Frederic Melton
Blue cheese is known for its pungent, earthy smell, which some compare to dirty socks or feet. This unique aroma is a result of the cheese's production process, specifically the breakdown of proteins and fats by bacteria, which release volatile compounds like isovaleric acid, methanethiol, and ammonia. These compounds are also found in sweat, human skin, and certain fungi, explaining the foot-like association. Despite its strong odour, blue cheese is a beloved ingredient in various dishes worldwide, with a complex, sharp, and salty flavour that has earned it a dedicated following.
| Characteristics | Values |
|---|---|
| Reason for the smell | Blue cheese is made by inoculating cow, goat, or sheep milk with Penicillium mold, which also contributes to its pungent, earthy smell. |
| Bacteria | The cheese is then broken down by bacteria, producing volatile compounds like isovaleric acid, methanethiol, and ammonia, which give off a foot-like aroma. |
| Comparison | The same odor-manufacturing bacteria are present on both toes and on cheese. |
| Other factors | Human sweat, skin, and certain fungi also contribute to the smell. |
| Odor | The odor of blue cheese is strong, pungent, and often off-putting to some people. |
| Taste | Despite the odor, blue cheese has a complex, sharp, and umami-rich flavor with salty and tangy undertones. |
| Appeal | Blue cheese is a beloved and widely adored ingredient in many cuisines, with a devoted following worldwide. |
| Pairings | Blue cheese is often paired with fruits, nuts, or honey to balance its salty and tangy flavor. |
Explore related products
What You'll Learn
- Blue cheese's production process involves Penicillium mould, which gives it its distinct smell
- The bacteria in blue cheese break down proteins and fats, producing volatile compounds like ammonia
- Isovaleric acid, a compound produced by the breakdown of certain amino acids in milk, is also found in human sweat
- Brevibacterium aurantiacum, a bacterium, is responsible for the foot-like smell of some cheeses
- The strong smell of blue cheese is part of what makes it appealing to its devoted fans
Blue cheese's production process involves Penicillium mould, which gives it its distinct smell
Blue cheese is known for its pungent, earthy smell, which some compare to the smell of dirty socks or feet. Interestingly, the production process of blue cheese involves the use of Penicillium mould, specifically Penicillium roqueforti, which is responsible for its distinct aroma and flavour.
The process of making blue cheese typically involves two phases: the culturing of spore-rich inocula and fermentation. In the first phase, a Penicillium roqueforti inoculum is prepared. This involves using a freeze-dried culture of the mould, which is later activated by adding water. Salt, sugar, or a combination of both, is then added to autoclaved, homogenized milk via a sterile solution. This mixture is then inoculated with Penicillium roqueforti.
During the ripening process, the temperature and humidity are carefully monitored to ensure optimal flavour and texture development. The cheese loaves are punctured to create small openings for air penetration, promoting the growth of aerobic Penicillium roqueforti cultures and the formation of the characteristic blue veins. The metabolic activity of Penicillium roqueforti breaks down proteins and fats, producing volatile compounds like ammonia, which contributes to the strong smell of blue cheese.
The unique aroma of blue cheese is attributed to methyl ketones, including 2-pentanone, 2-heptanone, and 2-nonanone. These ketones are metabolic products of Penicillium roqueforti. The mould's active metabolism effectively breaks down proteins and fats, resulting in the release of fatty acids and the formation of flavour compounds. This process is known as lipolysis, and it contributes to the complex flavour profile of blue cheese.
The use of Penicillium roqueforti in blue cheese production is a well-established practice, with evidence of its use dating back to early cheese-making practices. The mould was initially collected from naturally rotten bread, and its inclusion in the cheese-making process was likely due to its presence in the environment, specifically in caves or farms. Over time, specific strains of Penicillium roqueforti have been cultivated to ensure consistent and safe cheese maturation.
Dairy-Free Cheese: Taste and Texture Experience
You may want to see also
The bacteria in blue cheese break down proteins and fats, producing volatile compounds like ammonia
The bacteria in blue cheese, Brevibacterium linens or Brevibacterium aurantiacum, are responsible for breaking down proteins and fats in the cheese. This breakdown process produces volatile compounds, including isovaleric acid, methanethiol, and ammonia. These compounds contribute to the pungent, foot-like aroma that some people associate with blue cheese.
