Randy Chandler
Brie cheese is a smooth and silky cow's milk cheese that comes from the French region of Brie. It is a staple on charcuterie boards and is loved for its creamy and tasty flavour. However, it has an interesting and distinct odour that resembles that of semen. This smell is caused by the rind of the cheese, which can turn the proteins in the cheese curd into ammonia, resulting in an intense aroma. Despite its unusual scent, brie cheese is still a popular choice for many, as its taste is often considered to be delightful.
| Characteristics | Values |
|---|---|
| Colour | Mostly white and powdery with some darker spots |
| Texture | The outside is firm, and the inside is slightly bouncy and resilient |
| Smell | Like cum/semen |
| Taste | Tastes like a cloud |
| Type | Soft cheese |
| Shelf life | Two weeks |
| Rind | Safe to eat and keeps the inside safe from unwanted microorganisms |
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What You'll Learn
The ammonia-producing cultures in rind cheese
Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and when in balance with the well-developed aroma and flavour of a properly ripened cheese, it is not unpleasant. In fact, ammonia production by yeasts may contribute to an increase in pH during the ripening of surface-ripened cheeses. The increase in pH has a stimulatory effect on the growth of secondary bacterial flora.
Ammonia production by single colonies of Debaryomyces hansenii, Saccharomyces cerevisiae, Yarrowia lipolytica, and Geotrichum candidum was determined on glycerol medium (GM) agar and cheese agar. The ammonia production was found to vary, especially among yeast species, but also within strains of D. hansenii. In addition, variations in ammonia production were found between GM agar and cheese agar.
Ammonia production is positively correlated to pH measured around colonies, which suggests ammonia production as an additional technological parameter for selection of secondary starter cultures for cheese ripening. Furthermore, ammonia appeared to act as a signalling molecule in D. hansenii. On GM agar and cheese agar, D. hansenii showed ammonia production oriented toward neighbouring colonies when colonies were grown close to other colonies of the same species; however, the time to oriented ammonia production differed among strains and media.
To prevent a healthy cheese from becoming ammoniated, the best strategy is to eat it promptly! If you find the cheese noxiously ammoniated soon after buying it, return it to your cheesemonger, who should replace it or refund your money.
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Brie's bloomy rind
Brie is a smooth and silky cow's milk cheese that comes from the French region of Brie. It is often a pale shade of cream, with a snowy white exterior. The white exterior is known as the bloomy rind of the cheese.
Brie is what is known as a 'rind cheese', and the cultures used to make it can sometimes turn all the proteins in the cheese curd into ammonia. This is what gives it the distinctive, pungent odour. The rind is made of mould that is 100% edible and literally blooms on the outside of the cheese as it ages.
The moulds and yeasts used in the cheesemaking process are introduced in powder form to milk. They may also be added to the curd after coagulation or be misted onto the surface of the formed cheeses before they are aged. The rind has a unique appearance and also facilitates the two-to-four-week ripening process, which contributes to the cheese's flavour and texture.
As the cheese ages, the lactic acid in the cheese helps break down the curd, making it more complex, flavoursome, and aromatic. Brie-style bloomy rind cheeses are known for their rich, creamy texture and buttery, mushroomy flavour. They are best paired with baguette slices or mild crackers so that their flavours can be fully appreciated.
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Brie's shelf life
While opinions vary on whether or not Brie cheese smells like sperm, it is certainly a robust and durable cheese that can last for quite some time.
When it comes to the shelf life of Brie, it's important to note that this soft and luscious cheese doesn't have a very long shelf life once opened. However, with proper storage, you can extend its freshness and enjoy its creamy texture and flavour for longer.
Firstly, it's worth noting that unopened Brie can last for quite some time, even beyond its printed expiration date. Some sources suggest that unopened Brie can be safe to consume for a few days or even weeks after the expiration date, especially if stored in the fridge. However, it's important to use your best judgement and assess the cheese's quality before consumption.
Once opened, Brie will typically stay good for about one to two weeks in the fridge. To maximise its shelf life, it's essential to repackage it properly. This involves providing two layers of protection: first, wrapping the cheese in plastic wrap or parchment paper, and then placing it in an airtight container or resealable bag. You can also use aluminium foil as the second layer of protection.
