Frederic Melton
Swiss cheese is a semi-hard cheese made from cow's milk and is usually aged for three to four months. It is known for its distinctive holes, nutty flavor, and melt-able texture. While some people enjoy the taste of Swiss cheese, others find it disgusting. Some have described it as having a weird hardness, a pungent flavor, and an awful smell. However, it is important to note that the smell of Swiss cheese, or any cheese for that matter, is not an indication of spoilage. The strong smell of cheese is generally attributed to the aging process, which creates an environment conducive to bacterial growth, resulting in the release of stinky gases.
| Characteristics | Values |
|---|---|
| Smell | Swiss cheese is known to have a pungent smell, with some people describing it as rotten, nasty, and eye-wateringly bad. |
| Taste | Swiss cheese has a mild, nutty, and slightly sweet flavor. |
| Texture | Swiss cheese is semi-hard with a smooth, melt-able texture. |
| Appearance | Swiss cheese is easily recognizable due to its distinctive holes or "eyes." |
| Storage | To extend the shelf life of Swiss cheese, store it in the vegetable drawer of the fridge in a sealed plastic bag or cheese paper. |
| Spoilage | Swiss cheese has likely spoiled if it shows signs of mold, has a sour or off smell, or has changed color (turning yellowish or brownish). |
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What You'll Learn
Swiss cheese storage
Swiss cheese is a versatile ingredient with a mild, slightly sweet, and nutty flavor. It is characterized by its iconic holes and semi-hard texture. When storing Swiss cheese, there are several factors to consider to ensure maximum flavor and prolonged freshness.
Firstly, temperature is crucial. Swiss cheese should always be refrigerated until you are ready to consume it. The ideal temperature for storing cheese is between 5°C and 10°C, so the central part of the fridge is optimal. If you have time, allow the cheese to come to room temperature before serving to enjoy its fullest flavor.
Secondly, the packaging is key. Avoid using cling wrap or regular plastic wrap as they can alter the composition of the cheese and prevent it from breathing. Instead, opt for parchment paper, wax paper, or cheese paper to wrap the cheese first. Then, for added protection, you can loosely wrap it with plastic wrap or aluminum foil, especially if freezing. Ensure the cheese is well-sealed and protected from moisture and air exposure.
When freezing Swiss cheese, it is recommended to slice or grate it beforehand for easier use. Label and date the package, and it can be safely stored for up to six months.
Additionally, always store Swiss cheese in the vegetable drawer of your fridge, which maintains the proper humidity levels. Handle the cheese with clean hands or utensils to avoid contamination. By following these storage tips, you can extend the shelf life of your Swiss cheese and enjoy its unique flavor and texture.
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Swiss cheese spoilage
Swiss cheese is a versatile ingredient used in sandwiches, fondue, grilled dishes, cheese-topped bakes, salads, quiches, and casseroles. It is characterized by its "'holey' appearance and nutty, sweet, and slightly pungent flavor. Swiss cheese is typically aged for three to four months and is made from cow's milk.
Swiss cheese is known for its strong smell, which some may find unpleasant. However, a strong smell does not necessarily indicate spoilage. In fact, many of the world's most flavorful cheeses are known for their pungent aroma. The aging process, which involves washing cheese curds in brine, creates a warm, moist, and salty environment that attracts bacteria (Brevibacterium linens, or B. linens) that break down proteins, fats, and sugars, releasing gases that contribute to the strong smell.
Swiss cheese is prone to spoilage, and it is essential to store it properly to extend its shelf life. To determine if Swiss cheese has spoiled, you can use your senses of sight and smell. Visually inspect the cheese for signs of mold, which may appear as blue or green blotches. Additionally, look for changes in color, as Swiss cheese turning yellowish or brownish may indicate spoilage. In terms of smell, a Swiss cheese that has gone bad will likely emit a sour or off odor, possibly resembling ammonia. If you detect any of these signs, it is best to discard the cheese.
To prolong the freshness of Swiss cheese, it is recommended to store it in the vegetable drawer of your refrigerator, which helps maintain the appropriate humidity levels. Keep the cheese in a sealed plastic bag or cheese paper, avoiding cling wrap as it does not allow the cheese to breathe. If you plan to freeze Swiss cheese, it is advisable to slice or grate it before packaging to facilitate future use. Always handle the cheese with clean hands or utensils to prevent contamination.
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Why some cheeses smell bad
Swiss cheese is a semi-hard cheese made from cow's milk and typically aged for three to four months. It is known for its distinctive holes, nutty flavour, and mild taste. While some people may find its smell unpleasant, it is generally not considered to be one of the "stinkiest" cheeses.
