Patrick Oconnell
Cheddar cheese is a beloved culinary delight, but why does it sometimes smell bad? The answer lies in the starter culture used to make the cheese. The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese, including the stinky odour characteristic of some cheeses. The process of making cheddar involves heating milk and adding a starter culture of bacteria to ripen the milk. During this process, milk sugar is converted into lactic acid. The amount of bacteria on the cheese increases as it ages, resulting in a stronger smell. Additionally, the rind of the cheese can be washed with a salty brine or alcohol, which can also contribute to the development of certain flavours and smells. While some people may find the smell of cheddar cheese unpleasant, others enjoy the complex flavours that the cheese offers.
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What You'll Learn
- The bacteria in the starter culture used to make cheddar cheese can cause a strong odour
- Cheddar cheese is aged for years, which can intensify its smell
- The rind of cheddar cheese is washed with alcohol or salty brine, which can contribute to its smell
- Cheddar cheese is made from milk, which may spoil and smell like sour milk
- Cheddar cheese may be past its prime, indicated by an ammonia smell and a breaking down of the rind
The bacteria in the starter culture used to make cheddar cheese can cause a strong odour
Cheddar cheese is made with four basic ingredients: milk, starter culture, rennet, and salt. The process begins by heating milk, after which a starter culture of bacteria is added to ripen the milk. During this process, milk sugar is converted into lactic acid. The bacteria in the starter culture influence the taste, texture, and smell of the cheese.
Washed-rind cheeses, such as Époisses, tend to be the stinkiest due to the repeated washings with salty brine, alcohol, or water, which create an environment that attracts certain bacteria. The most dominant and common bacteria found on washed-rind cheeses is Brevibacterium linen (B. linens), which is also responsible for body odour and has been described as smelling like stinky feet or dirty gym socks.
Additionally, the extra aging of cheddar cheese can intensify its aroma. The solid blocks of cheese are stored for several weeks to several months to ripen, and this aging process can contribute to the development of a stronger odour.
It's important to note that the smell of cheddar cheese is usually an indication of its ripeness and aging process rather than spoilage. However, if the cheese has an ammonia smell or a breaking down of the rind combined with discoloration, it may be past its prime or spoiled.
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Cheddar cheese is aged for years, which can intensify its smell
The process of making cheddar cheese involves heating milk and adding a starter culture of bacteria to ripen the milk. The bacteria in the starter culture influence the taste, texture, and smell of the cheese. Cheddar cheese is then aged for years, which can intensify its smell. The longer the cheese is aged, the more bacteria it contains, which can make it smellier.
Washed-rind cheeses, such as Époisses, tend to be the stinkiest due to the repeated washings with salty brine, alcohol, or water, creating an environment that attracts bacteria. The extra aging of these cheeses often intensifies their aroma and flavor. Similarly, the rind of the famous stinky cheese Limburger is brushed with beer while it ages, contributing to its strong odor.
The aging process of cheddar cheese can last from a minimum of two to three years to up to twenty years or more. During this time, the cheese develops a richer and more savory taste, along with a more intense aroma. The salt in the cheese may also migrate to form crunchy crystals, adding to the textural experience.
While some people may find the smell of aged cheddar cheese unpleasant, it is not an indication of spoilage. Spoiled cheese is typically characterized by an ammonia smell and the breakdown of the rind, leading to colorful tufts of mold and discoloration. Aged cheddar cheese, on the other hand, is safe to consume and is known for its rich and savory flavor, making it a sought-after delicacy for cheese enthusiasts.
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The rind of cheddar cheese is washed with alcohol or salty brine, which can contribute to its smell
The rind of cheddar cheese is sometimes washed with alcohol or salty brine during the maturation process, which can contribute to its strong smell. This process is called "washed-rind" or "smear-ripened" cheese. It involves gently moistening the outside of the cheese with a damp cloth or brush during maturation, which can be done regularly or only a few times.
The washing solution can be brine (salt water) or various alcohols such as beer, wine, or brandy. This washing process changes the composition of the cheese by encouraging the growth of bacteria that thrive in humid, ammoniated, and salty conditions. One notable bacterium is brevibacterium linens, which is characterised by its orange to ruby-red colour and pungent smell.
