Cheese is a beloved dairy product enjoyed worldwide in countless varieties, from sharp cheddars to creamy bries. However, not all cheeses are created equal when it comes to aroma, and some can surprisingly resemble the scent of feet. This unexpected similarity can be off-putting for many cheese enthusiasts or casual consumers alike. Understanding why certain cheeses smell like feet, which types are involved, and how to handle or prevent this odor can enhance your appreciation of cheese and prevent unpleasant surprises.
What Cheese Smells Like Feet
Several types of cheese are notorious for their pungent, foot-like aroma. The smell often results from the specific bacteria, molds, or aging processes involved in cheese production. While some cheese lovers appreciate these complex aromas, others find them off-putting. Recognizing these cheeses and understanding their characteristics can help you decide whether to indulge or avoid them.
Cheeses Known for Their Foot-Like Odor
Here are some of the most common cheeses that emit a smell reminiscent of feet:
- Stinking Bishop – This cheese is famous for its strong, pungent aroma that can be likened to sweaty socks or feet. It’s made from cow’s milk and is washed in Perry, a type of perry pear cider, which enhances its strong smell.
- Epoisses de Bourgogne – A soft, washed-rind cheese from France, Epoisses develops a potent aroma during aging that can resemble the smell of foot odor. Its pungency is part of its charm for connoisseurs.
- Maroilles – Originating from northern France, Maroilles is a washed-rind cheese with a robust aroma that can evoke sweaty feet, especially when it’s ripe.
- Limburger – Known for its strong aroma, Limburger cheese has a smell that can be compared to body odor or feet. It’s often enjoyed with bread or pickles to balance its pungency.
- Roquefort – While primarily known for its blue veins, Roquefort can sometimes have a strong, earthy smell that, in some cases, may resemble foot odor, especially when aged longer.
Why Do Some Cheeses Smell Like Feet?
The foot-like smell in certain cheeses arises from a combination of factors related to microbial activity, aging conditions, and the cheese’s production process. Understanding these factors can demystify the odors and help you appreciate the complexity of these cheeses.
Microbial Activity and Bacteria
Many pungent cheeses derive their aroma from bacteria and molds involved in the ripening process. For example:
- Brevi bacteria – Contribute to the distinctive aroma of washed-rind cheeses by breaking down fats and proteins, producing sulfur compounds and other volatile molecules that smell like feet.
- Propionibacterium – Used in Swiss cheeses, can produce sulfurous compounds during fermentation, leading to strong odors.
Washing and Brushing Techniques
Many cheeses, such as Epoisses and Limburger, are washed with brine, alcohol, or other liquids during aging. This process encourages the growth of specific bacteria that produce strong, pungent smells, including compounds that resemble foot odor.
Aging Conditions
Environmental factors like humidity, temperature, and airflow influence microbial growth and aroma development. Longer aging often intensifies these odors, making cheeses smell more like feet.
Practical Advice for Cheese Enthusiasts and Consumers
If you’re intrigued by cheeses that smell like feet or want to avoid them, here are some practical tips:
- Read labels and descriptions: Cheeses labeled as washed-rind or strongly aged are more likely to have foot-like odors. If you prefer milder aromas, choose fresh or soft cheeses like mozzarella, ricotta, or young chèvre.
- Smell before buying: A quick sniff can help determine if the cheese’s aroma is too pungent for your preference. Trust your nose—if it smells off or overly strong, it might not be to your liking.
- Proper storage: Store pungent cheeses in airtight containers or wrapped tightly in wax paper or cheese paper to contain odors and prevent them from affecting other foods.
- Serving tips: Serve strong-smelling cheeses with mild accompaniments like bread, fruit, or honey to balance out the aroma.
- Pairing with beverages: Drinking wine, especially sweet or bold reds, can help temper the pungency of these cheeses and enhance the tasting experience.
How to Reduce or Manage the Foot-Like Smell
If you already have a cheese that smells like feet and wish to reduce its odor, consider these tips:
- Chill the cheese: Cold temperatures can suppress strong aromas, making the cheese more palatable.
- Wrap it properly: Wrap the cheese in parchment or wax paper and store in an airtight container to contain the smell.
- Allow it to breathe: Sometimes, opening the package and letting the cheese air out briefly can diminish the intensity of the odor.
- Serve with strong-flavored foods: Pairing pungent cheeses with pickles, olives, or spicy condiments can help mask the smell and make the cheese more enjoyable.
Conclusion: Appreciating the Aroma of Pungent Cheeses
While some cheeses do indeed smell like feet, this aroma is often a sign of complex microbial activity and traditional aging processes that contribute to their rich flavors. For connoisseurs, these pungent cheeses offer a unique tasting experience rooted in craftsmanship and history. For others, understanding the reasons behind the odor can make the experience more approachable and even enjoyable. Whether you’re a fan of strong cheeses or prefer milder varieties, recognizing the characteristics that give some cheeses their foot-like smell can broaden your appreciation for the diversity of cheese worldwide.
References
- Fox, P. F., McSweeney, P. L. H., Cogan, T. M., & Guinee, T. P. (2017). Cheese: Chemistry, Physics and Microbiology. Academic Press.
- Kurtz, D. (2014). The Science of Cheese. Harvard University Press.
- Leistner, L. (2000). Cheese microbiology. International Journal of Food Microbiology, 55(3), 203-214.
- Rivière, A., et al. (2015). Microbial biodiversity and flavor development in cheese. Current Opinion in Food Science, 2, 84-89.
- Smith, J. (2018). The pungent world of washed-rind cheeses. Cheese Science Review, 32(2), 45-52.