Bushra Griffith
The smell of cheese is caused by the microorganisms that are added during the cheesemaking process. These microorganisms, which include bacteria, yeasts, and moulds, give off gases as they eat to get energy. Some of these molecules, including ammonia or sulphur compounds, are responsible for the smell in a lot of stinky cheese. The type of bacteria used during the cheesemaking process influences the taste, texture, and smell of the cheese. For example, the bacterium used to create Limburger cheese, Brevibacterium linens, is the same bacteria responsible for body odour, giving the cheese a smell reminiscent of dirty gym socks.
| Characteristics | Values |
|---|---|
| Reason | The starter culture, which consists of microorganisms like bacteria, yeast, or molds, influences the smell of the cheese. |
| Bacteria | Brevibacterium linens or b.Linens is a common bacteria responsible for the smell of some cheeses. It is also found in human body odor. |
| Aging | As cheese ages, the aroma intensifies due to the production of gases by bacteria. |
| Washing | Washing the rind of cheese with brine, alcohol, or water creates an environment that attracts bacteria, leading to a stronger smell. |
| Spoilage | An ammonia smell and a breaking down of the rind are signs of spoilage. |
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What You'll Learn
The role of bacteria in cheese
Cheese is made with four basic ingredients: milk, starter culture, rennet, and salt. The process begins by heating milk. A starter culture of bacteria is then added to ripen the milk. During this process, milk sugar is converted into lactic acid. Rennet, a set of enzymes, is then added to act on the milk proteins and form solid curds. The amount of rennet added depends on the desired firmness of the curd, which varies based on the type of cheese being made.
The bacteria in the starter culture influence the taste, texture, and smell of the cheese. For example, the bacterium used to create Limburger cheese is Brevibacterium linens, which is the same bacteria responsible for body odor. This is why Limburger cheese is often described as smelling like stinky feet or dirty gym socks. Similarly, Brevibacterium linens is responsible for the smell and flavor of some blue cheeses. As the bacteria eat to get energy, they produce a stinky gas composed of molecules, including ammonia or sulfur compounds, which are responsible for the smell in many stinky cheeses.
The variety of microbes used in the cheesemaking process results in the wide variety of cheeses available today. Some cheeses are produced by an orderly succession of many different microbes, similar to the passing of a baton in a relay race. In most cheese varieties, the starter microbiota is dominated by the starter culture, while in some more complex varieties, the starter microbiota is subsequently dominated by yeasts, and then surface mold/bacteria microbiota take over to facilitate ripening and aging.
While some bacteria die off after the initial step of cheesemaking, there are varieties that survive and continue to contribute to the flavor of the cheese. For example, Lactococcus lactis strains exhibited different interaction patterns with Streptococcus thermophilus, highlighting the significance of strain specificity in cheese making. Additionally, Streptococcus thermophilus contributes significantly to the flavor profile of cheeses such as Swiss, mozzarella, and short-method cheddar.
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How aging intensifies the smell
When it comes to cheese, ageing is both a science and an art. While ageing can enhance the flavour and texture of cheese, it can also intensify its smell. This is because the ageing process allows for the breakdown of proteins and fats in the cheese, which can produce a range of volatile compounds that contribute to its aroma.
As cheese ages, it goes through a series of chemical changes that can affect its smell. One of the main changes is the breakdown of milk proteins by enzymes, a process that can produce a wide range of odour compounds. For example, the breakdown of casein, a major milk protein, can produce sulphur compounds that contribute a "burnt match" or "boiled cabbage" aroma to aged cheeses. Similarly, the breakdown of milk fats can produce compounds that give cheese a "goaty" or "soapy" smell.
The environment in which the cheese is aged can also affect its smell. Cheeses that are aged in humid conditions, for example, may develop a stronger smell due to the growth of moulds and bacteria on the cheese surface. These microorganisms break down the cheese proteins and fats in a way that produces volatile compounds with strong odours. The longer the cheese ages in these conditions, the more opportunity there is for these compounds to accumulate and intensify the cheese's smell.
