Patrick Oconnell
The unique odour of cheese comes from one of its most important ingredients: microorganisms. These microorganisms can be bacteria, yeasts, or moulds, but bacteria are the most important in cheesemaking. As the bacteria eat to get energy, they produce molecules that are responsible for the smell in stinky cheese. These molecules include ammonia or sulfur compounds. The longer the cheese is aged, the stronger it will smell. Additionally, the presence of colourful tufts of mould and discoloration can also indicate that the cheese has gone bad.
| Characteristics | Values |
|---|---|
| Reason for the stink | Bacteria that grow inside the cheese |
| When does it stink | Aged cheese tends to stink more than fresh cheese |
| Other factors | Washed rind, type of milk used |
| Indicators of spoilage | Ammonia smell, colorful tufts of mold, discoloration, sour taste, unpleasant aftertaste |
| Cultural differences | In some cultures, cheese is considered repulsive due to its "spoiled" smell and taste |
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What You'll Learn
- Bacteria in cheese produces gases that cause the strong aroma
- Washed rinds are kept moist with liquids like brine, brandy, or beer, which makes the rind smellier
- Goat or sheep's milk cheese will always smell stronger due to the nature of the animal
- Blue cheeses are known for their pungency, carrying their smell straight from the nose to the flavour
- Spoiled cheese can be identified by an off smell, similar to spoiled milk or ammonia
Bacteria in cheese produces gases that cause the strong aroma
The aroma of cheese is a divisive topic, with some people relishing the strong smell and others finding it repulsive. This is because the odour of cheese is caused by bacteria, which produce gases that contribute to the strong aroma.
Bacteria are the most important microorganisms in cheesemaking. They are added after the milk has curdled and they break down the lactose in the milk. As the bacteria feed on the sugars in the milk, they produce molecules that are responsible for the smell in stinky cheese. These molecules include ammonia or sulfur compounds. The gas released by the bacteria is what causes the strong smell of cheese. As cheese ages, the bacterial culture matures, and the aroma becomes stronger. This is why aged cheeses like Parmesan or Pecorino Romano have a more potent smell than fresh cheeses.
The type of bacteria used in cheesemaking can also affect the aroma of the cheese. Washed-rind cheeses, like Époisses, tend to be the stinkiest due to the presence of bacteria that create a distinct aroma. The most dominant and common bacteria in washed-rind cheeses is Brevibacterium linen, which gives off a robust and stinky aroma. Blue cheeses are also known for their pungency, and traditional Camembert and Brie can have a strong aroma as well.
While bacteria are the main culprit behind the strong aroma of cheese, other factors can also contribute. The second factor is the washed rind itself. The moist environment created by washing the rind with brine, liquor, or water attracts certain bacteria and can also make the cheese smellier. Finally, the type of milk used can also impact the aroma of the cheese. Goat and sheep's milk cheeses, for example, tend to have a stronger smell due to the nature of the animal.
It is important to note that not all strong-smelling cheeses are spoiled. However, if a cheese has an "`off`" smell, such as spoiled milk, ammonia, or refrigerator odours, it is likely an indication of spoilage. Other signs of spoilage include colourful tufts of mould and discoloration. Taste can also be an indicator, and if the cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad.
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Washed rinds are kept moist with liquids like brine, brandy, or beer, which makes the rind smellier
The aroma of cheese is a divisive topic, with some people relishing the pungency of certain cheeses, while others find the smell off-putting. This is particularly true in cultures where cheese is rarely consumed, such as China, where it is often considered a spoiled food due to its strong odour.
However, it is important to distinguish between the strong aroma of certain cheeses and the odour of spoilage. Spoiled cheese is often indicated by an "off" smell, resembling spoiled milk, ammonia, or even the refrigerator. In addition, the presence of colourful tufts of mould and discoloration are signs that the cheese has gone bad.
Now, let's delve into the reasons why certain cheeses have a more potent aroma, specifically focusing on the role of washed rinds:
Washed-rind cheeses, such as Époisses, Limburger, and Munster, are renowned for their robust aroma and tend to be among the stinkiest varieties. The distinctive odour is intentionally crafted through the presence of specific bacteria that thrive in the moist environment created by washing the rind with brine, brandy, or beer. This washing process encourages the growth of bacteria, particularly Brevibacterium linen (B. linens), which imparts a reddish hue to the rind and contributes to the strong aroma. The rind, being the outermost part of the cheese, plays a crucial role in the development of the cheese's overall flavour and aroma.
The moisture from the washing process creates an ideal environment for bacterial growth, intensifying the smell. This combination of rind washing and bacterial activity results in the characteristic stink associated with washed-rind cheeses. It's important to note that while the aroma may be intense, it does not necessarily indicate spoilage, as long as other factors such as mould and discoloration are absent.
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Goat or sheep's milk cheese will always smell stronger due to the nature of the animal
Goat and sheep's milk cheeses are known to have a stronger odour due to the nature of the animal. Goat's milk, in particular, is naturally homogenized, causing it to age faster and develop a more pronounced flavour and aroma over time. This process can be influenced by factors such as the goat's diet and the refining process used to create the cheese. However, it is worth noting that individual sensitivity to certain aromas and personal taste preferences also play a role in perceiving the strength of the smell.
