Andy Montoya
If your cheese smells like feet, it might be time to throw it out—or it might be time to savour a complex, nuanced delicacy. While a strong smell can indicate that a mild cheese has gone bad, some cheeses are meant to smell like feet. These include Limburger, Taleggio, and Munster, which get their stink from Brevibacterium aurantiacum, a bacterium that's also naturally present in human sweat. This bacteria, often used to wash the rind of these cheeses, combines with enzymes to create a distinctive scent. The same bacteria is responsible for Limburger's reputation as one of the stinkiest cheeses in the world, often described as smelling like dirty gym socks. However, people still enjoy the complex, nutty, woodsy, or buttery flavour of the cheese. So, if your cheese smells like feet, consider its type, how it's been stored, and what it usually smells like.
| Characteristics | Values |
|---|---|
| Reason for the foot-like smell | Isovaleric acid, a compound produced by the breakdown of certain amino acids in milk |
| Other compounds contributing to the smell | Methanethiol, Ammonia |
| Bacteria responsible for the smell | Brevibacterium aurantiacum, Brevibacterium linens |
| Cheeses with foot-like smell | Limburger, Taleggio, Munster, Sharp Cheddar, Shredded Cheese, Epoisses |
| Storage suggestions | Store in airtight containers or cheese paper, can be stored in the freezer |
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What You'll Learn
Why does cheese smell like feet?
Some cheeses are infamous for their pungent, foot-like aroma. This is due to a compound called isovaleric acid, which is produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on feet. In cheese, the foot-like smell is not only about the acid but also the complex interaction of bacteria and enzymes.
Cheeses like Limburger, Taleggio, and Munster are known for their stinky foot-like smell, which is caused by the bacterium Brevibacterium aurantiacum. This bacterium is often used to wash the rind of these cheeses and is also naturally present on human skin. The same bacterium, Brevibacterium linens or b. linens, is responsible for the body odor-like smell of Limburger cheese.
Washed-rind cheeses are known for their strong odor, as they are repeatedly washed with a salty brine or alcohol like brandy or beer, creating a perfect environment for microbes. The extra aging of these cheeses also contributes to their intense aroma. However, the flavor of these cheeses is often milder and more nuanced than their smell suggests, with earthy, tangy, and umami notes that are appreciated by cheese lovers worldwide.
While some people may find the smell of foot-like cheese unpleasant, it is important to note that the smell is not always an indication of spoilage. Mild cheeses like Monterey Jack or American that develop a strong smell similar to Limburger or blue cheese should be discarded. However, naturally pungent cheeses like blue cheese or Camembert will have a strong ammonia smell once they go bad, similar to cat urine. Proper storage, such as airtight containers or cheese paper, can help extend the shelf life of smelly cheeses and prevent them from becoming spoiled.
In summary, the foot-like smell in some cheeses is caused by a combination of isovaleric acid, bacteria, and enzymes, with certain varieties like Limburger, Taleggio, and Munster being particularly known for their stinky odor. While the smell may be off-putting to some, the flavor is often milder and appreciated by those who enjoy the complexity of pungent cheeses.
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What causes ammoniated cheese?
Ammoniated cheese is caused by the presence of ammonia, which contributes to the pungency of aged cheese. While some cheeses are naturally pungent, a strong ammonia smell could indicate that the cheese has gone bad. This is especially true for mild cheeses like Monterey Jack or American; if they smell strong, like blue cheese or Limburger, it's best to discard them.
The science behind the foot-like smell of some cheeses lies in a compound called isovaleric acid, which is produced by the breakdown of certain amino acids in milk. This acid is also found in human sweat, especially on feet. The bacteria Brevibacterium aurantiacum, often used to wash the rind of cheeses like Limburger, Taleggio, and Munster, contributes to the distinctive scent and flavour of these cheeses.
Washed-rind cheeses are known for their strong odour, as the rind is washed with a salty brine or alcohol like brandy or beer, promoting the growth of bacteria and yeast, resulting in a distinctive scent. The extra aging of these cheeses also intensifies their aroma and flavour.
