Bushra Griffith
There are many varieties of cheese, from tangy Cheddar to earthy Brie, and while some might smell like feet, they have bold aromas that tell a story of tradition, microbes, and flavour magic. The washed-rind family takes top honours in the stinky cheese division, with cheeses like Limburger, Taleggio, Munster, and Stinking Bishop, which are infamous for their pungent, foot-like aroma. This unique smell is due to the presence of bacteria and enzymes that create a complex dance of volatile compounds, resulting in an intense yet fascinating fragrance. So, the next time you encounter a stinky cheese, don't hold your nose—take a bite and savour its complexity!
| Characteristics | Values |
|---|---|
| Reason for foot-like smell | Isovaleric acid, a compound produced by the breakdown of certain amino acids in milk, which is also found in human sweat |
| Bacteria responsible | Brevibacterium aurantiacum, which is also naturally present on human skin |
| Other compounds contributing to the smell | Methanethiol, Ammonia |
| Cheeses that smell like dirty feet | Limburger, Taleggio, Munster, Schloss, Stinking Bishop, Epoisses, Vieux Lille, Pont l'Eveque, Cendre d'olivet, Camembert, Stichelton, Red Hawk |
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What You'll Learn
The science behind the smell
Isovaleric acid, a breakdown product of certain amino acids in milk, is another key player in this olfactory symphony. This compound is also found in human sweat, especially on our feet, and contributes to the overall funky fragrance. But it's not just about the acid; enzymes and other bacteria join the dance, creating a complex and unique scent profile.
The washed-rind family of cheeses, such as Limburger, Taleggio, and Munster, are particularly notorious for their foot-like aroma. During the ageing process, the rinds of these cheeses are washed or rinsed with various liquids, from brine to brandy, wine, or even pear cider. This process inhibits mould growth while encouraging the proliferation of bacteria, including Brevibacterium linens, which gives the rind its distinctive smell. Interestingly, B. linens is the same bacteria that makes our feet smell!
While the smell of these cheeses might be intense, the flavour is often milder and more nuanced. The earthy, tangy, and umami notes that accompany these odours create a complex sensory experience that has garnered a dedicated following among cheese aficionados worldwide. So, while the initial whiff of dirty feet may be off-putting to some, others savour the complex flavours that lie beneath the surface.
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Why stinky cheese tastes good
Stinky cheese is a delight for many, but why does it taste so good? Well, it's all down to science. The first thing to note is that the smell and taste of cheese are closely linked. The aroma of a cheese plays a huge role in how we perceive its taste. The combination of taste and smell dramatically influences how we perceive a particular molecule.
The science behind the smell of stinky cheese is fascinating. The culprit behind the pungent, foot-like aroma is a compound called isovaleric acid. It is produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on feet. The bacteria Brevibacterium linens (B. linens) is also responsible for the typical stink of washed-rind cheeses. It is the same bacteria found in human sweat and on our feet. When Brevibacterium eats the proteins in cheese, it produces a gas called methanethiol, which has a strong, pungent smell.
However, the flavour of stinky cheese is often milder and more nuanced than one might expect from its aroma. The flavour profile of these cheeses can be rich and fulfilling, with earthy, tangy, and umami notes. The low-acid, umami-laced, gooey, salty paste of washed-rind cheeses is particularly appealing to many. The rind of washed-rind cheeses is where most of the smell is concentrated, and eating the rind will give you the full effect of a cheese's flavour and scent.
So, the next time you encounter a stinky cheese, don't hold your nose—take a bite and savour its complexity. Embrace the funk!
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Examples of stinky cheese
Some people enjoy a good stinky cheese, and there are many varieties to choose from. The washed-rind family is known for its pungency, and the bacteria Brevibacterium linens, which is responsible for making feet smell bad, is also responsible for the aroma of these cheeses. The good news is that while the smell might be intense, the flavor is often milder and more nuanced.
One of the stinkiest cheeses in the world is Limburger, which is created with the bacteria responsible for foot odor. It has such a strong smell that it is said to have caused at least one person to attempt suicide! Another very pungent cheese is Epoisses de Bourgogne, which has been described as smelling like an "unwashed skunk". It was one of Napoleon's favorite cheeses. Vieux Lille is also washed with brine for three months, making it one of the most pungent cheeses in the world.
