Kamil Perry
The taste of cheese is subjective and varies according to individual preferences. However, some people may find the taste of fancy cheese unpleasant due to several factors, such as the type of cheese, the production process, storage conditions, and individual sensitivity to certain flavours or aromas. For instance, washed-rind cheeses are known for their strong aroma and unique flavour resulting from the presence of Brevibacterium linens, which some may find unappealing. Additionally, the aging process and specific ingredients used can also influence the taste and aroma profiles of cheese, contributing to a less pleasant sensory experience for some consumers.
| Characteristics | Values |
|---|---|
| Reason for bad taste | Could be due to the type of bacteria, Brevibacterium linens (b. linens), which is responsible for the typical orange rind and tacky texture of stinky curds. |
| Storage conditions | An environment that is too humid and hotter than 45 degrees Fahrenheit can cause bad bacteria and mold to form on the cheese. |
| Appearance | If the cheese starts changing too much from its original appearance, it might be spoiled. For example, patches of different types of fuzz in different colors or textures can indicate spoilage. |
| Taste | A spoiled cheese will taste overly bitter, sour, or musty. |
| Health concerns | Spoiled cheese can cause indigestion, allergic reactions, or severe food poisoning. |
Explore related products
What You'll Learn
The role of bacteria in cheese production
The role of microbes, including bacteria, in cheese production is a fascinating and complex one. It is these microbes that are responsible for the transformation of milk into cheese, and for the development of a cheese's flavour, texture, and smell.
The process of microbial fermentation involves microbes breaking down proteins and sugars within milk into simpler substances, which can be stored for much longer than milk. This process of fermentation preserves milk as cheese, allowing for its consumption months or years later. The milk sugar lactose is broken down into lactic acid by a group of bacteria called lactic acid bacteria (LAB).
Cheese-making often involves inoculating milk with industrial starter cultures, which are defined groups of bacteria chosen for their ability to produce reliable and consistent acid levels. To increase the rate of fermentation, the milk is warmed to the optimal growth temperature for microbes, and the acid produced helps form curds, contributing to the removal of water from the milk proteins.
During the ripening process, a second wave of diverse bacteria and fungi (secondary microbiota) grow within and on the surface of the cheese. These microorganisms contribute to the development of the cheese's colour, flavour, texture, and other characteristics. For example, Propionibacterium freudenreichii ssp. shermanii is a specific bacterium that converts lactic acid into carbon dioxide, propionic acid, and acetic acid, producing the holes in Swiss cheese. The process of "natural" ripening can also involve rubbing the cheese with salt, wine, beer, fruit juices, or liqueurs to further enhance its flavour.
The microbial mixes, or microbiomes, of ripened cheeses often differ significantly from the starter cultures initially introduced. Many of these microbes are commonly found in other places, such as Brachybacterium, which is present in Gruyère cheese, but also found in soil, seawater, and chicken litter. The bacteria of the genus Halomonas, found in some cheeses, are usually associated with salt ponds and marine environments.
The unique combinations of microorganisms are what create the magic of many cheeses, and it is the role of bacteria in this process that is of particular interest.
Cheese and Bodybuilding: A Healthy Relationship?
You may want to see also
How cheese is stored and wrapped
To keep fancy cheese tasting fresh, it is important to know how to store and wrap it properly. The first step is to remove the cheese from its original plastic packaging. This is because cheese that has been vacuum-sealed in plastic wrap can take on a plastic flavour as the cheese is suffocated. If the cheese has been purchased from a deli or cheesemonger and is already wrapped in wax paper or cheese paper, you can skip this step.
The next step is to wrap the cheese in a clean sheet of wax paper, parchment paper, or cheese paper. Make sure that the cheese is completely covered, and then loosely wrap the paper-covered cheese in plastic wrap. The paper layer provides breathability for the cheese without drying it out, while the plastic wrap adds another layer of protection from fridge odours. Label the cheese with its variety and the date it was purchased, so you know when it expires.
Finally, store the cheese in the refrigerator, ideally in the vegetable crisper where the temperature is cold and stable. Soft and semi-soft cheeses with a high moisture content, such as goat cheese, Camembert, and Brie, should be placed in a resealable plastic container and stored in the crisper drawer. Fresh cheese, such as mozzarella or feta, should be left in its original packaging and the water should be changed every couple of days.
Cheese and Dogs: A Healthy Mix?
You may want to see also
How to identify spoiled cheese
Cheese is a beloved dairy product enjoyed by many, but it can spoil and cause foodborne illnesses or food poisoning. Spoilage can occur due to several factors, including bacterial or mould growth, temperature fluctuations, improper packaging, exposure to air, light, strong odours, and cross-contamination with other foods. To prevent spoilage, it is crucial to store cheese properly in the refrigerator, wrapped tightly, and used within its shelf life.
Appearance
The appearance of cheese can provide valuable clues about its freshness. One of the most prominent signs of spoilage is the presence of mould. Mould spots, typically white, green, or black, indicate that the cheese has been contaminated and is no longer safe to eat. Drastic changes in colour, such as blue or green spots, or a significant overall colour change, can also suggest spoilage.
Smell
Trust your sense of smell when it comes to cheese. A strong, pungent, or unpleasant odour is a tell-tale sign of spoilage. If your cheese smells like ammonia, sulfur, or acetone, it indicates bacterial growth or breakdown of proteins and fats. A sour or rancid smell is another indicator that your cheese has gone bad.
