Cheese is one of the most beloved foods worldwide, enjoyed in countless varieties from creamy brie to sharp cheddar. However, some cheeses emit strong, pungent odors that can be quite off-putting, especially for the uninitiated. Among these, certain cheeses are notorious for smelling remarkably like stinky feet—a smell that can surprise and even repulse those unfamiliar with their aroma. Understanding which cheeses have this distinctive scent, why they smell the way they do, and how to handle them can enhance your cheese-tasting experience and help you appreciate their unique qualities.
What Cheese Smells Like Stinky Feet
Several cheeses are known for their potent, foot-like aroma. This characteristic smell results from specific bacteria, molds, and aging processes involved in their production. The most notable among these are washed-rind cheeses, certain blue cheeses, and aged varieties that develop strong microbial cultures. Here are some of the most common cheeses that smell like stinky feet:
1. Limburger
Limburger cheese, originating from Belgium and Germany, is perhaps the most famous cheese associated with a foot-like smell. Its pungent aroma is caused by bacteria such as Brevibacterium linens, which is also responsible for the smell of human skin and feet. Despite its strong scent, Limburger is enjoyed by many for its creamy texture and robust flavor, especially when paired with rye bread and onions.
2. Epoisses de Bourgogne
This French washed-rind cheese is renowned for its intense aroma, often likened to sweaty feet or damp basement. The cheese's pungency comes from the bacteria and molds on its rind, which develop during the washing and aging process. Epoisses has a soft, creamy interior that balances its powerful smell.
3. Munster
Munster, a cheese from the Alsace region of France, is characterized by its strong aroma and orange rind. The bacteria used during its production give it a smell reminiscent of damp socks or stinky feet, yet the cheese itself offers a rich, smooth flavor that many cheese lovers appreciate.
4. Roquefort and Other Blue Cheeses
While not all blue cheeses smell like feet, some varieties, especially aged Roquefort, can develop a pungent aroma that borders on the foot-like smell. The mold veins and bacterial cultures contribute to this distinctive scent, which pairs well with sweet accompaniments like honey or pear.
5. Camembert and Brie (Aged Varieties)
Fresh Camembert and Brie are mild, but when they are aged and develop a thick rind, they can acquire a more pungent aroma similar to that of stinky feet. Proper storage and aging are key factors in the development of this smell.
Why Do Some Cheeses Smell Like Stinky Feet?
The foot-like smell in certain cheeses is primarily caused by the presence of specific bacteria, molds, and microbial cultures involved in the aging process. Understanding the science behind these aromas can help demystify their pungency:
- Brevibacterium linens: This bacteria is a major contributor to the smell of washed-rind cheeses like Limburger and Epoisses. It produces sulfur compounds and other volatile molecules that emit a strong, foot-like odor.
- Mold cultures: Blue cheeses develop their characteristic aroma from Penicillium roqueforti or Penicillium glaucum molds, which can produce pungent aromas during aging.
- Proteolysis and lipolysis: The breakdown of proteins and fats during aging releases amino acids and fatty acids, contributing to complex, sometimes strong smells.
- Aging environment: Humid cellars and specific temperature conditions promote bacterial activity, intensifying aroma development.
It's important to note that these aromas, while strong, are often indicative of a cheese's complexity and depth of flavor. Many cheese connoisseurs seek out these pungent varieties precisely because of their unique profiles.
Practical Advice for Handling and Enjoying Smelly Cheeses
If you're new to cheeses that smell like stinky feet, here are some tips to help you enjoy these pungent delicacies:
- Start small: Begin with a small piece to acclimate your palate and nose to the aroma.
- Use proper storage: Keep strong-smelling cheeses wrapped in parchment paper or cheese paper, and store them in a dedicated cheese drawer or container to prevent odor transfer to other foods.
- Pair thoughtfully: Pair pungent cheeses with milder accompaniments such as fresh fruits, honey, nuts, or crusty bread to balance the strong flavors and aromas.
- Serve at room temperature: Allow cheeses to sit out for about 30 minutes before serving to enhance aroma and flavor.
- Practice good hygiene: Wash your hands after handling particularly pungent cheeses to avoid lingering odors on your skin.
Additionally, if the smell is overwhelming, try gently rinsing the cheese’s rind with a little warm water or removing the outer layer to reduce the intensity without sacrificing flavor.
Understanding the Appeal of Pungent Cheeses
While the smell of stinky feet might be off-putting at first, many cheese enthusiasts find that these strong aromas are an indicator of complex, rich flavors that develop during aging. The microbial activity responsible for the smell also imparts depth, umami, and unique textures, making these cheeses prized in culinary circles.
Many traditional cheese recipes and regional specialties rely on this aroma profile. For example, Belgian and German cuisines celebrate Limburger, while French chefs appreciate the depth of Epoisses. The pungent smell often signals a cheese's authenticity, quality, and artisanal craftsmanship.
Furthermore, learning to appreciate these cheeses can broaden your palate and offer a more comprehensive understanding of cheese-making traditions around the world.
Summary: Key Points About Cheeses That Smell Like Stinky Feet
- Several cheeses, including Limburger, Epoisses, Munster, and aged blue cheeses, are known for their strong, foot-like aroma.
- The smell results from bacteria such as Brevibacterium linens, molds, and the aging process that produces sulfurous and other volatile compounds.
- Despite their pungent smell, many of these cheeses offer complex flavors and textures that are highly prized by connoisseurs.
- Proper storage, thoughtful pairing, and gradual exposure can help new cheese lovers appreciate these bold varieties.
- Understanding the science behind these aromas enhances the enjoyment and appreciation of these unique cheeses.
By embracing the bold and sometimes challenging aromas of these cheeses, you open yourself to a world of rich flavors and culinary traditions. Next time you encounter a cheese that smells like stinky feet, remember that beneath the pungent aroma lies a treasure trove of flavor waiting to be explored.
References
- Fox, P. F., et al. (2000). Cheese: Chemistry, Physics and Microbiology. Springer Science & Business Media.
- McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
- Murphy, R. (2014). The Science of Cheese. Royal Society of Chemistry.
- Gillespie, B. (2010). The Art of Cheese. Chronicle Books.
- International Dairy Federation. (2012). Microbial Cultures in Cheese Production. IDF Bulletin.