Stinking Bishop, an English raw goat's milk cheese, has a less outrageous stench but was still named England's funkiest-smelling cheese in a contest. It took first place, with judges describing its scent as similar to "a rugby club changing room". Schloss, an Austrian cow's milk cheese, is another very stinky cheese with a slimy rind. Its aroma has been described as "robust" and is recommended only for those who enjoy a strong stink.
Some other notably stinky cheeses include Pont l'Eveque, a French cheese that dates back to the 13th century and smells like dirty laundry; Cendre d'Olivet, a French cheese aged in wood ash from grapevines, which a 19th-century writer described as smelling like rotting animal carcasses; and Camembert, a famous French cheese with strong mushroom notes and hints of garlic, barnyard, and ripe laundry. So, if you're looking for a cheese that smells like dirty feet, you have plenty of options to choose from!
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How cheese and feet smell similar
It's not uncommon to come across a wedge of cheese that smells like dirty feet. While this may be off-putting to some, the strong aroma is a result of a fascinating combination of science and tradition.
Cheese and feet can share a similar smell due to the presence of the same types of bacteria. Specifically, a bacterium called Brevibacterium, which is often found on both cheese and human feet, is responsible for producing a gas called methanethiol, which has a strong, pungent smell. This bacterium feeds on the dead skin on our feet or the proteins in certain types of cheese, resulting in the distinctive foot-like odour.
The washed-rind family of cheeses, such as Limburger, Taleggio, and Munster, are known for their strong foot-like aroma. During the aging process, the rinds of these cheeses are washed or rinsed with various liquids, such as brine, wine, or brandy, to inhibit mould and encourage the growth of bacteria. This process contributes to the development of the distinct smell.
In addition to Brevibacterium, other bacteria and enzymes also play a role in creating the pungent scent of cheese. The breakdown of certain amino acids in milk leads to the production of isovaleric acid, which is found in both human sweat and cheese. This compound contributes to the cheesy, foot-like smell.
While the aroma of these cheeses might be intense, the flavour is often milder and more nuanced. The complex interplay of bacteria and enzymes results in the creation of earthy, tangy, and umami notes that are savoured by cheese lovers worldwide. So, the next time you encounter a stinky cheese, don't hold your nose—take a bite and explore the fascinating world of pungent cheeses and their unique characteristics.
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The bacteria responsible for the smell
Brevibacterium linens, or B. linens, is the specific bacteria that gives washed-rind cheeses their characteristic aroma. This bacteria is also responsible for making feet stinky. During the aging process, the rinds of washed-rind cheeses are rinsed with brine, wine, beer, or even pear cider to prevent mold and encourage the growth of friendly bacteria, such as B. linens. This process results in the strong, foot-like smell of the cheese.
Another compound, isovaleric acid, is also responsible for the distinct foot-like smell of certain cheeses. It is produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on feet. Cheeses like Limburger, Taleggio, and Munster are known for their stinky foot-like aroma, which can be attributed to the presence of isovaleric acid and the bacteria Brevibacterium aurantiacum.
While the smell of these cheeses can be quite intense, the flavor is often much milder and more nuanced. The earthy, tangy, and umami notes that come with smelly cheeses make them a delicacy for cheese connoisseurs worldwide. So, if you're feeling adventurous, don't be put off by the smell—give these super-smelly cheeses a chance, and you might be pleasantly surprised!
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Frequently asked questions
The compound isovaleric acid, which is produced by the breakdown of certain amino acids in milk, gives some cheeses their distinct foot-like smell. This acid is also found in human sweat, especially on feet. The bacteria Brevibacterium, which is often found on cheese and human feet, produces a gas called methanethiol, which has a strong, pungent smell.
Limburger, a cow's milk cheese from Austria, is known for its strong foot odour. Other notably stinky cheeses include Stinking Bishop, Pont l'Eveque, Cendre d'Olivet, and Epoisses de Bourgogne.
While the aroma of stinky cheese can be intense, the flavour is often much milder and more nuanced. The complex interplay of bacteria and enzymes creates a unique flavour profile with earthy, tangy, and umami notes that are savoured by cheese lovers worldwide.
