Kamil Perry
Limburger cheese, originating from Germany, is often described as smelling like sweaty feet or socks. This is due to the use of Brevibacterium linens, a bacterium found in human sweat, during the fermentation process. Similarly, Taleggio Caravaggio, a washed-rind cow cheese from Italy, is known for its strong odour, likened to that of faecal matter. The human body's odour is influenced by bacteria, and certain cheeses, such as Limburger and Taleggio, are produced using bacteria that contribute to body odour, resulting in their distinctive smells. This topic explores the intriguing connection between the aroma of specific cheeses and human body scents, particularly foot odour and perspiration.
| Characteristics | Values |
|---|---|
| Reason for smell | The presence of Brevibacterium linens, a bacterium found in human sweat and body odor |
| Examples of cheese with similar smell | Limburger, Taleggio, Maroilles, Munster, etc. |
| Description of the smell | Like tubs of fecal matter, sweaty gym socks, baby poo, etc. |
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What You'll Learn
- Limburger cheese is one of the stinkiest cheeses in the world
- The rind of washed-rind cheeses is washed in a solution containing Brevibacterium linens, a bacterium found on the human body
- The Taleggio Caravaggio cheese from Lombardy, Italy, is said to smell like fecal matter
- The older the cheese, the softer and smellier it is
- The stinkiest cheeses include Maroilles, Vieux Lille, Vieux Boulogne, Époisses, and Stinking Bishop
Limburger cheese is one of the stinkiest cheeses in the world
Limburger has been the butt of jokes for nearly a century, with comedians like Mark Twain and Charlie Chaplin using it as comedic fodder. However, it is not as sharp-tasting as aged Cheddar or as pungent as blue cheese. It is very robust and rich. The classic way to serve Limburger is on dark rye bread with sliced red onion and brown horseradish mustard or sweet-hot mustard. Many folks also love it with strawberry jam, either as the only condiment or in addition to mustard. In Germany, some people like to marinate Limburger. They slice red onion into thin half-rings and make a dressing with oil, vinegar, salt, and pepper. Then they let the cheese, dressing, and onions sit in the fridge for a few hours before serving it with some good bread.
Limburger cheese has three stages of aging. In the first stage, the cheese is only a few weeks old and has a mild and crumbly texture with a bit of a yeasty smell. In the second stage, two to three months before expiration, Limburger is rich and creamy and starting to stink. In the third stage, at four or more months, the cheese is soft, almost runny, and has a very strong smell. Diehards see the six-month expiration date as a starting point and even take the cheese out of the fridge to speed up the process. Limburger is not considered a "recipe" cheese because its unique aroma tends to overpower most foods. However, it is a favourite of many, including the host of Travel Channel's "Bizarre Foods," Andrew Zimmern.
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The rind of washed-rind cheeses is washed in a solution containing Brevibacterium linens, a bacterium found on the human body
The human body is home to a wide variety of bacteria, one of which is Brevibacterium linens, a gram-positive, rod-shaped bacterium. This bacterium is commonly found on human skin and is responsible for foot odour. The distinctive smell is caused by sulfur-containing compounds known as S-methyl thioesters. Interestingly, this same bacterium is used in the production of several washed-rind and smear-ripened cheeses, such as Munster, Limburger, and Tilsit.
Washed-rind cheeses, also known as smear-ripened cheeses, are characterised by their distinctive orange to red rind. This colour is a result of the bacteria and yeasts that develop on the surface during ripening, specifically a combination of Brevibacterium linens and the newly discovered species Brevibacterium aurantiacum. These bacteria produce pale yellow to deep orange or brown colonies, giving the cheese its unique appearance.
To promote the growth of these bacteria, washed-rind cheeses are often washed with a dilute salt solution during early ripening. This helps to spread the microcolonies of bacteria more evenly across the cheese surface. While B. linens was once considered the dominant bacterium on these cheeses, recent studies have shown that B. aurantiacum is now the predominant species. However, B. linens remains the only component of the bacterial microflora that is deliberately inoculated onto the surface of smear cheese.
Brevibacterium linens plays a crucial role in the ripening of these cheeses, producing various proteinases, peptidases, and lipases. These enzymes contribute to the distinctive flavour and texture of washed-rind cheeses. While the presence of B. linens may contribute to the strong odour associated with some of these cheeses, other factors are also at play. For example, the type of milk used, the age of the cheese, and the presence of other bacteria or moulds can all influence the final aroma and flavour of the cheese.
In conclusion, the rind of washed-rind cheeses is washed in a solution containing Brevibacterium linens, a bacterium commonly found on the human body, specifically on the skin. This bacterium is responsible for foot odour and contributes to the distinctive smell and flavour of these cheeses. However, it is important to note that while washed-rind cheeses may have a strong odour, the presence of B. linens alone does not make them smell like body odour.
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The Taleggio Caravaggio cheese from Lombardy, Italy, is said to smell like fecal matter
The Taleggio Caravaggio, a washed-rind cow cheese, is named after the painter Caravaggio and hails from his namesake hometown in Lombardy, Italy. It is one of the world's oldest soft cheeses, first developed in the tenth century in the Val Taleggio valley, which is located in the Italian region of Lombardy. The cheese is known for its strong smell, which has been described as similar to tubs of fecal matter, sweat, or wet grass. The longer it is aged, the stronger the smell becomes. However, its flavour is more pleasant, with a slightly salty taste and fruity and hazelnut undertones.
