Patrick Oconnell
Blue cheese is a polarizing food—some people love it, while others find it disgusting. Its strong flavour, smell, and unusual appearance can be off-putting to some, but for others, it's a delicious treat. So, why is blue cheese so gross to some people? Well, for one, it's mouldy. That's right, the blue splotches are mould, and while it's safe to eat, it can be unappetizing for some. Blue cheese also has a very strong taste and smell due to the butyric acid it contains, which some describe as tasting like vomit. It's also quite pungent and can be challenging to pair with other foods. Some people also find the texture off-putting, as it can be crumbly and gritty.
| Characteristics | Values |
|---|---|
| Smell | Blue cheese is known for its pungent smell, which some people find unpleasant and lingering. |
| Taste | The strong, salty, and acidic taste of blue cheese is often compared to vomit due to the presence of butyric acid. Some people also describe it as tasting like soap or toxic chemicals. |
| Texture | Blue cheese has a crumbly and gritty texture, which can make it difficult to remove from salads or sandwiches if one wants to avoid eating it. |
| Mould | Blue cheese is riddled with mould, specifically Penicillium roqueforti and Penicillium glaucum, which contributes to its unusual flavour. While this mould is safe to consume, some people find it unappetizing and off-putting. |
| Divisiveness | Blue cheese is a divisive food, with some people loving it and others hating it. It was ranked as the 7th most hated food in a UK poll. |
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What You'll Learn
Blue cheese contains mould
Blue cheese is riddled with mould—specifically, Penicillium roqueforti and Penicillium glaucum. This mould is what gives blue cheese its distinctive, unusual flavour. The mould accelerates the breakdown of proteins and fats in the cheese by producing enzymes that release amino acids.
While mould on most foods is a sign that it has gone bad, the mould in blue cheese is perfectly safe to eat. In fact, at the 2019 World Cheese Awards, the winner was a mouldy blue cheese: Rogue River Blue from Oregon's Rogue Creamery.
Despite this, many people find blue cheese disgusting. The mouldy appearance can be off-putting, and the strong flavour is often described as pungent, salty, and acidic. Blue cheese is also known for its smell, which is said to linger.
Some people are especially sensitive to the taste of blue cheese. The butyric acid in blue cheese is similar to the chemical found in vomit, and can be off-putting to those with more sensitive palates.
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It has a strong smell
Blue cheese is infamous for its strong smell, which some people find gross. The smell is caused by the presence of butyric acid, an oily, colorless liquid that is also found in rancid butter. This gives blue cheese a pungent, salty, and acidic aroma that is off-putting to some people.
The mold in blue cheese, specifically Penicillium roqueforti and Penicillium glaucum, contributes to its strong smell. The mold accelerates the breakdown of proteins and fats in the cheese, releasing amino acids and volatile compounds that can affect the smell.
The smell of blue cheese is not just a result of the mold but also the type of milk used and the aging process. Different types of blue cheese, such as Roquefort, Gorgonzola, and Stilton, can have varying intensities of smell due to factors like the milk source, aging time, and specific mold cultures used.
While some people find the strong smell of blue cheese unpleasant, others appreciate it as a unique and complex sensory experience. The smell of blue cheese can enhance the overall flavor profile, making it a beloved ingredient in dishes like salads, sandwiches, and steak toppings.
It's worth noting that the smell of blue cheese can be a deal-breaker for some people, even if they enjoy other strong-smelling cheeses. The "vomit factor," as described by Tonya Schoenfuss, a Ph.D. holder in dairy science, may be an obstacle that some individuals cannot overcome, especially those with sensitive palates or supertasters.
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It's salty, pungent, and acidic
Blue cheese is often described as salty, pungent, and acidic. These characteristics are what put some people off from eating it.
The saltiness of blue cheese is due to the salt that is added to the cheese during the manufacturing process. The saltiness of the cheese depends on how long the cheese is aged before piercing and how much time is allowed for the salt to migrate from the outside of the cheese to the inside. Natural rinded blues, like Stilton and Jasper Hill Bayley Hazen Blue, are drier in texture and are aged for weeks or months before piercing, resulting in a dense and fudgy cheese with a balance of salty, nutty, and spicy flavors.
The pungency of blue cheese is due to the presence of methyl ketones, especially 2-heptanone and 2-nonanone, which are produced by the mold from fatty acids. The mold Penicillium roqueforti grows and sporulates in the fissures of the cheese, giving it its characteristic blue-veined appearance and soft texture. The longer the cheese is aged, the more pungent it becomes as the methyl ketones have more time to develop.
