containing casein, which is abundant in essential amino acids crucial for protein synthesis and easy digestion. Alpha casein, in particular, offers health perks like blood pressure regulation and enhanced mineral absorption from the gut.
Additionally, for those with lactose intolerance, feta cheese made from goat or sheep milk is a great option. Half-fat mozzarella and ricotta cheese are also healthier options, being lower in calories and fat while still offering the same health advantages as other cheeses.
Despite the initial turn-off of a strong smell, stinky cheese can provide a rich and fulfilling flavour profile. The brain combines the pungent smell with the creamy, comforting taste, resulting in a unique and pleasurable experience. So, while the smell of stinky cheese may be off-putting, the taste is often quite the opposite, and the health benefits are an added bonus.
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What are some examples of stinky cheese?
Stinky cheese, often carrying a pungency so strong that consuming it takes on a perverse appeal, is an acquired taste. The aroma of these cheeses is often likened to mouldy cellars, barnyards, and even dirty feet! Despite their strong smell, these cheeses are savoured by many. Here are some examples of stinky cheeses:
Époisses
Perhaps the most famous of the stinky cheeses, Époisses, is a French cheese that is so pungent, it was banned on the Paris Metro. It is washed in a pomace brandy called Marc de Bourgogne and aged for around six weeks. Époisses has a creamy texture and a strong aroma, often described as smelling like stinky feet. Despite its strong odour, Époisses has a well-rounded, garlicky, almost meaty, warm, and comforting flavour.
Camembert
Camembert is one of France's more famous cheeses, first made from raw cow's milk. The AOC variety "Camembert de Normandie" is required by law to be made only with unpasteurized milk. It is known for its strong mushroom notes, with hints of garlic, barnyard, and ripe laundry. The rind is washed with Marc de Bourgogne brandy, contributing to its strong smell.
Taleggio
Taleggio is an Italian washed-rind cheese with a yeasty quality rather than a full-on funk, making it one of the more approachable stinky cheeses. It is crafted from cow's milk, goat's milk, or a combination of both, and is known for its versatility. Taleggio can be enjoyed on a braised short ribs sandwich or melted on a pizza with mushrooms.
Brick Cheese
Brick cheese is a Wisconsin original created by a Swiss immigrant, John Jossi, in the late 1800s. It gets its name from the fact that bricks are used to press and shape the cheese during the aging process. Brick cheese is known for its strong odour and is best enjoyed on rye bread with mustard and raw red onion.
These are just a few examples of the many stinky cheeses out there. Despite their pungent aromas, these cheeses are savoured by those who appreciate their unique flavours and textures.
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How to store and prepare stinky cheese?
Stinky cheese is characterised by its pungent smell, which is caused by sulphur-like volatile aroma molecules. Despite its stench, it is a delicacy for many.
Storing Stinky Cheese
To store stinky cheese, wrap it in wax or parchment paper, then add a layer of plastic wrap and place it in the vegetable crisper drawer of your refrigerator. The temperature in this drawer is cold and stable, ideal for storing cheese. If you are storing shredded hard cheese, it can last up to a month in the fridge. For blue cheese, which is already mouldy, you can expect a shelf life of one to two months. Soft and semi-soft cheeses with high moisture content, such as goat, Camembert, and Brie, should be consumed within 7 to 10 days for the best results.
To prevent the smell of stinky cheese from permeating your refrigerator, consider using glass containers. First, wrap the cheese in plastic wrap, then store it in a glass container. This should prevent any odours from escaping.
Preparing Stinky Cheese
If you want to experience the full effect of a stinky cheese's flavour and scent, it is recommended that you eat the rind, as this is where most of the smells are concentrated.
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Frequently asked questions
Yes, it is normal for stinky cheese to have a pungent smell but a creamy, comforting taste. This phenomenon is called "backwards smelling", where the brain combines the strong smell with the taste it experiences at the same time.
Stinky cheese is not bad for your health. In fact, it can be good for you. For example, Roquefort has anti-inflammatory properties that can help your heart and improve the health of your stomach and skin. Cheese is also an excellent source of protein and contains casein, a protein that helps with blood pressure regulation and mineral absorption.
Stinky cheese gets its pungent smell from the bacteria that develop on its rind during the maturing process. The rinds of washed-rind cheeses, which are the most pungent, are rinsed with wine, beer, brine, brandy, or even pear cider to prevent mold growth and promote good bacteria. The bacteria Brevibacterium linens, which gives the rind its flavour, is the same bacteria that makes feet stinky.
