Andy Montoya
Camembert cheese is known for its strong smell, which has been described as earthy, mushroomy, and funky. While some people enjoy the complex aroma of this French cheese, others may find it too pungent. The smell of Camembert comes from several factors, including the type of milk used, the addition of bacteria, and the presence of mold. The aging process and texture of the cheese also contribute to its distinctive odour. While the smell of Camembert can be intense, it is generally considered a sign of a quality cheese and is often paired with wine or honey to enhance the dining experience.
| Characteristics | Values |
|---|---|
| Smell | Stinky, pungent, earthy, mushroomy, funky |
| Taste | Lush, nutty, mushroom-like |
| Texture | Soft, gooey, creamy |
| Colour | White |
| Rind | Washed |
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What You'll Learn
Why does Camembert smell so strong?
Camembert cheese is known for its strong, pungent aroma, often described as earthy, mushroom-y, and funky. While some people consider Camembert a delicacy, others find its smell off-putting or unpleasant. So, why does Camembert smell so strong?
The distinctive odour of Camembert is primarily due to the presence of bacteria and mould. The cheese is made by adding bacterial cultures to milk, and one of the most dominant bacteria involved is Brevibacterium linens (B. linens), which is also responsible for body odour. B. linens thrive in moisture, which is why creamier cheeses like Camembert tend to have stronger smells than harder cheeses.
The rind of Camembert, which is washed with brine, liquor, or water during the ageing process, also contributes to its strong aroma. This practice creates a moist environment that attracts certain bacteria, including B. linens, which give the cheese its characteristic reddish hue and robust smell.
Additionally, the white mould that forms on the surface of Camembert, known as Penicillium candidum, plays a role in breaking down the cheese from the outside in, transforming its texture and contributing to its distinct odour and flavour.
It's worth noting that while Camembert has a strong smell, its taste is often milder than one might expect. This is a common trait among stinky cheeses, where the powerful aroma comes from the rind rather than the interior. However, some people still find the taste of Camembert intense, describing it as nutty, mushroom-like, or tangy.
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How does Camembert's smell compare to other cheeses?
The smell of Camembert cheese is often described as pungent, strong, and earthy. It is said to have a distinctive aroma that can be quite intense, especially when compared to other cheeses. The rind of a Camembert cheese is washed during the aging process, creating an environment that promotes the growth of certain bacteria, such as Brevibacterium linens (B. linens), which contributes to its strong smell.
When compared to other cheeses, Camembert falls into the category of "stinky cheeses". Washed-rind cheeses, such as Époisses, are known to be some of the stinkiest due to the washing process that encourages bacterial growth. Blue cheeses are also known for their pungency, with the mold present throughout the cheese contributing to a strong smell and flavor.
Traditional Camembert, along with Brie, is considered to have a stronger aroma than some other cheeses. The aging process and texture of Camembert-style Brie contribute to a more intense aroma and flavor profile when compared to other varieties of Brie, such as the milder "picnic-style" Brie.
However, it is important to note that the smell of Camembert can vary depending on factors such as the specific type of cheese, the aging process, and regional differences. For example, North American Camembert cheeses tend to be milder and more stabilized, while French cheesemaking may result in a wider range of textures and strengths, even within softer cheeses.
In summary, Camembert cheese is known for its strong, earthy, and pungent aroma, which can vary in intensity depending on the specific cheese and its characteristics. When compared to other cheeses, Camembert is considered one of the stinkier options, falling into a similar category as washed-rind and blue cheeses.
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Why does Camembert have a stronger smell than its taste?
Camembert is a soft, creamy French cheese with a distinctive smell and taste. While Camembert is renowned for its strong smell, its taste is often milder and more delicate. This is because the smell of Camembert comes from the rind, which is created during the ageing process, while the interior remains creamy and mild.
The ageing process involves washing the rind of the cheese with a salt brine, liquor, or water, which moistens the surface and creates an environment that attracts certain bacteria. The most common type of bacteria is Brevibacterium linens (B. linens), which is also responsible for body odour. B. linens thrives in moisture, which is why softer, creamier cheeses like Camembert often have a stronger smell. The moisture, along with the edible white mould that forms on the outside of the cheese, helps to break down the cheese from the outside in, giving it its distinctive gooey texture.
