Kamil Perry
Swiss cheese feet is a term used to describe feet that smell like Swiss cheese. This phenomenon can be attributed to the presence of the compound isovaleric acid, which is produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on feet. The smell is a result of the complex interaction between bacteria and enzymes. Interestingly, a project called Selfmade explored the connection between cheese and body odours, including the creation of cheese using microbes from the human body, specifically the feet.
| Characteristics | Values |
|---|---|
| Reason for the smell | Isovaleric acid, a compound produced by the breakdown of certain amino acids in milk and also found in human sweat, especially on feet |
| Bacteria | Brevibacterium aurantiacum, found in human skin |
| Microbes | Bacteria on our skin live off natural oils and give our body odour |
| Cheese-for-thinking project | Selfmade, a collaboration between Agapakis, a UCLA microbiologist, and Sissel Tolaas, a smell researcher, artist, and provocateur |
Explore related products
What You'll Learn
- Swiss cheese feet refer to the similarity in smell between feet and Swiss cheese
- The smell is caused by isovaleric acid, a compound produced by the breakdown of amino acids in milk and human sweat
- Brevibacterium, a bacterium found on the feet, is intentionally added to some cheeses, contributing to the foot-like smell
- Foot bacteria have been used in art projects, such as the Selfmade project, to explore the connection between cheese and body odours
- Other body parts, like armpits, also have distinct bacteria that can create unique scents when used to make cheese
Swiss cheese feet refer to the similarity in smell between feet and Swiss cheese
The distinctive scent of Swiss cheese has been attributed to the presence of isovaleric acid, a compound produced by the breakdown of certain amino acids in milk. Interestingly, isovaleric acid is also found in human sweat, particularly on the feet, contributing to the similarity in smell.
The process of cheesemaking involves the breakdown of fats and proteins in milk, which creates a complex interplay of bacteria and enzymes. One particular bacterium, Brevibacterium aurantiacum, is commonly associated with the pungent, foot-like aroma found in certain cheeses. This bacterium thrives in the humid conditions of cheese ageing rooms and is intentionally encouraged by cheesemakers during the washing process to prevent the growth of unwanted microbes.
Brevibacterium aurantiacum also naturally occurs on human skin, including our feet, further reinforcing the similarity in smell between Swiss cheese and feet. The presence of this bacterium contributes to the distinctive scent of Swiss cheese, making it notoriously stinky yet intriguing.
While the similarity in smell between Swiss cheese and feet may seem unusual, it highlights the intricate connection between the microbes on our bodies and the complex processes involved in food production. The exploration of these connections continues to fascinate scientists and researchers, shedding light on the fascinating world of microbiology and its impact on our senses.
Guide to Training Swiss Cheese Vines
You may want to see also
The smell is caused by isovaleric acid, a compound produced by the breakdown of amino acids in milk and human sweat
Swiss cheese feet refer to the phenomenon where feet and Swiss cheese have a similar smell. This smell is caused by isovaleric acid, a compound produced by the breakdown of amino acids in milk and human sweat. Isovaleric acid is also responsible for the scent of stinky locker rooms or sweaty feet.
The presence of isovaleric acid in Swiss cheese is due to the breakdown of fats and proteins by bacteria and enzymes. This process creates a complex interaction of microorganisms and compounds, resulting in the distinctive scent of Swiss cheese. Interestingly, the bacterium Brevibacterium aurantiacum, which is often used to wash the rind of certain cheeses, is also naturally present on human skin, specifically on the feet.
The connection between cheese and body odours has been explored by the Selfmade project, a collaboration between a microbiologist, Agapakis, and a smell researcher and artist, Sissel Tolaas. They created cheese using bacteria from the human body, including hand bacteria and armpit bacteria, and invited volunteers to smell and describe the scents. The cheese made from hand bacteria was described as smelling like "yeast, ocean salt, sour old cheese, feet," while the armpit bacteria cheese had a more varied scent profile, including "neutral, perfumed, industrial, synthetic, fermentation, car pollution, sharp, [and] chemical."
The Selfmade project highlights the intriguing link between the bacteria on our bodies and the bacteria involved in cheese production, contributing to the understanding of why some cheeses, like Swiss cheese, may smell like feet.
In conclusion, the distinctive smell of Swiss cheese feet can be attributed to the presence of isovaleric acid, which is produced by the breakdown of amino acids in milk and is also found in human sweat. This discovery adds an interesting dimension to the complex process of cheese-making and our sensory perceptions of food and body odours.
Swiss Cheese: The Mystery of the Holes
You may want to see also
Brevibacterium, a bacterium found on the feet, is intentionally added to some cheeses, contributing to the foot-like smell
The bacterium Brevibacterium aurantiacum, often simply called B. aurantiacum, is a fascinating and essential bacterium in the world of cheesemaking. It is responsible for the pungent, foot-like aroma of certain cheeses. B. aurantiacum thrives in the moist, humid conditions of cheese ageing rooms, particularly on washed rind cheeses. Cheesemakers intentionally encourage its growth on the cheese rind by regularly washing it with a brine solution. This washing process inhibits other unwanted microbes and creates the ideal environment for B. aurantiacum to flourish.
