Patrick Oconnell
Some cheeses are famous for their stench, such as Limburger, Vieux Lille, and Époisses. These stinky cheeses are often washed-rind cheeses, which are washed with salty brine, liquor, or alcohol during the aging process, resulting in a strong aroma. While the smell of these cheeses can be off-putting, many people enjoy their complex, nutty, woodsy, or buttery flavors. The sensory experience of eating a stinky cheese is sometimes referred to as backward smelling, as the strong aroma is combined with a creamy taste on the tongue, creating a perception of a flavorful and delicious food.
| Characteristics | Values |
|---|---|
| Country of Origin | France, England, Italy |
| Region | Gevrey-Chambertin, Burgundy, Val Taleggio, Epoisses, Aspe Valley, Dymock, Gloucestershire |
| Type of Milk | Cow, Goat |
| Type of Cheese | Maroilles, Washed-rind, Blue, Camembert, Brie, Small-format, Triple-cream |
| Washing Liquid | Salt Water, Salt Brine, Seawater, Brandy, Beer |
| Smell | Barnyard, Putrid, Wet Socks, Grass, Yeasty, Fragrant, Mushrooms, Ripe Underarms, Goaty, Gaminess, Old Stinker, Ammonia, Body Odor, Stinky Feet, Dirty Gym Socks |
| Taste | Grassy Butter and Cream, Sweet and Salty, Nutty, Woodsy, Buttery |
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What You'll Learn
- Bad cheese can smell like sour milk, ammonia, or even a refrigerator
- Spoiled cheese can be identified by its rancid, sour or putrid smell
- Washed-rind cheeses tend to be the stinkiest
- Excessive amounts of ammonia in aged cheeses can indicate spoilage
- Butyric acid, a pungent, rancid-smelling chemical, is produced by bacteria breaking down fat in cheese
Bad cheese can smell like sour milk, ammonia, or even a refrigerator
Bad cheese can have a range of unpleasant odours, including sour milk, ammonia, or even a refrigerator-like smell. While cheese is a living thing with cultures and moulds that give it its distinctive flavour, these can also cause it to spoil and develop an unpleasant aroma. Soft cheeses, such as cottage cheese, tend to spoil faster due to their susceptibility to bacterial growth. These cheeses usually last about a week in the fridge after opening.
The smell of bad cheese can be quite off-putting and is often a good indicator of its quality. If a cheese has a sour milk odour, it is likely past its prime and should be discarded. This smell is indicative of spoilage, and consuming such cheese may lead to health issues. It is important to trust your senses and refrain from eating cheese that smells bad.
Additionally, ammonia odour in cheese is another sign of spoilage. Ammonia is produced by bacteria that break down proteins in cheese, and this process can make the cheese unsafe to eat. It is important to note that not all cheese with an ammonia smell is unsafe, but it is generally advisable to err on the side of caution and dispose of it.
Interestingly, some people associate the smell of a refrigerator with bad cheese. While this may be due to the cheese absorbing odours from other foods in the fridge, it could also indicate that the cheese has taken on a "refrigerator smell" without actually being spoiled. However, it is still recommended to exercise caution and avoid consuming cheese with an unusual or unpleasant odour.
To summarise, bad cheese can smell like sour milk, ammonia, or even take on a refrigerator-like odour. It is important to use your senses, especially smell and sight, to determine if a cheese has gone bad. Proper storage and knowledge of how to identify spoilage can help ensure food safety and prevent falling ill. Remember to always dispose of cheese that exhibits signs of spoilage and, if necessary, consult a healthcare provider if you experience any adverse effects after consumption.
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Spoiled cheese can be identified by its rancid, sour or putrid smell
It's true that some cheeses are famous for their pungent aroma, but a spoiled cheese will usually have a rancid, sour, or putrid smell. This is often accompanied by a breaking down of the rind, leading to colourful tufts of mould and a discolouration of the paste.
Cheese is made with milk, starter culture, rennet, and salt. The starter culture of bacteria influences the taste, texture, and smell of the cheese. Washed-rind cheeses, such as Époisses, tend to be the stinkiest of all. The rind is washed with a salty brine, liquor, or alcohol, which encourages the growth of bacteria and yeast, resulting in a distinctive scent. The longer the cheese is aged, the more intense the aroma becomes.
Some people enjoy the complex flavours of stinky cheeses, describing them as nutty, woodsy, or buttery. However, for others, the strong odour can be off-putting. While each type of cheese has its own indicators of spoilage, an ammonia smell and a rotting rind are universal signs that a cheese has gone bad.
Some of the world's stinkiest cheeses include Vieux Lille from northern France, which is washed with brine for three months; Limburger, which smells like dirty gym socks due to the bacterium Brevibacterium linens; and Stinking Bishop, an English cheese that took first place in a contest to determine the country's funkiest-smelling cheese.
