Patrick Oconnell
The answer to the riddle What's black and blue and smells like cheese? is a bruised and pungent coconut. Coconuts buried underground for several days can develop a blue-green mould, which gives off a strong odour similar to blue cheese. Interestingly, the same chemical compounds are responsible for the scent of blue cheese and rotten coconuts. While blue cheese is known for its strong smell, it is a beloved delicacy worldwide due to its complex flavour, creamy texture, and cultural significance.
| Characteristics | Values |
|---|---|
| Color | Black and Blue |
| Smell | Blue Cheese, Rancid Butter, Rotten Coconut, Ammonia, Feet, Dirty Socks, Musty Basements, Sweat |
| Texture | Creamy, Tangy, Dense, Fudgy, Soft, Sweet, Smooth, Supple, Flaky, Firm, Crumbly |
| Taste | Salty, Tangy, Sharp, Intense, Earthy, Bitter, Umami-rich, Spicy, Nutty, Mild |
| Type | Cow's milk, Goat's milk, Sheep's milk, Mixed |
| Pairing | Fruits, Vegetables, Herbs, Nuts, Honey, Preserves, Spiced preserves, Chutneys, Wine, Sparkling Wine, Sweet Riesling, IPA, Ale, Stout, Porter, Lambic, Whiskey, Bourbon, Hot Chocolate, Coffee, Tea |
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What You'll Learn
- Ants of the species Tapinoma sessile smell like blue cheese
- Blue cheese is made from cow, goat or sheep milk
- Blue cheese is notorious for its strong, foot-like smell
- Blue cheese is wrapped in cheese paper, wax paper or aluminium foil for storage
- Blue cheese pairs well with nuts, honey and strongly-flavoured preserves
Ants of the species Tapinoma sessile smell like blue cheese
Ants of the species Tapinoma sessile, commonly known as odorous house ants, coconut ants, sugar ants, or stink ants, possess an unusual trait: they smell like blue cheese when crushed. This odour is a result of the presence of methyl ketones, specifically 6-methyl-5-hepten-2-one, in their chemical composition. Interestingly, this compound is also found in blue cheese, contributing to its distinctive smell.
The Tapinoma sessile ant is a small species, ranging in colour from brown to black and measuring between 1.5 to 3.2 mm in length. They are native to North America and can be found from southern Canada to northern Mexico, although they are less common in the desert regions. These ants are highly adaptable and can thrive in a diverse range of habitats, including human homes, where they are considered pests.
The odour produced by these ants serves a crucial purpose. When crushed, the smell they emit is a distress pheromone, signalling to other ants that one of their own is under attack. This pheromone acts as a call for reinforcements, alerting other ants to come to the aid of their colony member.
The discovery of the blue cheese-like odour in Tapinoma sessile ants was made through scientific investigation. Dr. Clint Penick, who initially expected a coconut scent, was intrigued when he crushed one of these ants and encountered a pungent blue cheese smell instead. To confirm his observation, he conducted a sniff test at the North Carolina BugFest, where participants were asked to smell crushed odorous house ants and identify the odour.
The results of the sniff test revealed that approximately 38% of people associated the odour of crushed Tapinoma sessile ants with blue cheese, while others likened it to rotten coconut or other scents. Further chemical analysis supported the presence of similar compounds in blue cheese and these ants, providing a scientific explanation for their unique odour.
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Blue cheese is made from cow, goat or sheep milk
Blue cheese is famous for its strong, often foot-like smell, which comes from the same compounds that give off a rotten coconut smell. Interestingly, 38% of people who sniffed odorous house ants thought they smelled like blue cheese!
Blue cheese is made from cow's milk, goat's milk, or sheep's milk. The type of milk used in cheese influences its flavour, texture, and nutritional profile. Cow's milk cheeses can highlight the flavour of the grass grazed on by the animals and are often described as "grassy" or as having a "pasture taste". Common tasting notes in cow's milk cheeses include sweet cream, butterscotch, mushroom, and nuts. Goat's milk, on the other hand, has less of a protein called casein, which makes goat cheeses drier and crumblier than cow's or sheep's milk cheeses. Goat's milk cheeses tend to have a more citrusy, limestone-y, or musky, barnyard-like flavour.
Blue cheese is made by inoculating these types of milk with Penicillium mould, which gives the cheese its distinct blue veins and pungent, earthy smell. The bacteria in the cheese break down proteins and fats, producing volatile compounds like ammonia, which contributes to the foot-like aroma.
Despite its strong and sometimes off-putting smell, blue cheese is a beloved delicacy worldwide due to its complex, sharp, and umami-rich flavour, with salty and tangy undertones. The unique combination of salty, tangy, and earthy flavours is compelling, especially when paired with other foods. The creamy texture of blue cheese also contrasts perfectly with its sharp, intense taste, making it a versatile ingredient in dishes such as salads, pizzas, burgers, and even desserts.
