Andy Montoya
Many cheeses are known for their pungent odours, with some being described as smelling like poop or manure. This is often a result of the bacteria and washing processes used during cheese production and ageing. For example, washed-rind cheeses like Époisses tend to be particularly stinky due to the washing of the rind with salt water or other liquids during ageing, encouraging the growth of certain bacteria. While the smell of these cheeses can be off-putting to some, many people enjoy the strong flavours and unique characteristics that these pungent cheeses offer.
| Characteristics | Values |
|---|---|
| Reason for smell | The dominant bacteria Brevibacterium linen (B. linens) lends a reddish hue to the rind and an intense aroma |
| Type of cheese | Washed-rind cheeses like Époisses, Red Hawk, and Stinking Bishop are known to be stinky |
| Other factors | Unrefrigerated cheese, presence of mold, and type of milk used |
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What You'll Learn
Bacteria and washing processes
The dominant bacteria in washed-rind cheeses, such as Époisses de Bourgogne, Époisses, and Red Hawk, is Brevibacterium linens (B. linens). This bacterium is responsible for the reddish hue of the rind, its robust aroma, and its austere flavor. During the aging process, the rind is formed through a series of washes with salt water, which encourages the growth of B. linens. While the smell of these cheeses can be quite intense, the flavors in the paste are often mild and creamy.
The washing process plays a crucial role in the development of the cheese's aroma and flavor. For example, Rainbow's Gold, a cheese produced in Somerset, England, is washed every day for several weeks with golden ale, resulting in an incredibly strong smell. Similarly, Stinking Bishop, a notoriously malodorous cheese, is washed in fermented pear cider, contributing to its potent aroma.
The washing process introduces specific bacteria, such as B. linens, which break down the cheese's fatty acids and amino acids, producing a range of volatile compounds that contribute to the cheese's characteristic odor. This process is carefully controlled to ensure the desired aroma and flavor profiles are achieved.
While some people enjoy the strong, pungent aroma of these cheeses, others may find them offensive. However, it is important to note that the smell of washed-rind cheeses is usually stronger than the taste. In fact, many people who appreciate these cheeses for their complex flavors, despite their initial pungency.
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Milk source
In addition to the type of milk used, the diet of the animal that produced the milk can also play a role. For instance, cheeses made from the milk of cows that graze on grass and other vegetation may have a different odor profile than those made from the milk of cows that are primarily grain-fed. This is because the animal's diet can influence the types of fatty acids and other compounds present in the milk, which can then affect the smell of the cheese.
Another factor to consider is the presence of manure or other contaminants in the milk. While modern dairy farming practices aim to minimize this, it is not uncommon for small amounts of manure to come into contact with the milk during the milking process, especially in traditional or small-scale farming operations. This can lead to the presence of bacteria or other microorganisms that contribute to the development of strong odors during the cheese-making process.
Furthermore, the storage and transportation of milk can also impact its quality and, consequently, the smell of the resulting cheese. If milk is not stored at the proper temperature or is exposed to contaminants during transportation, it can develop off-flavors and odors that will carry over into the cheese-making process.
Overall, the milk source plays a crucial role in determining the smell of cheese. Factors such as the type of milk, the animal's diet, the presence of bacteria or other contaminants, and the storage and transportation conditions can all influence the development of odors in the final product.
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Ageing and spoilage
The ageing process in cheesemaking involves encouraging the growth of specific bacteria and moulds on the rind through a series of washes during maturation. For instance, washed-rind cheeses like Époisses de Bourgogne and Red Hawk are formed with washes of saltwater or fermented juice, resulting in a robust, stinky aroma. This process contributes to the distinctive smell and taste of these cheeses, often stronger than the flavour itself.
However, when it comes to spoilage, the first indication is typically an ammonia smell, followed by the breakdown of the rind. The presence of colourful tufts of mould and discolouration of the paste are also tell-tale signs. These universal indicators signify that the cheese has surpassed its prime and is no longer suitable for consumption.
While some individuals relish the challenge of savouring intensely odorous cheeses, others may find the experience off-putting. Nevertheless, the ageing process plays a pivotal role in developing the unique characteristics of each cheese variety, contributing to the diverse and intriguing world of cheesemaking and appreciation.
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Ammonia and mould
Ammonia is a key indicator of a beautifully ripe cheese. However, an ammonia smell is also one of the "past due" indicators of a spoiled, rotten cheese, along with a breaking down of the rind, leading to colourful tufts of mould and discolouration of the paste.
Mould, on the other hand, is often intentionally introduced to certain cheeses to give them their distinctive aroma and flavour. The dominant and common bacteria Brevibacterium linens (B. linens), for instance, lends a reddish hue to the rind, an austere flavour, and a robust, somewhat stinky aroma. Washed-rind cheeses like Époisses and Red Hawk, formed with some of the same strains of B. linens, are known to be particularly pungent.
In addition to bacterial moulds, some cheeses are known for their greenish-black mouldy rinds, which can be unappetising to some. While some amount of mould is expected and even desirable in certain cheeses, excessive mould growth can indicate spoilage. A thick layer of mould, for instance, can indicate that the cheese has been improperly stored or has exceeded its shelf life.
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Individual tolerance
Tolerance for strong-smelling cheeses can be influenced by a variety of factors, including cultural background, personal preferences, and previous experiences. For example, individuals who grew up in a household where these types of cheeses were commonly consumed may have a higher tolerance or even a preference for their unique aroma. On the other hand, those who are unaccustomed to such pungent odours may find them overwhelming and unpleasant.
The tolerance level can also be influenced by the context in which the cheese is presented. For instance, when served with complementary foods or beverages that enhance the overall dining experience, such as a glass of wine or crackers, even the most pungent cheese can become more palatable to those who initially found it off-putting. In contrast, when consumed alone or in an unpleasant setting, the same cheese might be less tolerable.
Additionally, individual sensitivity to certain odours can play a role in tolerance levels. Some people are naturally more sensitive to strong scents, and their heightened sensitivity can make it challenging to tolerate the pungent aroma of certain cheeses. Conversely, others might have a higher threshold for strong odours, allowing them to tolerate or even savour the unique fragrance of these cheeses.
It is worth noting that tolerance can be cultivated over time. With repeated exposure, individuals who initially found the smell of these cheeses offensive may gradually become desensitised to the odour or even develop an appreciation for the complex flavours that these cheeses offer. This process of acquiring a taste for strong-smelling cheeses parallels the journey of learning to appreciate other acquired tastes, such as coffee, liquor, or bitter vegetables.
In conclusion, individual tolerance for cheeses that smell like poop is influenced by a combination of factors, including cultural background, personal preferences, previous experiences, sensitivity to odours, and the context in which the cheese is presented. While some people may naturally find these cheeses more acceptable, tolerance can also be developed through repeated exposure, allowing individuals to expand their palate and appreciate the unique characteristics of these distinctive cheeses.
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Frequently asked questions
Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. In most cases, the smell is usually stronger than the taste. Another group in the stinky category is blue cheese, which seems to carry its pungency straight from the nose all the way through to the flavor. Traditional Camembert and Brie can also be quite aromatic, as are small-format goat cheeses like Crottin.
Some of the most well-known stinky cheeses include Époisses de Bourgogne, Red Hawk, Stinking Bishop, and Morbier.
The dominant and common bacteria in these cheeses is Brevibacterium linen (B. linens), which lends a reddish hue to the rind, an austere flavor, and a robust, stinky aroma.
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.