The practice of washing cheese rinds originated in France, where monks made cheeses in their monasteries to feed themselves. The humid conditions in the monastery cellars were ideal for cheese bacteria but also made it difficult to control the growth of unfavourable moulds. To prevent the development of bad rinds, monks washed the cheese with alcohol, as it was often safer to drink than water.
Today, washed-rind cheeses are known for their strong smell, which is said to give way to gentler, subtle flavours when tasted. While the smell can be off-putting to some, washed-rind cheeses offer a diverse range of styles, textures, and flavours, from firm and nutty to strong and smelly.
Overall, the process of washing the rind of cheddar cheese with alcohol or salty brine can contribute to its strong smell, but it also influences the cheese's texture, flavour, and overall character.
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Cheddar cheese is made from milk, which may spoil and smell like sour milk
The longer a cheese is aged, the more bacteria it accumulates, which can contribute to a stronger smell. Washed-rind cheeses, such as Époisses, are known for their intense aromas, as the washing process creates an environment that attracts certain bacteria, such as Brevibacterium linens (B. linens). This bacterium is also responsible for body odour, which is why some people describe the smell of cheese as similar to stinky feet or dirty gym socks.
While some people may find the smell of cheddar cheese unpleasant, it is important to note that the presence of bacteria is a natural part of the cheesemaking process and contributes to the unique flavour and texture of the final product. Additionally, the smell of cheese can be an indicator of its freshness, with an ammonia smell being a sign of spoilage in some cheeses. However, it is important to use other indicators as well, such as the presence of mould, to determine if the cheese has gone bad.
In the case of bagged shredded cheddar cheese, some people have reported an off-putting smell and taste, which may be due to the addition of anti-caking agents to prevent clumping. It is always recommended to follow food safety guidelines and use cheeses before their expiration date to ensure they are safe for consumption.
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Cheddar cheese may be past its prime, indicated by an ammonia smell and a breaking down of the rind
Cheddar cheese is a popular variety of cheese that is known for its sharp flavour and firm texture. While it is a favourite among many, there are times when one might come across a block of cheddar cheese that smells rather unpleasant. One of the reasons for this could be that the cheese is past its prime.
Cheddar cheese, like all dairy products, has a finite shelf life and can go bad over time. When cheddar cheese is past its prime, one of the most common indicators is an ammonia smell. This occurs due to the breakdown of proteins into amino acids by surface moulds as the cheese ripens, and the subsequent release of ammonia gas. While this process is natural, it can result in an unappealing odour.
Another sign that cheddar cheese may be past its prime is the breakdown of its rind. Cheddar cheese often develops a natural rind, which is the result of successive layers of microbes like moulds, bacteria, and yeasts interacting with the exterior of the cheese. These rinds are generally edible and contribute to the overall flavour and aroma of the cheese. However, if the rind starts to peel or crack excessively, it could be an indication that the cheese is no longer in its prime condition.
It is important to note that while an ammonia smell and a broken-down rind can indicate that the cheese is past its best, they may not necessarily imply that the cheese has gone bad. In some cases, the ammonia smell can dissipate if the cheese is left unwrapped at room temperature. Additionally, the presence of mould on the rind of cheddar-type cheeses is not harmful and can be trimmed away, allowing the remainder of the cheese to be safely consumed. Nevertheless, it is always advisable to exercise caution and refer to the best-before dates and sensory indicators to determine if the cheese is still safe to consume.
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Frequently asked questions
Cheddar cheese can develop a bad smell due to several factors, including the type of bacteria in the starter culture used during production, the aging process, and the presence of preservatives or anti-clumping agents in the case of shredded cheddar.
Spoiled cheddar cheese will typically exhibit an ammonia smell, a breaking down of the rind, and the presence of colorful tufts of mold, combined with a discoloration.
Shredded cheddar cheese may smell worse than block cheddar due to the addition of preservatives or anti-clumping agents, which can affect the smell and taste.