So, why do some cheeses smell bad? Well, it turns out that the process of making cheese has a lot to do with it. Washed-rind cheeses, like Époisses, tend to be among the stinkiest. The washing process involves repeatedly rinsing the cheese's rind with a brine solution, which can be a simple saline solution or something more unique like wine, beer, or pear cider. This moist, briny environment encourages the growth of bacteria, particularly Brevibacterium linens (B. linens), which is responsible for the strong, funky aroma associated with these cheeses. B. linens also contribute to the reddish hue of the rind and the tacky texture of the curds. Interestingly, this bacterium is also found in human sweat, which may explain why some washed-rind cheeses evoke the scent of feet or a locker room.
Another group of cheeses known for their pungency is the blue cheeses. In these cheeses, the pungency of aroma seems to carry over directly to the flavour. Traditional soft cheeses like Camembert and Brie can also pack an aromatic punch, as do small-format goat cheeses like Crottin.
While the smell of these cheeses may be off-putting to some, many people enjoy them for their complex flavours and unique characteristics. In fact, the same bacteria that contribute to the strong odour also lend distinct flavours and textures to these cheeses.
When it comes to determining if a cheese has gone bad, there are a few telltale signs. The first indication is usually an ammonia smell, followed by a breaking down of the rind, which leads to colourful tufts of mould and discolouration. If your Swiss cheese is developing blue or green blotches of mould or has a sour or off smell, it's likely time to toss it out.
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Swiss cheese taste
Swiss cheese is a semi-hard cheese made from cow's milk and typically aged for three to four months. It originated in Switzerland but is now produced in various countries worldwide. The cheese-making process involves a precise balance of curdling, which contributes to both its texture and taste. The extended ageing process intensifies the flavours over time.
Swiss cheese has a pale yellow hue with characteristic holes, known as "eyes," formed during the fermentation process. These holes are crucial in defining the cheese's texture and overall sensory experience, adding a small, crystalline crunch to the smooth and creamy mouthfeel.
In terms of taste, Swiss cheese offers a mild sweetness with nutty undertones and a hint of tanginess. Its delicate flavour distinguishes it from stronger cheeses, making it appealing to a broad audience. The nutty notes add depth and complexity, reminiscent of roasted nuts. The cheese is also known for its subtle, mild fragrance, which sets the stage for the tasting journey.
Swiss cheese is a versatile ingredient that can be enjoyed on its own or incorporated into various dishes. It melts smoothly and pairs well with a range of ingredients, making it suitable for sandwiches, fondue, grilled cheese, casseroles, quiches, and baked dishes. Its distinctive, slightly sweet and nutty flavour can complement a dish without overpowering it. However, some people may find the mild flavour lacking compared to stronger cheeses, and excessive usage could overwhelm other ingredients.
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Other smelly cheeses
Swiss cheese that has gone bad can be identified by its appearance and smell. If it has developed mold in the form of blue or green blotches, or has a sour or off smell, it has likely spoiled.
Stinking Bishop
Produced by Charles Martell and Son since 1972, this washed-rind cheese from Gloucestershire in the U.K. has been awarded the title of the smelliest cheese in Britain. Its rind is brushed with perry (pear cider) to give it a powerful pong. It has been compared to decomposing flowers and wet hay, or to a vagrant's undershirt.
Limburger
This semi-soft, smear-ripened cheese originates from the historical Duchy of Limburg, spanning modern-day Belgium, Germany, and the Netherlands. After aging for three months, it starts to stink due to Brevibacterium linens, a bacterium also found on human skin.
Gorgonzola
This blue cheese from the Gorgonzola area of Lombardy, Italy, has been made since the 9th century AD. Its putrid odor comes from the mold and bacteria that give it its blue-green veins, but it tastes great in a risotto.
Vieux-Boulogne
This washed-rind cheese from the Basse-Normandie region of France was deemed the world's smelliest cheese by Cranfield University in 2004. Its odor has been described as a "feculent gut-heaving miasma."
Dorset
This raw cow's-milk cheese from Spain has a deeply meaty taste, but its smell has been likened to a haunted high school boys' locker room.
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Frequently asked questions
While Swiss cheese is not known for being one of the smelliest cheeses in the world, it can develop a sour or off smell when it goes bad.
Apart from smelling it, you can look out for mould (in the form of blue or green blotches) or a change in colour (yellowish or brownish) to determine if Swiss cheese has gone bad.
The aging process of cheese creates a warm, moist, and salty environment that attracts bacteria, which break down proteins, fats, and sugars, releasing stinky gases.
