Bushra Griffith
Grated parmesan cheese is a popular ingredient in many dishes, but some people find its smell off-putting. The cheese has a strong scent, often described as resembling vomit or stinky feet due to the presence of butyric acid, which is also found in rancid butter and cow's milk. Despite its pungent odour, grated parmesan is safe to consume and can enhance the flavour of various dishes. Proper storage is crucial to maintaining its freshness and preventing spoilage, which can be identified by signs such as mould or a sour smell.
| Characteristics | Values |
|---|---|
| Odor | Pungent, unpleasant, sour, rancid, like vomit, stinky feet, dirty socks, ether |
| Taste | Acrid, sweetish aftertaste |
| Appearance | Dry, hard, grey, yellowish |
| Texture | Hard, dehydrated |
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What You'll Learn
Parmesan cheese has a strong smell when fresh
Parmesan cheese is a hard, dehydrated cheese with a long shelf life. It has a strong smell when fresh, and while it shouldn't smell mouldy, the scent can be off-putting to some. The cheese contains butyric acid, which is also found in rancid butter and vomit, and this can give the cheese an unpleasant odour and acrid taste with a sweetish aftertaste. Some people liken the smell to stinky feet or dirty socks, and the scent can be particularly noticeable when the cheese is freshly grated.
The strength of the smell can depend on the freshness of the cheese, with older cheese taking on a more pungent odour. Freshly grated Parmesan, straight from a newly-opened block, will have the strongest scent. The cheese can be stored in the refrigerator, tightly wrapped, to maintain its quality and prolong its life.
Some people are more sensitive to the smell of butyric acid, and the scent of Parmesan can be overpowering for them. The acid is detectable by humans in concentrations above 10 parts per million. The smell can also be affected by how the cheese is stored, with some reporting that the scent of vomit or stinky feet can transfer to other foods in the refrigerator if the cheese is not well covered.
The smell of Parmesan is a natural part of the ageing process of this hard cheese. While it may be off-putting to some, it is a sign of the cheese's maturity and strong flavour. The scent can also be affected by the type of Parmesan, with cheaper, pre-grated varieties having a less potent smell than freshly grated, higher-quality blocks.
Overall, the strong smell of fresh Parmesan cheese is an indicator of its flavour and quality. While some may find the scent unpleasant, it is a distinctive characteristic of this popular cheese.
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Butyric acid in parmesan is also found in vomit
The strong, pungent odour of grated Parmesan cheese is well-known and often compared to stinky feet or vomit. This distinctive smell is caused by butyric acid, a chemical compound that is naturally found in cow's milk and, consequently, in Parmesan cheese, as it is made from cow's milk. Interestingly, butyric acid is also found in vomit, giving rise to the unpleasant association between the smell of Parmesan and vomit.
Butyric acid, with the chemical formula C4H8O2, is a short-chain fatty acid. It is produced through the bacterial fermentation of sugars and fibre in the gut. This process occurs not only in humans, resulting in its presence in vomit, but also in cows, resulting in its presence in milk and dairy products such as Parmesan cheese. Butyric acid is responsible for the characteristic sharp and pungent odour associated with these foods.
The sensitivity to the smell of butyric acid varies among individuals, with some people being more sensitive to its presence than others. This variation in sensitivity can be attributed to differences in olfactory receptors, which detect odour molecules, and the complex interplay of genetic and environmental factors that influence our sense of smell. While some people find the smell of butyric acid off-putting, others may not be as bothered by it or may even find it appealing in the context of cheese or other fermented dairy products.
The concentration of butyric acid in Parmesan cheese can vary depending on factors such as the production methods, aging time, and storage conditions. Proper storage is crucial to maintaining the optimal quality and freshness of Parmesan cheese. It is recommended to wrap the cheese tightly to prevent moisture accumulation, which can lead to mold growth and affect the concentration of butyric acid. Additionally, refrigeration is essential to slow down bacterial growth and maintain the cheese's quality.
While the presence of butyric acid in Parmesan cheese is natural and expected, it is important to distinguish between the strong odour of fresh Parmesan and the smell of spoilage. Fresh Parmesan should have a strong, pungent odour but should not smell moldy or rancid. If your Parmesan cheese has developed an off-putting smell, taste, or shows signs of mold, it is best to discard it, as mold spores can spread throughout the cheese.
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Parmesan can go bad and develop a sour or rancid smell
Parmesan cheese has a strong smell, and while it shouldn't smell mouldy, it can go bad and develop a sour or rancid smell. Parmesan is a hard cheese with a longer shelf life than softer cheeses, but it can still spoil and should be discarded if it has an off smell, taste, or mould. Proper storage is key to extending its freshness, and it should be wrapped tightly to keep moisture out.
