Bushra Griffith
Blue cheese is a polarizing food—people either love it or hate it. But why do some people find its taste so unappealing? The reasons are varied and range from its pungent smell, its crumbly texture, its strong flavour, and the presence of mould.
| Characteristics | Values |
|---|---|
| Taste | Butyric acid, similar to vomit |
| Mouldy | |
| Toxic chemical | |
| Funk | |
| Nutty | |
| Sweet | |
| Mild | |
| Pungent | |
| Smell | Strong |
| Pungent | |
| Texture | Crumbly |
| Creamy |
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What You'll Learn
Blue cheese contains butyric acid, which is similar to vomit
Blue cheese is one of the most hated cheeses, with many people finding its strong smell and taste repulsive. While some people enjoy its unique flavour, others liken it to the taste of mouldy bread or toxic chemicals.
The distinctive smell and taste of blue cheese are due in part to the presence of butyric acid. Butyric acid is produced by the breakdown of fats by the blue mould (Penicillium roqueforti and Penicillium glaucum) that gives blue cheese its colour. While some people enjoy the tangy, peppery, and sharp flavours that the mould creates, others find the resulting butyric acid off-putting.
Butyric acid has been described as smelling like "cheesy vomit", and it is the same compound that gives vomit its trademark smell. The high levels of butyric acid in some blue cheeses can give them a bile-like taste that is reminiscent of vomit. This unpleasant association may be one reason why blue cheese tastes so bad to some people.
It is worth noting that not all blue cheeses are created equal when it comes to butyric acid content. The famous French cheese Roquefort, for example, is known for its strong flavour but is notably lacking in vomit-like aromas. This is likely due to the specific production methods and mould cultures used in its creation.
While the presence of butyric acid may be a significant factor in why blue cheese tastes so bad to some people, it is important to remember that taste is a complex and highly individual sense. The sensation of disgust is influenced not only by chemistry but also by emotional and social context. Thus, the strong polarizing reactions that blue cheese evokes are a result of a combination of biological, psychological, and cultural factors.
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Blue cheese is polarising
However, blue cheese lovers argue that the cheese is a misunderstood delicacy, with a wide range of flavours, aromas, and textures. Some blue cheeses are sweet and fudgy, while others are earthy and mushroomy, or nutty and gently sweet. The presence of mould in blue cheese is also not inherently dangerous, as all cheese is made with mould to some extent.
The strong opinions that people hold about blue cheese, whether positive or negative, can be attributed to factors such as exposure, evolutionary instinct, and personal preference. For some, blue cheese is an acquired taste, like coffee or alcohol, that becomes more enjoyable over time. Others may never develop a liking for it, and that's okay too.
Ultimately, the polarising nature of blue cheese is not necessarily the fault of the cheese itself but rather a result of varying individual tastes and preferences. Some people may need to explore different types of blue cheese to find one that suits their palate, while others may never acquire a taste for it, and that's perfectly understandable.
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Blue cheese is pungent
The pungency of blue cheese is due to the presence of butyric acid, an oily, colorless liquid that is also found in rancid butter. This acid is described as "like vomit" by Tonya Schoenfuss, who holds a Ph.D. in dairy science. The metabolism of the blue mold in the cheese also forms chemical compounds known as ketones, specifically one called 2-Pentanone, which may contribute to the strong smell and taste.
Despite its pungency, blue cheese is a delicacy, encompassing a range of flavors from nutty to sweet. Some people find it an acquired taste, like oysters, and it is often described as funky. The mold in blue cheese is what gives it its characteristic smell and taste, and some people find the idea of eating mold off-putting. However, all cheese is made with mold to some extent.
The strong smell and taste of blue cheese can be overwhelming, and it is a divisive food item, with people usually having strong feelings about it one way or the other. Some people find the smell and taste unpleasant, while others enjoy the unique flavor profile. It is a matter of personal preference and exposure, as well as evolutionary instinct.
There are many different types of blue cheese, ranging from sweet and fudgy to earthy and mushroomy, so it is possible that those who dislike blue cheese have not found the right one for their taste preferences.
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Blue cheese has a strong scent
The mould in blue cheese is not dangerous and is, in fact, present in all cheese to some extent. However, the mould in blue cheese is more visible due to the veining that gives the cheese its name. This can be off-putting to some people, as we are taught from a young age that mould is something to be avoided.
The particular type of mould in blue cheese is called Penicillium, and it is this that gives the cheese its strong scent and flavour. The mould breaks down milk fats, producing a range of chemical compounds, including ketones, that contribute to the unique aroma and taste of blue cheese.
While some people enjoy the strong, pungent aroma of blue cheese, others find it overwhelming and unpleasant. The scent of blue cheese can be described as funky, nutty, sweet, or earthy. It is often said to have a "vomit factor" due to the presence of butyric acid, which is also found in rancid butter. This can be off-putting to those with sensitive palates, especially those who are so-called "supertasters".
Despite the strong scent, many people enjoy the flavour of blue cheese, which can range from sweet and fudgy to funky and mild. It is often described as an acquired taste, similar to coffee or alcohol, and some people find that trying different types of blue cheese helps them develop an appreciation for it.
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Blue cheese tastes like mould
Blue cheese is made with mould, specifically Penicillium mould spores. This is what gives blue cheese its distinctive sharp flavour, smell, and blue-grey colour. Some people find the idea of eating mould off-putting, but the particular mould in blue cheese is safe for human consumption and may even be healthy. The mould that is used to make blue cheese is deliberately introduced in a controlled environment to prevent dangerous moulds, fungi, and bacteria from contaminating the cheese.
The mould in blue cheese greatly accelerates the processes that create the unique look, texture, and taste of blue cheese. Penicillium roqueforti, for example, produces enzymes that release amino acids, which quickly break down the cheese's proteins (casein). This process, called proteolysis, makes the cheese creamy, particularly near where the amino acids are most active—the grey-blue veins. In addition, Penicillium roqueforti also triggers another biochemical event called lipolysis, which catalyses enzymes that lead to the creation of free fatty acids and the release of methyl ketone. This gives the cheese its sharp flavour.
While blue cheese is one of the most hated cheeses, with its strong smell and flavour being off-putting to many, others consider it a delicacy. Some people enjoy the complex, sharp flavour that the mould imparts to the cheese. Blue cheese is also an acquired taste for some, like coffee or alcohol, where repeated exposure can lead to a liking for its unique flavour.
The mould in blue cheese also affects the texture of the cheese, making it slightly more yellow and springy than the host cheese. The saltiness of the cheese is also enhanced by the mould, and it adds a certain richness and complexity to the flavour. While blue cheese made with mould is the most common variety, there are also white versions of blue cheeses like Stilton available, which are made without mould and have a pretty mild flavour.
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Frequently asked questions
Blue cheese contains butyric acid, an oily, colorless liquid that is also found in rancid butter and has been compared to the taste of vomit.
The metabolism of blue mold in the cheese reduces fatty acids to form chemical compounds known as ketones, in particular, one called 2-Pentanone.
Blue cheese has a strong scent that some find off-putting. It also has a crumbly consistency, which means that it can be hard to avoid once it's on your plate.
Bay Blue, a cave-aged blue from Point Reyes Farmstead Cheese Company in California, is said to have converted many blue cheese skeptics with its sweet and fudgy taste.
Yes, blue cheese is a beloved delicacy for many. Some people even like the taste of blue cheese on pizza.
