Kamil Perry
Rotten cheese can smell like a number of things, depending on the type of cheese. Fresh or spoiled Roquefort cheese, for example, is said to smell and taste pretty bad. Other cheeses, when rotten, can smell like ammonia, cat urine, or even a refrigerator or freezer. In some cases, cheese can smell like vinegar, wine, or even feet. The smell of rotten cheese is usually stronger than the taste.
| Characteristics | Values |
|---|---|
| Smell | Ammonia, spoiled milk, refrigerator, freezer, vinegar, wine, smelly feet, old sweatsock, strong blue cheese or Limburger |
| Appearance | Mold, discoloration, melting |
| Taste | Terrible, weird, pungent, strong |
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What You'll Learn
How to tell if cheese is rotten
Knowing when cheese has gone bad can be tricky as each type of cheese ages and spoils differently. However, there are some tell-tale signs to look out for. Firstly, it is important to remember that cheese is a living thing, and the cultures or moulds that give cheese its distinctive flavour can die and start rotting.
The first indication of past-prime cheese is often an ammonia smell. This is a universal sign of spoiled cheese. If a mild cheese like Monterey Jack or American cheese starts to smell strong, like blue cheese or Limburger, it is likely to have 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. If the cheese smells like a much more concentrated version of what you're used to, it's probably no longer safe to eat.
The second indication of spoiled cheese is a breaking down of the rind, leading to colourful tufts of mould, combined with a discolouration of the paste. It is important to inspect the cheese thoroughly for any weird spots or signs of spoilage. If there is visible mould, it is best to cut it off and eat the rest of the cheese if it smells okay. If it smells or tastes funky, it is best to throw it away.
It is also important to consider the texture of the cheese. If the cheese has become sticky, this could be a sign that it has gone bad. Fresh soft cheeses like cottage cheese tend to go bad more rapidly, so it is important to consume them within a week of opening. Hard cheeses can last up to a month in the fridge after opening.
It is always good to check the appearance and smell of cheese before purchasing it and shortly after. This will help you become familiar with how the cheese should look and smell, and you will be able to notice any changes that indicate spoilage.
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Why cheese stinks
Cheese is a dairy product made from milk, and like milk, it can spoil and start to smell bad. Each cheese ages and spoils differently, so knowing when a cheese has gone bad can be tricky. However, there are some universal signs of spoiled cheese.
The first indication of a past-prime cheese is often an ammonia smell. This is due to the bacteria Brevibacterium linens, which creates an environment that attracts other bacteria. The cheese will also start to look different, with a breaking down of the rind, colourful tufts of mould, and a discolouration. If a mild cheese like Monterey Jack or American 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 spoil.
Fresh soft cheeses like cottage cheese tend to go bad more quickly because they are more susceptible to bacteria. In general, soft cheeses will last in the fridge for about a week once opened, while hard cheeses can last up to a month. The moisture in these cheeses is a perfect breeding ground for the good cultures and moulds that make them flavorful, but it also allows harmful bacteria to take hold.
Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. This is because the process of washing the rind creates an environment that attracts certain bacteria, giving the cheese its distinct flavour.
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Ammonia smell
The smell of ammonia is one of the most common indicators of rotten cheese. Ammonia is produced by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and when balanced with the aroma and flavour of a properly ripened cheese, it is not unpleasant. However, if a soft cheese has an intense ammonia smell, it is likely overripe.
Some cheeses, like blue cheese, Camembert, and Limburger, are known for their strong, pungent smells, and these can be used as a benchmark for determining if a milder cheese has gone bad. If a mild cheese, like Monterey Jack, starts to smell as strong as these more pungent cheeses, it has likely gone bad.
Washed-rind cheeses like Époisses, Red Hawk, and Brie are also known to be particularly stinky, and their strong smell is often stronger than their taste. Traditional Camembert and small-format goat cheeses like Crottin can also have a powerful aroma.
The smell of ammonia can be prevented by storing cheese in a breathable material like cheese paper or wax paper. Storing cheese in airtight plastic wrapping for too long is a common cause of overly ammoniated cheese.
