Kamil Perry
There are many types of cheese, and each ages and spoils differently. While some cheeses are supposed to have mould on them, like Camembert and Gorgonzola, others like Époisses, Limburger, and Munster are meant to smell rotten. The smell of cheese is usually an indicator of its quality and safety. If a mild cheese like Monterey Jack or American smells strong, like blue cheese or Limburger, it has likely gone bad. If a cheese has an off smell, like spoiled milk or ammonia, it has probably spoiled.
| Characteristics | Values |
|---|---|
| Smell | Ammonia, cat urine, stinky feet, dirty gym socks, vinegar, pungent, mild, strong, rotten, mouldy, ripe, mildew, refrigerator or freezer |
| Appearance | Mould, weird spots, sticky |
| Taste | Funky, nutty, woodsy, buttery, rancid milk, rotten egg, spoiled milk |
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What You'll Learn
Why does old cheese smell bad?
The sense of smell is one of the best ways to determine whether a cheese is still safe to eat. If a mild cheese like Monterey Jack or American suddenly smells strong, like blue cheese or Limburger, it has likely gone bad. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they go bad, similar to cat urine.
The process of cheesemaking involves four basic ingredients: milk, starter culture, rennet, and salt. The milk is heated, and then a starter culture of bacteria is added to ripen the milk. During this process, milk sugar is converted into lactic acid. The amount of bacteria in the starter culture influences the taste, texture, and smell of the cheese.
Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. The rind is washed with a salt brine, liquor, or water, creating an environment that attracts certain bacteria. The most dominant and common bacteria is Brevibacterium linens (B. linens), which lends a reddish hue to the rind in addition to an austere flavor and a somewhat stinky aroma. B. linens is the same bacteria responsible for body odor, so cheeses that contain it, like Limburger, are described as smelling like stinky feet or dirty gym socks.
Fresh soft cheeses, like cottage cheese, tend to go bad more rapidly because they are blank canvases for any kind of bacteria, both good and bad. Hard cheeses, on the other hand, can last up to a month in the fridge after opening.
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How to tell if cheese is bad
Knowing when cheese has gone bad can be tricky as each type of cheese ages and spoils differently. However, there are several ways to determine whether your cheese is past its prime.
Firstly, use your senses, especially sight, smell, and taste. If your cheese has a "ripe" smell, similar to rotting trash or ammonia, it has likely gone bad. That said, some cheeses like Camembert, Gorgonzola, Époisses, Limburger, and Munster are supposed to smell rotten, so it is important to be familiar with how your cheese should look and smell normally. If you notice a stronger or more concentrated version of the usual smell, it is probably no longer safe to eat.
You can also inspect your cheese for mold. Hard cheeses like Parmigiano-Reggiano and Pecorino Romano sometimes have mold on the rind, which can be peeled off with a paring knife. However, if you notice mold on soft cheeses, it is best to throw them away.
Finally, if all else fails, you can try tasting a small piece of the cheese. If it tastes sour or has an unpleasant aftertaste, it has likely gone bad.
Remember, it is always good to check the appearance of cheese before and after purchasing it. Look for signs of spoilage and familiarize yourself with how the cheese should normally look.
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Cheeses that are supposed to smell bad
Cheese that smells bad is often simply cheese that is past its prime or has gone bad. Fresh soft cheeses, like cottage cheese, tend to go bad more rapidly. Hard cheeses, on the other hand, can last up to a month in the fridge after opening. However, some cheeses are supposed to smell bad or have a strong odour. These include:
Limburger
Limburger cheese is famous for its strong smell, which is said to be similar to that of an "asshole". The bacteria used to make it is similar to that found on human skin.
Maroilles
Maroilles is another stinky cheese with an almost metallic taste.
Epoisses
Epoisses is a French cheese that is so pungent, it is rumoured to have been banned from being carried on public transport in France. It is sold in round boxes to contain the oozing and is washed in pomace brandy as it ages.
Munster
Munster cheese is known for its strong odour, although the variety typically purchased at a deli is a milder version of the original.
Torta del Casar
This Merino sheep's-milk cheese from the Extremadura region of Spain has been described as smelling like a haunted high school boys' locker room or a pee-drenched alley next to a dive bar.
