Randy Chandler
There could be several reasons why your cheese smells like onions. It could be that the cheese has gone bad, or it could be due to the type of bacteria present in the cheese. Some cheeses are known to have a strong odour, and this could be the reason why your cheese smells like onions.
| Characteristics | Values |
|---|---|
| Reason for the smell | The female sweat contains ten times the level of an odorless sulfur-containing compound than men. |
| What happens when the compound is mixed with bacteria | It creates a chemical called thiol, which is known for smelling like onions |
| Who does it happen to | Women |
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What You'll Learn
The cheese may have gone bad
If you have a mild cheese like Monterey Jack or American cheese and it 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, similar to cat urine, once they have gone bad. If the cheese smells like a more concentrated version of what you are used to, it is probably no longer safe to eat.
The process of cheesemaking can also cause a strong smell. Washed-rind cheeses are pressed into shape and washed with a salty brine or alcohol like brandy or beer to prepare for ageing. With repeated washings, the cheese will develop certain flavours and smells. The rind is a perfect environment for microbes, and bacteria and yeast colonise the cheese rind, resulting in a distinctive scent. The extra ageing often intensifies the cheese's aroma.
Pre-shredded cheese can also develop a funky smell due to the anti-clumping powders and preservatives added to it.
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The cheese is a washed-rind variety
If your cheese smells like onions, it is likely a washed-rind variety. This is because the washing process creates an environment that inhibits mould growth and allows bacteria to thrive. The most common bacteria found on washed-rind cheese is brevibacterium linens, which is responsible for the distinctive orange-red hue and pungent smell. This bacterium produces sulphur compounds as it grows, resulting in a strong odour often described as "barnyard", "stinky feet", or "warm animal".
Washed-rind cheeses are bathed in a liquid solution, typically saltwater brine, during the aging process. This process originated in the Middle Ages in monasteries, where monks used wine, beer, and spirits to wash the cheese rinds. The washing process not only protects the interior of the cheese but also results in a meaty, more pungent flavour. The edible rind contributes significantly to the flavour of washed-rind cheeses, often adding savoury, slightly yeasty notes.
The softer varieties of washed-rind cheese, such as those made in the lowlands, tend to be the ones with the strongest odour. The harder varieties, like those made in the mountains, have a more firm and dry texture. However, it is important to note that the smell of washed-rind cheese does not always indicate its flavour. While the aroma may be intense, the taste is often described as gentle and subtle.
Some well-known examples of washed-rind cheeses include Gruyère, Taleggio, Reblochon, and Epoisses de Bourgogne. These cheeses vary widely in flavour and texture, showcasing the diversity of the washed-rind style. Britain also boasts some excellent washed-rind cheeses, such as Stinking Bishop, a soft cheese washed in perry made from Stinking Bishop pears, and Rollright, a buttery French/Swiss-style cheese.
If you are looking for a washed-rind cheese that is less intense in smell, you might want to consider the firmer, more aged varieties, such as those inspired by the French and Swiss Alps. These cheeses have a lower moisture content, resulting in a firmer and drier texture as they age. While they may still have a slight odour, it is not as overpowering as their softer counterparts.
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The cheese absorbed odours from its environment
Cheese is made with four basic ingredients: milk, starter culture, rennet, and salt. The starter culture of bacteria influences the taste, texture, and smell of the cheese. The process of cheesemaking involves heating milk, adding a starter culture of bacteria to ripen the milk, and then adding rennet, a set of enzymes that act on the milk's proteins to form solid curds. The amount of rennet added depends on the desired firmness of the curd for a particular type of cheese.
Washed-rind cheeses, such as Époisses, tend to be the stinkiest due to the repeated washings with salty brine or alcohol that create an environment attractive to certain bacteria. The dominant and common bacteria in these cheeses is Brevibacterium linen (B. linens), which also happens to be the same bacteria responsible for body odour, giving the cheese a stinky feet or dirty gym socks smell.
Cheese can also absorb odours from its environment. For example, if it is stored in a refrigerator with strong-smelling foods, it may pick up those scents. Additionally, the length of time a cheese is aged can affect its aroma, with extra ageing often intensifying the cheese's smell.
Therefore, if your cheese smells like onions, it may have absorbed onion odours from its storage environment or other strong-smelling foods nearby. It is also possible that the cheese has simply picked up the scent of the bacteria and yeast colonising its rind, which is a natural part of the ageing process, especially for washed-rind cheeses.
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The cheese was stored in a bag
If your cheese was stored in a bag and smells like onions, it could be due to a variety of factors. Firstly, it's important to note that cheese is highly susceptible to absorbing odours from its surroundings. Therefore, if the bag had any residual odours or if the cheese was stored in a fridge with other odorous items, it may have absorbed those scents, including onion-like smells.
Another factor to consider is the type of cheese and its bacterial composition. Different cheeses have distinct odours due to the bacteria used in their production. For example, Limburger cheese is known for its pungent smell, resembling stinky feet or dirty gym socks, due to the presence of Brevibacterium linens (B. linens) bacteria. This same bacteria is also responsible for body odour, which can sometimes have onion-like notes.
Additionally, the age and storage conditions of the cheese can contribute to its odour. Cheese is a living product, and the cultures or moulds that give it flavour can continue to develop over time, leading to stronger or more complex aromas. If the cheese was not stored properly, it could have gone past its prime, resulting in an ammonia smell and potentially contributing to an onion-like odour.
Furthermore, the bagging process itself may have introduced additives or preservatives that could interact with the cheese and affect its smell. Pre-shredded or pre-sliced cheeses, for example, often contain anti-clumping powders, emulsifiers, and anti-caking agents to maintain their texture and prevent coalescence. These additives can influence the overall odour of the cheese, potentially resulting in an onion-like scent.
Lastly, individual sensitivity to odours can vary, and what smells like onions to one person may not be perceived the same way by another. Additionally, the presence of other strong-smelling foods in the vicinity could have influenced the perception of the cheese's odour.
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The cheese is a soft variety
Soft cheeses like cottage cheese tend to go bad more quickly than hard cheeses because they are more susceptible to bacteria. The first indication of past-prime cheese is an ammonia smell, followed by a breaking-down rind and colourful tufts of mould. If your soft cheese smells like onions, it may be past its prime.
However, some soft cheeses are supposed to smell pungent. Washed-rind cheeses, like Époisses, tend to be the stinkiest of all. The process of washing the rind of a cheese—moistening the surface with a salt brine, liquor, or water—creates an environment that attracts certain bacteria, resulting in a distinctive scent. The most dominant and common bacteria is Brevibacterium linen (B. linens), which lends a reddish hue to the rind and an austere flavour and robust, somewhat stinky aroma.
Other famously stinky soft cheeses include Limburger, Crottin, Camembert, and Brie. Limburger is created with the same bacteria responsible for body odour, so the cheese has been described as smelling like stinky feet or dirty gym socks. Interestingly, Swiss scientists have discovered that men's sweat tends to smell like cheese, while women's sweat smells like onions.
If your soft cheese is not supposed to be pungent, it may have gone bad. The best tools to help you determine whether or not your cheese has gone bad are your senses, especially sight, smell, and taste. If you do feel ill after eating a piece of cheese that might be spoiled, it's best to consult your healthcare provider.
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