Cheese is one of the most beloved foods worldwide, cherished for its rich flavors, diverse textures, and versatility in countless dishes. However, not all cheeses are created equal when it comes to smell. While some cheeses emit a pleasant aroma, others are notorious for their pungent, sometimes overwhelming scent that can clear a room or challenge even the most devoted cheese aficionados. In this article, we delve into the question, "What cheese really stinks?" exploring the varieties known for their powerful odors, what makes them smell so distinct, and how to enjoy or avoid them depending on your preferences.
What Cheese Really Stinks
Cheeses Known for Their Pungent Odors
When discussing cheeses that have a reputation for "stinking," certain varieties immediately come to mind. These cheeses often have strong aromas that can be polarizing—beloved by some, off-putting to others. Here are some of the most notorious stinky cheeses:
- Epoisses de Bourgogne: Originating from France, this soft, washed-rind cheese is famous for its intense aroma, which is often described as a mix of barnyard, ammonia, and ripe fruit. Its pungency is due to the bacteria and molds used during ripening, which produce strong sulfur compounds.
- Stinking Bishop: A traditional English cheese with a name that hints at its smell. It has a strong, pungent odor reminiscent of rotten apples and barnyard notes, resulting from the washed rind process with perry (pear cider).
- Limburger: Known worldwide, Limburger has a distinctive smell often compared to body odor or a wet dog. Its aroma is caused by Brevibacterium linens bacteria, which produce sulfur compounds during fermentation.
- Munster: A soft cheese from France with a strong, pungent aroma, often described as ammoniacal or cheesy. Its smell can be quite intense, especially when fully ripened.
- Roquefort: While not as pungent as some washed-rind cheeses, Roquefort's blue mold and aging process produce a robust smell that can be perceived as stinky, with notes of sulfur and mold.
What Causes the Strong Odors in Cheese?
The pungency in these cheeses is primarily due to the specific bacteria, molds, and aging processes involved. Here are the main factors contributing to the strong smell:
- Bacterial Cultures: Many pungent cheeses are washed or brined with bacteria like Brevibacterium linens, which produce sulfur compounds responsible for strong odors similar to body odor or ammonia.
- Mold Growth: Blue cheeses such as Roquefort develop mold during aging, which emits a distinctive smell that can be off-putting to some.
- Aging Process: Longer aging periods intensify flavors and aromas, sometimes leading to overpowering scents as proteins break down into amino acids and sulfur compounds.
- Moisture Content and Texture: Soft, moist cheeses tend to trap and release more odor molecules, amplifying their scent compared to harder cheeses.
Practical Tips for Handling and Enjoying Smelly Cheeses
If you’re curious about trying these pungent cheeses or need to serve them at a gathering, here are some practical tips to handle their strong aromas:
- Proper Storage: Keep stinky cheeses wrapped in wax paper or parchment paper and store them in a dedicated cheese drawer or container to contain their smell.
- Serving Temperature: Serve these cheeses at room temperature (around 65°F or 18°C) to fully appreciate their complex flavors while minimizing overwhelming scents.
- Pairings: Pair pungent cheeses with milder accompaniments such as fresh fruits, honey, or nuts to balance the smell and flavor.
- Gradual Introduction: If you're new to strong cheeses, introduce them gradually into your palate, starting with milder varieties and progressing to more pungent options.
- Use in Cooking: Incorporate stinky cheeses into cooked dishes where heat can mellow their odor, such as in sauces, gratins, or melted toppings.
Why Do People Love or Hate Stinky Cheese?
The love or disdain for pungent cheeses often depends on cultural background, personal taste, and familiarity. For cheese aficionados, the aroma is part of the experience, signaling depth and complexity. Conversely, newcomers or those sensitive to strong odors might find these cheeses off-putting. Understanding the science behind the smell can foster appreciation:
- Many of these cheeses contain beneficial bacteria and molds that contribute to gut health.
- The aroma is a sign of complex biochemical processes during aging, indicating quality and authenticity.
- Regional traditions and culinary uses influence how these cheeses are perceived and enjoyed.
Summary: Key Takeaways on "What Cheese Really Stinks"
In summary, several cheeses are notorious for their strong, pungent odors, including Epoisses de Bourgogne, Stinking Bishop, Limburger, Munster, and Roquefort. Their distinctive smells are primarily caused by bacteria, molds, and the aging process, which produce sulfur compounds and volatile molecules. While their aroma can be overwhelming or off-putting to some, these cheeses offer rich, complex flavors appreciated by connoisseurs. Handling and serving these cheeses properly can enhance the tasting experience, making the journey into pungent cheeses both enjoyable and educational.
Whether you love or shy away from stinky cheese, understanding what causes their smell and how to manage it can deepen your appreciation for this diverse and fascinating category of dairy products.
References
- Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen, 2004.
- Paul S. Kindstedt, Cheese and Microbes: The Science of Delicious, 2018.
- Cheese Science Toolkit, https://cheesescience.org
- FineCooking, "The Truth About Smelly Cheese," https://www.finecooking.com/article/the-truth-about-smelly-cheese
- Culture Magazine, "Why Does Cheese Smell So Bad?" https://culturecheesemag.com/cheese-101/why-does-cheese-smell-so-bad