Patrick Oconnell
The allure of a pungent cheese is a curious phenomenon. Why do we relish the stink of certain cheeses? It's a question of backwards smelling. When we eat, aroma compounds are released in the mouth and waft up the back of the nose, stimulating a unique combination of receptors. While we are usually repelled by a strong stench, the complex, nutty, buttery, and woody flavours of stinky cheese are highly sought after.
| Characteristics | Values |
|---|---|
| Reason for the stink | Microorganisms such as bacteria, yeasts, or molds |
| Bacteria responsible for the smell | Brevibacterium linen (B. linens) |
| Examples of stinky cheese | Roquefort, Époisses, Stinking Bishop, Blue Cheese, Traditional Camembert, Brie, Small-format goat cheeses like Crottin, Gorgonzola, Stilton, Blu d'avergne |
| Effect of aging | Stronger aroma |
| Reason for liking stinky cheese | Acquired taste, the brain learns to like it |
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What You'll Learn
- The science of the stink: the art of cheesemaking and the four basic ingredients used
- Why do people like stinky cheese The phenomenon of 'backward smelling' is explained?
- Stinky cheese varieties: Limburger, Epoisses, and Blue Cheese
- Aroma words: the good, the bad, and the ugly scents associated with cheese
- Eat with your eyes: how visual cues impact our expectations of how cheese will taste
The science of the stink: the art of cheesemaking and the four basic ingredients used
The art of cheesemaking is a delicate process that involves the manipulation of four basic ingredients to create a wide variety of cheeses. These four ingredients are milk, cultures, rennet, and salt.
Milk is the primary ingredient in cheese, and the fresher the milk, the better the cheese. Milk can be sourced from cows, goats, or even sheep. To begin the cheesemaking process, the milk is heated to 70 degrees, and a starter culture is added. There are two main types of culture: mesophilic, which requires low heat and does not work at higher temperatures, and thermophilic, which requires high heat. The type of culture used depends on the type of cheese being made. For instance, mesophilic culture is typically used for soft cheeses like chevre, while thermophilic is used for aged cheeses like parmesan.
The second ingredient, rennet, is an enzyme that helps turn the milk from a liquid state into a solid. It is added to non-chlorinated water and mixed with the milk to coagulate it. The coagulation time varies depending on the desired consistency of the cheese. For firmer cheeses, more rennet is used with a shorter coagulation time, while softer cheeses use less rennet and a longer coagulation time.
The third ingredient is salt, which not only adds flavor to the cheese but also acts as a preservative. Salt can be added directly to the cheese or through a brine. Dry or direct salt is typically used for soft cheeses, while brine is preferred for hard cheeses as it penetrates the cheese more evenly.
The fourth ingredient, microorganisms, are tiny organisms that can be bacteria, yeasts, or molds. Bacteria play a crucial role in cheesemaking, as they help to ripen the milk, form curds, and add flavor to the cheese. As bacteria eat to get energy, they produce gases that contain molecules like ammonia or sulfur compounds, which are responsible for the stinky odor in some cheeses. The aging process of cheese also influences the strength of its aroma, with older cheeses often having stronger smells.
The art of cheesemaking involves a careful combination of these four basic ingredients, along with additional additives, to create the diverse range of cheeses we know and love. Each cheese has its unique characteristics, and the cheesemaking process is a delicate balance of science and art.
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Why do people like stinky cheese? The phenomenon of 'backward smelling' is explained
Stinky cheese is a result of the microorganisms used in the cheesemaking process. These microorganisms, including bacteria, yeasts, and molds, are added to milk to help turn it into a solid state. As the bacteria eat to get energy, they produce a stinky gas made up of molecules, including ammonia or sulfur compounds, which are responsible for the strong smell associated with stinky cheese.
The aging process of cheese also contributes to its pungency. As cheese ages, the aromas tend to get stronger. Washed-rind cheeses, like Époisses, tend to be the stinkiest due to the environment created by washing the rind that attracts certain bacteria, such as Brevibacterium linen (B. linens). This bacterium lends a reddish hue to the rind and contributes to its robust aroma.
