Andy Montoya
Cheese is a perishable food that can spoil and harbour harmful bacteria, and consuming spoiled cheese can lead to foodborne illnesses. Knowing when cheese has gone bad is crucial for your health and safety. While each cheese ages and spoils differently, there are three main attributes to look out for: smell, appearance, and taste. The smell of spoiled cheese is often described as rancid, sour, or putrid, and can smell like rotting trash, spoiled milk, or ammonia.
| Characteristics | Values |
|---|---|
| Smell | Ammonia, sour milk, rancid, rotting trash, refrigerator or freezer, wine, feet, sour, putrid |
| Appearance | Mold, discolouration, gritty or grainy texture, slimy or greasy texture |
| Taste | Sour or unpleasant |
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What You'll Learn
Spoiled cheese can smell like rotting trash or spoiled milk
One sign of spoiled cheese is an "off" smell, which can be an indicator of spoilage. This scent can be similar to that of spoiled milk, depending on the type of cheese. Other smells that indicate spoilage include ammonia, refrigerator or freezer odours, and the smell of rotting trash. Sometimes, the smell of spoiled cheese can be similar to that of smelly feet.
The appearance of cheese can also be a good indicator of spoilage. Mould growth, discolouration, and a slimy or greasy texture are all signs that the cheese has gone bad. If the cheese has a gritty or grainy texture, it may also be spoiled, especially in soft washed-rind cheeses like Epoisses and Stinking Bishop.
Taste can also be an indicator of spoilage, although it is not recommended to taste cheese that is suspected to be spoiled. Spoiled cheese can have a sour or unpleasant taste due to the presence of butyric acid, which is produced by bacteria breaking down the fat in the cheese.
It is important to note that consuming spoiled cheese can lead to foodborne illnesses, so it is always better to err on the side of caution and discard any cheese that is suspected to be spoiled.
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Bad cheese can smell like ammonia
Each cheese ages and spoils differently, so it can be tricky to know when your cheese has gone bad. To prevent your cheese from becoming ammoniated, the best strategy is to eat it promptly. If you find your cheese smells strongly of ammonia soon after buying it, return it to the store, and they should replace it or refund your money.
Some cheeses can be pungent and "off" smelling to begin with, so it can be challenging to determine whether a strong smell indicates that the cheese has gone bad. A good strategy is to smell your cheese when you first purchase it, so you know how it is supposed to smell and can notice any changes.
Cheese aficionados will tell you that if it doesn't have a hefty punch of ammonia, it's not ready yet. However, others argue that cheese should never taste like ammonia, and if it does, you should not buy it. Ultimately, it's a matter of taste.
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Butyric acid in cheese can smell pungent, rancid, sour, or unpleasant
Butyric acid is a short-chain saturated fatty acid found in the form of esters in animal fats and plant oils. It was first discovered in 1869 by Lieben and Rossi in rancid butter. Butyric acid is produced as an end product of the fermentation of sugar by obligate anaerobic bacteria, with Clostridium butyricum being the most prominent and main bacterium. It is also found naturally in raw milk or added by the cheese maker.
Butyric acid is an important part of the total flavor profile of many different types of cheese. It is responsible for the distinctive smell of human vomit and gives Parmesan cheese its odour and flavour. It is also found in other aged Italian cheeses, such as Asiago, Romano, and Provolone.
When butyric acid is present in higher concentrations, its flavour becomes much more prominent and can dominate the taste of the cheese. This high concentration of butyric acid can be unpleasant for some people, who describe it as having a "baby vomit" flavor or a ripe" smell like rotting trash. Some people have a sensitivity to butyric acid and find that it is more pronounced when the cheese is heated up.
In addition to cheese, butyric acid is also used as a food additive in butter, butterscotch, caramel, fruit and nut flavors. It is generally considered safe by the US Food and Drug Administration. Butyric acid is also used in the production of plastics, surfactants, textiles, pharmaceuticals, perfumes, and disinfectants.
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Geosmin in cheese can smell musty, damp, or mossy
Bad cheese can smell like rotting trash, spoiled milk, ammonia, or even a refrigerator or freezer. The smell of bad cheese can vary depending on the type of cheese and the specific spoilage bacteria involved.
Geosmin, a compound produced by certain bacteria and found in some cheeses, can contribute to a musty, damp, or mossy smell. While geosmin is most commonly associated with the smell of rain, soil, or freshly turned earth, it can also give off a musty or damp odour in certain foods, including cheese.
Geosmin is produced by various blue-green algae (cyanobacteria), filamentous bacteria, and other microbes. It is highly detectable by the human olfactory system, which may be due to evolutionary pressures to find fresh water. Even at very low concentrations, geosmin can be detected by humans, and it can significantly impact the taste and odour of food and water.
In cheese, the presence of geosmin can result from the metabolic activity of certain bacteria or moulds. While some cheeses are known for their pungent or strong odours, an unexpected musty or damp smell could indicate the presence of geosmin and potential spoilage.
To determine if cheese has gone bad due to geosmin or other spoilage factors, it is essential to consider not only smell but also appearance and taste. Combining these factors can help make a more accurate assessment. Additionally, understanding how a particular type of cheese should typically smell can aid in identifying when something is off.
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Bad cheese can also smell like smelly feet
Some cheeses are well-known for their pungent, foot-like aroma, such as Limburger, Taleggio, and Munster, which can be attributed to the presence of Brevibacterium aurantiacum. This bacterium is used to wash the rinds of these cheeses, contributing to their distinct scent and flavour profile. The pungent smell of these cheeses might be off-putting to some, but it's a sign of their complex flavour and a reason for cheese enthusiasts to savour them.
It's important to note that while cheese can sometimes smell unpleasant, it may not always indicate spoilage. Each cheese ages and spoils differently, and factors such as smell, appearance, and taste should be considered together when determining if your cheese has gone bad. Smelling the cheese when it's fresh can provide a reference point to notice any "off" smells later on.
However, if the cheese has mould on it or smells like rotting trash, it's best to discard it. Hard cheeses like Parmigiano-Reggiano and Pecorino Romano may develop mould on the rind, but as long as the interior of the cheese is unaffected, it can still be consumed after removing the mouldy part.
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Frequently asked questions
There are three main attributes to look out for when determining if your cheese has gone bad: smell, appearance, and taste. The smell of spoiled cheese is often described as rancid, sour, or putrid, similar to rotting trash or sour milk.
Other signs of bad cheese include mould growth, discolouration, and a slimy or greasy texture. If the cheese has a gritty or grainy texture, this can also indicate spoilage, especially in soft washed rind cheeses.
Consuming spoiled cheese can lead to foodborne illnesses, including vomiting and diarrhoea. It is crucial to check for signs of spoilage to ensure you are consuming safe and delicious cheese.
No, each cheese ages and spoils differently. Some factors that influence spoilage include the type of cheese, moisture content, and storage conditions.
When in doubt, it is always better to err on the side of caution and discard any cheese that you suspect has gone bad. Trust your senses and pay attention to any changes in smell, appearance, or taste to make an informed decision.
