Patrick Oconnell
The idea of cheese tasting like vomit is not a novel one. Butyric acid, a compound produced by stomach acid during digestion, is present in cheeses like provolone, asiago, romano, and feta and is responsible for the vomit-like smell and taste. This phenomenon is not limited to cheese, as it is also found in grilled fish, garlic, and rotting eggs, and is used as an artificial flavoring. The Museum of Food and Drink in New York features an interactive flavor lab that explores the science and history of flavor production, including the scent of cheesy vomit. The debate between natural and artificial flavors is also explored, as many artificial flavors are chemically identical to their natural counterparts, making it difficult for our brains to distinguish between the two.
| Characteristics | Values |
|---|---|
| Reason for vomit-like taste | Butyric acid, which is produced during the cheese-making process and is also found in human vomit |
| Cheeses with this taste | Provolone, Asiaga, Romano, Feta, Parmesan |
| Other foods with this taste | Hershey's Kisses, Taco Bell cheezy burrito |
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What You'll Learn
Butyric acid in cheese
Butyric acid is a short-chain saturated fatty acid found in the form of esters in animal fats and plant oils. It was first discovered in 1861 by Pasteur, and then in 1869 by Lieben and Rossi, who found it in rancid butter. Butyric acid is produced as an end product of the fermentation of sugar by obligate anaerobic bacteria, with Clostridium butyricum being the most prominent and main bacterium.
Butyric acid is also known as "rancid", "piquant", or "baby's breath". It can be found in many different cheeses at low amounts and is an important part of the total flavor profile. When in higher concentrations, its flavor becomes much more prominent. Butyric acid comes about through the breakdown of fat by enzymes called lipases, which clip off fatty acids from the fat molecule. Some of these fatty acids will be butyric acid. The lipase enzymes can be found naturally in raw milk or are sometimes added by the cheese maker. Butyric acid is also an important nutrient, similar to vitamin C.
Some cheeses that contain butyric acid include provolone, asiago, romano, feta, and parmesan. It is also found in mozzarella, but at lower concentrations. Butyric acid is usually more strongly perceived in the headspace of packages or after swallowing. It is also responsible for the flavor of "butter sweet cream", which comes from the organic compound diacetyl. Together, they take on a savory, cheesy scent.
Butyric acid is used as a food additive in butter, cheese, butterscotch, caramel, and fruit and nut flavors. It is generally considered safe by the US Food and Drug Administration (FDA). Additionally, butyric acid and its derivatives are being considered as potential anticancer agents, as the acid induces cytodifferentiation of a wide variety of neoplastic cells.
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Nacho cheese ingredients
The unique scent of "cheesy vomit" is caused by butyric acid, a component of cheese. Butyric acid is found in cheeses like provolone, asiago, romano, and feta, and is known for its pungent aroma reminiscent of baby vomit.
Now, let's delve into the ingredients that make up the beloved nacho cheese sauce. The foundation of a good nacho cheese sauce is often a basic white sauce, also known as bechamel. This sauce serves as the base for various recipes, including lasagna and chicken-fried steak. To prepare the white sauce, you'll need butter and flour, which form a roux, and milk, which is added gradually while whisking. This mixture is then brought to a boil, resulting in a thickened sauce.
At this stage, various seasonings can be added to infuse the sauce with flavor. Chili powder, cumin, and salt are common choices, providing a savory kick to the dish. Cayenne powder is another option for those who prefer their nacho cheese sauce with a spicier punch.
The star ingredient, cheese, is then added and stirred until melted, creating a smooth and creamy texture. Cheddar cheese is a popular option, known for its bold and cheesy flavor. Alternatively, American cheese can be used for a milder, creamier sauce. To ensure the smoothest sauce, it is recommended to grate your own cheese instead of using pre-shredded cheese, as the latter often contains additives to prevent clumping.
Other ingredients found in some nacho cheese sauce recipes or store-bought options include cheese whey, partially hydrogenated soybean oil, modified food starch, cultured milk, enzymes, jalapeño puree, sodium phosphate, natural flavors, monosodium glutamate, sodium stearoyl lactylate, vinegar, and various color additives.
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Other cheeses with vomit taste
The "cheesy vomit" scent is caused by butyric acid, an important component of cheese. Butyric acid is also present in other foods such as grilled fish, garlic, and rotting eggs. When combined with coffee grounds, it can even create the scent of freshly brewed coffee.
Cheeses that are said to have a vomit-like taste or smell include provolone, asiago, Romano, feta, and Cotija. Provolone and asiago, in particular, are known to give off a putrid scent and taste when melted.
It is worth noting that the perception of taste and smell is highly subjective, and what may be unpleasant to some may be enjoyable to others. Additionally, the labels of natural and artificial flavours are not always clear-cut, as even artificial flavours produced in a lab can share the same chemical makeup as their plant-based counterparts.
