Randy Chandler
If your butter smells like cheese, it's likely because of fermentation. Raw butter is a living food with diverse microorganisms that consume the lactose in the cream and convert it into lactic acid. This process gives raw butter a slight cheesy or sour smell, similar to Parmesan cheese. While this may be undesirable for some, it's completely normal and usually doesn't affect the taste.
| Characteristics | Values |
|---|---|
| Butter smelling like cheese | Normal, due to the fermentation of raw butter |
| Reasons for fermentation | Raw butter contains diverse microorganisms that are consuming lactose and converting it into lactic acid |
| Impact on taste | Smell usually does not transfer to the taste |
| Comparison | Smell is similar to Parmesan cheese |
| Impact of temperature | Fermentation is slowed in the fridge and almost stopped in the freezer |
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What You'll Learn
- Raw butter can smell like cheese due to fermentation
- This is caused by bacteria consuming lactose and creating lactic acid
- Kerrygold butter is known to have a cheese-like smell
- Butter can be kept frozen for up to a year to slow fermentation
- Some people enjoy the taste of slightly spoiled, cheese-like butter
Raw butter can smell like cheese due to fermentation
It is not unusual to come across butter that smells like cheese. Raw butter, in particular, can exhibit a slight cheesy odor, resembling that of Parmesan cheese. This peculiar aroma is not an indication of spoilage or rancidity; rather, it is a natural byproduct of the fermentation process that occurs in raw butter.
Raw butter is considered a living food, teeming with diverse microorganisms that are invisible to the naked eye. These microorganisms actively consume the lactose (milk sugar) present in the cream, converting it into lactic acid. This metabolic process is similar to what happens during the fermentation of milk, yogurt, kefir, or cheese. The bacteria responsible for this transformation contribute to the unique characteristics of raw butter, including its potential cheese-like smell.
The fermentation process in raw butter is temperature-dependent. It occurs much faster at room temperature, which is why butter left on the counter is more likely to develop a cheesy scent. Refrigeration or freezing can significantly slow down the fermentation process, preserving the butter for longer periods.
The cheesy smell in raw butter is typically not transferred to the taste, and the butter remains safe to consume. In fact, raw butter often becomes more rich, bold, and flavorful over time due to the ongoing fermentation. This process also contributes to the probiotic nature of raw butter, as the bacteria present offer potential health benefits.
While some people appreciate the complexity of cultured butter with its slightly cheesy odor, others may find it strange or unpleasant. However, it is important to distinguish between the cheese-like smell of raw butter and the rancid odor of spoiled butter, which can indicate that the butter has gone bad and is no longer safe to eat.
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This is caused by bacteria consuming lactose and creating lactic acid
Butter that smells like cheese is usually raw butter, which is a living food with diverse microorganisms within it. This is completely normal and the smell usually does not transfer to the taste. In fact, raw butter becomes more rich, bold, and flavorful over time. This cheesy smell is caused by bacteria consuming lactose and creating lactic acid.
Raw butter is not pasteurized, so it still contains live enzymes. When raw butter is exposed to room temperature, fermentation happens. Bacteria consume the lactose (milk sugar) from the cream and convert it into lactic acid. This process is similar to what happens in the production of sour raw milk and some types of cheese.
The rate of fermentation can be controlled by temperature. Keeping butter in the freezer for up to a year or in the fridge for up to three months will slow down the process significantly. However, at room temperature, fermentation occurs rapidly and butter will only last 1-3 days.
This process of bacteria consuming lactose and producing lactic acid is not unique to butter. It is also observed in the production of other dairy products, such as cheese and yogurt, where the lactose in milk is converted into lactic acid by bacteria, contributing to the development of flavor and texture.
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Kerrygold butter is known to have a cheese-like smell
Kerrygold butter is a well-known brand of Irish butter, often used for cooking and baking. It is described as having a rich, creamy texture and a more pronounced flavour compared to other European butters. This distinct flavour is attributed to the grass-heavy diet of cows in Ireland, resulting in a tangy note reminiscent of cheese or buttermilk. While some appreciate this savoury aspect, others have described it as tasting slightly sour or even rancid.
The unique smell and taste of Kerrygold butter can be attributed to the fact that it is a cultured butter. The fermentation process, which occurs more rapidly at room temperature, leads to the development of diverse microorganisms within the butter. These bacteria consume the lactose in the cream, converting it into lactic acid. This fermentation process is responsible for the cheesy odour sometimes associated with raw butter.