Blue cheeses are also known for their strong smell and flavor, with Roquefort cheese being one of the most pungent. The odor of Roquefort comes from a mold named Penicillium roqueforti, which has a paintbrush shape under a microscope. Another bacterium, Brevibacterium linens, is responsible for the smell and flavor of some other blue cheeses.
While some people may be averse to stinky cheese, others acquire a taste for it over time. As people age, their palates may change, and they may start to tolerate and even enjoy stronger and more bitter flavors. Additionally, the brain may need time to adjust to the presence of certain chemicals, such as butyric acid, which is also found in vomit, and can be off-putting to some individuals.
The phenomenon of backward smelling, or olfactory backwardation, occurs when the smell of something continues to be perceived even after the odorant is no longer present. This can happen with strong-smelling foods like stinky cheese, where the odor molecules continue to stimulate the receptors in the nose even after the cheese is no longer in close proximity. This prolonged stimulation can lead to an intensified perception of the smell, even after the initial exposure has ended.
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Stinky cheese varieties: Limburger, Epoisses, and Blue Cheese
There are many varieties of stinky cheese, but Limburger, Epoisses, and Blue Cheese are some of the most well-known and potent examples.
Limburger cheese, notorious for its strong smell, is often described as smelling like sweaty gym socks or feet. This distinctive odour is due to the fact that it is a smear-ripened, washed-rind cheese. Washed-rind cheeses are cured in a saltwater brine that may include ingredients like beer, wine, or spirits, creating a moist environment that encourages the growth of bacteria called Brevibacterium linens, which is also responsible for human body odour. Despite its intense smell, Limburger cheese has a surprisingly smooth and mild taste, and its unique aroma is often considered to be worse than its flavour. It is typically served on dark rye bread with sliced red onion and mustard, and some also enjoy it with strawberry jam.
Epoisses is another famously stinky cheese, known for its strong ammonia smell. According to legend, Epoisses was banned from public transportation in France due to its powerful odour. However, beneath its pungent rind lies a delicious bacon pudding-like taste.
Blue cheese is also known for its strong smell and flavour. It is a sharp and pungent cheese with a distinctive blue veining. While some people enjoy its strong taste, others find it too intense. Blue cheese is often used in salads, dressings, and recipes where its strong flavour can be balanced with other ingredients.
While the smell of these cheeses can be off-putting to some, many people enjoy the complex flavours and unique characteristics that they offer. These cheeses are often considered a delicacy, and their strong smells are a result of the bacteria and ageing processes used in their creation.
Overall, Limburger, Epoisses, and Blue Cheese are just a few examples of the many stinky cheese varieties that are loved and hated by people all over the world. Despite their strong odours, these cheeses offer unique flavours and textures that have earned them a place in the hearts (and noses) of cheese enthusiasts everywhere.
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Aroma words: the good, the bad, and the ugly scents associated with cheese
The aroma of cheese is a complex and diverse topic, with a wide range of scents that can be pleasing or repulsive to different individuals. Let's delve into the good, the bad, and the ugly scents associated with cheese.
The Good Scents
Some people find the aroma of certain cheeses pleasing and enticing. Washed-rind cheeses, such as Époisses, are known for their strong smell, often described as funky or pungent. Despite the intensity, some enthusiasts relish this aroma. Blue cheeses, like Roquefort, also have a distinct odor due to the presence of mold, which can be appealing to those who enjoy their sharp flavor. The aging process of cheese also contributes to its aroma, with longer-aged cheeses developing stronger and more complex scents that some find desirable.
The Bad Scents
While some cheeses are celebrated for their pungency, others are simply considered bad-smelling. Pre-shredded or bagged cheeses are often associated with unpleasant odors due to the use of anti-clumping powders, preservatives, and anti-caking agents. These additives can give the cheese a funky or off-putting smell, resembling old sweat socks or even whiteboard markers. In some cases, the cheese may have gone bad, resulting in a rancid odor.
