Bushra Griffith
There are several reasons why your triple cheese isn't getting smelly. Firstly, different types of cheeses have varying shelf lives, and proper storage is crucial in maintaining their quality. Additionally, the bacteria in the starter culture influence the smell of the cheese, and some cheeses are less pungent than others. Washed-rind cheeses, for example, are known for their strong odour due to the washing process that encourages bacterial growth. Furthermore, the environment in which cheese is stored can impact its smell, as cheese tends to absorb odours from its surroundings. Finally, it's worth noting that the smell of cheese is not always an accurate indicator of its quality or safety for consumption.
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What You'll Learn
The cheese may not be spoiled
There are several reasons why your triple cheese may not be spoiled, even if it's not very smelly. Firstly, different types of cheese have different shelf lives, and proper storage plays a crucial role in preserving the quality and safety of cheese. If your triple cheese has been stored correctly, it is likely to remain edible for a longer period.
Additionally, the absence of a strong smell could be due to the specific characteristics of the cheese. Not all cheeses are created equal when it comes to odour. Some cheeses, like Limburger, are famous for their pungent aroma, often likened to body odour or dirty gym socks due to the presence of the bacterium Brevibacterium linens. In contrast, other cheeses may have a milder scent, especially when fresh.
The intensity of a cheese's aroma can also depend on its age. Washed-rind cheeses, for example, are known for developing stronger flavours and smells with repeated washings during the aging process. A young or less mature cheese may therefore have a more subdued fragrance.
Furthermore, while smell is a critical indicator of cheese quality, it is not the only one. The appearance and taste of the cheese also provide valuable clues about its edibility. A spoiled cheese will often exhibit signs such as discolouration, a breaking down of the rind, or an ammonia smell—a universally recognised sign of past-prime cheese. If your triple cheese shows none of these telltale signs, it may still be safe to consume.
Lastly, it's worth noting that your sense of smell may be influenced by various factors, including olfactory adaptation or individual differences in olfactory sensitivity. In other words, what seems insipid to one person might be overpowering to another. If you're unsure about the edibility of your triple cheese, examining its appearance, texture, and taste can provide additional insights.
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It could be a mild cheese
It could be that your triple cheese isn't getting smelly because it is a mild cheese. The process of making cheese involves heating milk and adding a starter culture of bacteria to ripen the milk. This bacteria influences the taste, texture, and smell of the cheese. Some cheeses are then washed with a salt brine, liquor, or water, which encourages the growth of certain bacteria, resulting in a strong aroma.
Triple-cream cheeses, for example, are made by adding extra cream before the curd is formed, creating a butterfat content of 75% or more. This extra cream can result in a milder flavor, as in the case of Cowgirl Creamery's Red Hawk, which has a strong smell but mild and creamy flavors.
Additionally, some cheeses are simply milder in flavor and scent than others. For example, small-format goat cheeses, which are often ripened with Geotrichum Candidum yeasts, can have strong odors of sulfur and notes of overripe pineapple or citrus fruits. On the other hand, traditional Camembert and Brie are known to pack an aromatic punch, but their scents are not considered overly offensive.
It's worth noting that the aging process can also affect the intensity of a cheese's aroma. Cheeses that are aged for many months tend to have stronger smells. However, this is not always the case, as some mild cheeses are also aged. For example, a thick slice of aged Comté is mentioned as being part of a cheese plate, along with the notoriously stinky Époisses.
Therefore, it's possible that your triple cheese is not getting smelly because it is a milder variety, either due to its composition, the bacteria present, or the aging process.
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It may not have been stored properly
Proper storage is key to maintaining the quality of your cheese and preventing it from spoiling. Different types of cheese have different storage requirements, and improper storage may be the reason why your triple cheese is not developing its characteristic smell.
Firstly, it is important to buy the correct amount of cheese that can be consumed within a week. Soft cheeses, for instance, should be consumed within 72 hours of cutting into them. Hard cheeses can last a little longer, but even they should be used within a week of being opened. Therefore, buying cheese in amounts that can be finished within a week is a good practice.