Another factor that can intensify the smell of aged cheese is the presence of bacteria that produce smear compounds. These bacteria, which are intentionally added or naturally present in the cheese, break down the milk fats and proteins to form a range of odourful compounds. For example, Brevibacterium linens, a common smear bacterium, produces compounds that give washed-rind cheeses their characteristic "barnyard" or "earthy" aroma.
The concentration of odour compounds in aged cheese can also increase due to the loss of water during the ageing process. As the cheese dries, the concentration of volatile compounds increases, making their smell more pronounced. This concentration effect can be particularly noticeable in hard, aged cheeses that have undergone significant moisture loss.
In addition to the scientific factors, the art of cheese ageing also plays a role in intensifying the smell. Cheesemakers may adjust factors such as temperature, humidity, and ageing time to manipulate the development of the cheese's aroma. By carefully controlling these factors, they can emphasise certain aroma compounds over others, thereby shaping the overall sensory profile of the cheese, including its smell.
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Why some cheeses are stinkier than others
The process of making cheese involves heating milk, adding a starter culture of bacteria to ripen the milk, and then adding rennet, an enzyme that helps turn the milk from a liquid state into a solid. The bacteria in the starter culture influence the taste, texture, and smell of the cheese. Some bacteria produce more smelly compounds than others. For example, the bacterium Brevibacterium linens (B. linens) is responsible for the smell of Limburger cheese, which has been described as smelling like stinky feet or dirty gym socks. B. linens is also the same bacteria responsible for human body odour.
Another factor that contributes to the stinkiness of cheese is the aging process. Cheeses that are ripened for a longer period tend to be stinkier because they have had more time to develop smelly compounds. During the aging process, some cheeses are washed-rind, which means they are pressed into shape and washed to prepare for aging. The solution used to wash the rind can be a salty brine or alcohol like brandy or beer, and this process is repeated multiple times. The washing step encourages the growth of bacteria and yeast on the cheese rind, resulting in a distinctive scent. The longer aging period also intensifies the cheese's aroma and flavour.
Some of the most notorious stinky cheeses include Limburger, Époisses, Taleggio, Vieux Lille, Maroilles, Schloss, Casu Marzu, Blue Cheese, and Roquefort. These cheeses have been described as having aromas of mouldy cellars, barnyards, mushrooms, ripe underarms, dirty feet, and vomit. However, despite their strong odours, these cheeses are known for their delicious and complex flavours, which can include nutty, buttery, sweet, salty, and tangy notes.
While the smell of stinky cheese may be off-putting to some, the flavour is often milder than the scent, especially when tasting the interior of the cheese rather than the rind. The sensory experience of enjoying stinky cheese has been described as "backward smelling", where the brain combines the strong smell with the creamy taste on the tongue, resulting in a perception of flavourfulness and deliciousness.
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The impact of starter cultures on cheese smell
The smell of cheese is influenced by the bacteria that make up its starter culture. Starter cultures are used in the making of most cheeses and are added to ripen the milk. During this process, milk sugar is converted into lactic acid, which acidifies the milk and forces it to curdle and split, helping to form the curd, an essential ingredient in cheese.
The bacteria in the starter culture influence the taste, texture, and smell of the cheese, including the stinky odour characteristic of some cheeses. The bacteria eat to get energy and can produce a stinky gas made up of molecules, including ammonia or sulphur compounds, which are responsible for the smell in a lot of strong-smelling cheeses.
The type of starter culture used depends on the cheese being made. For example, mesophiles are used to make most cheeses and perform best at temperatures between 20-30°C, while thermophiles are used mainly to make continental cheeses that are supple and sweeter in flavour, such as Gruyère and Comté, and perform best at hotter temperatures, between 45-50°C.
