Patrick Oconnell
Cheese is a beloved culinary delight, but it can also be a source of confusion and concern when it comes to its smell. While some people enjoy the strong, pungent aroma of cheeses like Camembert and Brie, others may find these odors unpleasant and worry that their cheese has gone bad. The truth is that the process of cheesemaking involves controlled spoilage, and the very bacteria that contribute to body odor and smelly feet are also responsible for the distinctive scents of certain cheeses. So how can you tell if your cheese has gone bad? The key indicators are an ammonia smell and a breaking down of the rind, along with discoloration and the presence of mold. However, it's important to note that different cheeses have different past due indicators, and using your senses of sight, smell, and taste can help determine if your cheese is still safe to eat.
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What You'll Learn
The cheese might be spoiled
Cheese is a beloved culinary delight, but it can sometimes be challenging to determine if it has gone bad, especially if it's already a stinky cheese. The first indication that a cheese has gone bad is an ammonia smell, followed by a breaking down of the rind, leading to colourful tufts of mould, and a discolouration of the paste. If your cheese smells like ranch, it could be a sign that it is past its prime, especially if it also has a rotting rind.
The smell of cheese is influenced by the starter culture of bacteria used in the cheesemaking process. This bacteria also affects the taste and texture of the cheese. Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. These cheeses are washed with a salty brine or alcohol like brandy or beer to prepare them for ageing. The washing creates an environment that attracts certain bacteria, resulting in a distinctive scent.
Some cheeses, like Limburger, get their smell from bacteria that are also found on human skin, which is why Limburger has been described as smelling like stinky feet or dirty gym socks. While some people may find this smell repulsive, others enjoy the complex flavours that can result from the cheesemaking process.
It's important to note that different cheeses will have different "past due" indicators. For example, soft cheeses will develop a sour milk smell when they go bad, while blue cheeses will have a strong ammonia smell, similar to cat urine. If you are familiar with the smell of a particular cheese, and the cheese you have smells like a much more concentrated version, it's probably a sign that it has gone bad.
In addition to smell, you can also check the appearance of the cheese to determine if it has gone bad. If the cheese has changed significantly from its original appearance, or if it has mould that cannot be cut off, it is probably best to discard it. Remember, your senses, especially sight, smell, and taste, are the best tools to help you determine if your cheese has gone bad.
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It could be a type of washed-rind cheese
If your cheese smells like ranch, it could be a type of washed-rind cheese. Washed-rind cheeses are known for their strong, pungent aroma, often described as "stinky." The distinct smell of these cheeses is created through a specific process. Here's how it works:
Firstly, it's important to understand that all cheese is made with four basic ingredients: milk, starter culture, rennet, and salt. The starter culture of bacteria plays a crucial role in developing the cheese's taste, texture, and smell. In the case of washed-rind cheeses, the rind is repeatedly washed or brushed with a salt brine, liquor, or water. This process creates a favourable environment for certain bacteria, particularly Brevibacterium linens (B. linens), to thrive.
B. linens is a dominant bacteria that not only imparts a reddish hue to the rind but also contributes to the robust aroma and flavour of washed-rind cheeses. This bacterium is the same one responsible for body odour, which is why some people describe cheeses like Limburger as smelling like stinky feet or dirty gym socks! However, despite the strong scent, washed-rind cheeses are beloved by many for their complex, nutty, woodsy, or buttery flavours.
The process of washing the rind also helps to build the distinct flavour of these cheeses. With each washing, the cheese develops new flavours and smells. Additionally, the rind becomes an ideal environment for microbes, as bacteria and yeast colonize it, resulting in an even more distinctive scent. The longer the cheese is aged, the more intense its aroma and flavour become.
So, if your cheese smells like ranch, it could very well be a type of washed-rind cheese that has undergone this process of repeated washings to create its unique characteristics. However, it's always important to use your senses of sight and smell, as well as your knowledge of the cheese's original appearance and scent, to determine if it has gone bad.
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It might be past its expiration date
If your cheese starts to smell like ranch, it might be past its expiration date. While cheese is supposed to have a certain smell, a very strong odour could indicate that it has gone bad. This is especially true if the cheese smells like a much more concentrated version of its usual scent.
Cheese is made with four basic ingredients: milk, starter culture, rennet, and salt. The process begins by heating milk, after which a starter culture of bacteria is added to ripen the milk. During this process, milk sugar is converted into lactic acid. The amount of rennet added depends on the firmness of the curd needed to create a certain type of cheese.
