Patrick Oconnell
Cheese is a staple in many cultures, but it's not for everyone. Some people dislike cheese because of lactose intolerance, sociopathy, or veganism. Others have a genetic predisposition to dislike it due to the presence of aldehyde chemicals, which are also found in soap and body odour. Social conditioning can also play a role, as can the reward pathways in our brains, which may remind us not to eat certain foods. For some, it may be a combination of these factors. Whatever the reason, the persistence of cheese haters in cheese-loving cultures remains a mystery to researchers.
| Characteristics | Values |
|---|---|
| Genetic factors | Controlled spoilage, the OR6A2 gene |
| Odour | Body odour, rotten, sweating |
| Texture | Oozing |
| Taste | Disgust, aversion, repulsive |
| Social factors | Judgement, rage, shaming, questioning |
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What You'll Learn
- Genetics: Some people may be genetically predisposed to dislike cheese
- Social conditioning: In some cultures, cheese is widely enjoyed, and social pressure to conform may influence preferences
- Food decay: Cheese is technically a decaying food, and its odour may be off-putting to some
- Lactose intolerance: An adverse reaction to cheese, such as lactose intolerance, may be a factor
- Reward pathways: The brain's reward circuits may play a role in shaping cheese preferences
Genetics: Some people may be genetically predisposed to dislike cheese
It is not uncommon to find people who dislike cheese. While some people dislike cheese for reasons such as veganism, lactose intolerance, or sociopathy, others have an innate distaste for cheese, which may be attributed to genetics.
Scientists have found that certain genes can influence food preferences. For instance, the OR6A2 gene, which is responsible for detecting the scent of aldehyde chemicals, can make cilantro taste like soap to some people. Similarly, cheese contains similar chemicals to those found in body odour, and this may be why some people find cheese repulsive.
Additionally, the ability to digest lactose is due to a mutation, and those who do not inherit this mutation from their parents will be lactose intolerant and are less likely to enjoy dairy products. This is supported by the fact that 18% of people with an aversion to cheese are intolerant to lactose, and in 47% of these cases, a family member also dislikes cheese.
However, it is important to note that food preferences are influenced by both nature and nurture. For example, a person's early exposure to food can impact their preferences. This is supported by evidence suggesting that a mother's diet during pregnancy and breastfeeding can predict her child's food preferences later in life.
While genetics may play a role in cheese aversion, it is not the only factor. Other factors, such as individual differences in brain reward circuits and the smell of cheese, can also contribute to a person's dislike for cheese.
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Social conditioning: In some cultures, cheese is widely enjoyed, and social pressure to conform may influence preferences
It is true that social conditioning plays a significant role in shaping our preferences and behaviours. In certain cultures, cheese is widely consumed and enjoyed, and individuals who do not conform to this norm may experience social pressure to change their preferences. This pressure can come from peers, family, or society at large, and it can be subtle or explicit.
For example, in Western cultures, cheese is often a staple food and is commonly included in various dishes. Those who do not like cheese may feel pressured to conform to the majority preference and may face challenges or confusion when requesting meals without cheese. This pressure can be particularly strong in social situations, such as gatherings or meals with friends, where refusing cheese could be seen as unusual or inconvenient.
Additionally, cheese is often associated with social gatherings and celebrations in many cultures. It is a common feature of parties, picnics, and other social events, and refusing to partake in cheese consumption during these occasions could be viewed as antisocial or impolite. This social context can create an environment where those who do not like cheese feel pressured to conform to the majority preference.
The influence of social conditioning on cheese preferences is further evident in the language and terminology used to describe cheese and its consumption. In English, for instance, the phrase "cheesy" is often used to describe something enjoyable or pleasant. This positive association with cheese may subtly influence individuals' preferences, making it harder for those who do not like cheese to maintain their aversion.
Moreover, social media and advertising also play a role in promoting cheese consumption and shaping preferences. The frequent depiction of cheese as a delicious and essential part of meals in advertisements, social media posts, and culinary shows may create a sense of conformity and encourage individuals to develop a taste for cheese, even if they initially disliked it.
While social conditioning can be a powerful influence, it is essential to recognise that individuals' preferences are complex and multifaceted. Biological, genetic, and cultural factors also contribute to our likes and dislikes. Some people may have an innate aversion to cheese due to its odour, texture, or other sensory qualities. Others may avoid cheese due to health concerns, such as lactose intolerance, milk allergies, or high blood pressure. These factors interact with social conditioning to shape individuals' cheese preferences.
