Bushra Griffith
The smell of cheese is a result of the microorganisms that are used to make it. These microorganisms include bacteria, yeasts, and moulds, with bacteria being the most important in cheesemaking. The bacteria in cheese can produce a stinky gas made up of molecules, including ammonia or sulphur compounds, which are responsible for the smell of many cheeses. Washed-rind cheeses, such as Époisses, tend to be the stinkiest due to the repeated washing of the rind, which creates an environment that attracts bacteria and intensifies the smell. Other stinky cheeses include traditional Camembert, Brie, and blue cheeses. While some people may find the smell of cheese off-putting, it is often an indication of a strong flavour and is beloved by many.
| Characteristics | Values |
|---|---|
| Reason for the bad smell | The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese. |
| Bacteria responsible for the bad smell | Lactic acid bacteria, Brevibacterium linens |
| Other factors | Aging intensifies the cheese's aroma, washing the rind of the cheese with salty brine or alcohol like brandy or beer |
| Indicator of spoiled cheese | Ammonia smell, breaking down of the rind, colorful tufts of mold, discoloration of the paste |
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What You'll Learn
Ammonia and sulfur compounds
The smell of cheese is caused by the microorganisms that are present, which are so small that they can only be seen through a microscope. These microorganisms can be bacteria, yeasts, or moulds, with bacteria being the most important in cheesemaking.
Bacteria are added to milk to help convert milk sugar into lactic acid, which is a crucial step in the process of turning milk from a liquid to a solid. As the bacteria eat to get energy, they produce molecules that can include ammonia or sulfur compounds, which are responsible for the smell in a lot of stinky cheese.
As cheese ages, the aroma often becomes stronger due to the production of more ammonia and sulfur compounds by the bacteria. The extra aging intensifies the cheese's aroma and flavour. However, not all microorganisms produce gases that are stinky, and some cheeses, such as Cougar Gold, a sharp white cheddar, have a pleasant aroma and flavour without being overly pungent.
The presence of ammonia and sulfur compounds in cheese can be detected by the human nose, and these compounds are responsible for the strong odour associated with certain cheeses. While some people may find the smell of these cheeses unpleasant, others may enjoy the complex flavours and aromas that they offer.
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Bacteria and microorganisms
The microorganisms that make up the starter culture influence the taste, texture, and smell of the cheese, including the stinky odour characteristic of some cheeses. These microorganisms can consist of bacteria, yeasts, or moulds, but bacteria are the most important in cheesemaking. When cheesemakers add lactic acid bacteria to milk, the bacteria help get the milk ready for another ingredient called rennet, an enzyme. This enzyme helps turn the milk from a liquid state into a solid that will become cheese.
Washed-rind cheeses tend to be the stinkiest. In most cases, the smell is usually stronger than the taste. Washing the rind of a cheese—meaning rubbing it down with a salt brine, liquor, or water—helps build a distinct flavour by creating an environment that attracts certain bacteria. The most dominant and common bacteria is Brevibacterium linen (B. linens), which lends a reddish hue to the rind in addition to an austere flavour and robust, somewhat stinky aroma. B. linens is also the same bacteria that makes the smell of human body odour.
As the bacteria eat to get energy, they can also produce a stinky gas made up of molecules. Some of these molecules, including ammonia or sulphur compounds, are responsible for the smell in a lot of stinky cheeses. When certain molecules come into contact with receptors in your nose, your brain helps you figure out what you are smelling.
The first indication of a past-prime cheese is an ammonia smell, and the second is a breaking down of the rind, leading to colourful tufts of mould, combined with a discolouration of the paste.
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Aging and intensifying aroma
The aging process of cheese intensifies its aroma. As cheese ages, the microorganisms that make up the starter culture influence the taste, texture, and smell of the cheese. These microorganisms, which include bacteria, yeasts, or molds, produce gases that can have a strong odour. The longer the cheese is aged, the stronger these aromas can become.
Washed-rind cheeses, such as Époisses, tend to be the stinkiest due to the repeated washing of the rind, which creates an environment attractive to bacteria. The most common bacteria in washed-rind cheeses is Brevibacterium linens, which is also responsible for the smell of human body odour. This bacteria gives the cheese a reddish hue and contributes to its robust aroma.
Another group of stinky cheeses is the blue cheeses, which include Roquefort. The odour of Roquefort comes from a mold named Penicillium roqueforti. Other blue cheeses get their smell and flavour from Brevibacterium linens.
The aging process also affects the intensity of the cheese's flavour. While the smell of aged cheese may be strong, the flavour it imparts is often considered delicious. Limburger, for example, is famous for its stinky aroma, but it is also known for its tasty flavour.
The process of aging cheese involves letting it sit for an extended period, which can range from two months to two years. During this time, the cheese is influenced by the bacteria used in its creation, and the resulting gases they produce contribute to the intensification of its aroma.
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Washed-rind cheeses
Washing the rind of a cheese creates an environment that attracts certain bacteria and inhibits mold growth. The dominant and common bacteria is Brevibacterium linens, which lends a reddish hue to the rind, an austere flavor, and a robust aroma. This bacteria is also responsible for human body odor, which is why washed-rind cheeses are often described as smelling like "farmyard" or "sweaty feet."
Some famous examples of washed-rind cheeses include Stinking Bishop, a soft washed-rind cheese from Gloucestershire, England, which gets its name from the Stinking Bishop pears used to make the perry that the cheese is washed in. Another example is Époisses, a very stinky French cheese that is known for its reddish rind and robust aroma. Despite their pungent smell, washed-rind cheeses are safe to consume and are known for their delicious, savory, and slightly yeasty flavors.
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Spoiled cheese
Taste is also a critical factor in determining whether cheese has spoiled. A spoiled cheese will often taste overly bitter or sour, with an unpleasant aftertaste. A healthy immune system may only experience mild indigestion from consuming a small amount of spoiled cheese, but it can cause severe food poisoning in larger quantities.
Proper storage is essential to preventing cheese spoilage. Cheese should be stored in the refrigerator at a temperature of 4-5 degrees Celsius (39-41 degrees Fahrenheit). Lower temperatures slow down bacterial growth. It should be tightly wrapped or sealed in an airtight container to prevent exposure to air, which can cause drying or contamination.
If you suspect that your cheese has spoiled, it is better to discard it than risk potential health hazards. Spoiled cheese can harbour harmful bacteria and toxins that lead to foodborne illnesses, including vomiting, diarrhoea, and other unpleasant symptoms. Familiarising yourself with the smell, appearance, and taste of freshly purchased cheese can help identify spoilage before consumption.
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Frequently asked questions
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.
Some of the most smelly, or pungent, cheeses are Époisses, Limburger, and Roquefort.
As the bacteria eat to get energy, they can also produce a stinky gas made up of molecules, including ammonia or sulphur compounds, which are responsible for the smell in a lot of stinky cheese.
The first indication of a past-prime cheese is an ammonia smell, and the second is a breaking down of the rind, leading to colourful tufts of mould, combined with a discolouration of the paste.
Stinky cheeses are best complimented by something sweet. Plum or fig preserves, honey, or quince paste are nice accompaniments.