In recent years, technicians have become adept at selecting and breeding certain strains, creating preparations and blends of bacteria designed specifically to help acidify the milk and give different flavours and acidifying rates. Starter cultures can be purchased in sachets of freeze-dried LAB powder, which are easy to use and store, but some argue they result in a less rich or complex flavour.
The primary function of all cheese starter cultures is acidification (metabolism of lactose to lactic acid by lactic acid bacteria), but other properties can also affect the characteristics of the cheese. For example, the dominant characteristics of Emmental depend upon the production of gas and propionic acid by strains of Propionibacterium, while the texture and stretch of Mozzarella are affected by the level of proteolytic activity of starter strains.
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How to differentiate between a ripe and rotten cheese
Cheese is a beloved dairy product with a wide range of varieties, each with distinct characteristics. The process of cheese maturation, or ripening, is a delicate art that can result in either a delectable ripe cheese or a spoiled rotten product. Here are some key factors to help differentiate between ripe and rotten cheese:
Appearance:
The visual aspect is a crucial indicator of a cheese's status. Ripe cheese often exhibits distinctive patterns in mold growth or coloration. For example, soft-ripened cheeses like Brie and Camembert develop a velvety white mold, contributing to their smooth and gooey textures. In contrast, washed-rind cheeses are periodically cured in solutions, resulting in unique hues like pinkish or orange exteriors.
Texture:
The texture of cheese provides valuable clues about its ripeness. Soft-ripened cheeses start firm and chalky but mature from the exterior inward, resulting in runny or gooey textures. Harder cheeses, on the other hand, are generally aged for longer and have lower moisture content, resulting in a drier and firmer texture.
Taste and Aroma:
The flavor and smell of cheese are significantly influenced by the ripening process. Ripe cheese often develops a stronger taste and aroma due to the breakdown of proteins and fats by mold or bacteria. Washed-rind cheeses, for instance, gain their distinct flavors from the curing solutions used. However, if the cheese has spoiled, it may emit a putrid odour resembling rotten potatoes due to the natural degradation of proteins.
Manufacturing and Storage:
Understanding the cheese-making process and storage conditions can help differentiate between ripe and rotten cheese. The ripening process involves various techniques, including coagulation of milk, introduction of bacteria or fungi, and controlled climate conditions. Knowledge of these processes and their potential impact on the final product is essential. Proper storage practices, such as temperature control and humidity management, also play a role in maintaining cheese quality.
Sensory Evaluation:
Ultimately, the sensory evaluation of cheese is crucial. A ripe cheese should have a pleasant aroma, a well-developed flavour, and a desirable texture. Soft-ripened cheeses should feel squishy but not overly so. However, if the cheese has an unpleasant odour, a discoloured appearance, or an abnormal texture, it is likely rotten.
In summary, differentiating between ripe and rotten cheese requires a combination of visual, textual, olfactory, and gustatory assessments, along with an understanding of cheese maturation processes and storage conditions. By carefully considering these factors, one can better appreciate the nuances of cheese and ensure a pleasant culinary experience.
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Frequently asked questions
The bacteria that make up the starter culture influence the texture, taste, and smell of the cheese. The bacteria eat to get energy and produce a stinky gas made up of molecules, including ammonia or sulfur compounds, which are responsible for the smell in a lot of stinky cheeses.
Some of the most pungent cheeses are Limburger, Époisses, Roquefort, and Red Hawk.
The first indication of a past-prime cheese is an ammonia smell, followed by a breaking down of the rind, leading to colorful tufts of mold, combined with a discoloration.
All cheeses are made with four basic ingredients: milk, starter culture, rennet, and salt. The process begins by heating milk. A starter culture of bacteria is then added to ripen the milk and convert milk sugar into lactic acid. Finally, rennet is added to form solid curds.
Stinky cheeses are best complemented by something sweet. Plum or fig preserves, honey, or quince paste are nice accompaniments to a strong-smelling cheese.
