Bushra Griffith
Blue cheese is a polarising food—some people love it, and some people hate it. But why do so many people dislike it? One reason could be the smell—blue cheese is known for its pungent odour, which can be off-putting to those who are not fans. Another reason could be that blue cheese is an acquired taste, and some people may not have developed a liking for it. Additionally, genetics and cultural influences play a role in determining our food preferences, and some people may be genetically predisposed to dislike certain compounds found in blue cheese. Finally, the idea of controlled spoilage may be unappealing to some, as blue cheese is essentially made by milk proteins breaking down, giving it a decaying or fermented odour.
| Characteristics | Values |
|---|---|
| Odour | Blue cheese has a pungent smell that resembles that of mouldy, fermented milk. |
| Taste | Blue cheese is spicy, sour, and piquant. |
| Texture | Blue cheese has a thick and creamy paste-like texture. |
| Culture | People tend to like what they are exposed to in childhood. |
| Genetics | People's taste and smell senses vary widely due to genetic differences. |
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What You'll Learn
Blue cheese has a strong, lingering smell
Blue cheese is notorious for its strong, lingering smell, which can be off-putting to many people. The pungent odour is due to the presence of mould, specifically Penicillium roqueforti, a dark, greenish-black mould, or Penicillium glaucum, a lighter, denim blue mould with a suede-like texture. These moulds are responsible for the characteristic blue veins and strong aroma of blue cheese.
The smell of blue cheese can be described as spicy, sour, and piquant, and it is known to stink up the place. The odour is not just a temporary sensation but has a lingering effect, staying with you as you eat and even afterwards. This can be a turn-off for those who are sensitive to strong smells or have a low tolerance for pungent foods.
The mould in blue cheese also contributes to its unique flavour, which can be an acquired taste. Some people may find the combination of strong smell and intense flavour overwhelming or unpleasant. It is often described as a "love it or hate it" type of food, with people falling into distinct categories of lovers and haters of blue cheese.
The acceptability of blue cheese is influenced by cultural and genetic factors. Cultural exposure and upbringing play a significant role in shaping our taste preferences. Additionally, genetic variations in taste receptors and smell sensitivity can impact how individuals perceive the flavour and aroma of blue cheese. Some people may be naturally inclined to dislike mouldy or fermented foods due to their association with spoilage and health risks.
Despite the divisive nature of blue cheese, it is important to note that there are varying levels of intensity and types of blue cheese available. Some varieties are milder and sweeter, making them more approachable for those who want to explore the world of blue cheese without diving headfirst into the intense flavours.
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It's mouldy
Humans have learned to avoid decomposing food, and mould is a clear sign that something is decomposing and therefore likely to be dangerous to eat. So, it's not surprising that many people are wary of blue cheese. The mouldy veins of blue cheese are a sign of controlled spoilage, a process that is essential to the cheese-making process but can be unappealing to those who are sensitive to the idea of eating something that is technically decaying.
The mould in blue cheese is also associated with a strong smell, and this is another factor that puts people off. The smell of blue cheese is often described as pungent and overpowering, and it's a smell that lingers as you eat. This is another factor that makes blue cheese unappealing to many, as the strong scent can be nauseating.
In addition to the visual and olfactory impact of the mould, there is also a cultural influence at play. In many cultures, mouldy food is considered unsafe to eat, and this belief can be deeply ingrained. As a result, people from these cultures may be more likely to find blue cheese unappealing or even repulsive.
Finally, it's worth noting that some people are genetically predisposed to dislike certain foods, and blue cheese may be one of them. Research has shown that our genes can impact how our sense of taste and smell function, and this can influence our food preferences. So, for some people, the dislike of blue cheese may be innate and not easily overcome.
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It's an acquired taste
The mould in blue cheese, such as Penicillium roqueforti, gives it a sharp, spicy, and sour taste that can be overwhelming for those who are not accustomed to it. The mould also contributes to the cheese's strong smell, which can linger even after a small taste. For those who are sensitive to strong odours or have a low tolerance for pungent flavours, blue cheese can be a challenge to appreciate.
However, for those who are willing to give it a chance, blue cheese can become a beloved delicacy. It's often described as a "love it or hate it" food, and those who acquire a taste for it may find themselves craving its complex and unique flavour profile. The key is to approach it with an open mind and to start with milder varieties or smaller portions to allow your palate to adjust.