To avoid ammoniated cheese, proper storage is crucial. Storing cheese in airtight containers or cheese paper can help prevent the absorption of odours from the fridge. Additionally, shredded cheese can be stored in the freezer and used in portions, ensuring freshness and reducing the risk of ammoniation.
While the smell of ammoniated cheese might be off-putting, it's important to note that the flavour is often milder and more nuanced than the intense aroma suggests. Embracing the diversity of scents and flavours in cheese can lead to discovering new favourites and appreciating the complex sensory experience that cheese offers.
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What are the signs of cheese going bad?
Cheese is a perishable food, and consuming spoiled cheese can lead to foodborne illnesses. Therefore, it is important to know the signs of cheese going bad.
Firstly, the smell of the cheese is often a good indicator of whether it has gone bad. If a mild cheese like Monterey Jack or American smells strong, like blue cheese or Limburger, it is likely no longer safe to eat. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they go bad, similar to cat urine. If the cheese smells bad with an ammonia-like or sour odour, it is best to throw it out. However, it is important to note that some cheeses are infamous for their pungent, foot-like aroma, which is caused by a compound called isovaleric acid. This 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 owe their stinky reputation to the bacteria Brevibacterium aurantiacum, which is also naturally present on human skin.
Secondly, visual cues can indicate whether cheese has gone bad. A significant colour change, such as a hard cheese turning dark, can suggest that the cheese has spoiled. However, it is important to note that some colour changes are intentional, as some cheeses, like Stilton or Brie, are inoculated with moulds to achieve a specific flavour or texture. In these cases, the mould is safe to eat. Nevertheless, if mould grows on cheese unintentionally or is not properly controlled, it may produce spores and toxins that can make the cheese unsafe to consume. Different types of mould can cause various colours and patterns on the cheese, such as blue, red, or white spots. Therefore, always check for signs of unsafe mould growth, such as unusual colours, textures, or odours.
Thirdly, changes in texture can indicate that cheese has gone bad. If the cheese feels different when sliced, for example, crumbly, mushy, or very dry, it has likely spoiled. Hard cheeses like Cheddar can start to crack when they spoil due to changes in moisture content and the growth of unwanted bacteria. As hard cheeses age, they lose moisture, making them more prone to cracking.
Finally, it is important to consider the expiration date of the cheese and store it properly to prevent spoilage. Soft cheeses can spoil sooner than hard cheeses, and they should be wrapped in cheese paper (a waxy paper) to protect them while also allowing them to breathe and preventing excessive moisture build-up.
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How to store smelly cheese?
Storing smelly cheese can be a challenging task, especially if you want to preserve its unique aroma and flavour while preventing it from overwhelming your fridge. Here are some tips to help you store your pungent cheese effectively:
Firstly, it is essential to understand the science behind why some cheeses smell like feet. The compound isovaleric acid, produced by the breakdown of certain amino acids in milk, is responsible for the distinct foot-like odour. This acid is also found in human sweat, particularly on feet. Additionally, the bacterium Brevibacterium aurantiacum, often used to wash the rinds of certain cheeses, contributes to the strong smell.
Now, for the storage techniques:
- Containers and Wrapping: Store smelly cheeses in airtight containers to prevent the smell from permeating your entire fridge. You can also use cheese paper, such as Formaticum, to loosely wrap the cheese before placing it in a resealable container. This helps maintain the right balance of airflow and humidity.
- Humidity and Temperature: Washed rind cheeses, in particular, require a high-humidity environment, ideally at least 80%. Consider using a clay brick humidifier to regulate humidity and a breathable back panel to ensure a fresh air supply. Storing washed rind cheese in the fridge will slow down fermentation and extend its shelf life.
- Rind Care: Stinky cheeses have a living rind that contributes to their pungent aroma. To keep the rind fresh, ensure it stays dewy without moisture buildup. Moisture trapped on the surface of the cheese can lead to rapid degradation and the growth of unwanted bacteria.
