Patrick Oconnell
The aroma of pizza cheese can be attributed to various factors, including the type of bacteria used in the starter culture, the aging process, and the washing technique. The bacteria in the starter culture contribute to the cheese's taste, texture, and smell. For instance, certain bacteria impart a mushroom flavor alongside a potent odor, as found in cheeses like Brie and Camembert. Aging the cheese for extended periods can amplify its aroma, and washing the rind with liquids such as brandy, port, or beer can also influence its flavor and fragrance. Additionally, microorganisms like bacteria, yeasts, and molds play a crucial role in the cheesemaking process, with some producing stinky gases composed of ammonia or sulfur compounds. The type of milk, curdling method, and added ingredients can also impact the final scent of the cheese. Understanding these factors can provide insight into why your pizza cheese may have an especially noticeable fragrance.
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What You'll Learn
Bacteria, yeasts, and moulds
The microorganisms that give off a stink include bacteria, yeasts, and moulds. These are so small that you would need a microscope to see them, but they can produce a big stench. Bacteria are the most important of these microorganisms in cheesemaking. Cheesemakers add lactic acid bacteria to milk, which helps to turn the milk from a liquid state into a solid that will become cheese. As the bacteria eat to get energy, they produce a stinky gas made up of molecules, including ammonia or sulphur compounds, which are responsible for the smell in a lot of stinky cheeses.
The cultures or moulds that give cheeses their distinctive flavour are living organisms that can die and start rotting. Soft cheeses, like Brie and chèvre, are very moist. This moisture is a perfect breeding ground for the good cultures and moulds that make these cheeses flavourful and healthy, but it's also an ideal environment for harmful bacteria to take hold. Fresh soft cheeses, like cottage cheese, tend to go bad more rapidly because they are basically blank canvases for any kind of bacteria, both good and bad.
Not all bacteria are bad, and some are necessary for the cheese-making process. However, it is important to be aware that harmful bacteria can develop if the cheese is not stored correctly. An unopened package of cheese can last in the refrigerator for quite some time, especially if it is vacuum-sealed. Once opened, however, there are several factors that affect how long cheese can last, and it is best to consume it by the date on the label or within a few days of purchasing it.
Taste is the one indicator that will tell you if your cheese has gone bad. If your cheese tastes sour or has an unpleasant aftertaste, it has likely spoiled. If you are unsure, it is best to throw it away, as consuming spoiled cheese can cause indigestion or other health issues.
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Cheese ageing
The ageing process allows the cheese and its proteins and fats to continue breaking down and hardening, resulting in a variety of textures and flavours. The length of time cheese is aged for will depend on the type of cheese and the desired flavour or texture. For example, a hard cheese like Cello Copper Kettle is aged for 16 months, while a soft spread like Cello Mascarpone is not aged at all, as it requires moisture and freshness. Some cheeses, like Parmesan, can be aged for over 20 years!
The temperature and humidity of the ageing environment are crucial to the process. Cheese is typically aged at temperatures between 50 and 55°F (12 to 15°C), although some cheeses, like Brie, Blue, and Roquefort, require lower temperatures of approximately 40 to 45°F (4 to 7°C). The ideal humidity level is maintained by the moisture within the cheese, but it can be adjusted by using a damp sponge or paper towel placed in the container with the cheese.
The amount of cheese in the ageing environment, or "cheese cave", will also affect the humidity levels, as cheese naturally adds moisture to the air as it ages. A consistent temperature and humidity are essential to ensuring the cheese ages optimally.
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Different types of cheese
Pizza and cheese are a match made in heaven, with few able to resist melted cheese atop a perfect pizza pie. However, some cheeses are better suited to pizza than others. The most popular and well-known pizza topping of all time is probably mozzarella, which is cherished for its near-perfect consistency and straightforward flavour. It has a tangy, creamy flavour without being overly bold, which can be an advantage when you have a lot of other flavours from sauce and toppings. It is also super meltable and stretchable, and browns well.
Mozzarella is sold in both fresh and low-moisture variations, each offering unique characteristics. Low-moisture mozzarella is denser, saltier, and has a longer shelf life than fresh mozzarella, which has a softer texture and a much higher water content. This extra water is released when the cheese melts, which can make the pizza soggy. However, fresh mozzarella is creamier and must be consumed within a few days of being made.
Other popular cheeses for pizza include Parmigiano-Reggiano, Provolone, Gorgonzola, Chévre, Pecorino-Romano, and Cheddar. Parmigiano-Reggiano is a hard cheese that can add depth of flavour to a pizza, while Provolone is a semi-hard Italian cheese with sweet and mild flavours that sharpen as it ages, and a texture that becomes crumbly due to the forming of salt crystals. Cheddar is known for its sharp flavours and strong presence, and goat cheese offers a unique angle on classic pizza flavour, working as a great way of keeping things fresh and exciting.
