Cheese is a beloved dairy product enjoyed worldwide in countless varieties, from soft bries to hard cheddars. However, some cheeses have a reputation for their pungent, sometimes off-putting odors. Among these, certain types of cheese emit a smell that closely resembles that of poop, which can be surprising and even off-putting for those unfamiliar with their aroma profiles. Understanding why some cheeses smell this way, which varieties are involved, and how to handle them can enhance your cheese-tasting experience and help you appreciate their unique qualities.
What Cheese Smells Like Poop
Several cheeses are notorious for their strong, fecal-like aroma. These cheeses are often artisanal or aged varieties that develop complex flavors and smells through specific fermentation and aging processes. The most common offenders include varieties such as Limburger, Époisses, and certain types of blue cheeses like Roquefort or Gorgonzola. While their smell may be off-putting at first, many connoisseurs value these cheeses for their depth and richness.
Understanding the Odor: Why Do Some Cheeses Smell Like Poop?
The foul or fecal odor in some cheeses is primarily caused by the presence of specific bacteria and molds involved in their fermentation process. These microorganisms produce volatile compounds, such as ammonia, sulfur compounds, and fatty acids, which contribute to the pungent aroma. Factors influencing these odors include:
- Type of bacteria and molds: Bacteria like Brevibacterium linens (used in Limburger and Époisses) produce sulfurous compounds that emit a strong smell reminiscent of body odor or manure.
- Aging process: Longer aging intensifies the aroma, sometimes resulting in a smell akin to fecal matter.
- Environmental conditions: Warm and humid aging environments foster intense microbial activity, amplifying odor development.
It’s worth noting that while these smells may be strong, they are a natural part of the cheese's development and contribute to its complex flavor profile.
Cheese Varieties Known for Their Poop-Like Smell
Here are some of the most notable cheeses that are often described as smelling like poop:
- Limburger: Originating from Belgium and Germany, Limburger is famous for its pungent aroma caused by Brevibacterium linens bacteria. Its smell can be quite strong and earthy, often compared to body odor or manure, but its flavor is rich and creamy.
- Époisses de Bourgogne: A soft, washed-rind cheese from France that develops a powerful smell during aging. Its aroma can be likened to damp earth or fecal matter, but it offers a complex, savory taste.
- Stinking Bishop: A washed-rind cheese from England with a strong, pungent odor similar to rotten apples and manure, but with a fruity, tangy flavor.
- Gorgonzola and Roquefort (Blue Cheeses): These blue-veined cheeses have a sharp, pungent smell that some describe as earthy or even fecal. The molds used in their production contribute to their distinctive aroma.
- Munster: A French washed-rind cheese with a strong odor, sometimes compared to manure or wet earth, but with a smooth, mild flavor when tasted.
Practical Tips for Handling Strong-Smelling Cheeses
If you're new to these pungent cheeses or are serving them to guests, here are some practical tips to manage their strong odors:
- Store properly: Keep strong-smelling cheeses in airtight containers or wrapped tightly in wax paper and then in plastic wrap to contain the aroma.
- Airing out: Before serving, allow the cheese to sit at room temperature for about 30 minutes. This helps mellow the aroma and enhances flavor.
- Pairings: Pair these cheeses with milder accompaniments like apples, pears, or crusty bread to balance the pungency.
- Serving etiquette: When serving, use separate knives and utensils to prevent spreading the smell to other foods.
- Be respectful: Recognize that the smell is part of the cheese's character. Educate guests about these cheeses' cultural and culinary significance to foster appreciation rather than aversion.
How to Appreciate Cheeses with Strong Odors
Developing an appreciation for cheeses that smell like poop involves understanding their history, production, and flavor profiles:
- Learn about their origins: Many of these cheeses have rich cultural traditions and are considered delicacies in their regions.
- Taste mindfully: Take small bites and savor the complex flavors that often contrast with their pungent smell.
- Pair thoughtfully: Complement with wines such as Gewürztraminer, Riesling, or robust reds to enhance the tasting experience.
- Visit local cheese producers: Tasting fresh samples and hearing about the production process can deepen understanding and appreciation.
Remember, the smell is often a sign of the cheese's richness and authenticity. With an open mind and proper handling, these cheeses can become a delightful part of your culinary repertoire.
Summary: Embracing the Aromas of Pungent Cheeses
Cheeses that smell like poop, including varieties such as Limburger, Époisses, and certain blue cheeses, owe their distinctive odors to the microbial and enzymatic processes involved in their fermentation and aging. While their pungent aroma may initially seem off-putting, it is a natural and integral part of their character, contributing to their complex flavors and cultural significance. Proper storage, serving, and pairing can help you enjoy these cheeses fully. By understanding the science and tradition behind these aromatic cheeses, you can expand your palate and appreciate the diverse world of cheese with all its fascinating aromas.
References
- Fox, P., McSweeney, P., Cogan, T., & Guinee, T. (2004). Cheese: Chemistry, Physics and Microbiology. Academic Press.
- McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
- Levinson, H. Z. (2006). The Art of Cheesemaking. Harvard University Press.
- Gänzle, M. G., & Schwab, C. (2015). Microbial Ecology of Traditional and Artisanal Cheeses. Food Microbiology, 45, 22-33.
- Cheese.com. (n.d.). Types of Cheese. Retrieved from https://www.cheese.com/types/