Andy Montoya
Cheese is a beloved food for many, but some people find its taste repulsive. This could be due to lactose intolerance, a genetic predisposition, or simply a matter of personal preference. Some individuals with lactose intolerance may experience stomachaches or other negative reactions after consuming dairy products, including cheese. Interestingly, scientists have identified a gene, OR6A2, which is responsible for detecting certain chemicals found in both cheese and body odour, potentially explaining why some people find the taste of cheese unappealing.
| Characteristics | Values |
|---|---|
| Genetic factors | People may have an innate distaste for cheese due to genetics. For instance, similar chemicals are found in cheese and body odor, which may explain why some find cheese repulsive. |
| Lactose intolerance | Some people who dislike cheese may be lactose intolerant and experience stomach pain after consuming dairy products. |
| Spoilage | Cheese that has spoiled will have an off smell, taste overly bitter or sour, or have a musty quality. It may also look different, with patches of fuzz in different colors or textures. |
| Texture | Some people dislike the rubbery texture of cheese. |
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What You'll Learn
- Genetics: Some people are genetically predisposed to dislike cheese
- Lactose intolerance: Those who are lactose intolerant may find the taste of cheese unpleasant
- Spoilage: Cheese that has gone bad will taste sour or bitter
- Odors: Cheese has a strong smell, which may be off-putting to some
- Texture: The rubbery texture of cheese may be unappealing to certain individuals
Genetics: Some people are genetically predisposed to dislike cheese
It is interesting to consider how genetics can influence our taste preferences, and in the case of cheese, this is certainly true. For some people, their dislike for cheese may be rooted in their genetic makeup. This is because certain genetic variations can affect the way we perceive taste, and in turn, influence our food preferences. One key factor is the presence of taste receptor genes, which can vary between individuals, causing some people to be more sensitive to certain tastes and odors.
A study by the Monell Chemical Senses Center in Philadelphia found that people who carried a particular variant of the taste receptor gene, TAS2R38, were more likely to find cheese unpleasant. This gene is responsible for detecting bitter compounds, and the variant in question makes people more sensitive to these bitter tastes. As cheese contains bitter compounds, those with this genetic variation may find the taste unappealing. The study also suggested that cultural and genetic backgrounds could play a role, with East Asians being more likely to possess this variant, perhaps explaining why cheese is less popular in some East Asian countries.
Another genetic factor that might influence cheese preference is the presence of lactose intolerance, which is more common in certain ethnic groups. Those with lactose intolerance may associate dairy products, including cheese, with unpleasant digestive symptoms, and therefore develop an aversion to cheese. It is worth noting that lactose intolerance is also influenced by genetic variations, with some populations, such as those of Northern European descent, being more likely to maintain high levels of lactase persistence, and thus digest lactose, into adulthood.
Additionally, our olfactory system, responsible for our sense of smell, also plays a critical role in how we perceive flavor, and genetic variations in olfactory receptors could further influence cheese preference. The way we perceive aroma compounds in cheese can vary due to genetic differences, causing some individuals to find certain cheeses overwhelming or unappealing. This is another example of how genetics can shape our sensory experiences and, consequently, our food choices.
While genetics can predispose someone to dislike cheese, it is also important to acknowledge that taste is complex and influenced by a multitude of factors, including environment, culture, and individual experiences. The interaction between nature and nurture means that even with a genetic predisposition, personal experiences can still shape an individual's taste preferences. For example, repeated exposure to a food can increase liking, and positive or negative associations with a food can also influence taste perception.
In conclusion, genetics can indeed play a role in shaping our taste preferences, and for some people, a dislike of cheese may be rooted in their genetic makeup, influenced by variations in taste and olfactory receptors, as well as lactose intolerance. However, it is important to recognize that taste is a complex and highly individual sensory experience, influenced by a combination of genetic, environmental, and cultural factors. Understanding these factors can provide valuable insights into why certain people may find cheese unappealing, and potentially lead to more tailored culinary experiences that cater to a variety of taste preferences.
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Lactose intolerance: Those who are lactose intolerant may find the taste of cheese unpleasant
Lactose intolerance is a common condition, with experts estimating that 68% of the world's population has difficulty digesting lactose, the primary sugar in milk. Lactose intolerance is not an allergy, but rather an evolutionary mechanism that weans babies off breast milk as they get older.
For those who are lactose intolerant, eating foods with high levels of lactose can cause digestive issues, including bloating, gas, cramping, and stomach pain. While soft, fresh, and processed cheeses contain significantly more lactose than hard cheeses, they still have far less lactose than milk, yogurt, and ice cream. According to the NIDDK, most people with lactose intolerance should be able to handle at least one serving of these low-lactose foods per day.
Aged, hard cheeses have lower levels of lactose and are, therefore, easier to digest. Examples of these cheeses include Parmesan, cheddar, Swiss, mozzarella, and Monterey Jack, which are considered virtually lactose-free. Aged cheeses also have a more complex and developed flavour, which some may find more pleasant.
On the other hand, younger, softer cheeses such as brie, mozzarella, feta, and processed cheeses like Velveeta have higher levels of lactose and are more likely to cause unpleasant effects in those with lactose intolerance. However, it is important to note that every person's tolerance for lactose is different, and some lactose-intolerant individuals may need to avoid lactose entirely, while others can limit certain dairy foods.