When buying Parmesan cheese, it is important to look at the "pack-on" or "best-by" date, as the fresher the cheese, the longer it will last. Parmesan can be safely consumed past its best-by date, but it should be inspected for signs of spoilage. If the cheese has dried out and turned grey or yellowish, or if there is green mould, it should be discarded.
Some people find the smell of Parmesan cheese unpleasant, describing it as similar to vomit, stinky feet, or dirty socks. This is due to the presence of butyric acid, which is also found in rancid butter, cows' milk, and vomit. Butyric acid has an unpleasant odour and acrid taste, with a sweetish aftertaste similar to ether. Some people are more sensitive to this smell and taste than others.
The smell of Parmesan cheese can be mitigated by cooking techniques. For example, if the cheese is cooked covered or only inside the food and not on top, the smell may be less noticeable. Additionally, buying Parmesan in a block and grating it freshly onto food can help to reduce the intensity of the smell compared to buying pre-grated cheese.
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Some people liken the smell of parmesan to stinky feet
Parmesan cheese is a beloved staple in many kitchens, but it's also known for its strong smell. While some people enjoy the pungent aroma, others find it off-putting, comparing it to stinky feet or even vomit. This unique odour is not a sign of spoilage but rather the result of a natural chemical compound called butyric acid, which is also found in rancid butter, cows' milk, and vomit.
The presence of butyric acid in Parmesan cheese is not a cause for concern, as it occurs naturally in dairy products due to the fermentation process. However, it is responsible for the strong, unpleasant odour that some people associate with stinky feet. This compound can be detected by humans in concentrations above 10 parts per million, and even more easily by dogs, who can smell it at just 10 parts per billion.
The intensity of the smell can vary depending on the quality and freshness of the cheese. Some people believe that the cheaper, pre-grated Parmesan in cans may have a less offensive odour, while others suggest that freshly grated Parmesan from a block can have a more potent aroma. Additionally, the way the cheese is stored can impact its smell; proper storage in airtight containers or wrapped tightly in foil can help maintain its freshness and minimise odour transfer to other foods in the refrigerator.
While the smell of Parmesan cheese may be off-putting to some, it is generally safe to consume as long as it is stored and handled properly. However, if the cheese shows other signs of spoilage, such as mould, an off taste, or a rancid smell, it should be discarded. It's worth noting that mould on Parmesan cheese indicates spoilage, unlike some cheeses where mould is part of the maturing process.
For those who enjoy Parmesan cheese, the strong smell is a small price to pay for its delicious, savoury flavour. However, for those who are sensitive to the odour, it can be a deal-breaker, even if they love the taste. Ultimately, whether one finds the smell of Parmesan cheese reminiscent of stinky feet or not, it remains a popular ingredient in many dishes, adding a distinct flavour that some consider well worth tolerating the pungent aroma.
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Parmesan cheese bought in a block tends to last longer
Parmesan cheese is a staple in many refrigerators due to its long shelf life. However, some people have reported that the cheese can sometimes smell like vomit due to the presence of butyric acid, which is also found in cow's milk and vomit. Butyric acid has a pungent, acrid odour with a sweetish aftertaste similar to ether. Some people are more sensitive to its smell and taste than others.
Secondly, the low moisture content of Parmesan cheese contributes to its longevity. Parmesan is a hard, aged cheese that is typically aged for 12 months or more, sometimes up to 36 months. This aging process results in a cheese with a very low moisture content, inhibiting the growth of bacteria and mould. Exposure to moisture can lead to mould growth, so proper storage is essential.
Additionally, the salt content in Parmesan cheese acts as a natural preservative, further extending its shelf life. The salt inhibits the growth of spoilage-causing microorganisms. An unopened block of Parmesan cheese can last for up to six to eight months or even longer when stored in optimal conditions, such as a cool, dry place or the refrigerator. Once opened, a block of Parmesan cheese can last anywhere from two to four months or more with proper storage.
In contrast, grated Parmesan cheese, whether store-bought or grated at home, has a slightly shorter shelf life due to increased surface area exposure. An unopened container of grated Parmesan can last for about two to four months, while an opened container may only last for several weeks, even with proper refrigeration and sealing. Therefore, buying Parmesan cheese in a block offers the advantage of a longer shelf life, allowing you to enjoy this versatile and flavourful cheese in various dishes without worrying about it spoiling quickly.
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Frequently asked questions
Grated parmesan cheese has a strong smell. Some people think it smells like vomit or stinky feet due to the presence of butyric acid, which is also found in rancid butter and cows' milk.
Butyric acid, which is found in parmesan cheese, is also found in vomit. Humans can detect butyric acid in concentrations above 10 parts per million.
Yes, parmesan cheese can go bad. If it has dried out, it is generally safe to eat and can be grated and used in cooking. However, if it has an off smell, taste, or mold, it should be discarded.
Parmesan cheese should be stored in the refrigerator to prolong its freshness. It is best to wrap it tightly in plastic wrap or foil to keep moisture out and prevent mold growth.