B. aurantiacum is also naturally present on human skin, especially in damp areas such as between the toes. It is the cause of foot odour, producing a familiar smell due to sulfur-containing compounds known as S-methyl thioesters. The same bacterium is used in the production of several washed-rind and smear-ripened cheeses, such as Munster, Limburger, Tilsit, and Taleggio. In fact, the bacteria and fungi found on feet and in cheese are quite similar in appearance.
The distinctive scent of B. aurantiacum cheese is created by the breakdown of proteins and fats in the cheese, resulting in the production of specific compounds. One of these compounds is isovaleric acid, which gives the cheese its distinct foot-like smell. Isovaleric acid is also produced by the breakdown of certain amino acids in milk and is found in human sweat, particularly on the feet. Methanethiol is another compound produced by B. aurantiacum, contributing a sulfuric, slightly cabbage-like aroma to the cheese. Additionally, the bacterium produces ammonia, which enhances the pungency of aged cheese.
The bold aromas of these stinky cheeses tell a story of tradition, microbes, and flavour magic. While the smell can be intense, the flavour is often milder and more nuanced, with earthy, tangy, and umami notes that are savoured by cheese lovers worldwide. These cheeses should be stored properly, preferably in airtight containers or cheese paper, to avoid overwhelming your fridge with their strong scents.
Swiss Cheese: Real Cheese or Not?
You may want to see also
Explore related products
Foot bacteria have been used in art projects, such as the Selfmade project, to explore the connection between cheese and body odours
Swiss cheese feet refer to feet that have an odour resembling that of Swiss cheese. The culprit behind this funky aroma is a compound called isovaleric acid, which is produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on feet.
Foot bacteria have been used in art projects such as the Selfmade project, a collaboration between a microbiologist and a smell researcher, to explore the connection between cheese and body odours. The project, which went on display at the Science Gallery in Dublin in 2013, involved making cheese from human bacteria, including foot bacteria. Volunteers were asked to sniff the cheese and describe what they smelled. Cheese made from hand bacteria was described as smelling like "yeast, ocean salt, sour old cheese, feet." Armpit bacteria created a cheese that was "neutral, perfumed, industrial, synthetic, fermentation, car pollution, sharp, chemical."
The project aimed to highlight the human body as a superorganism and how our food can host living organisms. It also wanted to underline the notions of self and other, health and disease, and engineered organisms.
The use of foot bacteria in art projects like Selfmade provides a unique and thought-provoking way to explore the connection between cheese and body odours, challenging our perceptions of human microbiology and the cultural emphasis on antisepsis.
Emmental Swiss Cheese: Is Pasteurization a Must?
You may want to see also
Other body parts, like armpits, also have distinct bacteria that can create unique scents when used to make cheese
Swiss cheese is known for its holes and distinct smell, which is caused by bacteria and enzymes breaking down proteins and fats in the cheese and producing isovaleric acid, methanethiol, and ammonia. This process gives Swiss cheese its nutty, sweet flavor and holes.
The human body also hosts bacteria that produce isovaleric acid, which is found in sweat, especially on the feet, and contributes to body odor. This is why some people describe the scent of Swiss cheese as similar to stinky feet or a locker room.
In a project called Selfmade, scientist Christina Agapakis and scent expert Sissel Tolaas explored the connection between cheese and body odors further by making cheese from bacteria collected from various human body parts, including the armpits, feet, belly button, nose, and toes. They found that each cheese had a unique set of microbes that contributed to a distinct odor. For example, armpit bacteria created a cheese described as "neutral, perfumed, industrial, synthetic, fermentation, car pollution, sharp, [and] chemical."
The project aimed to challenge the notion that "bad" smells should be deodorized and to initiate conversations about the role of microbes in food production and our relationship with our bodies and the bacteria that live on them. While the celebrity cheese created for the exhibit was not meant to be eaten, the scientists noted that many of the bacteria used to make cheese are similar to those found on human skin, highlighting the connection between cheese and body odors.
Swiss Cheese and Vitamin A: What's the Deal?
You may want to see also
Frequently asked questions
Swiss cheese feet is a term used to describe feet that smell like Swiss cheese. This is caused by the presence of a bacterium called Brevibacterium on the feet, which is also used in the production of Swiss cheese.
The presence of certain bacteria and enzymes on the skin, such as Brevibacterium, can cause the breakdown of proteins and fats, resulting in the production of compounds like isovaleric acid, which gives off a distinct cheesy smell.
It is not uncommon for feet to smell like Swiss cheese due to the presence of certain bacteria that are also used in cheesemaking. However, if the smell is accompanied by other symptoms such as itching or redness, it may indicate a foot infection and should be evaluated by a healthcare professional.
Maintaining proper foot hygiene is essential to reducing the intensity of the Swiss cheese smell. Regular washing of the feet with soap and water, wearing clean socks, and using foot powders or antiperspirants can help neutralize odors and prevent excessive sweating. Additionally, avoiding shoes that promote moisture buildup and allowing shoes to dry completely before reuse can help inhibit bacterial growth.
