Bushra Griffith
Cheese is a beloved food for many, with its creamy texture and rich flavour. However, not all cheese is created equal, and sometimes we come across a particularly pungent or unpleasant-tasting variety. So, what should you do if you encounter a bad-tasting cheese? Firstly, it's important to determine whether the cheese is spoiled or simply has an acquired taste. Spoiled cheese can be identified by an overly bitter or sour taste, or a musty quality. If you suspect the cheese is spoiled, it's best to discard it to avoid any potential health risks. On the other hand, if the cheese is safe to eat but has an unappealing flavour, there are several options to consider. Some suggest melting the cheese, as this can help reduce the offending taste and smell. Others recommend pairing the cheese with complementary ingredients, such as jam or bacon, to mask the unpleasant flavour. In some cases, you may simply decide to discard the cheese or offer it to someone else. Ultimately, the course of action depends on the condition of the cheese and your personal preferences.
| Characteristics | Values |
|---|---|
| How to identify bad-tasting cheese | Use your senses, especially sight, smell and taste. If a mild cheese 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 go bad. |
| What to do with bad-tasting cheese | If the cheese has a strong smell or taste, melting it can reduce the offending smell or taste. One way to do this is to make a dish called tartiflette. Alternatively, you could feed it to chickens. |
| How to store cheese | Store cheese in a dedicated drawer in the refrigerator, such as the deli drawer. For expensive aged cheeses, wrap them in cheese paper or wax paper, not plastic wrap. |
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What You'll Learn
How to identify bad cheese
Cheese is a perishable food product that can spoil and harbour harmful bacteria, leading to foodborne illnesses. Therefore, it is important to identify spoiled cheese. The key tools for determining whether cheese has gone bad are your senses, especially sight, smell, and taste.
Appearance
Unintended mould growth is a well-known sign of cheese spoilage. However, it is important to distinguish between voluntary and involuntary mould. Many blue cheeses and flowery-rind cheeses are impregnated with Penicillium, a type of controlled mould, so the presence of this mould is normal. If you spot mould other than Penicillium on a soft cheese, it's recommended to discard the entire cheese. For hard cheeses, you can cut out the mouldy section and the surrounding area, but only if the mould hasn't spread to the entire cheese.
In general, any significant colour change in cheese can be a sign that the cheese has spoiled. While this may not necessarily mean that the cheese is not safe to eat, its flavour and texture will definitely be sub-optimal. Furthermore, any sudden or unusual changes in texture can be a sign that the cheese has spoiled. For example, hard cheeses like Cheddar can start to crack when they spoil due to changes in the cheese’s moisture content and the growth of unwanted bacteria.
Smell
Cheese should only be stinky if it's supposed to be. If it smells like rancid milk, it's best to discard it. An ammonia smell can indicate that the cheese has been wrapped up too long and was unable to breathe, but it doesn't necessarily mean the cheese has gone bad. When cheese spoils, it can develop a range of unpleasant odours, which are due to the growth of bacteria or the breakdown of proteins and fats in the cheese.
Taste
Taste is the one indicator that is a dead giveaway that your cheese is bad. If your cheese tastes sour or just has a plain unpleasant aftertaste, it’s gone bad.
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How to store cheese
Storing cheese is a delicate process that requires specific conditions to maintain freshness and taste. Here are some detailed instructions to ensure your cheese remains in optimal condition:
Temperature Control: Keep your refrigerator temperature below 45 degrees Fahrenheit. Higher temperatures provide an ideal environment for harmful bacteria and mould to thrive, shortening the cheese's lifespan.
Humidity Management: Humidity is another critical factor. While your refrigerator's deli drawer usually maintains suitable humidity levels, avoid storing cheese with moist foods like produce, as excessive humidity can encourage mould growth.
Sealed Containers: Unopened cheeses can be stored almost anywhere in the refrigerator, as long as they are sealed in airtight containers to prevent unwanted odours and moisture from altering their quality.
Dedicated Storage: Once a cheese is opened, transfer it to a dedicated drawer, such as the fridge's deli drawer. This helps maintain consistent temperature and humidity levels, essential for slowing down spoilage.
Proper Wrapping: For expensive aged cheeses, avoid plastic wrap. Instead, opt for cheese paper or wax paper, which allow the cheese to breathe while retaining sufficient moisture.
Regular Monitoring: Always use your senses of sight and smell to check the cheese's appearance and odour before consumption. Mouldy, discoloured, or unusually pungent cheese should be discarded. Trust your senses to make an informed decision.
By following these storage guidelines, you can prolong the freshness and taste of your cheese while minimising the risk of spoilage and foodborne illnesses.
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What to do with bad-tasting cheese
There are several ways to deal with bad-tasting cheese, depending on the type of cheese and the reason for its unpleasant flavour. Here are some suggestions:
Check the Quality and Storage Conditions
Before assuming the cheese is bad, it is important to assess its quality and ensure it is stored correctly. Cheesemakers age cheese in highly controlled environments to ensure quality and safety. However, home refrigerators may not provide the same optimal conditions. Check the recommended storage guidelines for the specific type of cheese and ensure it is stored at the right temperature and humidity levels. Unopened cheeses should be kept in a sealed container, while opened cheeses should be stored in a dedicated refrigerator drawer. Aged cheeses should be wrapped in cheese paper or wax paper.