The rind of Camembert, therefore, has a much more robust and stinky aroma than its interior. This is also true of other washed-rind cheeses, such as Brie, which is often compared to Camembert due to their similar textures and strengths. Brie also has a distinctive funky smell, which comes from the same type of white mould, known as Penicillium candidum, that forms on the outside of Camembert.
The strength of the smell of Camembert can vary depending on the region and method of production. For example, North American Camembert tends to be milder and more stabilised, while French cheesemaking offers a wider range of textures and strengths, even in softer cheeses. The smell of Camembert can also be affected by how ripe the cheese is, with older cheeses having a more pungent aroma.
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What makes Camembert smell funky?
Camembert cheese is known for its strong aroma, often described as earthy, mushroomy, and funky. While some people consider Camembert a delicacy, others may find its smell unpleasant or offensive. So, what exactly makes Camembert smell so funky?
The distinctive odour of Camembert cheese is primarily attributed to the presence of bacteria, specifically Brevibacterium linens (B. linens). This bacterium is also responsible for body odour, which may explain why some people associate the smell of Camembert with old gym socks. B. linens thrive in moist environments, which is why creamier cheeses like Camembert tend to have stronger odours than harder cheeses.
Another factor contributing to the funky smell of Camembert is the presence of edible white mould, known as Penicillium candidum, on the rind. As the cheese ripens, this mould breaks down the cheese from the outside in, transforming its texture and releasing compounds that contribute to its distinctive aroma. The ageing process also plays a role in the intensity of the smell, with longer-aged Camemberts developing a more pronounced odour.
Additionally, the rind of Camembert cheese is sometimes washed with a salt brine, liquor, or water during the ageing process. This practice helps create an environment that attracts certain bacteria and enhances the funky flavour and aroma. The combination of B. linens and the washing process results in a reddish hue on the rind, further contributing to the unique characteristics of Camembert cheese.
While the smell of Camembert may be off-putting to some, it is a beloved cheese by many, especially in French culture. The complex interplay of bacteria, mould, and ageing creates a distinctive sensory experience that has earned Camembert its reputation as a funky yet delightful cheese.
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Why does Camembert have a stronger smell in France than in North America?
Camembert is a soft, creamy French cheese with a unique and strong smell. The cheese is usually exposed to lactic starters five times throughout the ripening process, which gives it an earthy scent, similar to dirty used socks, mushrooms, or ripe laundry. The cheese's strong smell is caused by the same bacteria that causes body odor, brevibacterium linens (b. linens), which thrives in moisture.
In North America, Camembert has a more subtle odor and flavor compared to its French counterpart. This is due to several factors, including the use of pasteurized milk and different production methods. Canada, for example, has banned unpasteurized milk entirely, and while Camembert with unpasteurized milk must be aged for over 60 days, the majority of Camembert manufacturing in North America uses pasteurized milk due to it being a cheaper and easier process. This results in a milder flavor and texture that is sometimes described as chalky or gooey.
Additionally, North American palates have developed a preference for mild and stabilized (firm, never runny) Camembert and Brie. This differs from French cheesemaking, where even softer cheeses can have a wide range of textures and strengths. The cultural impact of Camembert in Normandy, France, has also contributed to its strong sense of tradition and ritual in its production process, which may differ from North American manufacturing methods.
The unique and strong smell of Camembert is thus influenced by a combination of factors, including the use of unpasteurized milk, production methods, and cultural preferences, resulting in a more subtle odor in North American versions of the cheese.
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Frequently asked questions
Camembert cheese is known for its strong, pungent smell, which has been described as earthy, mushroom-y, and funky. The smell is usually stronger than the taste.
The distinctive smell of Camembert is due in part to the bacteria brevibacterium linens (b. linens), which thrives in the moisture of the cheese. The rind of the cheese is also washed during the aging process, creating an environment that encourages the growth of b. linens.
Camembert has a rich, nutty, mushroom-like flavor. It is known for its creamy, gooey texture and is often described as having a complex flavor profile.