Taleggio Caravaggio has a creamy texture due to its high fat content and is often paired with fruit or added to pasta or salads. Its rind has a gritty orange crust with a bitter, briny taste, while the interior is smooth and gooey. The cheese is best served in a well-ventilated room, as its smell may be off-putting to some. Despite its pungent aroma, Taleggio Caravaggio is becoming increasingly popular in Italy and is set to debut in foreign markets.
The cheese's strong smell is likely due to the fermentation process it undergoes. Farmers in the Val Taleggio valley have traditionally drawn whole milk from cows during autumn and winter, curdling and fermenting it to create Taleggio. This fermentation process may contribute to the cheese's distinctive odour, reminiscent of fecal matter.
While the smell of Taleggio Caravaggio may be off-putting to some, it is a unique and well-loved cheese. Its soft texture, salty taste, and fruity notes make it a popular choice for those who can get past its pungent aroma. The cheese's high fat content contributes to its creamy mouthfeel, making it a comforting and indulgent treat.
Overall, the Taleggio Caravaggio cheese from Lombardy, Italy, is a distinctive and sensory culinary experience. Its strong smell, reminiscent of fecal matter, is balanced by its creamy texture and pleasant flavour. For those adventurous enough to try it, this cheese offers a taste of Italian history and tradition.
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The older the cheese, the softer and smellier it is
It is a well-known fact that the older the cheese, the softer and smellier it gets. This is especially true for washed-rind cheeses, which are often regarded as some of the stinkiest cheeses in the world. Washed-rind cheeses are cured in a saltwater brine solution, which may also include ingredients like beer, wine, and spirits. This solution keeps the surface of the cheese moist, creating an environment that is hospitable to bacteria, specifically Brevibacterium linens, which is the same bacterium responsible for human body odour and foot odour.
One of the most famous washed-rind cheeses is Limburger, which is often described as smelling like sweaty feet. The longer Limburger cheese is left to age, the softer and smellier it becomes. At four or more months old, Limburger is soft, almost runny, and has an incredibly strong smell. Another example of a washed-rind cheese is Brie Fermier, which is known for having a soft, fluffy mould on its surface. While Brie Fermier is considered to be "entry-level stinky", it still has a noticeable brininess and an unmistakable note of brussels sprouts in both its flavour and odour.
Blue Stilton is another cheese that becomes softer and smellier with age. The texture of this British cheese can vary from hard and crumbly to very soft, almost butter-like, depending on its maturity. The older the Blue Stilton, the softer and smellier it becomes.
Some people are intrigued by the strong smells and flavours of aged cheeses, while others find them off-putting. However, it is important to note that the strong odour of these cheeses is usually worse than their actual taste. In fact, the flavour of a very smelly cheese is often much milder than its scent, especially when tasting the interior of the cheese rather than the rind.
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The stinkiest cheeses include Maroilles, Vieux Lille, Vieux Boulogne, Époisses, and Stinking Bishop
Maroilles is a semi-soft washed-rind cheese from Northern France. It is easily recognizable by its square shape and reddish-orange to yellowish-orange rind. This cheese has a rich history, dating back to the time of the French monarchy, and is still a beloved favorite among the French people. Its unique odor is attributed to its production process, which involves a second salt treatment where the cheese is washed in a salt brine. This additional step enhances the aroma and contributes to its reputation as one of the stinkiest cheeses.
Vieux Lille, also known as "Puant de Lille" or "Lille Stinker," is a variety of Maroilles cheese that undergoes a unique aging process. To achieve its strong flavor and firm, sticky texture, Vieux Lille is salted twice and washed in brine for three months. This process results in a salty, stinky cheese with a slight ammonia smell and a spicy taste. Its odor has been described as a combination of ammonia, yeast, must, and feet, earning it a reputation as a stinky cheese that is not for the faint of heart.
Vieux Boulogne, a cheese from Pas-de-Calais, France, has been consistently ranked as one of the world's stinkiest cheeses for 14 years. Its powerful aroma is often described as a combination of rotten leeks and farmyard pong, resembling "body odor mixed with dung." The distinct stench of Vieux Boulogne is achieved by washing the rind in beer, allowing the bacteria in the brew to interact with the cow's milk enzymes, resulting in the release of potent odor particles.
Époisses, a French cheese, is renowned for its strong smell and flavor. While it may not be as visually appealing as other cheeses, its potent aroma is well-known among cheese enthusiasts.
Stinking Bishop, one of the oldest types of cheese in the world, dates back to the time of the Cistercian monks. While its name may suggest an unpleasant odor, the actual smell of this cheese may vary depending on its maturity and the specific type of Stinking Bishop.
These cheeses, despite their strong odors, are considered delicacies by many, showcasing the complexity of flavors and textures that can be found in the world of cheese.
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Frequently asked questions
Limburger cheese, mainly produced in Germany, is known to have a foot odor due to the bacterium Brevibacterium linens, which is also found in human sweat. If your butt smells like Limburger cheese, it may be time to improve your personal hygiene.
Other washed-rind cheeses, such as Taleggio Caravaggio, are known to have a strong odor similar to fecal matter. Morbier, a French cow's milk cheese, is said to smell like baby poo.
Washed-rind cheeses are cured in a saltwater brine that may include beer, wine, or spirits. This solution keeps the surface moist and conducive to bacteria growth, resulting in a strong odor.
