Frederic Melton
It is not uncommon for people to dislike cheese. In fact, a French study found that 11.5% of French people hate cheese. While some people dislike cheese because they are vegans, lactose intolerant, or sociopaths, others have an innate distaste for cheese. This may be due to genetics, with similar chemicals found in cheese and body odor, triggering a negative response. Furthermore, the reward circuit in the brains of cheese haters is activated differently, reminding them not to eat cheese.
| Characteristics | Values |
|---|---|
| Genetic origin | 47% of people with an aversion to cheese have at least one family member who also dislikes it |
| Lactose intolerance | 18% of people with an aversion to cheese are intolerant to lactose |
| Odors associated with food going bad | Cheese is made by milk proteins breaking down, which creates odors associated with food going bad |
| Texture | Some people dislike the texture of cheese |
| Veganism | Vegans do not eat cheese |
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What You'll Learn
Lactose intolerance
While most cheeses have low levels of lactose due to the fermentation process, soft cheeses tend to have higher lactose content. As a result, individuals with severe lactose intolerance may need to avoid soft cheeses altogether. However, it's worth noting that lactose is only found in cow's milk, so cheeses made from sheep or goat's milk provide a suitable alternative for those with lactose intolerance.
Research has shown that the aversion to cheese among lactose-intolerant individuals goes beyond the physical symptoms. Functional magnetic resonance imaging (fMRI) studies have revealed that the ventral pallidum, a brain area associated with hunger and appetite, is inactive in lactose-intolerant individuals when exposed to the image and smell of cheese. Additionally, the reward circuit in the brain, which is typically activated when we enjoy something, is more involved when we dislike cheese, almost as if the brain is reminding us to avoid it.
The aversion to cheese in lactose-intolerant people is not just limited to the sensory experience but also extends to social situations. As cheese is a prevalent ingredient in many dishes, those with lactose intolerance often face challenges when dining out or at social gatherings, having to carefully navigate menus and make special requests to accommodate their dietary restrictions. This can lead to feelings of isolation or inconvenience, further reinforcing their aversion to cheese.
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Genetics
While some people dislike cheese for reasons such as being vegan or lactose intolerant, others may have an innate distaste for cheese, which could be genetic. According to Harold McGee, author of "On Food and Cooking: The Science and Lore of the Kitchen", evolution could be a factor. McGee terms this “controlled spoilage”, referring to how humans have learned to avoid decomposing food due to health risks. Since cheese is made by milk proteins breaking down, it is technically in the midst of the decaying process, giving off odors associated with food going bad. This effect is heightened in cheeses with mold, such as blue cheese and Gorgonzola.
An individual's genetics can influence their potential for loving or hating cheese. Scientists at Cornell University identified the OR6A2 gene, which codes for a receptor that detects the scent of aldehyde chemicals. These chemicals are found in cilantro and soap, and similar chemicals are present in cheese and body odor. This may explain why some people find cheese repulsive.
Additionally, there is evidence that a person's early exposure to food, including their mother's diet during pregnancy and breastfeeding, can influence their food preferences later in life. This suggests that both genetics and environmental factors play a role in shaping our tastes and aversions.
Furthermore, there is another gene that can affect food preferences by determining the ability to taste certain bitter chemicals. People with mutations in this gene may find foods like broccoli and tofu unpalatable due to their bitter taste. These individuals are known as "tasters" or "supertasters". While this gene mutation may have negative consequences for health by discouraging the consumption of certain vegetables, it could also contribute to cheese aversion in some people.
Research supports the genetic origin of cheese aversion, as studies have found that among those with an aversion to cheese, 47% had at least one family member who also disliked cheese. Additionally, functional magnetic resonance imaging (fMRI) studies have shown that specific areas of the brain involved in the reward and aversion circuit are more strongly activated in individuals who dislike cheese. These findings suggest that genetics and brain mechanisms play a significant role in shaping our preferences and aversions, including our love or hate for cheese.
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Odour of decay
The idea that cheese is essentially a decaying food product is not new. Since cheese is made by breaking down milk proteins, it is essentially in the midst of the decaying process and comes with odours that are associated with food going bad. This is particularly true for Gorgonzola and blue cheese, where the effects are heightened due to the presence of mould in the cheese.
Some people are repulsed by the odour of decay that comes from cheese. According to Harold McGee, author of 'On Food and Cooking: The Science and Lore of the Kitchen', this aversion has the biological function of steering us away from things that are bad for us, like whiffs of shoes and soil. This phenomenon is called "controlled spoilage".