Additionally, the way blue cheese is served can make a significant difference in its appeal. When paired with complementary foods or beverages, such as a glass of Moscato, fruity beer, or champagne, the strong flavours of blue cheese can be balanced and made more approachable. It can also be crumbled or mixed into dishes like risotto, adding a creamy texture and a subtle hint of its distinctive flavour.
While it may not be everyone's cup of tea, blue cheese has a dedicated following among those who have acquired a taste for its bold and distinctive characteristics. It's a testament to how our palates can evolve and develop an appreciation for new and challenging flavours over time.
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Genetic factors may influence aversion to it
While the smell of blue cheese is often cited as a reason for aversion to it, genetic factors may also influence people's dislike for it. According to Harold McGee, author of 'On Food and Cooking: The Science and Lore of the Kitchen', evolution could be a factor in people's hatred for cheese. He calls this phenomenon "controlled spoilage", explaining that humans have learned to avoid decomposing food as it is associated with health risks. Since cheese is made by the breakdown of milk proteins, it is essentially in a state of decay, and the presence of mould in blue cheese further heightens this effect.
Research has also indicated that our genes impact how our sense of taste functions. Each person has a unique combination of the five basic taste receptors on their tongue—sweet, salty, sour, bitter, and umami—and this variation is determined by our DNA. As a result, each person experiences taste and smell differently, with some being highly sensitive "supertasters" while others have a narrower sensory experience.
In addition to taste receptors, researchers have identified specific genes associated with aversions to compounds found in certain foods. For example, the OR6A2 gene is responsible for detecting the scent of aldehyde chemicals, which are found in both cilantro and soap. This may explain why some people find cilantro soapy, and similar chemical compounds in cheese and body odour may be responsible for repulsing some individuals.
Furthermore, our food environment and culture also play a role in shaping our food preferences. We tend to like and eat what we are familiar with, and our early life experiences and exposures heavily influence our lifelong flavour preferences. For instance, research has shown that unborn and breastfed babies can taste what their mothers eat, and these early flavour experiences can shape their flavour affinities from the womb onwards.
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Cultural factors may influence aversion to it
Cultural factors may influence aversion to blue cheese. People tend to like what they are exposed to in childhood, and these formative food experiences shape their lifelong flavour preferences. For example, a 2011 study found that European cuisines tend to pair foods with opposing flavour profiles, such as chocolate and cheese, while many Asian cuisines combine similar flavours, like chilis and lime. As such, an individual's food environment and culture can influence their perception of favourable food flavours and pairings.
In addition to cultural factors, genetics also plays a role in determining one's taste preferences. People have varying numbers of the five basic taste receptors—sweet, salty, sour, bitter, and umami—and this is influenced by their DNA. For instance, certain genes are associated with aversions to compounds found in specific foods, such as cilantro, coffee, chocolate, and broccoli. Similarly, the OR6A2 gene, which detects the scent of aldehyde chemicals, is linked to why some people find that cilantro tastes like soap. Similar chemical compounds are found in cheese and body odour, which may explain why some individuals find the smell of blue cheese repulsive.
Furthermore, the mould in blue cheese, such as Penicillium roqueforti, contributes to its strong smell and pungent flavour, which some may find unappealing. This mould is also responsible for the characteristic veining and piquancy of blue cheese. While some people appreciate the complexity and intensity of flavours that blue cheese offers, others may find it overwhelming or unpleasant due to its potent aroma and savoury taste.
It is worth noting that food preferences can evolve, and repeated exposure to a new flavour can lead to acceptance or even enjoyment over time. This suggests that while cultural and genetic factors may initially influence one's aversion to blue cheese, individual taste can also be shaped by repeated exposure and acquired taste.
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Frequently asked questions
Blue cheese is an acquired taste. Some people dislike it because of its strong smell, which can be off-putting and nauseating.
Yes, it could be genetic. Researchers have identified certain genes that are associated with aversions to compounds found in certain foods. In addition, our personal perception of favorable food flavors and pairings may be culturally influenced.
The mold used in blue cheese is called Penicillium. There are two types: Penicillium roqueforti, which is dark with a greenish-black color and used in spicy and sour cheeses, and Penicillium glaucum, which is lighter and tastes like toasted hazelnuts and chocolate.
Yes, some people may not like blue cheese because of its texture, which can be thick and creamy. Others may avoid it because of dietary restrictions, such as veganism or lactose intolerance.