Additionally, it's recommended to store the repackaged Brie in the crisper drawer of your fridge rather than the meat and cheese drawer. This is because the crisper drawer usually provides a more suitable environment for maintaining the optimal temperature and humidity levels for the cheese.
It's important to be vigilant about the signs of spoilage. A strong ammonia smell, an unusual stinky or funky odour, a change in colour (from the typical white rind and pale yellow interior), hardening of the cheese, slime development, or the presence of mould are all indications that your Brie has spoiled and should be discarded.
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The cheese's production process
The production process of Brie cheese, a soft cow's-milk cheese, involves several steps that contribute to its unique smell and taste. Here is a detailed breakdown of the process:
Milk Selection
The type of milk used can vary, with traditional versions using raw milk, while modern interpretations may use pasteurized milk due to legal requirements in certain regions. The choice between raw and pasteurized milk depends on the specific variety of Brie being crafted.
Curd Formation
The curd, which forms the basis of the cheese, is obtained by adding rennet to the selected milk and gently warming it to a maximum temperature of 37°C (99°F). This process helps transform the milk into a solid or semi-solid mass, separating it from the whey.
Draining and Moulding
The curd mass is then cut into smaller pieces to facilitate draining. The whey is released by keeping the curds at a temperature between 68-74°F, with optimal drainage occurring around 70-74°F. The curds are stirred to further release whey and then placed into moulds, often in thin layers, to continue draining. This process takes approximately 14-20 hours, with the cheese being flipped occasionally to ensure even drainage.
Salting and Inoculation
Once the cheese has drained sufficiently, it is removed from the moulds and salted. This step helps to enhance flavour and preserve the cheese. After salting, the cheese is inoculated with specific cheese cultures, such as Penicillium camemberti or Brevibacterium linens, which contribute to the development of its distinctive rind and flavour.
Aging and Ripening
The cheese then undergoes a controlled aging process for at least four to five weeks. During this time, the cheese continues to develop its flavour and texture. The aging environment plays a crucial role in the final characteristics of the cheese. If left to mature further, the cheese becomes Brie noir, with a stronger flavour, drier pâte, and darker rind. The ripening process occurs from the surface to the centre, with enzymes produced by surface moulds modifying the protein structure and reducing the acidity of the cheese.
Final Product
The final Brie cheese is a crowd-pleaser, known for its mild, buttery, and creamy flavour. Its colour is typically pale with a slight greyish tinge under a white mould rind. The rind is usually edible and contributes to the overall taste experience.
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The smell of semen
It is a well-known fact that the smell of semen is distinct and can be easily recognised. Some people may find the smell of semen unpleasant, while others may not be bothered by it. Interestingly, there are some unexpected comparisons to this smell, such as the odour of brie cheese.
The Scent of Brie
Brie cheese, a soft cow's milk cheese from the French region of Brie, is known for its smooth and silky texture and creamy taste. However, its smell has been likened to that of semen. This comparison has sparked curiosity and even surprise among those who have noticed the similarity. The odour of brie cheese is influenced by the fact that it is a rind cheese. The cultures used in its production can cause the proteins in the cheese curd to transform into ammonia, resulting in a pungent aroma.
A Matter of Opinion
Beyond the Smell
Despite the interesting comparison in their scents, semen and brie cheese differ significantly in terms of taste and appearance. While brie cheese is known for its creamy, savoury flavour and white to cream colour, semen has a distinct taste and is typically translucent or milky white in appearance.
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Frequently asked questions
Brie cheese is a rind cheese, and sometimes the cultures used to make it can turn all of its proteins into ammonia, which smells like sperm.
If your brie has signs of gray or has become flaky, then it has likely gone bad and you should discard it. Some darker spots are fine, but if you notice any mold, throw the cheese away.
When the rind has a white powdery dusting that's dotted with reddish spots, the cheese is fully mature and safe to eat. Brie de Melun is a rare type of brie that has red and greenish molds.