- Isolation: Designate a separate drawer in your refrigerator specifically for storing smelly cheeses. This helps contain their strong odour and prevents it from affecting other foods.
- Freezing: If you have shredded cheese, consider storing it in the freezer. Take out the amount you need, then put the rest back in the freezer. This is especially useful if you don't consume shredded cheese quickly.
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What are some of the stinkiest cheeses?
It's not just you—some cheeses are infamous for their pungent, foot-like aroma. But why do they smell like feet? The answer lies in the complex interplay of bacteria, enzymes, and chemicals. One of the key culprits is isovaleric acid, a compound produced by the breakdown of certain amino acids in milk, also found in human sweat, especially on feet.
Now that we understand the science behind it, let's dive into some of the stinkiest cheeses out there:
Vieux Boulogne
Vieux Boulogne tops the list as the world's smelliest cheese, according to researchers at Cranfield University. It's so pungent that it's banned from public transportation in France. This cheese is sure to be an acquired taste, but for those who dare to try, it might just become a new favourite.
Limburger
Limburger is another cheese that packs a punch in the odour department. It's made with the same bacteria responsible for foot odour in humans, so it's no surprise that it smells like stinky feet. Despite its intense aroma, it's a popular choice for those who enjoy strong-tasting foods.
Pont l’Eveque
This French cheese is one of the oldest Norman cheeses still in production, dating back to the 13th century. It has a strong, sour odour, reminiscent of dirty laundry. But don't let its smell deter you; it pairs wonderfully with a glass of Cucao Chardonnay, enhancing the inherent butteriness of the cheese.
Stinking Bishop
Stinking Bishop is a relatively new cheese from Gloucestershire, England. Its rind is washed with Perry, an alcoholic beverage made from a particular variety of pear called the Stinking Bishop. While its name and odour might be off-putting to some, it's a favourite among those in the UK, who enjoy its intense, creamy flavour and unique fragrance.
Epoisses
Epoisses is a soft cow's milk cheese that hails from the French village of Epoisse. It's known for its strong, pungent odour, and its delicate, crumbly texture. Epoisses is often paired with Chardonnay to balance out its intense aroma.
Dorset
Dorset, a raw cow's milk cheese, stands out for its deeply meaty taste. However, its inescapable smell has been likened to a haunted high school boys' locker room. It's definitely not for the faint of heart, but for those who can get past the odour, the flavour is well worth it.
U Pecorinu
U Pecorinu, a Corsican sheep's milk cheese, takes the crown as the ultimate funkmaster. Its aggressive orange hue and smell of washed-up sea trash might be off-putting at first, but its flavour is described as approachable, with a nutty quality that balances out its barnyardy notes.
While these cheeses might challenge your senses, remember that their bold aromas tell a story of tradition, microbes, and flavour magic. So, if you're feeling adventurous, why not give one of these stinky cheeses a try? You might just discover a new favourite!
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Frequently asked questions
It means that your cheese is emitting a pungent odour, which could be due to a variety of reasons, such as the type of cheese, how it was stored, or bacterial activity.
The foot-like smell in cheese is often attributed to a compound called isovaleric acid, which is produced by the breakdown of certain amino acids in milk. This compound is also found in human sweat, especially on feet. Additionally, bacteria and enzymes in the cheese contribute to the development of this distinctive scent.
Not necessarily. Some cheeses, like Limburger, Taleggio, and Munster, are known for their pungent, foot-like aroma due to the presence of specific bacteria. However, if a usually mild cheese starts to smell like feet, it may be an indication of spoilage.
The best indicator of cheese quality is often its smell. If a mild cheese, such as Monterey Jack or American, takes on a strong odour resembling blue cheese or Limburger, it's likely spoiled. Additionally, consider the appearance and texture of the cheese, as mould or changes in consistency can indicate spoilage.
To avoid unpleasant odours, proper storage is crucial. Store your cheese in airtight containers or cheese paper, and maintain suitable temperatures. For shredded cheese, consider storing it in the freezer to prolong its freshness and minimise odour development.