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Food decay: Cheese is technically a decaying food, and its odour may be off-putting to some
Cheese is a dairy product made by separating milk proteins from the whey (watery part). It is then aged for a certain period, depending on the variety. Like any other food, cheese can go bad if not handled properly. It can get infected by bacteria, mould, or other microorganisms during the production process or due to improper storage conditions.
Cheese is best thought of as a living thing, much like fresh produce. The cultures or moulds that give cheese its distinctive flavour are living organisms that can die and start rotting. However, unlike other produce, it can be tricky to determine if a cheese has gone bad since it's already kind of stinky and mouldy.
Some types of cheese, such as blue cheese, have mould in them as part of the ageing process, while other types should not have any visible mould. If the cheese appears slimy, discoloured, or has a strange texture, it could indicate spoilage. In terms of smell, if it has a pungent, sour, or ammonia-like odour, it may be spoiled. Fresh cheese should have a mild and pleasant aroma.
The odour of cheese, especially if it has gone bad, may be off-putting to some people. This aversion could be driven by reward pathways in the brain reminding them not to eat it. Research has shown that among cheese haters, the brain area normally activated when hungry was inactive. The reward of satiating hunger is suppressed while their reward circuits remind them how much they hate the food.
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Lactose intolerance: An adverse reaction to cheese, such as lactose intolerance, may be a factor
Lactose intolerance is a digestive condition that occurs when the body lacks the enzyme lactase, which breaks down the sugar found in milk, cheese, and other dairy products. This sugar, called lactose, can cause digestive issues such as bloating, gas, abdominal pain, and diarrhea when consumed by those with lactose intolerance.
Lactose intolerance can be managed by choosing the right types of cheese. Hard, aged cheeses like Swiss, parmesan, cheddars, and mozzarella are lower in lactose or contain no lactose at all. Other low-lactose cheese options include cottage cheese, feta, and goat or sheep's milk cheeses. Aged, hard cheeses have a lower sugar content, making them easier to digest for those with lactose intolerance.
On the other hand, soft or creamy cheeses like ricotta and cream cheese are higher in lactose and should be avoided or consumed in moderation by those with lactose intolerance. It's important to note that lactose intolerance varies among individuals, and some people may be more sensitive to lactose than others. Therefore, it's essential to listen to your body and choose cheese types and quantities accordingly.
To manage lactose intolerance, you can also take lactase enzyme supplements, which can help you tolerate foods containing lactose. These supplements come in various forms, such as caplets and chewable tablets, and can be taken before meals to aid in digestion. Additionally, experimenting with lactose-free milk and non-dairy alternatives can help you create sauces and baked goods that are safer for those with lactose intolerance.
While managing lactose intolerance, it is not advisable to eliminate dairy completely from your diet, as dairy foods are rich sources of nutrients like calcium. Instead, by choosing the right types of cheese and being mindful of your body's tolerance, you can still enjoy cheese and dairy products as part of a balanced diet.
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Reward pathways: The brain's reward circuits may play a role in shaping cheese preferences
It is not uncommon for people to dislike cheese, and there are a variety of reasons why this may be the case. One scientific study found that the brains of people who dislike cheese showed activity in the reward circuit when smelling cheese, but this was a negative reward, with the reward pathways in their brains reminding them not to eat it. This response may be linked to the fact that cheese is essentially a decaying food product, with milk proteins breaking down and odors associated with food going bad. Some people may have an innate distaste for cheese due to genetics, and similar chemicals are found in both cheese and body odor, which can explain why some people find cheese so repulsive.
The brain area that is normally activated when we are hungry, the ventral pallidum, is not activated in cheese haters. Their reward circuits remind them how much they hate the food, and the smell of cheese can even decrease their respiratory volume. This can make social situations difficult, as people who dislike cheese have to control their disgust when invited to friends' places or restaurants.
Some people may also dislike cheese due to its texture or the way it looks. For example, some people find the idea of cheese sweating or oozing horrifying. Others may dislike the strong smell of cheese, which can be particularly off-putting when it is melted.
While cheese is a beloved food for many, it is not uncommon for people to have a strong aversion to it. This dislike can be influenced by a combination of genetic, cultural, and sensory factors, which all play a role in shaping an individual's cheese preferences.
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Frequently asked questions
There are many reasons why someone might not like cheese. For some, it's the smell or the texture. For others, it's genetic or evolutionary—some people are simply more sensitive to the scent of aldehyde chemicals, which are found in both cheese and body odour.
Yes, it's perfectly normal to not like cheese. While it's true that cheese is a very popular food, it's also true that it's repellent to a certain segment of the population.
Cheese is a very popular food for a variety of reasons. It's a simple ingredient that goes with almost anything, and it's also addictive.