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$4.98
Taco Bell's cheezy burrito
The Cheesy Dipping Burritos from Taco Bell are a recent addition to the menu, launched in January 2025. They are a duo of two mini-burritos, filled with either grilled, marinated steak or Cantina slow-roasted chicken, and a blend of mozzarella, pepper jack, and cheddar cheeses. The burritos are served with a choice of three dipping sauces: Creamy Chipotle, Nacho Cheese Sauce, or Reduced-Fat Sour Cream. The Nacho Cheese Sauce has a distinct flavour and scent, which some people liken to vomit due to the presence of butyric acid, an organic compound. Butyric acid is commonly found in cheese, giving it a savoury, cheesy flavour, but it can also be found in other foods like grilled fish, garlic, and rotting eggs.
Taco Bell's Cheesy Dipping Burritos are an innovative creation, offering a unique twist on the traditional burrito. The burritos are designed to be portable and perfectly portioned for sharing or enjoying solo. They were initially tested in Detroit, Michigan, and quickly became a fan favourite, leading to their nationwide launch. The combination of melted cheeses and savoury sauces creates a mouth-watering, indulgent experience for cheese lovers.
While the Nacho Cheese Sauce in the Cheesy Dipping Burritos may have a slight resemblance to vomit due to the presence of butyric acid, it's important to note that this organic compound is commonly found in various cheeses and contributes to their distinct flavour. The acid, when combined with other compounds, can create a pleasant savoury taste, as our brains often can't distinguish between natural and artificial flavours.
The Cheesy Dipping Burritos from Taco Bell offer a bold and craveable option for cheese enthusiasts, providing an indulgent and customizable dining experience. The burritos are packed with premium proteins and generous amounts of cheese, making them a satisfying and flavourful choice for those seeking something new and exciting. The nationwide launch of these burritos showcases Taco Bell's commitment to innovation and their dedication to bringing inventive, Mexican-inspired dishes to their customers.
In conclusion, Taco Bell's Cheesy Dipping Burritos, with their Nacho Cheese Sauce, showcase how the combination of certain compounds can create a savoury, cheesy flavour that appeals to many. While the presence of butyric acid may remind some of vomit, it is a natural component of cheese and contributes to the overall indulgent experience of these burritos. These burritos offer a unique and innovative take on traditional Mexican cuisine, highlighting Taco Bell's ability to create bold and memorable flavours.
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Artificial flavouring
The "'cheesy vomit'" smell, otherwise known as the odour of butyric acid, is a significant component of cheese. Butyric acid is produced during the cheese-making process and is the same compound produced by stomach acid during digestion, which gives human vomit its distinct smell. Butyric acid is also found in other cheeses such as provolone, asiago, romano, and feta, and is described as reminiscent of baby vomit.
The question of which flavours are "natural" and which are "artificial" has been a topic of debate. However, according to Emma Boast, the museum’s program director, our brains usually can’t tell the difference. This is because even artificial flavours, those that were produced in a lab, usually share the chemical makeup of their plant-based counterparts, making it nearly impossible to distinguish between the two. For example, citrol, the molecule that gives lemon its flavour, can be derived from lemongrass, a botanical source.
The Museum of Food and Drink in Brooklyn, New York, features an interactive smell machine that lets visitors smell the separate flavours that make up familiar foods. One of the flavours is "cheesy vomit," which was developed by museum founder Dave Arnold in collaboration with flavourists and neuroscientists. The museum explores the history of how flavour is produced and the beginnings of artificial flavour.
The use of artificial flavouring in food has been influenced by both chemistry and capitalism. The development of artificial flavours has allowed for the creation of worldwide demand for certain flavours and their production. For example, MSG (monosodium glutamate), a food additive that enhances the savoury or umami taste of food, gained popularity among food manufacturing companies in the 1950s. However, it later received a negative reputation due to now-debunked rumours of causing physical reactions like heart palpitations.
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Frequently asked questions
Nacho cheese may taste like vomit due to the presence of butyric acid, which is produced during the cheese-making process and is also a compound produced by stomach acid during digestion.
Yes, it is possible that the nacho cheese has gone bad, especially if it has been left out unrefrigerated for an extended period of time.
Yes, some people have reported that the Taco Bell cheesy burrito tastes like vomit. Additionally, certain types of cheese, such as provolone, asiago, and parmesan, are known to have a vomit-like taste or smell when melted.
Butyric acid is a compound that is produced by the stomach during digestion, which gives human vomit its distinct smell. Therefore, it is not surprising that butyric acid itself has a vomit-like odor.
You may want to try a different type of cheese for your nachos that does not contain butyric acid, such as cheddar or Swiss cheese. Alternatively, you could try adding other ingredients to your nachos that will mask the taste of butyric acid, such as jalapeños or black olives.
