Bushra Griffith
Some cheeses are renowned for their strong, unpleasant odours. These include washed-rind cheeses, which are washed in a solution containing Brevibacterium linens, a bacteria found on human bodies and in sweat, giving the cheese a stinky foot smell. Other cheeses described as stinky include an unpasteurised goat's milk cheese from the Pyrenees, which has a yeasty, fragrant aroma, and the Alpine hard cheese Scharfe Maxx Extra, which has been likened to the faint funk of a shirt worn twice without washing.
| Characteristics | Values |
|---|---|
| Type of cheese | Washed-rind |
| Examples | Scharfe Maxx Extra, Brie Fermier, Nosferatu |
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What You'll Learn
- Washed-rind cheeses are washed in a solution containing bacteria found in human sweat
- Unpasteurized goat's milk cheese from the Pyrenees has a yeasty, fragrant aroma
- Anti-clumping powders and preservatives can make bagged cheese smell bad
- Pre-shredded cheese is bad for sauces because the starch or cellulose makes it gritty
- Brie Fermier is a bloomy-rind cheese with a soft, fluffy mould and a note of brussels sprouts
Washed-rind cheeses are washed in a solution containing bacteria found in human sweat
Washed-rind cheeses are renowned for being some of the stinkiest cheeses in the world. One example is Scharfe Maxx Extra, an Alpine hard cheese with a faintly funky aroma. Another is Brie Fermier, a bloomy-rind cheese with a soft, fluffy mould on its surface and a mild, briny flavour.
While some people may find the smell of these cheeses off-putting, they can offer a unique and complex flavour profile that is milder than their scent suggests. The process of washing the rind in a solution containing bacteria found in human sweat contributes to their strong odour, but it is important to note that the flavour of the cheese is often quite different from its smell.
In addition to washed-rind cheeses, other factors can also contribute to the smelliness of cheese. For example, unpasteurized goat's milk cheese from the Pyrenees is described as having a "yeasty" and "fragrant" aroma. The method of storage can also impact the smell of cheese, as some preservatives and anti-clumping agents can cause cheese to develop an unpleasant odour over time.
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Unpasteurized goat's milk cheese from the Pyrenees has a yeasty, fragrant aroma
Many cheeses have a strong smell, including washed-rind cheeses, which are often described as the stinkiest in the world. The flavour of these cheeses is often milder than the scent, especially if you're tasting the interior rather than the rind.
Other cheeses with a strong smell include Scharfe Maxx Extra, a French-onion-soupy Alpine hard cheese, and Brie Fermier, a bloomy-rind cheese with a soft, fluffy mould on its surface.
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Anti-clumping powders and preservatives can make bagged cheese smell bad
Some cheeses are renowned for their strong smell, such as washed-rind cheeses, which are washed in a solution containing Brevibacterium linens, a bacteria found on the human body and in sweat. Other cheeses with a strong smell include unpasteurised goat's milk cheese from the Pyrenees, which has a yeasty, fragrant aroma, and the granddaddy of stinky cheeses, made from pasteurised cow's milk.
However, some bagged cheeses can also develop a bad smell due to the addition of anti-clumping powders and preservatives. These additives can cause the cheese to go bad and develop a funky odour. Pre-shredded cheese, in particular, is often criticised for its gritty texture and strong smell due to the inclusion of anti-caking agents like potato starch. While these additives are not inherently harmful, they can affect the taste and smell of the cheese, especially if it is not used up quickly.
To avoid the issue of bagged cheese smelling bad, it is recommended to purchase pre-sliced cheese instead of pre-shredded. This way, you can still enjoy the convenience of bagged cheese without the unpleasant odour. It is also worth noting that natural cheese without preservatives may develop mould, but it will be visible, making it easier to identify when the cheese has gone bad.
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Pre-shredded cheese is bad for sauces because the starch or cellulose makes it gritty
While there are many cheeses that are known for their strong smell, such as washed-rind cheeses, unpasteurised goat's milk cheese from the Pyrenees, and Nosferatu-pale Alpine hard cheese, pre-shredded cheese is not ideal for sauces. This is because the starch or cellulose added to prevent clumping can make the sauce gritty.
Pre-shredded cheese is a convenient option for those who are short on time or dislike cleaning cheese graters. However, the added starch or cellulose can negatively impact the texture of sauces, making them gritty rather than smooth. This is because the powdery substance does not fully dissolve, even when the cheese is melted.
While some suggest that washing the pre-shredded cheese can help to remove the clumping agents, others have found that this does not work well and ruins the cheese. A better option may be to cut the cheese into small blocks, which can save time and prevent the need for a cheese grater.
The additives in pre-shredded cheese can also affect the taste and make it harder for the cheese to melt, which is not ideal for smooth, velvety sauces. Therefore, it is generally recommended to shred your own cheese when making a sauce to avoid the gritty texture and flavour changes that can occur with pre-shredded cheese.
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Brie Fermier is a bloomy-rind cheese with a soft, fluffy mould and a note of brussels sprouts
Washed-rind cheeses are often the stinkiest cheeses, as they are washed in a solution containing Brevibacterium linens, a bacteria found on human bodies and in sweat, which gives the cheese a stinky foot smell. However, the flavour of these cheeses is often much milder than the scent.
Brie Fermier is made from cow's milk and is produced in the historical Duchy of Limburg. It is now also made in other places. This cheese is renowned for its strong odour, which is often compared to that of Brussels sprouts. The flavour, however, is described as mild and pleasant, with a briny taste.
The mould on Brie Fermier is a type of bacteria that is added to the cheese during production. This bacteria is what gives the cheese its distinctive odour and flavour. The mould also helps to preserve the cheese and prevent spoilage.
Brie Fermier is a popular choice for those who enjoy stinky cheeses, as it offers a unique combination of flavour and aroma. Its soft, fluffy mould and gooey texture also make it a delightful cheese to eat.
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Frequently asked questions
Washed-rind cheeses are among the stinkiest in the world.
Some examples of stinky cheeses include Scharfe Maxx Extra, Brie Fermier, and an unpasteurized goat's milk cheese from the Pyrenees.
Washed-rind cheeses are washed in a solution that contains Brevibacterium linens, a bacteria found on human bodies and in sweat, which gives the cheese a stinky foot smell.
No, the flavour of stinky cheeses tends to be much milder than the scent, especially when tasting the interior as opposed to the rind.
Stinky cheeses can have a variety of flavours, including sweet French onion, brussels sprouts, mushrooms, miso soup, and hot dogs.
