Cheese is a beloved food enjoyed worldwide, celebrated for its diverse flavors, textures, and culinary versatility. However, one common trait that can sometimes turn off even the most enthusiastic cheese lovers is an unpleasant or overpowering smell. While many cheeses develop strong aromas as part of their aging process, some cheeses emit a scent that is notably pungent, sometimes even offensive. Understanding what makes certain cheeses smell so strong, and which cheeses are known for their distinctive odors, can help consumers appreciate these cheeses more fully—and avoid surprises when they encounter them.
What Cheese Stinks
When we talk about cheeses that "stink," we're referring to those that produce a strong, often pungent aroma that can be off-putting to some. These cheeses develop their distinctive smells through complex fermentation and aging processes, which produce sulfur compounds, ammonia, and other volatile molecules. Some cheeses are intentionally crafted to have intense aromas, while others may develop strong smells due to aging conditions or specific bacteria present during production. Below, we explore the most notorious smelly cheeses, what causes their strong odors, and how to enjoy them responsibly.
Popular Cheeses Known for Their Strong Odors
Many cheeses are celebrated precisely because of their bold, pungent aromas. Here are some of the most well-known smelly cheeses:
- Stinking Bishop: Named after the Gloucestershire town of Stinking Bishop, this cheese is famous for its powerful aroma, which is a result of washing the rind with pear cider. Its smell is intense, sometimes described as a mix of sweaty socks and ripe fruit.
- Epoisses de Bourgogne: A soft, washed-rind cheese from France, Epoisses develops a strong ammonia smell as it ages. Its pungency is balanced by a rich, creamy texture and complex flavor profile.
- Limburger: Known for its pervasive smell, Limburger cheese has a strong, earthy aroma caused by Brevibacterium linens bacteria, which also contribute to its characteristic flavor.
- Roquefort: A blue-veined sheep’s milk cheese from France, Roquefort has a pungent aroma due to the mold Penicillium roqueforti and its aging process.
- Munster: This washed-rind cheese from France emits a strong smell, often likened to that of barnyard or ammonia, especially when fully aged.
- Camembert and Brie: While these soft cheeses are generally mild, when overripe or improperly stored, they can develop a strong, ammonia-like aroma.
What Causes Cheese to Smell So Strong?
The distinctive smells associated with certain cheeses are primarily a result of their unique production and aging processes. Several factors influence the development of strong odors:
- Microbial Activity: Bacteria and molds such as Brevibacterium linens, Penicillium roqueforti, and Geotrichum candidum play crucial roles in cheese ripening, producing sulfur compounds, ammonia, and other aromatic molecules.
- Aging Process: Longer aging periods allow for more complex fermentation, often resulting in more pungent smells. The environment in which cheese is aged—temperature, humidity, and airflow—also impacts aroma development.
- Washing and Brining: Some cheeses are washed with brine, wine, or alcohol, which promotes the growth of bacteria that produce strong odors. Examples include washed-rind cheeses like Epoisses and Limburger.
- Type of Milk: Cow, sheep, or goat milk each contribute different flavors and aromas. Sheep's milk cheeses like Roquefort tend to have more intense aromas due to their higher fat and protein content.
- Environmental Factors: Storage conditions, such as temperature and humidity, influence microbial activity and thus the aroma profile of cheese.
Practical Tips for Handling and Enjoying Smelly Cheeses
If you’re new to strong-smelling cheeses, or if you want to enjoy them without overwhelming your senses or those around you, consider the following tips:
- Start Small: Begin with modest portions to acclimate yourself to the aroma. Soft cheeses like Brie or mild blue cheeses can serve as good entry points.
- Proper Storage: Keep smelly cheeses in airtight containers or wrapping to contain odors and prevent them from affecting other foods in your fridge.
- Allow to Breathe: When serving, let cheese sit at room temperature for 30 minutes to mellow the aroma and enhance flavor.
- Pair Wisely: Pair pungent cheeses with milder accompaniments like fresh fruits, honey, or nuts to balance their strong flavors and aromas.
- Use Ventilation: When opening or serving particularly odorous cheeses, do so in well-ventilated areas to minimize lingering smells.
- Educate Yourself: Learning about the specific cheese’s background and production can increase appreciation and reduce surprise at its smell.
Are Smelly Cheeses Safe to Eat?
Yes, most cheeses with strong aromas are perfectly safe to consume. The pungent smell is typically a sign of natural fermentation and microbial activity essential for flavor development. However, always check for signs of spoilage, such as mold that differs from the typical blue or mold veins, slimy textures, or sour odors that indicate the cheese has gone bad. When in doubt, trust your senses—if the cheese smells off or looks unusual, it’s best to discard it.
Summary of Key Points
Cheese that stinks is often highly prized for its complex flavors and artisanal qualities. The strong odors develop through fermentation, microbial activity, and aging, with certain cheeses like Limburger, Epoisses, Roquefort, and Stinking Bishop standing out for their pungency. While these cheeses can be overwhelming at first, understanding their origins and proper handling can enhance your tasting experience. Always store and serve aromatic cheeses thoughtfully, and enjoy their rich, distinctive character as part of a diverse culinary journey.
References
- McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen. Scribner, 2004.
- Fox, Patrick F., et al. Cheese: Chemistry, Physics and Microbiology. Springer Science & Business Media, 2017.
- Gordon, Michael. "The Science of Cheese Smells." Serious Eats, 2020.
- Levinson, Irwin. "Understanding the Pungent Aroma of Certain Cheeses." Food Science & Technology, 2019.