Stinky Bishop
Stinky Bishop is a cheese that lives up to its name. It is said to smell like feces.
Brick Cheese
A Wisconsin original, brick cheese is a Limburger-inspired cheese pressed down with bricks during the aging process and thus shaped like a brick.
Reblochon de Savoie
This cheese has been described as having the power to knock you out from 10 feet away. It smells like an old sailor's damp wool sweater.
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How to tell if mouldy cheese has gone bad
Mouldy cheese is a common occurrence, and it can be tricky to know whether to cut off the mouldy part and eat the rest, or throw the whole thing away. The good news is that most of the time, if you see some mould, you can just cut it off—about an inch around and below the mould spot—especially if you're working with a harder cheese. Harder, aged cheeses like aged Cheddar or Parmesan can have the mould scraped away. If you see white, fuzzy mould, tinged with green, the flavour effect is minimal and the mould can be safely cut away without incident.
However, if you see black or grey mould, this is less desirable, and you should cut away more of the cheese to remove any parts that might be impacted. Any mouldy cheese that smells of ammonia or is both mouldy and wet should be discarded. Fresh soft cheeses like cottage cheese, ricotta, mascarpone, and chèvre tend to go bad more rapidly, and should be discarded if mouldy, as the damp environment means that the mould has likely penetrated deep into the cheese and will have negatively impacted the flavour. Soft cheeses like Brie or Port Salut should have about a quarter of an inch cut away from any surface where mould is visible.
In general, most soft cheeses will last in the fridge for about a week once opened, while hard cheeses can last up to a month in the fridge after opening. To avoid mouldy cheese, store it in your crisper drawer, wrapped in special cheese paper or parchment paper. Label with the type of cheese and the day you bought it.
If you do eat mouldy cheese that has gone bad, it's unlikely to make you ill, but it may taste unpleasant. If you feel unwell, contact your healthcare provider.
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Why some cheeses don't smell bad
While many types of cheese are known for their pungent smell, not all cheeses are created equal in this regard. Some cheeses are far milder in their aroma, and there are several reasons for this.
Firstly, it's important to distinguish between cheese that has gone bad and cheese that is meant to have a strong odour. Cheeses like Camembert, Gorgonzola, Époisses, Limburger, and Munster are supposed to smell quite strong and even a little rotten. However, if a usually mild cheese like Monterey Jack or American cheese smells strong, like blue cheese or Limburger, then it has likely gone bad and should be discarded. The presence of ammonia is often a key indicator that a cheese has spoiled.
The process of making cheese and the bacteria involved can also determine how strong its smell will be. Washed-rind cheeses, for example, are repeatedly washed in brine, wine, or beer as they age, creating a moist environment that allows bacteria, particularly Brevibacterium linens (b. linens), to thrive. B. linens is the same bacteria found in human sweat, which is why some washed-rind cheeses can smell like feet or a locker room. Examples of washed-rind cheeses include Taleggio, Red Hawk, Époisses, Winnimere, and Vacherin Mont d’Or.
Additionally, the age and type of cheese play a role in how pungent it smells. Fresh soft cheeses like cottage cheese tend to spoil more quickly and can be more susceptible to harmful bacteria. On the other hand, hard cheeses like Parmigiano-Reggiano and Pecorino Romano can last longer and often have less potent aromas.
Lastly, the storage conditions can influence how cheese smells over time. Cheesemakers age their products in carefully controlled environments to ensure quality and safety, but home refrigerators may not provide the same optimal conditions. Proper storage and knowledge about cheese spoilage indicators can help you enjoy your cheese without worrying about falling ill.
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Frequently asked questions
The best tools to help you determine whether or not your cheese has gone bad are your senses, especially sight, smell, and taste. If the cheese has mold on it or has a "ripe" smell (like rotting trash) that is not characteristic of its style, throw it out.
Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer. Washed-rind cheeses tend to be the stinkiest of all.
Limburger, Époisses, and Camembert are all known to be stinky cheeses.
To understand the science of the stink, a good place to start is the art of cheesemaking. All cheeses are made with four basic ingredients: milk, starter culture, rennet, and salt. The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese.
You can usually remove the outside and it's fine. If it smells or tastes funky, toss it.