When it comes to determining if your pizza cheese has gone bad, it can sometimes be tricky. Each cheese ages and spoils differently, and while there are some indicators of spoilage, such as taste and smell, the only true indicator is to try a piece of the cheese. If it tastes sour or has an unpleasant aftertaste, it has likely gone bad.
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How to store cheese
Pizza cheese, or any cheese for that matter, can develop a stink due to a number of reasons. Firstly, cheese is mostly oil and fat, and if kept in plastic wrap, it will start to take on the flavour of the plastic. This can mask the original taste of the cheese and make it smell and taste unpleasant. Secondly, natural odours emitted by cheese, such as ammonia, can be trapped if the cheese is not wrapped properly, leading to a pungent smell. Finally, moisture, temperature, and ripening techniques all play a role in how quickly cheese can spoil, and improper storage can accelerate this process, resulting in a stinky mess.
Now that we know some of the reasons why cheese can develop an odour, let's discuss the proper way to store cheese to prevent this from happening:
- Avoid Plastic Wrap: Do not store cheese in plastic wrap. Plastic wrap can suffocate the flavour of the cheese and cause it to take on the flavour of the plastic. Instead, opt for cheese bags, cheese paper, wax paper, or parchment paper. These materials allow the cheese to breathe while regulating moisture.
- Use Airtight Containers: Place the wrapped cheese in an airtight container, such as a reusable container or a glass container. This helps to regulate moisture and prevent the cheese from drying out.
- Store at the Right Temperature: Cheese should be stored at a consistent temperature between 35 and 45 degrees Fahrenheit. The best place to keep cheese is in the vegetable drawer or on a bottom shelf of the fridge, away from the freezer to prevent texture degradation.
- Buy in Small Quantities: Try to buy cheese in small quantities so you only need to store it for a few days. Cheese is best consumed fresh, and buying in smaller amounts ensures it doesn't stay in your fridge for too long.
- Separate Strong-Smelling Cheeses: If you have multiple types of cheese, keep strong-smelling cheeses separate from more delicately flavoured cheeses to prevent aroma and flavour transfer.
- Oil as a Barrier: If you want to avoid using plastic, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil. This creates a barrier, and if any mould starts to grow, it will be on the oil, not the cheese itself.
- Vacuum Sealing: If you plan to store the cheese for a longer period, consider wrapping it tightly in plastic wrap and then vacuum sealing it. However, this method can be cumbersome if you frequently access the cheese.
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How to tell if cheese is bad
Pizza cheese, like any other cheese, can go bad and start to stink. Each cheese ages and spoils differently, so knowing when cheese has gone bad can be tricky. Here are some ways to tell if your cheese is bad:
Smell
Cheese naturally has a strong smell, but when it goes bad, it may start to smell even stronger and unpleasant. If your cheese gives off a pungent, sour, or vinegar-like odour, it's likely gone bad.
Appearance
Check the cheese for any visible signs of mould. If you see any mould, especially on soft cheeses, it's best to discard the entire product. Some cheeses, like Camembert and Gorgonzola, are supposed to have mould, but if you're unsure, it's better to be safe and throw it out.
Taste
As a last resort, you can try tasting a small piece of the cheese. If it tastes sour or has an unpleasant aftertaste, it has likely gone bad. However, be cautious, as consuming spoiled cheese can potentially cause foodborne illnesses.
Expiration Date
Check the "use by" date on the cheese packaging. If the date has passed, it's best to discard the cheese.
It's important to note that cheese should be stored properly in the refrigerator to prolong its freshness and prevent premature spoilage.
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Frequently asked questions
The bacteria that make up the starter culture used to make the cheese determine its taste, texture, and smell. As the bacteria eat to get energy, they produce a stinky gas made up of molecules, including ammonia or sulfur compounds, which are responsible for the smell in a lot of stinky cheese.
Aging and washing are other factors that can make cheeses smellier. The extra aging often intensifies the cheese's aroma. The rinds of the cheese are sometimes washed as they ripen to keep them moist. Depending on the liquid used, the cheese may develop certain flavors and smells over time with repeated washings.
Some examples of stinky cheese include Brie, Camembert, and Limburger.
The bacterium used to create Limburger cheese is Brevibacterium linens, the same bacteria responsible for human body odor. Meanwhile, the bacteria Penicillium roqueforti gives Roquefort cheese, a kind of blue cheese, its odor.
Pre-shredded cheese is often mixed with cellulose powder or potato starch to prevent it from clumping together. It may also contain small amounts of a naturally occurring antifungal compound called Natamycin. The cheese may have absorbed the smell of the packaging if the non-polar solvents used in the manufacturing process did not fully evaporate.
