Andy Montoya
Feta cheese is a popular ingredient in many dishes, but its smell can be off-putting to some. The odour is often described as mildly acidic and similar to smelly socks, baby vomit, or feet. Despite its unpleasant smell, feta cheese is perfectly safe to consume and has a creamy, salty taste. The unique odour of feta cheese is due to a combination of factors, including the type of milk used, the fermentation process, and the presence of yeast and bacteria. Proper storage, such as keeping the cheese submerged in brine, is essential to maintain its freshness and quality.
| Characteristics | Values |
|---|---|
| Smell | Mildly acidic, sour, sweaty feet, vomit |
| Reasons for the smell | Bacteria, yeast, type of milk |
| Indicators of spoilage | Super sour smell, dry, hard, grainy, crumbly, mouldy, slime |
| Shelf life | Several months to a year |
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What You'll Learn
Feta cheese's sour smell
Feta cheese is known for its sour smell, which is often described as mildly acidic and comparable to smelly socks, baby vomit, or feet. This distinct odour is a result of the fermentation process, where bacteria break down proteins and release gas that contributes to the cheese's unique smell. The type of milk used in making feta, such as sheep, goat, or cow's milk, can also influence the strength of its scent, with goat's milk resulting in a stronger aroma.
The bacteria responsible for the sour smell of feta cheese are introduced during its production and are called Brevibacterium linens. This bacteria is similar to Brevibacterium epidermidis, which is commonly found in areas like the armpit, feet, and sweaty skin. In addition to the bacteria, yeast also plays a role in feta's aroma by feeding on the cheese's fatty components and proteins, further enhancing its distinctive smell.
While the sour smell of feta cheese may be off-putting to some, it is generally safe to consume. However, if the cheese smells too sour or repulsive, it may be an indication that it has spoiled and should not be consumed. Proper storage, such as keeping feta submerged in brine, can help extend its shelf life and maintain its quality.
It is important to note that feta cheese is highly perishable and has a shorter shelf life compared to other cheeses. Even when stored properly, its quality will gradually degrade over time. Therefore, it is recommended to consume feta fresh to enjoy its best possible flavour and texture, as it does not improve with age like some other cheeses.
In summary, the sour smell of feta cheese is a result of the combination of bacteria, yeast, and the type of milk used in its production. While this odour may be unpleasant to some, it is generally safe to consume and is a distinctive characteristic of feta cheese.
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Why feta cheese smells like vomit
Feta cheese is a popular dairy product with a long shelf life. When fresh, it has a mild and tangy taste and a pleasant smell. However, some people have reported that feta cheese can sometimes smell and taste like vomit, which can be unpleasant and surprising.
There are several possible reasons why feta cheese might smell like vomit. One reason could be that the cheese has gone bad. Feta cheese, when stored properly, can last for several months or even more than a year. However, if it is not stored correctly, for example, if it is not fully submerged in brine, it can spoil and develop an unpleasant odour. Spoiled feta cheese may emit a sour or rancid smell, reminiscent of vomit, and it is recommended that it be discarded if it exhibits these characteristics.
Another reason for the vomit-like smell could be the presence of butyric acid. Butyric acid is produced by rancid butter and is also found in cheeses such as Parmesan and Romano, contributing to their distinct sour and rancid aromas. While feta cheese is typically mild, if it has gone off, the presence of butyric acid could result in a vomit-like smell. This is more commonly noticed when the cheese is heated, as the heat can cause the whey to separate, intensifying the odour.
The method of preparation can also influence the smell of feta cheese. For example, if feta cheese is heated in a microwave on high, it can produce a strong sour smell that has been described as similar to vomit. Similarly, frying feta at very high temperatures can cause the whey to separate, resulting in an instant vomit-like aroma. To avoid this, it is recommended to use low and slow cooking methods or add the cheese to a dish after the heat has been turned off.
Lastly, individual variations in taste and smell perception may play a role. Some people may be more sensitive to certain odours, including those present in feta cheese. Additionally, the cheese's smell can be influenced by factors such as the brand, recipe, or processing methods, which may vary among different producers.
In summary, there are several factors that could contribute to feta cheese smelling like vomit. These include spoilage due to improper storage, the presence of butyric acid, high-heat preparation methods, and individual differences in smell perception. To avoid the vomit-like smell, it is recommended to consume feta cheese fresh, store it properly, and use gentle cooking methods when incorporating it into warm dishes.
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How to tell if feta cheese has gone bad
Feta cheese is a salty and slightly sour variety of cheese that is often used to add flavour to salads, baked potatoes, and pizzas. It has a long shelf life, with unopened feta cheese lasting a few months to a year. However, once opened, feta cheese should be consumed within a week or two to enjoy its maximum freshness and flavour. Here are some ways to tell if your feta cheese has gone bad:
Check for mould
Mould is a common issue with feta cheese, especially if it is not fully submerged in brine. If you notice any dark spots or areas on the surface of the cheese, it is not safe to consume. Unlike harder cheeses, mould spores can easily spread throughout soft cheeses like feta, so it is not recommended to scrape off the mouldy parts and consume the rest.