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Blue cheese is notorious for its strong, foot-like smell
Blue cheese is notorious for its pungent, earthy, and strong foot-like smell. The reason for this distinct odour is the presence of Penicillium mould, which is responsible for the cheese's blue veins. The bacteria in the cheese break down proteins and fats, producing volatile compounds like ammonia, which is often associated with the smell of blue cheese that has started to go bad. However, this strong scent is not necessarily a bad thing, as it is a natural part of the cheese's unique production process.
The mould in blue cheese is perfectly safe to eat and gives the cheese its pungent taste and scent. The smell of blue cheese can be off-putting to some, but it has a dedicated following worldwide due to its complex, sharp, and umami-rich flavour profile. The salty and tangy undertones of blue cheese, paired with its creamy texture, make it a beloved ingredient in various dishes, from salads to burgers.
The intense flavours of blue cheese trigger the release of endorphins, the body's natural "feel-good" chemicals. This release of endorphins can create a rush that makes the experience of eating blue cheese addictive for some people. The unique combination of salty, tangy, and earthy flavours, along with its creamy texture, makes blue cheese a versatile ingredient that can be added to a wide range of dishes.
When storing blue cheese at home, it is recommended to wrap it in cheese paper, wax paper, or aluminium foil. Plastic wrap should be avoided as it can encourage the formation of ammonia, leading to an unpleasant odour. Additionally, pairing blue cheese with drinks such as wine, beer, or spirits can enhance the overall sensory experience.
Despite its strong and sometimes divisive odour, blue cheese's global presence and cultural significance reflect its enduring appeal. Its powerful smell is part of what makes it special to its devoted fans, who embrace the bold flavours and culinary history behind this stinky yet delicious cheese.
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Blue cheese is wrapped in cheese paper, wax paper or aluminium foil for storage
Blue cheese is known for its pungent, earthy smell, which some compare to dirty socks or musty basements. Despite its divisive nature, it has a devoted following worldwide, with fans embracing its bold flavours and culinary history.
When storing blue cheese, it is essential to consider the wrapping material carefully. Plastic wrap should be avoided, as it encourages the formation of ammonia, contributing to an unpleasant odour. Instead, cheese paper, wax paper, or aluminium foil are recommended for preserving the quality of the cheese.
Cheese paper is a specially designed paper that allows the cheese to breathe and prevents excess moisture accumulation. It is an ideal option for blue cheese storage, maintaining the right balance of airflow and humidity. However, it tends to be more expensive than other options.
Wax paper, also known as parchment paper, serves as an excellent alternative to cheese paper. It shares similar properties, allowing the cheese to breathe while preventing moisture buildup. Wax paper is a more affordable and readily available option for effective blue cheese storage.
Aluminium foil is another popular choice for wrapping blue cheese. It creates an airtight barrier, limiting oxygen exposure and preventing the growth of mould. Foil also allows gases and moisture to escape, ensuring the cheese remains fresh for a more extended period.
By using any of these wrapping materials—cheese paper, wax paper, or aluminium foil—you can effectively store blue cheese, preserving its unique flavour and texture while minimising the development of undesirable odours.
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Blue cheese pairs well with nuts, honey and strongly-flavoured preserves
Blue cheese is a salty and bold-flavoured cheese that goes well with many foods. It is popularly paired with nuts, honey, and strongly-flavoured preserves.
Nuts are a fantastic way to enjoy blue cheese. The cheese's strong flavour complements the crunchiness of nuts. A popular salad combination is a bowl of pear, walnut, and blue cheese.
Blue cheese also pairs well with honey. This combination may seem odd, but it works surprisingly well. French blues, such as Bleu des Causses, St. Agur, and Persille de Rambouillet, tend to taste sweeter than other blues and go well with honey. Warm Camembert drizzled with honey is another delightful combination.
Blue cheese can also be paired with strongly-flavoured preserves. A popular combination is a Tete de Moine cheese flower with a dab of honey. Another option is to pair blue cheese with a high-fat content cheese, such as brie or fromage d'affinois, and clover honey.
In addition to these sweet combinations, blue cheese also goes well with savoury foods. It can be enjoyed with BBQ pulled pork, chicken wings, or breakfast bacon. Blue cheese also pairs well with fresh, crunchy bread, oatcakes, and cider.
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Frequently asked questions
I don't know, what's black and blue and smells like cheese?
Yes, it's an ant, specifically the odorous house ant or Tapinoma sessile.
The odorous house ant's scent is similar to the chemical compounds found in blue cheese and rotten coconut. The Penicillium microbes that turn coconut oil rancid are also involved in the production of blue cheese.
No, there are several other smelly cheeses. Blue cheese is notorious for its strong, often foot-like smell, but other smelly cheeses include Vieux-Boulogne, Stinking Bishop, Gorgonzola, and Camembert.