The acidity of blue cheese is due to the presence of lactic acid bacteria, which are localized in the core of the cheese. The number of lactic acid bacteria decreases towards the end of the ripening process, but they release proteases and lipases that contribute to the cheese's proteolysis and lipolysis. The growth of lactic acid bacteria may be inhibited by P. roqueforti, which synthesizes penicillin as an inhibitory substance. Blue cheese typically has a lower acidity or higher pH (over 6.0 in mature cheeses) compared to other cheeses.
While some people enjoy the strong, salty, pungent, and acidic flavor of blue cheese, others find it overwhelming and off-putting. The strong flavor of blue cheese can be enhanced by pairing it with sweet wines like Sauternes and Port, or with brown ale or chocolate stout to play up the cheese's chocolate and malty flavors.
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It's divisive—people either love or hate it
Blue cheese is a food that people tend to either love or hate. This is perhaps due to its strong flavour and pungent smell, which some find off-putting. In fact, blue cheese was listed as one of the most hated foods in the UK, with 34% of people saying they can't stand blue-veined cheeses.
However, blue cheese also has its fair share of enthusiasts. At a cheese counter in Chicago, customers were intrigued by samples of the World's Greatest Cheese—a blue cheese called Rogue River Blue. After tasting it, many were converted into fans.
The intense flavour of blue cheese is due to the presence of mould, specifically Penicillium roqueforti and Penicillium glaucum. These moulds accelerate the breakdown of proteins and fats in the cheese, creating a unique, funky taste. While some people enjoy this strong flavour, others find it overwhelming and unpleasant.
Additionally, blue cheese contains butyric acid, which is also found in rancid butter and has been likened to the taste of vomit. This may be another reason why some people find blue cheese unappealing.
Despite its divisive nature, blue cheese has a dedicated following, and those who love it enjoy pairing it with various foods, such as salads, sandwiches, and steak.
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It's crumbly and can ruin other foods
Blue cheese is a food that people either love or hate. Its distinctive features, such as its strong flavour, pungent smell, and crumbly texture, make it a very polarizing food item.
The crumbly texture of blue cheese is a common complaint among those who dislike it. The cheese tends to crumble easily, and this can be problematic when it is used as an ingredient in dishes or served on a cheese board. For example, if you try to move it to the side of your plate, it can spread and ruin the rest of your meal. This characteristic of blue cheese can be especially off-putting to those who are already hesitant to try it due to its strong smell and flavour.
The strong smell of blue cheese is often mentioned as a reason why some people find it unappetizing. The odour can be described as pungent and lingering, and it tends to stink up the place. This is in part due to the presence of butyric acid, which is also found in rancid butter and has a vomit-like smell. The smell of blue cheese is not just a whiff-and-move-on situation; it lingers and can be off-putting even to those who enjoy other strong-smelling foods like hard-boiled eggs.
The mould in blue cheese is also a common reason for aversion. While some types of mould on food are unsafe and indicate spoilage, the blue mould in blue cheese is intentional and safe for consumption. This mould, Penicillium roqueforti and Penicillium glaucum, gives blue cheese its distinctive flavour and appearance. However, the presence of mould can still be unappetizing to some, especially those who are used to discarding mouldy food items.
Overall, the crumbly texture of blue cheese, combined with its strong smell, flavour, and mouldy appearance, can be a deal-breaker for many people. These characteristics can make it challenging to enjoy blue cheese on its own or as an ingredient in dishes, and it is often seen as a food item that can ruin an otherwise pleasant meal.
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Frequently asked questions
Blue cheese is riddled with mold, which is what gives it its unusual flavor. The mold also makes it smell bad and gives it a crumbly texture.
The smell comes from the breakdown of milk fats. The metabolism of blue mold further reduces fatty acids to form chemical compounds known as ketones, in particular, one called 2-Pentanone.
The mold on blue cheese is usually Penicillium roqueforti and Penicillium glaucum, which are safe to eat. The mold accelerates the breakdown of proteins and fats in the cheese by producing enzymes that release amino acids.
Blue cheese comes in many varieties, some of which are lighter and milder, like Gorgonzola dulce, Mycella Blue, and Cashel Blue. Other varieties, like Roquefort, are stronger and crumbly.