The Ugly Scents
Ugly cheese scents can be subjective, but certain cheeses are notorious for their repulsive aromas. Traditional Camembert and Brie, for example, can have a strong smell that not everyone appreciates. Small-format goat cheeses, like Crottin, also fall into this category. These cheeses may be considered ugly-smelling due to the presence of specific bacteria or molds that produce potent odors.
The Science Behind Cheese Aroma
The unique aroma of cheese is primarily attributed to the presence of microorganisms, including bacteria, yeasts, and molds. During the cheesemaking process, bacteria produce lactic acid, which, along with enzymes, aids in transforming milk from a liquid to a solid state. As bacteria feed and metabolize, they release molecules, including ammonia and sulfur compounds, which contribute to the distinct smell of stinky cheeses.
In conclusion, the aroma of cheese encompasses a broad spectrum of scents, from the enticingly pungent to the downright repulsive. Personal preferences play a significant role in determining whether a cheese's aroma is considered good, bad, or ugly. However, the complex interplay of microorganisms and their by-products largely shapes the diverse olfactory landscape of the cheese world.
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Eat with your eyes: how visual cues impact our expectations of how cheese will taste
The old adage goes that we "eat with our eyes", and this is certainly true when it comes to cheese. The visual appearance of cheese plays a significant role in shaping our expectations and perceptions of its taste and flavour. From the colour and texture of the cheese itself to the design of its packaging, various visual cues influence our sensory experience even before we take the first bite.
The colour of cheese, for instance, can give rise to different expectations and perceptions of its taste. A mild-tasting cheese is often associated with round shapes, high colour brightness, and low colour saturation, while a sharp-tasting cheese is linked to angular shapes and higher colour saturation. The colour of the lighting and environment in which we consume cheese can also impact our perception of its flavour.
The packaging design of cheese also influences our expectations of its taste. The shape, size, saturation, and roughness of the packaging can affect our perception of the cheese's spiciness or strength. For instance, a round-shaped package with high colour brightness and low saturation may suggest a milder, less pungent cheese, while a triangular package with higher saturation could indicate a sharper, more intense flavour.
Moreover, the colour and texture of the cheese itself can provide important visual cues about its freshness and quality. As cheese ages, its aromas and flavours can intensify, and this maturation process may be reflected in the cheese's appearance, such as the development of a rind or changes in texture.
The microorganisms, including bacteria, yeasts, and moulds, involved in the cheesemaking process, can also contribute to the unique visual characteristics of the final product. For example, the mould Penicillium roqueforti, which gives Roquefort blue cheese its distinctive odour, also imparts a paintbrush-like shape under microscopic observation.
In conclusion, visual cues play a crucial role in shaping our expectations and perceptions of how cheese will taste. From the colour and texture of the cheese to the design of its packaging, these visual elements can enhance our sensory experience and influence our behaviour towards different types of cheese.
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Frequently asked questions
The bacteria Brevibacterium linens (B. linens) is responsible for the stink of washed-rind cheeses. B. linens is also found in human sweat and is the same bacteria that gives off the foot or locker room musk smell. While B. linens may be offensive to the nose, the taste buds may have other feelings—ones of love resulting from tasting a low-acid, umami-laced, gooey, salty paste.
Some examples of stinky cheese include Époisses, Red Hawk, Crottin, Camembert, and Blue Cheese.
The first indication of a past-prime cheese is an ammonia smell, and the second is a breaking down of the rind, leading to colorful tufts of mold, combined with a discoloration of the paste.
Stinky cheese is best complemented by something sweet. Plum or fig preserves, honey, or quince paste are nice accompaniments.
Washed-rind cheeses tend to be the stinkiest of all. This is because the washing of the rind creates an environment that attracts certain bacteria, such as B. linens, which gives the cheese its distinct flavor and aroma.