Assess the Cheese's Appearance, Smell, and Taste
Use your senses of sight, smell, and taste to determine if the cheese has gone bad. Mild cheeses like Monterey Jack or American that develop a strong smell, similar to blue cheese or Limburger, should be discarded. Naturally pungent cheeses like blue cheese or Camembert will have a strong ammonia smell when they spoil. If a cheese has an overly bitter, sour, or musty taste, it has likely gone bad and should be thrown away.
Melting and Cooking
If the cheese has a strong smell or taste, melting it can help reduce the offending qualities. Try incorporating it into cooked dishes, such as a tartiflette. This involves layering sliced potatoes with bacon, onions, cream, and the strong-tasting cheese, then broiling it until golden brown. The melting process can help mitigate the intense flavour or odour of the cheese.
Alternative Uses
If the cheese is unpleasant to eat, consider alternative uses. Some people choose to feed it to animals, such as chickens, rather than wasting it.
Consult a Specialist
If you are unsure about the quality or safety of the cheese, consult a cheese specialist or cheesemonger. They can provide expert advice on the characteristics of different cheeses and guide you in determining whether the cheese is safe to consume.
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What to avoid doing with bad cheese
It is important to know what to avoid doing with bad cheese to prevent food wastage and health risks. Here are some things to avoid doing when dealing with bad-tasting cheese:
Do not consume cheese that has an overly bitter, sour, or musty taste, as this indicates spoilage. Spoiled cheese can cause allergic reactions or severe food poisoning. If you experience any negative symptoms after consuming questionable cheese, contact your healthcare provider immediately.
Avoid storing cheese in an environment that is too humid or hotter than 45 degrees Fahrenheit. These conditions promote the growth of harmful bacteria and mould. Always store cheese in a sealed container in the refrigerator, preferably in a dedicated drawer like the deli drawer. For expensive aged cheeses, use cheese paper or wax paper instead of plastic wrap.
Do not ignore the smell of the cheese. A strong ammonia smell is a sign of spoilage, especially in cheeses like Camembert and blue cheese. If a mild cheese like Monterey Jack or American cheese develops a strong odour, it is time to discard it. Trust your senses of smell and taste to determine if the cheese has gone bad.
Resist the temptation to bake or cook bad-tasting cheese, as it may intensify the unpleasant flavour. While melting strong-smelling cheese can sometimes reduce the offending odour or taste, it is not a reliable method for masking spoilage. Instead, focus on preventing cheese spoilage by practising proper storage methods.
Do not feed spoiled cheese to animals. While it may seem like a way to reduce waste, feeding bad cheese to pets or livestock can potentially harm them. Spoiled cheese contains harmful mould and bacteria that can be dangerous for animal consumption. Always dispose of bad cheese responsibly by wrapping it securely and placing it in the garbage bin.
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Examples of bad-tasting cheese
While some people enjoy pungent-tasting cheese, others may find such cheeses unpalatable. Washed rind cheeses, such as Reblochon, are known for their strong aroma, often likened to stinky feet or horse manure. Some people enjoy these types of cheese, while others may find the smell and taste offensive. Another example is Époisses, which has a strong ammonia smell and taste. Some people find this cheese unpleasant, while others enjoy its strong character. Limburger is another example of a strong-tasting cheese that not everyone enjoys.
Some people suggest that melting a strong-tasting cheese can help reduce its intensity. For example, one suggestion is to make a dish called "tartiflette", where you boil and cube potatoes, sauté bacon and onion, add cream, and then layer the strong-tasting cheese on top before broiling it in the oven. This can help to mellow the cheese's flavour and make it more palatable.
However, it's important to note that if a mild cheese suddenly develops a strong taste or smell, it may be an indication that it has gone bad. Spoiled cheeses can be contaminated with harmful mould and may cause allergic reactions or even severe food poisoning. In such cases, it is best to discard the cheese rather than attempt to mask its flavour.
Additionally, some people may simply dislike certain cheeses due to their unique taste or texture. For example, Gamalost, a Norwegian specialty, is described as having a texture unlike that of typical cheese, and its taste is considered foul by some. Similarly, Timanoix, a cheese washed with walnut brandy and brine, has been described as reminiscent of bad walnuts. In such cases, it may be challenging to find a way to make the cheese more palatable, and it may be best suited for those with more adventurous taste buds.
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Frequently asked questions
Bad cheese will taste overly bitter or sour, or have a musty quality to it, like drinking water from a mouldy pipe. If a mild cheese has a strong smell, like blue cheese or Limburger, then it has likely gone bad.
Your senses of sight, smell and taste are the best tools to determine whether your cheese has gone bad. If a mild cheese like Monterey Jack or American suddenly has a strong smell, it's likely gone bad. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell once they go bad.
If your cheese has gone bad, you should throw it away. If you have already added it to a dish, you can try melting the cheese, as this can reduce the offending smell and taste. Alternatively, you could feed it to your chickens!