The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese. Some cheeses are then washed, or pressed into shape and washed to prepare for aging, which also influences their odour. Washed-rind cheeses, like Époisses, tend to be the stinkiest. However, the smell of cheese is also influenced by how it is stored.
It is important to note that different types of cheese have different "past due" indicators. For example, soft cheeses tend to go bad more quickly and should be discarded once they start to mold. On the other hand, hard cheeses can usually be salvaged by cutting off the moldy part. In general, soft cheeses will last in the fridge for about a week once opened, while hard cheeses can last up to a month.
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It could be a sign of mould
It's important to remember that cheese is a living thing, much like fresh produce. The cultures or moulds that give cheese its distinctive flavour are living organisms that can die and start rotting. If your cheese smells like ranch, it could be a sign of mould.
Mould in cheese is caused by bacteria. All cheeses are made with four basic ingredients: milk, starter culture, rennet, and salt. The process begins by heating milk, and then a starter culture of bacteria is added to ripen the milk. During this process, milk sugar is converted into lactic acid. The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese. Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. This is because washing the rind of a cheese—meaning rubbing it down with a salt brine, liquor, or water—creates 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 flavour and robust, somewhat stinky aroma.
However, not all moulds are created equal. Some cheeses are aged for many months, and the extra ageing often intensifies the cheese's aroma and flavour. In addition, some moulds are intentionally added to cheese during production and are safe to consume. That being said, mould can also be a sign of spoilage. Soft cheeses, in particular, are more susceptible to spoilage because they are basically blank canvases for any kind of bacteria, both good and bad. If you're unsure, it's best to throw out the cheese, especially if it has developed a sour milk smell that's not typical of that type of cheese. Trust your senses—if the cheese smells or tastes funky, toss it.
To avoid mould and spoilage, proper storage is key. An unopened package of cheese can last in the refrigerator for quite some time, especially if it's vacuum-sealed. Hard cheeses can also last up to a month in the fridge after opening. Additionally, doing some research on a particular aged cheese can help you determine whether it has gone bad. This can include asking a cheesemonger or researching photos and videos online to familiarize yourself with how the cheese is supposed to look.
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It might be a type of blue cheese
If your cheese starts to smell like ranch, it might be a type of blue cheese. Blue cheese is known for its strong, pungent aroma, which can be quite intense for those who are not used to it. The smell is often described as "stinky" or "funky", and can sometimes be reminiscent of ammonia or sour milk.
Blue cheese is characterized by veins of mold running through it, which give it its distinctive appearance and flavor. This mold is usually Penicillium, a type of fungus that is added during the cheesemaking process. Other types of bacteria, such as Brevibacterium linens, can also be used to create different flavors and aromas in blue cheese. B. linens, for example, is the bacteria responsible for the pungent smell of Limburger cheese, often described as similar to body odor or dirty gym socks.
The aging process also contributes to the strong smell of blue cheese. During aging, the cheese is repeatedly washed with a salty brine or alcohol solution, which helps to develop its unique flavor and aroma. The longer the cheese is aged, the more intense its smell and taste become.
In addition to its smell, blue cheese often has a strong, salty, or tangy taste that can be quite sharp. It is often used in small quantities as a flavor enhancer in various recipes, such as salads, pasta dishes, or dips.
If you are unsure whether your blue cheese is safe to eat, there are a few things to consider. Firstly, trust your senses of smell and taste. If the cheese smells or tastes significantly stronger or different from what you are used to, it may be past its prime. Secondly, check the appearance of the cheese. If you notice any signs of spoilage, such as discoloration or a breaking down of the rind, it is best to discard it. Finally, consider the storage conditions and the original purchase date of the cheese. Blue cheese can last for several weeks to months in the refrigerator, depending on the type and packaging. However, if it has been stored improperly or left unrefrigerated for extended periods, it may spoil faster.
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Frequently asked questions
The likely reason is that your cheese has been packaged with non-polar solvents, which are used in the manufacturing process of cheese packaging. If these solvents don't fully evaporate, they can smell like ranch, and cheese tends to absorb scents from its environment.
Non-polar solvents are used in the manufacturing process of multilayered cheese packaging. They are used to help the packaging layers stick together.
There are many reasons why cheese might smell bad. Firstly, the bacteria in the starter culture can influence the scent of the cheese. In addition, the process of cheesemaking involves heating milk, which can cause an unpleasant smell. Lastly, some people find that their cheese smells bad if it has been stored in a plastic bag.
Limburger cheese is famously stinky and is created using the bacterium Brevibacterium linens, which is also responsible for body odour.
