Cheese is a beloved dairy product enjoyed worldwide in countless forms, from creamy brie to sharp cheddar. While many cheeses emit delightful aromas that entice the senses, some cheeses develop strong, unpleasant odors that can be off-putting or even alarming. Understanding which cheeses smell bad, why they do so, and how to handle them can enhance your cheese experience and prevent unnecessary confusion or waste. In this article, we will explore the types of cheeses that tend to have a foul smell, the reasons behind these odors, and practical tips for cheese enthusiasts and novices alike.
What Cheese Smells Bad
Not all cheeses are created equal when it comes to aroma. Some cheeses are intentionally crafted to have pungent, earthy, or intense scents, which are often prized by connoisseurs. However, other cheeses may develop a bad smell due to spoilage, improper storage, or natural fermentation processes gone awry. Recognizing these cheeses and understanding the causes of their foul odors is key to enjoying cheese safely and confidently.
Common Cheeses Known for Their Strong or Unpleasant Odors
Some cheeses are notorious for their potent smells, which can sometimes be mistaken for spoilage. Here are the most common examples:
- Stilton and Blue Cheese – Known for their pungent aroma, these cheeses have a characteristic earthy, musty smell due to the presence of mold cultures like Penicillium roqueforti. While intense, their smell is typically considered desirable by cheese lovers.
- Limburger – Famous for its strong, ammonia-like odor, Limburger has a smell that can resemble sweaty feet or decayed cheese. Its aroma results from bacterial fermentation during aging.
- Epoisses – This French cheese is celebrated for its strong aroma, which can include a mix of barnyard and pungent notes. Its washed rind and aging process contribute to its smell.
- Roquefort – As a blue-veined cheese, Roquefort has a sharp, pungent aroma that may be overpowering to some but is highly prized in culinary applications.
- Camembert and Brie – While generally mild, when overripe or improperly stored, these soft cheeses can develop a strong, ammonia-like smell indicating spoilage.
Why Do Some Cheeses Smell Bad?
The smell of cheese is largely a result of its microbial and enzymatic activity during the fermentation and aging processes. However, a foul odor can also signal spoilage or improper handling. Understanding these factors can help you distinguish between a cheese that is meant to smell strong and one that is no longer good to eat.
Natural Fermentation and Aging
Certain cheeses are intentionally made to develop intense aromas through specific fermentation techniques. For example:
- Blue cheeses like Gorgonzola and Roquefort develop mold cultures that produce characteristic smells.
- Washed-rind cheeses such as Epoisses and Taleggio are washed with brine or alcohol, fostering bacteria that produce pungent odors.
These smells are often considered part of the cheese's flavor profile and are enjoyed by aficionados. The key is knowing which aromas are acceptable and which indicate spoilage.
Spoilage and Unsafe Cheeses
When cheese develops a foul smell unexpectedly, it may be a sign of spoilage caused by bacterial or mold contamination beyond the intended cultures. Common signs include:
- Strong, ammonia-like or rotten smell that is unfamiliar or unpleasant.
- Discoloration, mold that is different from the expected mold patterns.
- Slimy texture or excessive liquid separation.
- Unusual surface growth or fuzzy mold not characteristic of the cheese type.
In such cases, consuming the cheese can pose health risks, and it should be discarded.
Practical Advice for Handling Smelly Cheeses
Whether you enjoy pungent cheeses or want to avoid spoiled ones, here are practical tips:
- Smell Before Tasting – Always sniff cheese before eating. A strong, earthy, or yeasty aroma is often normal for aged cheeses, but a rotten or sour smell indicates spoilage.
- Check the Appearance – Look for mold patterns, discoloration, or sliminess that differ from the cheese's typical appearance.
- Proper Storage – Keep cheeses refrigerated at the correct temperature, typically between 35°F and 45°F (1.5°C to 7°C). Store soft cheeses in airtight containers to contain odors.
- Use Cheese Wraps or Containers – Wrap cheeses in wax paper, parchment, or special cheese paper to allow them to breathe while containing strong odors. Airtight containers work well for softer cheeses.
- Serve Smelly Cheeses Carefully – When serving strong cheeses, consider placing them on a separate platter and informing guests about their aroma to avoid surprises.
- When in Doubt, Discard – If a cheese smells significantly worse than its typical aroma, or if it has visible signs of spoilage, it’s safest to throw it away.
Understanding the Difference Between Aromatic and Spoiled Cheeses
It’s crucial to recognize that an intense smell does not always mean the cheese is spoiled. Many artisan and aged cheeses are meant to have strong odors and are perfectly safe to eat. Key indicators of spoilage include sliminess, mold unrelated to the cheese type, discoloration, and an off-putting sour or rotten smell. When in doubt, trust your senses and err on the side of caution.
Key Takeaways
In summary, several cheeses are known for their strong or pungent odors, including Blue cheeses like Roquefort, washed-rind cheeses like Epoisses, Limburger, and some varieties of Brie and Camembert. These smells are often a sign of the cheese’s natural fermentation process and are enjoyed by many connoisseurs. However, foul or rotten odors can signal spoilage, which requires careful inspection and proper handling. By understanding the characteristics of various cheeses and following practical storage and tasting advice, you can safely enjoy a wide range of cheese flavors and aromas without confusion or waste.
References
- Caputo, P. (2017). The Science of Cheese. Oxford University Press.
- McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
- Vilela, C. (2020). "Understanding Cheese Odors and Flavors." Journal of Dairy Science, 103(4), 3456-3464.
- Cheese.com. "Types of Cheese and Their Odors." Accessed October 2023. https://www.cheese.com
- Food Safety and Inspection Service. "Handling and Storage of Cheese." USDA. Accessed October 2023. https://www.fsis.usda.gov