Cheese is a beloved delicacy enjoyed worldwide, celebrated for its rich flavors, textures, and versatility in countless dishes. However, not all cheeses are created equal in terms of aroma; some cheeses emit strong, pungent odors that can be off-putting or even overwhelming to those unaccustomed to their scent. While these odors are often a sign of complex aging processes and microbial activity, they can sometimes cross the line into what many consider "bad" smells. Understanding which cheeses have particularly potent or unpleasant aromas can help cheese enthusiasts and curious consumers appreciate these delicacies without surprise or discomfort.
What Cheese Smells Really Bad
When exploring cheeses with notoriously strong or "bad" smells, it's important to recognize that smell perception is subjective. What may be offensive to one person might be a delicacy to another. Nevertheless, certain cheeses are widely known for their pungent odors that challenge even seasoned cheese lovers. Below, we delve into some of the most notorious offenders and the reasons behind their strong smells.
Types of Cheese Known for Their Bad Odors
1. Limburger
Limburger cheese is famous for its intense smell, which has been described as strong, pungent, and sometimes even comparable to body odor. Originating from Belgium and popular in Germany, it’s made from cow’s milk and aged with specific bacteria that develop its characteristic aroma.
- Why it smells bad: The bacteria Brevibacterium linens, responsible for the cheese’s aroma, also contributes to human body odor, which explains its reputation.
- Odor profile: A pungent, ammonia-like smell with earthy and barnyard undertones.
2. Roquefort
Roquefort is a blue-veined, mold-ripened cheese from France. Its distinct smell is often described as sharp, tangy, and pungent, sometimes with a hint of ammonia or barnyard aroma.
- Why it smells bad: The Penicillium roqueforti mold and bacterial activity produce sulfur compounds that contribute to its strong aroma.
- Odor profile: Sharp, salty, and a bit musty, with notes reminiscent of damp caves or old cellars.
3. Epoisses
This French cheese is renowned for its strong smell, which can fill a room. It’s washed in marc de Bourgogne (a brandy), which contributes to its intense aroma.
- Why it smells bad: The bacterial washing process and aging produce a potent aroma, often likened to barnyard or stinky feet.
- Odor profile: Pungent, earthy, and ammonia-like, with a creamy yet overpowering scent.
4. Munster
Munster cheese, from France and Germany, is famous for its strong aroma and smooth texture. It is washed with brine during aging, which intensifies its smell.
- Why it smells bad: Similar to Epoisses, bacterial activity during washing produces strong sulfurous compounds.
- Odor profile: Pungent, earthy, and sometimes described as similar to a wet wool or barnyard smell.
5. Stinking Bishop
This English cheese is washed in perry (pear cider), leading to a distinctive and potent aroma that has been described as a mix of ripe fruit and strong cheese smell.
- Why it smells bad: The bacterial washing and aging process produce sulfur compounds that intensify the aroma.
- Odor profile: Ripe fruit combined with a strong, yeasty, and sometimes ammonia-like scent.
Factors Contributing to "Bad" Smells in Cheese
Understanding why some cheeses develop such strong and often off-putting odors involves exploring the factors involved in their production and aging:
- Bacterial activity: Certain bacteria, such as Brevibacterium linens, produce sulfurous compounds and amines that contribute to pungent smells.
- Mold development: Molds like Penicillium roqueforti or Penicillium camemberti can produce distinctive odors, some of which are quite strong.
- Aging process: Longer aging times often lead to more intense aromas as microbial activity progresses.
- Washing and treatment: Washing cheeses with brine, alcohol, or cider influences microbial growth and aroma development.
Practical Advice for Handling and Appreciating Strong-Smelling Cheeses
If you’re new to pungent cheeses or want to enjoy them without discomfort, consider the following tips:
- Start small: Begin with milder versions or smaller portions to acclimate your palate and nose.
- Proper storage: Store strong-smelling cheeses in airtight containers or wrapping to contain odors and prevent them from overwhelming other foods.
- Pair wisely: Combine strong cheeses with neutral-flavored accompaniments like bread, apples, or nuts to balance the aroma.
- Use fresh accompaniments: Fresh fruits, crisp bread, or mild honey can help mellow the pungency when eating these cheeses.
- Allow the cheese to breathe: Serving at room temperature can enhance flavor and reduce the perception of harsh smells.
Understanding and Appreciating the Complexity of Odors
Many cheeses with strong odors are cherished for their depth and complexity, which develop through fermentation and aging. While the initial smell might be off-putting, tasting and experiencing the flavor profile can often change perceptions. Recognizing that these aromas are signs of intricate microbial processes can foster a greater appreciation for these cheeses.
Summary of Key Points
Cheeses with particularly offensive or "bad" smells include Limburger, Roquefort, Epoisses, Munster, and Stinking Bishop. Their pungent aromas are primarily caused by bacterial activity, mold development, and specific aging or washing processes. Though their odors can be challenging, understanding the science behind them and employing practical handling tips can help you enjoy these cheeses more comfortably. Remember, what smells bad to one person might be a delicacy to another, and exploring these aromatic cheeses can be a rewarding journey into culinary complexity and microbial artistry.
References
- Adams, M. R., & Moss, M. O. (2008). Food Microbiology. Springer.
- Fox, P. F., et al. (2017). Cheese: Chemistry, Physics and Microbiology. Elsevier.
- McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
- Harold McGee. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
- Leistner, L. (2000). Microorganisms in Cheese. In: Microbiology of Fermented Foods. Springer.