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Washed-rind cheeses tend to be the stinkiest
Washed-rind cheeses are often considered the stinkiest of all cheeses. The rind is washed with brine, salty water, marc (a brandy made in the Burgundy region of France), wine, or beer. The washing process discourages the development of certain moulds or bacteria, but the bacteria that do develop are responsible for the unique characteristics of the cheeses' rinds, their reddish colour, and pungent smell. The greater the frequency of washing, the smellier the cheese will be. The resulting aroma from washing and curing these cheeses can be described as "barnyard", with other descriptions including stinky feet, mildewed laundry, warm animal, and even unshowered for a week.
One of the stinkiest washed-rind cheeses is Vieux Lille, which is washed with brine for three months. It is so pungent that it has been nicknamed "old stinker". Another particularly stinky washed-rind cheese is Epoisses, or Epoisses de Bourgogne, which is washed in brandy-infused brine. It is so malodorous that it has been banned from Parisian public transportation. Stinking Bishop is another washed-rind cheese with an outrageous stench, washed in pear cider and taking its name from the Stinking Bishop pears used to make the brandy wash.
Despite their pungent aroma, washed-rind cheeses are considered by some to be some of the most delicious cheeses. They are often creamy and become oozier with age. The washing process also adds flavour, complexity, and preservation power.
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Excessive amounts of ammonia in aged cheeses can indicate spoilage
Cheese is a perishable food, and consuming it after it has spoiled can lead to foodborne illnesses. Spoilage in cheese can be identified through various indicators, such as mould growth, discolouration, and changes in texture and smell. While some cheeses are known for their pungent aroma, an excessive amount of ammonia in aged cheeses can be a sign of spoilage.
Ammonia is a chemical compound that can be naturally produced during the ageing process of cheese, particularly in aged or washed-rind varieties. It is formed by bacteria breaking down the protein in cheese, resulting in the release of ammonia gas. This process contributes to the distinct smell of aged cheeses. However, when excessive amounts of ammonia are present, it indicates that the cheese has spoiled.
Spoiled cheese with high ammonia content will often have an unpleasant, pungent odour similar to cleaning products or urine. This strong ammonia smell is a tell-tale sign of spoilage, especially in blue cheese, where it can indicate excessive bacterial growth and fermentation. The presence of ammonia is often accompanied by other undesirable odours, such as rancid, sour, or putrid smells, which can be off-putting to consumers.
In addition to the smell, excessive ammonia in cheese can also affect its taste. Ammoniated cheese may have a bitter or sour taste, with an unpleasant aftertaste. This change in flavour is caused by the continued breakdown of milk proteins and fats by bacteria, resulting in the development of off-flavours. Therefore, both the smell and taste of the cheese can be crucial factors in determining whether the cheese has spoiled due to excessive ammonia content.
To summarise, excessive amounts of ammonia in aged cheeses can indeed indicate spoilage. The combination of a strong ammonia smell and undesirable taste changes are clear signs that the cheese should be discarded. By recognising these sensory indicators, consumers can avoid potential health risks associated with consuming spoiled cheese and ensure they only enjoy cheese that is safe and delicious.
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Butyric acid, a pungent, rancid-smelling chemical, is produced by bacteria breaking down fat in cheese
Many types of cheese are known for their pungent smell, with some even being banned from public transportation. While some people may find the strong scent of certain cheeses off-putting, others consider the stinkier varieties a delicacy. But what causes this distinctive odour?
One of the key culprits behind the pungent aroma of cheese is butyric acid. Butyric acid is a type of fatty acid that is produced when bacteria break down fat in cheese. Specifically, it is formed through the process of anaerobic fermentation, which occurs in the absence of oxygen. This breakdown of fats can also happen in other dairy products, such as butter, resulting in the release of butyric acid and its characteristic rancid smell.
The name "butyric acid" comes from the Latin word "butyrum" or the ancient Greek "βούτῡρον", both of which mean “butter". This is because it was first extracted from rancid butter by French chemist Michel Eugène Chevreul in the early 19th century. Interestingly, while butyric acid has a foul odour when found in foods like cheese and butter, it also occurs naturally in the human body and plays an important role in maintaining gut health.
In the human body, butyric acid is produced by beneficial colonic bacteria (probiotics) that feed on and ferment prebiotics, which are plant products containing dietary fibre. Butyric acid has been found to have several beneficial effects on the human body, including contributing to energy homeostasis and influencing diabetes, obesity, inflammation, and immune function. Additionally, it has been studied for its potential anticarcinogenic effects, particularly in the colon.
While the smell of butyric acid in cheese may be off-putting to some, it is important to remember that chemicals cannot be labelled as inherently good or bad – context matters. In the case of butyric acid, what is undesirable in your fridge could be beneficial in your gut.
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Frequently asked questions
The three main attributes to look out for when determining if your cheese has gone bad are smell, appearance, and taste. If your cheese has taken on a rancid, sour, or putrid smell, it has likely gone bad.
Cheese is a living product that contains bacteria. When other molds and bacteria take hold, it can cause the cheese to spoil and give off a bad smell.
If your cheese smells bad, it is best to discard it. Eating spoiled cheese can make you sick as it may contain harmful bacteria or toxins that can cause foodborne illnesses.
To prevent your cheese from spoiling, ensure that it is stored properly. Improper storage can lead to the overproduction of certain compounds, which can cause a musty smell and indicate that your cheese has gone bad.