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Appearance and taste
The appearance and taste of rotten cheese can vary depending on the type of cheese, how it was stored, and the specific spoilage organisms involved. However, here are some general indicators:
Appearance
The visual appearance of rotten cheese can include colourful tufts of mould, discolouration, and a breaking down of the rind. In some cases, the cheese may become sticky or develop an unusual texture. It is important to inspect the cheese thoroughly for any strange spots or signs of spoilage.
Taste
The taste of rotten cheese can range from mildly unpleasant to completely rancid. In some cases, the cheese may have an ammonia-like taste, similar to the smell of cat urine. Other times, the cheese may taste like vinegar, wine, or even strange flavours like roasted turkey. While some people may be adventurous enough to try slightly past-prime cheese, it is generally recommended to avoid consuming cheese with an off taste.
It is worth noting that the sense of smell is often a more reliable indicator of cheese spoilage than taste. This is because the odour of spoilage can be detected before the taste becomes noticeably unpleasant. Therefore, if the cheese smells off, it is best to refrain from tasting it and dispose of it instead.
Additionally, it is important to trust your instincts and senses when it comes to cheese spoilage. If something seems off about the appearance, smell, or taste, it is better to be safe and discard the cheese rather than risk potential health hazards associated with consuming spoiled food.
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How to store cheese
Rotten cheese can smell like ammonia, similar to cat urine. Other descriptions include "stinky feet".
Cheese is a living, breathing thing, much like fresh produce. The cultures or moulds that give cheese its distinctive flavour can die and start rotting. To keep your cheese fresh, store it in a cool, dark, and humid place, like the vegetable crisper of the refrigerator. The temperature should be cold and stable, ideally between 10°–14°C.
Firstly, remove the cheese from its original plastic packaging. Leaving cheese in its original wrapper is a bad idea as it can suffocate the cheese and give it a plastic flavour. Wrap the cheese in a clean sheet of wax paper, parchment paper, or cheese paper. Make sure it is completely covered, then loosely wrap the paper-covered cheese in plastic wrap. Alternatively, you can place the wrapped cheese in a large plastic or glass container with a tight lid.
After each use, rewrap the cheese with a fresh piece of paper and plastic wrap. If you use plastic wrap, "face" the cheese before each use by cutting off a slice that has been in direct contact with the plastic. This will improve the taste. Label the cheese with the type and date it was purchased. This is especially useful if you have multiple cheeses in your fridge so that you don't have to unwrap them all to find the one you want.
Different types of cheese have different shelf lives. Hard cheeses like Parmigiano-Reggiano and aged Gouda can last three to four weeks, while shredded hard cheeses can last up to a month in the fridge. Blue cheeses like Gorgonzola and Roquefort have a shelf life of one to two months. Semi-hard cheeses like Cheddar, Swiss, and Gruyere should be used up within 7 to 10 days. Soft and semi-soft cheeses like goat cheese, Camembert, and Brie have a high moisture content and should be used up within a week. Fresh cheeses like mozzarella or Feta should be left in their original packaging and the water should be changed every couple of days. These will last between 7 to 10 days in the fridge.
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Frequently asked questions
The best way to tell if cheese has gone bad is by smelling it. Depending on the type of cheese, it may smell like spoiled milk, ammonia, or even a refrigerator or freezer. Other signs of spoilage include discolouration, mould, and stickiness.
Rotten cheese can have a strong ammonia smell, similar to cat urine.
In addition to an ammonia smell, rotten cheese may also have a breaking-down rind, colourful tufts of mould, and discolouration.
Fresh soft cheeses like cottage cheese tend to go bad more rapidly and typically last about a week in the fridge once opened. Hard cheeses can last up to a month in the fridge after opening.
Cheese is a living thing, and the cultures or moulds that give cheese its distinctive flavour can die and start rotting. Additionally, cheese can be contaminated by harmful bacteria, which can cause spoilage.