Isovaleric acid, in particular, is a key compound responsible for the distinct smell of blue cheese. It is produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on feet. This explains why some people find the smell of blue cheese reminiscent of feet or dirty socks.
The bacteria Brevibacterium aurantiacum is often used to wash the rind of certain cheeses, such as Limburger, Taleggio, and Munster, and it is also naturally present on human skin. This bacterium produces carotenoid pigments as it grows, giving washed-rind cheeses their characteristic orange or reddish hue.
While the strong odor of blue cheese might be off-putting to some, it is a beloved ingredient in many cuisines and has a dedicated following worldwide. The complex flavor, creamy texture, and cultural significance of blue cheese make it a unique delicacy that many people enjoy despite its pungent aroma.
The production process of blue cheese, which involves inoculating cow's milk, goat's milk, or sheep's milk with Penicillium mold, also contributes to its distinct smell. The mold is responsible for the cheese's blue veins and earthy, pungent aroma.
Shredded White American Cheese: What Does It Look Like?
You may want to see also
Isovaleric acid, a compound produced by the breakdown of certain amino acids in milk, is also found in human sweat
Blue cheese is known for its pungent, earthy smell, which some compare to the smell of feet, dirty socks, or musty basements. Interestingly, the same odor-producing bacteria, Staphylococcus epidermidis, are present on both toes and on cheese. These bacteria produce isovaleric acid, a compound produced by the breakdown of certain amino acids, specifically leucine, in milk and human sweat.
Isovaleric acid is a compound that is produced by the breakdown of certain amino acids, such as leucine, which is found in milk and human sweat. In the case of blue cheese, the bacteria in the cheese break down proteins and fats, producing volatile compounds like ammonia and isovaleric acid, which contribute to its strong odor. Similarly, on the human body, the bacteria Staphylococcus epidermidis breaks down leucine, an amino acid present in sweat, into isovaleric acid, resulting in foot odor.
Isovaleric acid is not only found in blue cheese and human sweat but also in other foods and beverages. For example, one study found that co-fermenting Lactobacillus and US-05 in beer resulted in a significant increase in isovaleric acid production. Additionally, the oxidation of hops used in traditional lambic brewing can also produce isovaleric acid.
The presence of isovaleric acid in human sweat, particularly foot odor, is due to the activity of the bacteria Staphylococcus epidermidis. This bacteria breaks down leucine, an amino acid present in sweat, into isovaleric acid. Individuals with a condition called isovaleric acidemia (IVA) also have difficulty processing leucine due to a lack of the enzyme that breaks down isovaleric acid, resulting in harmful levels of this substance in the body.
While isovaleric acid is naturally occurring and present in various foods and beverages, it can become harmful in high concentrations. Individuals with IVA must follow a modified diet for life to reduce the risk of a metabolic crisis. Treatment for IVA may include medication to help clear excess isovaleric acid and carnitine supplementation to correct secondary carnitine deficiencies caused by the accumulation of isovaleric acid and related organic acids.
Parmesan Cheese Rind: Appearance and Texture Guide
You may want to see also
Explore related products
Brevibacterium aurantiacum, a bacterium, is responsible for the foot-like smell of some cheeses
Blue cheese is known for its pungent, earthy smell, which some people liken to feet, dirty socks, or musty basements. This unique aroma is a result of the cheese's production process, specifically the presence of bacteria that break down proteins and fats, releasing volatile compounds like ammonia. Interestingly, the same odor-producing bacteria, Brevibacterium aurantiacum, can also be found on human toes, contributing to foot odour.
Brevibacterium aurantiacum, a bacterium, is indeed responsible for the foot-like smell of some cheeses. This bacterium is one of several that contribute to the maturation process of cheeses, particularly those with washed or smear rinds. Washed-rind cheeses develop an orange to red colour on their surfaces during ripening due to the presence of bacteria and yeasts. Brevibacterium aurantiacum, in particular, produces pale yellow to deep orange or brown colonies, contributing to the colour of the cheese.