Goat cheese, or chèvre, has a distinct aroma that some describe as resembling a goat's smell. This perception may be due to the presence of pheromones in the milk during the breeding season, which can be more pronounced if bucks and does are housed together year-round. However, high-quality goat cheese producers take measures to separate the bucks and does, minimizing the impact of these pheromones on the milk's flavour and aroma.
Additionally, goat milk is less commonly refined into hard cheeses, resulting in "`fresh`" goat cheese that retains more of the animal's flavour. This contrast between the expected mildness of fresh cheese and the stronger "goaty" flavour can be off-putting to some. Nevertheless, it is essential to recognize that individual taste preferences vary, and some may have a stronger association between the animal and the dairy product.
Sheep's milk cheese also has its own unique characteristics. While it may not be as widely discussed as goat cheese, sheep's milk cheese can have a stronger smell and flavour due to the higher fat and protein content in sheep's milk compared to cow's milk. This higher concentration can lead to a more intense sensory experience.
Ultimately, the perception of goat and sheep's milk cheese as stronger-smelling is a combination of the natural characteristics of the milk, the ageing and refining processes, and individual sensory preferences. While some may find the aroma and flavour off-putting, others appreciate the unique qualities that these cheeses offer.
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Blue cheeses are known for their pungency, carrying their smell straight from the nose to the flavour
The unique odour of cheese comes from one of its most important ingredients: microorganisms. These microorganisms can be bacteria, yeasts, or moulds, but bacteria are the most important in cheesemaking. As the bacteria eat to get energy, they produce molecules that are responsible for the smell in stinky cheese. These molecules include ammonia or sulphur compounds.
Blue cheese is a common type of cheese that’s known for its strong smell and distinct flavour. It is made using cultures of Penicillium, a type of mould. Certain types of mould produce compounds called mycotoxins, which are considered toxic to humans. However, unlike these types of mould, the varieties of Penicillium used to produce blue cheese don’t produce toxins and are considered safe to consume. During the cheesemaking process, Penicillium is added after the curds have been drained and rolled into wheels. The blue cheese is then left to age for 2–3 months before it’s ready to be consumed.
Blue cheese is divisive, with some people loving it and others hating it. The smell of blue cheese is often described as pungent, and it is said to carry its pungency straight from the nose to the flavour. This pungency is due to the presence of the Penicillium mould, which breaks down milk fats and further reduces fatty acids to form chemical compounds called ketones, particularly 2-Pentanone.
Blue cheese is often described as having a "vomit factor" due to the presence of butyric acid, which is also found in rancid butter. This may be off-putting to some people, especially those sensitive to certain flavours. However, others may acquire a taste for blue cheese over time, and it is a popular ingredient in many dishes.
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Spoiled cheese can be identified by an off smell, similar to spoiled milk or ammonia
The smell of cheese is caused by the bacteria that grow inside it. This bacteria is added after the milk has curdled, and it breaks down the sugar (lactose) in the milk. The gas released by the bacteria is what causes the strong aroma associated with cheese. As cheese ages, the bacteria culture matures, and the aroma becomes stronger.
However, sometimes cheese can spoil and develop an "off" smell. Spoiled cheese can be identified by an off smell, similar to spoiled milk or ammonia. This is one of the key indicators that your cheese has gone bad. Other signs include colourful tufts of mould and a discoloured rind, which are universal signs of spoilage.
It's important to note that not all strong-smelling cheeses are spoiled. In fact, some cheeses are intentionally created with bacteria that produce a distinct stinky aroma, such as washed-rind cheeses like Époisses, Limburger, and Munster. These cheeses tend to be the stinkiest due to the presence of bacteria that create a strong aroma. Blue cheeses are also known for their pungency, and traditional Camembert and Brie can also have a strong smell.
When determining if a cheese has spoiled, it's important to consider multiple factors such as taste and appearance, as relying solely on smell can be tricky due to the varying scents of different cheeses. If you're unsure, you can try a small piece of the cheese. If it tastes sour or has an unpleasant aftertaste, it has likely gone bad. However, if you have any concerns about the quality of the cheese, it's always better to be safe than sorry and discard it.
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Frequently asked questions
The stink in cheese comes from the bacteria that grow inside it. This is present in almost all types of cheese. The bacteria feed on the sugar in the milk, releasing gas which causes the strong aroma. As cheese ages, the bacteria mature and the smell becomes stronger.
It can be tricky to tell if cheese has gone bad, especially if it is a strong-smelling variety. However, some indicators of spoiled cheese include an off smell, such as ammonia or sour milk, colourful tufts of mould, and discolouration. If you are unsure, taste a small piece of the cheese. If it tastes sour, throw it out.
The bacteria in cheese produce molecules that are responsible for the smell. These molecules include ammonia or sulfur compounds. Washed-rind cheeses, such as Époisses, tend to be the stinkiest due to the presence of bacteria that thrive in the moist environment. Blue cheeses are also known for their pungency.