Secondly, different types of cheese require different storage conditions. Hard cheeses can be stored in sealed containers or wrapped in wax paper. Soft cheeses, on the other hand, should be left intact as much as possible, and only the required amount should be cut and consumed.
Additionally, the use of clean utensils and proper hand hygiene are important when handling cheese. Dirty knives and hands can introduce bacteria that can cause the cheese to spoil more quickly.
Furthermore, the storage location of cheese is crucial. Cheese should be stored in the deli drawer of the refrigerator, which provides the optimal conditions to maintain its quality.
By following these proper storage practices, you can help ensure that your cheese remains in good condition and develops its intended characteristics, including the desired smell.
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It could be a triple cream cheese
Additionally, the age of the cheese can impact its smelliness. Cheeses can be aged for over a decade, and during this time, they develop certain flavours and aromas. A cheese that is past its prime will often have an ammonia smell and a breaking-down rind. However, an unopened package of cheese can last a long time in the refrigerator, especially if vacuum-sealed, which can delay the development of odour.
The storage conditions can also affect how a cheese smells. Proper storage is key to maintaining the quality and safety of cheese, and the refrigerator should be kept at the right temperature and humidity levels. The appearance of the cheese, such as any discolouration or mould, can also provide clues about its freshness and smelliness.
Furthermore, individual sensitivity to smell can vary. Some people may be more or less tolerant of strong odours, and cultural norms can also play a role in what is considered acceptable. For example, while some may turn their noses up at the smell of cheese, others may find it delightful and a sign of a tasty treat.
In summary, if your triple cheese isn't very smelly, it could be due to a variety of factors, including its creaminess, the specific starter culture used, its age, storage conditions, and your personal sensitivity to smell.
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It may be a personal preference
It may be a matter of personal preference if you like your cheese to be smelly or not. Some people may enjoy the strong, pungent aroma of a well-aged cheese, while others may find it off-putting. The same can be said for the taste of cheese; what one person may find delicious, another may find unpalatable.
The bacteria that make up the starter culture in cheese influence the taste, texture, and smell. Washed-rind cheeses, for example, are known for their strong odour, as they are repeatedly washed with a salty brine or alcohol, which gives them their distinctive flavour and smell. The demand for these strong-smelling cheeses exists because people enjoy the complex, nutty, woodsy, or buttery flavours that often accompany the pungent aroma.
However, not all cheeses are meant to be smelly, and this may be why your triple cheese is not developing a strong odour. Some cheeses are mild and creamy, with a less intense smell. Triple-cream cheeses, for example, are made by adding extra cream before the curd is formed, resulting in a butterfat content of 75% or more. While the smell of these cheeses may be mild, the flavours can be intense, with notes of cooked beef, mustard, and anchovy.
Additionally, the way a cheese is stored can also impact its smell. An unopened package of cheese can last a long time in the refrigerator, especially if it is vacuum-sealed. Proper storage can help extend the shelf life of cheese and keep it from spoiling or developing an unpleasant odour.
Ultimately, whether you prefer your cheese to be smelly or not is a matter of personal preference. Some people may enjoy the complex flavours and aromas of a strong-smelling cheese, while others may find milder, less pungent cheeses more appealing.
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Frequently asked questions
It could be that your cheese is vacuum-sealed. Vacuum-sealed cheeses can last a long time in the refrigerator and may not develop a strong smell until opened.
Your senses are the best tools to determine if your cheese has gone bad, especially sight, smell, and taste. If a mild cheese suddenly has a strong smell, it's likely gone bad. If it tastes sour or bitter, it's best to throw it away.
The process of cheesemaking involves adding a starter culture of bacteria to ripen the milk, and different bacteria will influence the taste, texture, and smell of the cheese. Washed-rind cheeses, like Epoisses, tend to be the stinkiest due to the washing process, which creates an environment that attracts certain bacteria.
Some well-known stinky cheeses include Limburger, which is created using the same bacteria responsible for body odor, as well as Epoisses, and Blue Cheese.