For a long time, it was believed that Brevibacterium linens was the only significant bacterium on the surfaces of these cheeses. However, it has recently been discovered that Brevibacterium linens is actually a mixture of two species: B. linens and Brevibacterium aurantiacum. In addition to affecting the colour of the cheese, these bacteria are also responsible for producing the distinctive odour.
Brevibacterium aurantiacum is a coryneform bacterium, and it has been isolated from the surface of white mold-ripened cheeses, such as Gorgonzola-style cheeses, along with other bacteria such as Micrococcus luteus and Arthrobacter sp. These bacteria are active in the degradation of amino acids, releasing volatile sulfur-containing compounds that contribute to the strong smell of the cheese. While the odour may be off-putting to some, many people appreciate the complex flavour profile and cultural significance of cheeses like blue cheese, making it a beloved delicacy worldwide.
Cheese: My Love or Hate Relationship Explained
You may want to see also
The strong smell of blue cheese is part of what makes it appealing to its devoted fans
The unique production process of blue cheese is what gives it such a strong odour. It is made by inoculating cow's, goat's, or sheep's milk with Penicillium mould. This mould is responsible for the blue veins that characterise the cheese, as well as its pungent, earthy smell. The bacteria in the cheese break down proteins and fats, producing volatile compounds like ammonia, which is partly responsible for the foot-like aroma. These compounds are also found in sweat, human skin, and certain fungi, which is why blue cheese is often compared to the smell of dirty socks or musty basements.
Despite its strong and divisive odour, blue cheese is a beloved delicacy worldwide, with a dedicated following. Its complex, sharp, and umami-rich flavour profile, complemented by its creamy texture and cultural significance, make it a unique and appealing ingredient in a variety of dishes. Many people learn to appreciate and even crave blue cheese, as they become accustomed to its intense flavour and aroma.
The strong smell of blue cheese is, in fact, part of what makes it appealing to its devoted fans. The odour, while off-putting to some, is a result of the unique production process and contributes to the cheese's complex flavour profile. The process of inoculating milk with Penicillium mould and the subsequent breakdown of proteins and fats by bacteria create the distinctive aroma and taste that enthusiasts find irresistible.
Additionally, the health benefits associated with blue cheese may also contribute to its enduring appeal. Blue cheese is known to have beneficial bacteria that can aid in digestion and support overall gut health. The process of cultivating and ageing the cheese also results in the presence of certain vitamins and minerals, making it a nutrient-rich food.
Furthermore, blue cheese holds cultural significance in various countries, including France, Italy, and the Netherlands, where it is a staple ingredient. Its global presence and cultural importance add to its allure, encouraging people to embrace complexity and explore new flavours, even if they challenge their senses. For many, blue cheese represents a culinary adventure, and its strong smell is an integral part of that experience.
Exploring Chuck E. Cheese: A Fun-Filled Adventure
You may want to see also
Frequently asked questions
The same odor-manufacturing bacteria, Brevibacterium linens, are present on both toes and on cheese. These bacteria produce volatile chemicals with memorable aromas while transforming the proteins in cheese into delicious flavors.
The reason blue cheese has such a strong odor lies in its unique production process. Blue cheese is made by inoculating cow’s milk, goat’s milk, or sheep’s milk with Penicillium mold. This mold, responsible for the cheese’s distinct blue veins, also contributes to the pungent, earthy smell. The bacteria in the cheese break down proteins and fats, producing volatile compounds like ammonia, which is partly to blame for the foot-like aroma.
Other foods with strong odors include black licorice, coffee, and dark chocolate.
Like many other strong flavors, blue cheese is considered an acquired taste. The more one consumes it, the more accustomed their palate becomes to its intense flavor and aroma.
For those new to blue cheese, it is recommended to start with smaller bites and let your palate adjust. Storing blue cheese in airtight containers or cheese paper can help prevent its strong odor from overwhelming your fridge. Pairing blue cheese with fruits like pears, apples, and grapes, or with nuts and honey, can also make the sensory experience more approachable.