It is worth noting that the tangy or cheesy smell of Kerrygold butter is intentional and indicative of its cultured nature. This characteristic sets Kerrygold butter apart from other European butters and contributes to its popularity among consumers who appreciate its complex flavour profile. The butter is available in both salted and unsalted varieties, catering to diverse preferences.
While some people enjoy the savoury notes of Kerrygold butter, there have been isolated reports of quality concerns. In one instance, a customer shared their experience of purchasing Kerrygold Salted butter with an expiration date ten months ahead, only to find that it lacked both flavour and aroma. However, this may have been an isolated incident or a result of improper storage or quality control issues.
In conclusion, Kerrygold butter's reputation extends beyond its role as a mere ingredient; it has become a sought-after delicacy for those who savour its distinctive cheese-like aroma and flavour. This unique characteristic sets Kerrygold apart in the culinary world, making it a beloved and memorable brand for cooks and food enthusiasts alike.
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Butter can be kept frozen for up to a year to slow fermentation
If you've ever wondered why your butter smells like cheese, it's likely due to fermentation. Raw butter is a living food that contains diverse microorganisms, and the bacteria within are consuming the lactose (milk sugar) in the cream and converting it into lactic acid. This process is entirely normal and even adds to the richness and flavour of the butter. In fact, raw butter is considered superior because of its probiotic properties!
Now, if you're looking to slow down this fermentation process, you can keep your butter in the freezer. Freezing butter is an excellent way to preserve it, and it can be stored for up to a year without any significant change in taste or quality. Both salted and unsalted butter freeze very well, and it's a convenient way to ensure you never run out. To freeze butter, keep it in its original carton and place it inside a resealable freezer storage bag to protect its delicate flavour.
While butter can be frozen for up to a year, it is recommended to use it within 30 days of removing it from the freezer. Additionally, butter should be frozen before the "use-by" or "best-by" date on the package to ensure maximum freshness. If you need to use butter immediately, you can quickly thaw it by grating it over a piece of waxed paper or a cutting board, as the small pieces will thaw faster. You can also place it in the refrigerator overnight for a more gradual thawing process.
It's important to note that while freezing butter can slow down fermentation, it doesn't completely stop it. Over time, even in the freezer, butter will continue to ferment, and after a year, you may start to notice signs of freezer burn. Therefore, it's essential to use proper storage techniques and consume the butter within a reasonable timeframe.
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Some people enjoy the taste of slightly spoiled, cheese-like butter
It is not uncommon for butter to smell like cheese, especially if it is raw or cultured butter. This cheesy smell is usually a result of the fermentation process, where bacteria consume the lactose (milk sugar) in the cream and convert it into lactic acid. While some people might find this off-putting, others enjoy the complex, slightly spoiled taste that this butter can offer.
Raw butter, in particular, is a living food that contains diverse microorganisms. These microorganisms drive the fermentation process, and over time, raw butter becomes more rich, bold, and flavorful. While the cheesy smell may be unexpected, it usually does not transfer to the taste, and the butter is still safe to consume.
In fact, some people specifically seek out this type of butter for its unique flavor profile. Cultured butter, such as Kerrygold, is known for developing a cheese-like smell, especially if it has been exposed to warmer temperatures during transit or storage. Some people find that this adds a pleasant complexity to the taste of the butter, enhancing its deliciousness.
Of course, it is important to use your best judgment when consuming any food product. While a slight cheese-like smell in butter is normal and usually safe, if the butter has been left out for an extended period or shows signs of spoilage, it is best to discard it. Additionally, freezing or refrigerating butter can slow down the fermentation process and help extend its shelf life.
So, while it may seem unusual, some people do appreciate the taste of slightly spoiled, cheese-like butter. It adds a unique twist to their culinary experiences and showcases the complex nature of fermented dairy products.
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Frequently asked questions
Butter that has been left out for a long time can start to smell like cheese. This is because the butter has gone rancid due to exposure to oxygen, light, and heat. While it might not taste very good, it won't make you sick.
Rancid butter has a sour-bitter taste that can be identified with soapy, baby-vomit, or blue cheese flavours. The texture also changes, turning from yellow to brown, and the flavour becomes harsh.
If you eat rancid butter, there's no need to panic. While it won't taste good, it won't kill you or give you food poisoning. The worst that can happen is a stomach ache, and it may lower your vitamin E and vitamin B stores.