Smell and taste
A slightly acidic odour is typical for feta cheese, but if the smell becomes extremely strong, sour, or otherwise unpleasant, the cheese has likely gone bad. Similarly, if the cheese has developed an overly sour or bitter taste, it is best to discard it.
Texture
Changes in the texture of feta cheese can also indicate spoilage. If the cheese has become dry, hard, or grainy, it may not be safe to eat. Additionally, if the cheese has developed holes or become crumbly, it is best to discard it.
Storage time
Finally, consider how long the feta cheese has been stored. If it has been more than a week since opening, it is recommended to discard the cheese, especially if it was not submerged in brine. Feta cheese stored in brine can last for about a month, while feta cheese stored in an airtight container or freezer bag will only last a couple of days.
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The role of bacteria in feta cheese's smell
Feta cheese is renowned for its distinct, pungent aroma, which some may find overpowering, while others appreciate its unique and flavorful contribution to Mediterranean cuisine. The dominant bacteria in feta cheese belong to the phylum Firmicutes, which makes up 49% of the species, followed by Proteobacteria, which accounts for 39%. Streptococcaceae and Lactobacillaceae are the most common families, and they include the starter cultures of lactic acid bacteria (LAB) and non-starter lactic acid bacteria (NSLAB).
The sour smell of feta cheese is a result of fermentation, where bacteria break down proteins and release gas, contributing to its unique odor. This process is influenced by the type of milk used, with goat's milk resulting in a stronger, more goaty aroma compared to sheep's or cow's milk. The yeast in feta cheese also contributes to its smell by feeding on the fatty components and proteins, releasing a peculiar odor.
The aging process further intensifies the smell of feta cheese. As the cheese ages, the concentrations of lactic acid and caprylic acid, a fatty acid found in goat's milk, increase, resulting in a more pronounced aroma. The type of brine and the duration of storage can also affect the odor of the cheese. However, a pungent smell does not necessarily indicate spoilage, and feta cheese with a strong vinegar-like odor should be discarded.
The presence of bacteria in feta cheese is not limited to the cheesemaking process but also extends to the storage and overall quality of the product. High-throughput DNA sequencing techniques, such as NGS, can reveal the microbial "history" of the cheese by identifying various categories of microorganisms present from farm to plant. This detailed analysis provides valuable insights into the active and inactive species, adventitious species, and subdominant populations that contribute to the complex microbial communities of feta cheese.
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Yeast's contribution to feta cheese's smell
Feta cheese is a staple in Mediterranean cuisine, known for its distinct and pungent aroma. While some may find the smell appealing, adding depth to dishes, others may find it overpowering and off-putting. The intensity of the smell varies depending on the type of milk used, the aging process, and the manufacturer. Traditionally, feta is made from 100% sheep's milk, but goat's milk and cow's milk are also sometimes used, especially in the United States.
Now, let's delve into the role of yeast in feta's smell:
Yeasts are microscopic fungi present in the environment, including in dairy products like milk. While certain yeasts are intentionally added to some cheeses to contribute to their characteristic flavours and aromas, the role of yeast in feta cheese's smell is more indirect.
The process of making feta involves curing, which can influence the development of its odour. During curing, yeasts, along with bacteria, can interact with the milk proteins and fats. This interaction leads to the breakdown of these milk components, resulting in the production of various compounds, including volatile organic compounds (VOCs). VOCs are known to contribute to the aroma of cheeses.
Additionally, yeasts can contribute to the overall microbial activity during the curing process. This activity can influence the breakdown of fatty acids, such as caprylic acid, which is a significant contributor to the goaty aroma of feta made from goat's milk. While the direct impact of yeast on feta's smell may be subtle, their presence and activity can enhance the production of certain compounds that contribute to the overall pungent aroma associated with feta cheese.
It is important to note that the smell of feta cheese is not always an indication of spoilage. However, if the cheese shows signs of mould, discoloration, or a slimy or crumbly texture, it should be discarded.
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Frequently asked questions
Feta cheese has a distinct sour smell, often described as mildly acidic. Some people liken the odour to smelly socks, baby vomit, and feet.
The sour smell of feta cheese is due to the fermentation process, where bacteria break down proteins and release gas. The type of milk used in making feta (sheep, goat, or cow) can influence the strength of its smell, with goat's milk leading to a stronger scent.
Feta cheese's sour smell does not necessarily indicate spoilage and is generally safe to consume. However, a strong vinegar-like odour or a super sour smell may suggest that it has gone bad. Always check the use-by date and trust your instinct.
Feta cheese has a shelf life of several months to over a year if unopened. Once opened, it can be stored in brine and will stay fresh for up to three months. Without brine, feta cheese will only last a few days to a week.
In addition to a strong sour smell, other signs of spoilage include fuzzy green mould, a dry and hard texture, and a darker appearance with a film of slime. If you notice any of these signs, discard the feta cheese.