The OR6A2 gene is responsible for this effect, as it codes for the receptor that picks up the scent of aldehyde chemicals, which are found in soap, cilantro, and also in cheese and body odour.
NeuroscienceNews reported on a study that found that the globus pallidus and the substantia nigra, which are part of the basal ganglia, were more activated in participants who disliked or did not want to eat cheese. These areas of the brain are involved in the reward and aversion circuit and are more strongly activated in people who dislike cheese.
The study also found that the ventral pallidum, a small structure usually activated in people who are hungry, was inactive in people who disliked cheese, indicating that their appetite was ruined by the presence of cheese.
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Texture
The texture of cheese can be a significant factor in why some people dislike it. Cheese has a wide range of textures, from soft and creamy to hard and crumbly, and even stretchy or gooey when melted. While some people enjoy the creamy smoothness of a brie or camembert, others may find the same texture unappealing or even gag-inducing. Similarly, the crumbly texture of a feta or blue cheese can be off-putting to those who prefer their food to be less textured.
The stretchy, gooey texture of melted cheese, such as on a pizza or in a grilled cheese sandwich, can also be a turn-off for some. The way cheese stretches and pulls when melted can be unappetizing to those who are texture-sensitive. This aversion to melted cheese may also be due to negative associations with the texture, such as when cheese becomes stringy and gooey as it starts to go bad.
In addition, the texture of cheese can be affected by the type of milk used and the ageing process. For example, cheeses made from cow's milk tend to have a creamier texture, while those made from sheep or goat's milk can be more crumbly and dry. The ageing process can also impact the texture, with younger cheeses being softer and older cheeses becoming harder and more crystalline as they age. These variations in texture can be off-putting to those who are sensitive to certain mouthfeels.
It is worth noting that texture preferences are highly individual, and what some people find enjoyable, others may dislike. Some individuals may have sensory sensitivities that make them more averse to certain textures, such as sticky, gooey, or crumbly foods. Others may have had negative experiences with cheese textures, such as encountering spoiled cheese that was slimy or mouldy, which could lead to an aversion to similar textures in the future.
While the specific reasons for texture aversions are not always clear, it is understandable that the wide range of textures found in different cheeses could be a contributing factor to why some people dislike or even hate cheese. It is not just the smell or taste that matters, but also the mouthfeel and sensory experience that comes with eating cheese.
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Veganism
The dairy industry has also been criticised for the way it treats calves, who are often seen as a byproduct of the industry. As male calves cannot produce milk, they are often killed shortly after birth, while female calves are raised to replace older dairy cows. In addition, dairy cows are often pumped full of hormones to increase their milk production, which can have negative impacts on their health.
Some people who follow a vegan lifestyle also believe that humans do not need to consume animal products to survive and that it is unnecessary to rely on animal products for food when there are plant-based alternatives available. Cheese has also been found to contain the addictive opiate morphine, which occurs naturally in both human and cow's milk, creating a bond between mother and baby and encouraging nursing. This can create an addictive quality to cheese, making it harder for some people to give up.
There are now many alternatives to dairy cheese available, including vegan cheeses made from ingredients like cashews, almonds, and coconut. While some people find these alternatives less appealing than dairy cheese in terms of taste and texture, the market for vegan cheese is growing, and many companies are launching their own vegan cheese alternatives.
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Frequently asked questions
People dislike cheese for a variety of reasons. Some people are lactose intolerant and cannot consume cheese without adverse side effects. Others find the smell of cheese repulsive, and some people are vegans and do not eat cheese for ethical reasons.
According to Harold McGee, author of *On Food and Cooking: The Science and Lore of the Kitchen*, cheese is made by milk proteins breaking down, which creates odors associated with food going bad. This process is called "controlled spoilage." Some people are genetically predisposed to find these odors repulsive.
In a study of 332 individuals, 6% reported an aversion to cheese, compared to 2.7% for fish and 2.4% for cured meats.
In people who dislike cheese, the brain's reward and aversion circuits are activated differently than in those who like cheese. The ventral pallidum, a brain structure associated with hunger, is inactive in people who hate cheese, while the globus pallidus and substantia nigra, which are part of the reward circuit, are more active.
Yes, people who dislike cheese may feel pressure to conform to the majority preference for cheese. They may feel embarrassed or ashamed when asking for meals without cheese in restaurants.