Texture
Changes in texture can also signify that your cheese has spoiled. If your cheese has become slimy, sticky, gritty, hardened, or crumbly, it is likely no longer safe to eat.
Taste
While it is generally not recommended to taste cheese that exhibits other spoilage signs, a bitter, acidic, or excessively sour taste can confirm that your cheese has gone bad.
In summary, spoiled cheese will often exhibit one or more of these characteristics: mould growth, colour changes, unpleasant odours, altered texture, or a sour or bitter taste. Always remember to handle and store cheese correctly and trust your senses to stay safe from any potential foodborne illnesses.
Havarti Cheese: Healthy or Harmful?
You may want to see also
Explore related products
Differences in milk and other ingredients
All cheese starts with the same four basic ingredients: milk, salt, culture, and enzymes. However, the type of milk used, as well as the specific sources and qualities of the other ingredients, can vary, resulting in distinct flavours and textures. For example, cow's milk is the most common type of milk used in cheese-making, but goat, sheep, and even buffalo milk are also used, each contributing to a different flavour profile.
The quality of milk can also impact the taste of cheese. Milk from grass-fed cows, for instance, tends to have higher levels of healthy fats, which can influence the flavour and texture of the resulting cheese. The breed of the animal, the feed, and the season can all affect the milk's composition and, consequently, the taste of the cheese.
The process of pasteurisation, or lack thereof, also plays a role in the final product. Pasteurisation involves heating milk to 62 degrees Celsius to eliminate bacteria. This process slightly alters the consistency of the cheese, making it less creamy and smooth. Unpasteurised cheese, also known as "raw cheese," retains more of the natural milk flavours and tends to have a creamier texture.
The addition of rennet, a complex set of enzymes, is another critical factor in cheese-making. Rennet causes milk to solidify and curdle, separating the curds (cream and milk solids) from the whey (liquids and sugars). The amount of rennet added and the rate of curdling will determine the texture and flavour of the cheese. More rennet results in a firmer cheese, while less rennet yields a softer, creamier product.
Other ingredients, such as calcium chloride, mould cultures, and additional bacteria, can also be introduced to create specific flavours and textures. For instance, the mould Penicillium Roqueforti is responsible for the distinctive blue veins in some cheeses, while specific bacteria can contribute to the sharp, tangy flavours in cheeses like cheddar.
Finally, the ageing process, or maturation, significantly impacts the flavour and texture of cheese. Most cheeses become firmer and more pungent as they age. This is due to the continued breakdown of proteins and fats by enzymes and bacteria. The environment in which the cheese is aged, including factors like temperature and humidity, can also influence the development of flavours and the overall quality of the cheese.
Cheese and Butter: Heart Friends or Foes?
You may want to see also
The effects of aging cheese
The process of ageing cheese is called "affinage", derived from the French verb "affiner", meaning "to refine". Affinage is the final step in making great cheese. During this process, cheese loses moisture and undergoes changes in flavour and texture. The changes in flavour and texture are the direct and indirect result of the breakdown of protein (proteolysis) and fat (lipolysis).
The amount of cheese inside the cave affects the humidity levels, as cheese naturally adds moisture to the air as it ages. A cellar is a great choice for ageing cheese as it has consistently cool temperatures throughout the year. However, controlling the humidity can be challenging. The ideal space for ageing cheese, also known as a "cheese cave", should have consistent temperature and humidity. A hygrometer can be used to measure the humidity, and a refrigerator thermostat can be used to control the temperature.
Cheese can be aged in a regular refrigerator, but the temperature is 10-15 degrees cooler than a cheese cave, and the low temperature causes the ageing process to slow down. The cheese should be placed in the warmest part of the refrigerator, and the temperature should be set to 52-55°F. The humidity can be increased by using a shallow pan of water with a sterilised sponge or butter muslin to help the moisture evaporate.
To prevent the cheese from drying out, it should be stored in an airtight container. The size of the container depends on the size of the cheese—a general rule of thumb is 40% cheese and 60% empty space within the container. A plastic box with a lid can also be used to regulate humidity. To increase humidity, a damp sponge or paper towel can be placed in the corner of the container, not touching the cheese.
The milk used for making cheese should be fresh and collected and stored in a clean environment. The cheesemaking process should also be done in a clean environment, and the recipe guidelines should be followed properly. If the milk has any bad bacteria, it can survive the cheesemaking process and cause health issues. Therefore, it is important to have a healthy starter culture to prevent other bacteria from growing during ageing.
Molded Cheese: Is It Safe to Eat?
You may want to see also
Frequently asked questions
The temperature and humidity of the storage environment are crucial factors in keeping cheese fresh and tasty. An environment that is too humid and hotter than 45 degrees Fahrenheit encourages the growth of bad bacteria and mould.
Your senses of sight, smell, and taste are the best tools to determine if your fancy cheese has gone bad. A strong and unpleasant odour, often described as rancid, sour, or putrid, suggests that the cheese has gone bad. If the cheese has an ammonia-like smell, it is probably spoiled.
Spoiled cheese will taste overly bitter, acidic, or sour, or have a musty quality to it.
Discolouration, mould growth, and a strong unpleasant odour are some signs that your fancy cheese has gone bad. Harmful mould can appear as black, red, orange, or white fuzz or powder.
Cheese should be stored in the warmest place in the refrigerator, typically the vegetable drawer. It is also important to ensure that the cheese is wrapped in parchment paper or wax paper instead of plastic wrap.
