Patrick Oconnell
Blue Stilton cheese is known for its strong smell, which has been compared to barnyard, manure, and foot rot. While some people enjoy the smell, others find it off-putting. The unique aroma of Blue Stilton is caused by a combination of the mould Penicillium roqueforti, which gives the cheese its blue colour, and a yeast called Y. lipolytica. Only five dairies in Nottinghamshire, Leicestershire, and Derbyshire are licensed to produce this famous English cheese.
| Characteristics | Values |
|---|---|
| Overall Smell | Stinky, like foot rot |
| Unique Aroma | Caused by the yeast Y. lipolytica |
| Green/Blue Mold | Caused by Penicillium roqueforti |
| Natural Base Notes | Manure, hay |
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What You'll Learn
The mould Penicillium roqueforti is added to give its characteristic flavour and aroma
The mould Penicillium roqueforti is added to give Stilton its characteristic flavour and aroma. This is the same green/blue mould that can be seen growing on old bread and is added to the milk to create the "blue" veins in the cheese.
The mould itself has a strong smell, often described as pungent and stinky. One person described the odour as smelling like foot rot, while another likened it to a barnyard. The cheese is so pungent that it can be smelled through its packaging.
However, the smell of Stilton is influenced by more than just the mould. Researchers have found that a yeast called Y. lipolytica directly impacts the aroma of blue cheeses. The variation in microbial flora can create noticeable differences in the smell of cheese, which can affect the consistency of the product.
Despite its strong smell, or perhaps because of it, Stilton is a popular cheese. Its unique aroma is so prized that the Stilton Cheese Makers Association has even commissioned an Eau de Stilton perfume.
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A yeast called Y. lipolytica directly influences the cheese's smell
Stilton cheese is known for its unique and strong smell. In fact, a perfume called "Eau de Stilton" was commissioned by the Stilton Cheese Makers Association. While some people describe the smell of this blue cheese as "incredibly stinky", others characterise it as "moist" and "pungent".
Scientists have long been curious about what gives blue cheeses like Stilton their particular aroma. In 2012, researchers from the University of Northampton and the University of Nottingham discovered that a yeast called Y. lipolytica directly influences the smell of blue cheeses.
Yarrowia lipolytica, also known as Y. lipolytica, is a species of yeast that occurs as part of Stilton cheese microflora. However, it is not controlled during the production of the cheese. This means that different concentrations of Y. lipolytica can produce important changes in the aroma profiles of the cheese.
In a study, a team of trained sensory experts was able to discriminate between samples of blue cheese with different yeast levels. They found that the variation in microbial flora was noticeable in the aroma. This suggests that Y. lipolytica plays a significant role in the smell of Stilton cheese.
The discovery of Y. lipolytica's influence on the smell of blue cheese has important implications for cheese makers. By controlling the concentration of this yeast, cheese makers can produce more consistent batches of blue cheese with less variation in aroma. This can help British cheese makers achieve a greater share of the worldwide blue cheese market, which is worth millions.
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It is described as smelling like foot rot
While some people describe the smell of Stilton cheese as "barnyard", “stinky”, or “pungent”, others have likened it to foot rot. This unique aroma is due to a combination of the mould Penicillium roqueforti, which is added by manufacturers to create the characteristic green/blue colour, and a yeast called Y. lipolytica.
The mouldy, pungent, and moist cheese has a smell that is more appealing to those born before 1930, according to Hirsch's studies. These people tend to prefer "natural" aromas such as manure and hay, which could explain why they find the scent of Stilton cheese appealing.
The process of making Stilton cheese involves piercing the cheese to allow the desired moulds to grow. This is done after a couple of weeks, and a knitting needle or meat thermometer can be used for this purpose. The cheese is then rubbed with a brine-saturated cloth to smooth out any craggly surfaces and prevent unwanted mould growth.
The characteristic smell of Stilton cheese is so well-known that the Stilton Cheese Makers Association even commissioned a perfume called Eau de Stilton. While the scent of this perfume is not explicitly mentioned, one can assume it attempts to capture the "natural base notes" of the cheese, which would be appealing to those who favour more natural fragrances.
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It is considered a stinky cheese
The unique aroma of Stilton cheese has been described as smelling like "foot rot" and "barnyard". One person has even described it as "straight barnyard [...] through the packaging". Another person has said that it is their "favourite [cheese] no matter how it smells".
The smell of Stilton cheese is so distinctive that it has even inspired a perfume called "Eau de Stilton", commissioned by the Stilton Cheese Makers Association.
The distinctive aroma of Stilton cheese is due to the presence of the yeast Y. lipolytica, which is added by manufacturers to produce the characteristic flavour and aroma. This yeast influences the smell of the cheese, and can make it quite strong, which is why it is often described as a stinky cheese.
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It has been described as having natural base-notes
The aroma of Stilton cheese is complex and unique. While some may find it stinky or pungent, others appreciate its distinctive character. It has been described as having "natural base notes", which are more appealing to those born before 1930, according to Hirsch's studies. These individuals tend to prefer natural aromas such as manure and hay, which may be reminiscent of the countryside or a barnyard.
The unique smell of Stilton cheese is influenced by the presence of a yeast called Y. lipolytica, which was discovered by researchers studying blue cheeses. This yeast interacts with the mould Penicillium roqueforti, which is added by manufacturers to create the characteristic green/blue colour and flavour of Stilton.
The process of making Stilton involves piercing the cheese to allow the desired moulds to develop, which also contributes to its strong aroma. The Stilton Cheese Makers Association even commissioned a perfume called "Eau de Stilton" to capture the essence of this iconic cheese.
While the smell of Stilton may be off-putting to some, it is a beloved cheese by many, valued for its complex flavour and aroma. The process of making Stilton cheese is an art, and only a handful of dairies in the UK are licensed to produce the authentic product.
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Frequently asked questions
Stilton cheese is known for its strong, pungent smell, which some have likened to foot rot or barnyard.
The smell of Stilton cheese is caused by a combination of the mould Penicillium roqueforti and a yeast called Y. lipolytica.
Yes, believe it or not, there is a perfume called Eau de Stilton, which was commissioned by the Stilton Cheese Makers Association.
Interestingly, some people do seem to like the smell of Stilton cheese, despite its pungency. In fact, studies have found that people born before 1930 tend to prefer more "natural" aromas like manure and hay, which may include the smell of Stilton cheese.
Stilton cheese is a protected name under European Union law, and only five dairies in Nottinghamshire, Leicestershire, and Derbyshire are licensed to produce it. So, if you're looking to buy some, those are the places to try!