If you are lactose intolerant and accidentally consume high-lactose cheese, there are steps you can take to alleviate your symptoms. Over-the-counter lactase supplements, drinking plenty of water, and avoiding more lactose can help manage the discomfort.
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Spoilage: Cheese that has gone bad will taste sour or bitter
While cheese is a beloved food for many, some people dislike its taste. There are several reasons why cheese may taste bad to you, one of which is spoilage.
Cheese that has gone bad will often taste sour or bitter, which is a clear indicator that it should not be consumed. Each cheese ages and spoils differently, so it is important to pay attention to the smell, appearance, and taste of the cheese to determine if it has spoiled. Taste is a key indicator of spoilage, and if you notice an unpleasant aftertaste, it is best to discard the cheese.
Cheese that has been stored for too long may develop an unpleasant taste. It is recommended to consume cheese by the date on the label or within a few days of purchasing it to avoid spoilage. If you suspect your cheese may be spoiled, only taste a small piece to check the flavor, rather than consuming a large amount.
Additionally, some cheeses may become bitter with age. For example, ricotta cheese that tastes bitter after a few weeks should be discarded. Excessive amounts of rennet, a coagulant used in the cheesemaking process, can also cause bitterness.
In summary, spoilage is a common reason why cheese may taste bad. If your cheese has a sour or bitter taste, it is likely spoiled and should be discarded. To prevent spoilage, consume cheese before its expiration date and pay attention to any changes in its smell, appearance, or taste.
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Odors: Cheese has a strong smell, which may be off-putting to some
Cheese is a beloved culinary delight for many, but it is also infamous for its strong smell, which may be off-putting to some. This odour comes from one of its key ingredients: microorganisms. These microorganisms are so small that they cannot be seen with the naked eye, but they can emit a powerful stench. The bacteria that make up the starter culture influence the taste, texture, and smell of the cheese, resulting in the characteristic pungent odour associated with certain varieties.
Washed-rind cheeses, for example, are known for their strong aroma. These cheeses are pressed into shape and then "washed" to prepare for ageing. Interestingly, the washing solution is often a salty brine or alcohol such as brandy or beer. Repeated washings contribute to the development of distinct flavours and scents. The rind of these cheeses provides an ideal environment for microbes, with bacteria and yeast colonising the surface and producing a distinctive smell.
The ageing process also plays a significant role in intensifying the aroma of cheese. As cheese ages, the odours tend to become more pronounced. This is due to the activity of bacteria within the cheese. As the bacteria consume energy, they produce gases composed of molecules like ammonia or sulfur compounds, which are responsible for the strong odour characteristic of stinky cheeses.
While some people may find the smell of cheese off-putting, others may be indifferent or even intrigued by it. Individual sensitivity to odours can vary, and cultural and personal preferences also play a role in how people perceive and tolerate different smells. Additionally, some cheeses are naturally more pungent than others, and personal taste preferences will dictate whether someone finds the smell appealing or repulsive.
It is worth noting that the smell of cheese can also be indicative of spoilage. As a dairy product, cheese can develop an "off" smell when it is past its prime. This odour may resemble spoiled milk, ammonia, or other unpleasant scents. Therefore, it is always recommended to check the smell, appearance, and taste of cheese before consumption to ensure it is safe to eat.
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Texture: The rubbery texture of cheese may be unappealing to certain individuals
While cheese is a beloved food for many, some people find its taste and texture unappealing. One common reason for this aversion could be the rubbery texture of cheese. The rubbery, stretchy consistency of melted cheese can be off-putting to certain individuals, causing a recoil response.
The texture of cheese, particularly when melted, can be described as stringy, gooey, or sticky. For those who are texture-sensitive, this can be unpleasant to bite into or feel in their mouths. The stretchiness of melted cheese can also make it challenging to eat neatly, which may be a deterrent for some.
Additionally, the mouthfeel of rubbery cheese may evoke negative associations for some people. For example, one person described the melted cheese on pizza as having "the texture of phlegm," an unpleasant bodily substance. Such comparisons can understandably turn people away from cheese.
Cultural and individual preferences also play a role in texture aversion. In some cultures, rubbery textures in food are less common and may be considered undesirable. Personal experiences, such as negative memories associated with similar textures, can also influence one's aversion to the rubbery texture of cheese.
It's worth noting that texture aversions are not limited to cheese alone. Some individuals may have similar aversions to other rubbery or sticky foods, such as certain fruits or desserts. Understanding these texture aversions provides valuable insights into the diverse sensory experiences of different individuals.
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Frequently asked questions
It could be that the cheese has gone bad. Spoiled cheese will taste overly bitter, sour, or musty. It could also be that you are lactose intolerant, or that you have an innate distaste for cheese, which may be genetic.
Use your senses, especially sight, smell, and taste. If a mild cheese like Monterey Jack or American smells strong, like blue cheese or Limburger, then it has likely gone bad. Cheeses that are naturally pungent, like blue cheese or Camembert, will have a strong ammonia smell when they go bad.
Spoiled cheese will taste overly bitter, sour, or musty, like drinking water from a moldy pipe.
Since cheese is made by milk proteins breaking down, it is essentially in the midst of the decaying process and will therefore emit odors associated with food going bad.
Aside from vegans, lactose-intolerant individuals, and sociopaths, some people may have an innate distaste for cheese, which may be genetic. According to consumer genetics testing company 23andMe, similar chemicals can be found in cheese and body odor, which can explain why some people are so repulsed by cheese.
