The world of cheese is vast and diverse, with over a thousand types produced globally. While many cheeses are renowned for their rich, nuanced flavors and aromas, others are infamous for their potent, pungent smells. In this article, we will delve into the realm of the grossest smelling cheeses, exploring what makes them so notorious and why they remain popular among cheese enthusiasts.
Introduction to Pungent Cheeses
Pungent cheeses are characterized by their strong, often overwhelming aromas, which can be attributed to various factors, including the type of milk used, the cheese-making process, and the aging method. Raw milk cheeses, for example, tend to have a more pronounced flavor and aroma than pasteurized milk cheeses, as they contain a wider range of bacteria and enzymes. The cheese-making process itself can also contribute to the development of strong smells, as certain techniques, such as washing the cheese in brine or beer, can encourage the growth of pungent bacteria.
The Science Behind Smelly Cheese
The smell of cheese is primarily caused by the breakdown of fats and proteins during the aging process. As cheese ages, enzymes break down these compounds, releasing volatile molecules that give off a strong odor. Compounds such as methyl ketones, aldehydes, and sulfur-containing molecules are responsible for the characteristic smells of various cheeses. For instance, the smell of limburger cheese is often compared to sweaty socks or rotten eggs, due to the presence of isovaleric acid and other compounds.
Regional Specialties
Different regions around the world are known for their unique, pungent cheeses. In Europe, countries such as France, Italy, and Switzerland are famous for their strong, aromatic cheeses. France’s Époisses, for example, is notorious for its overwhelming smell, which is often compared to gasoline or manure. This cheese is made from cow’s milk and washed in a mixture of water and Marc de Bourgogne, a type of brandy, which contributes to its potent aroma.
Notorious Cheeses from Around the World
From the creamy, golden Camembert of Normandy to the tangy, crumbly Feta of Greece, there are numerous cheeses that are known for their robust flavors and aromas. However, some cheeses stand out for their exceptional pungency, making them a topic of discussion among cheese enthusiasts.
Limburger: The King of Smelly Cheeses
Originating from the Belgian region of Limburg, Limburger cheese is often regarded as one of the smelliest cheeses in the world. Its distinctive aroma is due to the presence of Brevibacterium linens, a type of bacteria that is also found on human skin and is responsible for body odor. Limburger is made from cow’s milk and is typically aged for several months, during which time it develops a strong, golden crust and a creamy, yellow interior.
Other Pungent Contenders
While Limburger is often considered the smelliest cheese, there are other varieties that are also known for their potent aromas. Époisses, as mentioned earlier, is a French cheese that is washed in a mixture of water and Marc de Bourgogne, giving it a strong, ammonia-like smell. Taleggio, an Italian cheese, has a washed rind that is prone to growing mold and bacteria, resulting in a pungent, fruity aroma. Gorgonzola, another Italian cheese, is known for its strong, tangy flavor and aroma, which is due to the presence of Penicillium roqueforti, a type of mold.
The Cultural Significance of Smelly Cheese
Despite their potent aromas, smelly cheeses remain popular among cheese enthusiasts and are often considered a delicacy. In many cultures, strong cheeses are an integral part of traditional cuisine and are served at special occasions. In France, for example, Époisses is often served as a dessert cheese, paired with fruit or chocolate. In Italy, Gorgonzola is a key ingredient in many dishes, including pasta sauces and pizza toppings.
Acquiring a Taste for Smelly Cheese
For those who are new to the world of pungent cheeses, acquiring a taste for these strong varieties can be a challenging but rewarding experience. Starting with milder cheeses and gradually introducing stronger varieties can help to develop a tolerance for the potent aromas and flavors. It is also essential to store and handle smelly cheeses properly, as they can be prone to spoilage and contamination.
Storage and Handling Tips
To fully appreciate the unique characteristics of smelly cheeses, it is crucial to store and handle them correctly. Refrigeration is essential for preventing spoilage and slowing down the aging process. Wrapping the cheese tightly in plastic wrap or aluminum foil can help to contain the aroma and prevent contamination. When serving, it is best to let the cheese come to room temperature, as this will allow the flavors and aromas to develop fully.
Conclusion
The world of smelly cheese is a fascinating and complex realm, with a wide range of varieties and aromas to explore. From the notorious Limburger to the pungent Époisses, these cheeses are a testament to the diversity and richness of global cuisine. Whether you are a seasoned cheese enthusiast or just starting to explore the world of pungent cheeses, there is always something new to discover and appreciate. By understanding the science behind smelly cheese and acquiring a taste for these strong varieties, you can unlock a world of flavors and aromas that will leave you wanting more.
In the world of cheese, there is no shortage of options for those who dare to be adventurous and try something new. For the brave and the curious, the reward is a culinary experience like no other, with a depth of flavor and aroma that will leave even the most discerning palates satisfied. So go ahead, take a deep breath, and indulge in the pungent world of smelly cheese – your taste buds will thank you.
| Cheese Variety | Origin | Aroma Description |
|---|---|---|
| Limburger | Belgium | Strong, sweaty, and pungent |
| Époisses | France | Pungent, ammonia-like, and overwhelming |
| Taleggio | Italy | Fruity, pungent, and aromatic |
| Gorgonzola | Italy | Strong, tangy, and slightly sweet |
- Start with milder cheeses and gradually introduce stronger varieties to develop a tolerance for potent aromas and flavors.
- Store and handle smelly cheeses properly by refrigerating them, wrapping them tightly, and letting them come to room temperature before serving.
What makes cheese smell so bad?
The smell of cheese is primarily caused by the presence of certain bacteria, mold, and yeast that are used in the cheese-making process. These microorganisms break down the fats and proteins in the milk, resulting in the production of compounds with strong odors. The type and amount of these microorganisms, as well as the aging process, can greatly affect the intensity and character of the cheese’s smell. For example, cheeses like Limburger and Taleggio have a strong, pungent aroma due to the presence of Brevibacterium linens, a type of bacteria that is commonly found on human skin and is also used in the production of these cheeses.
The smell of cheese can also be influenced by factors such as the type of milk used, the temperature and humidity of the aging environment, and the handling and storage of the cheese. Some cheeses, like Epoisses and Casu marzu, are intentionally exposed to flies or other insects that break down the cheese’s fats and proteins, resulting in a strong, ammonia-like smell. Other cheeses, like Gorgonzola and Roquefort, have a pungent aroma due to the presence of mold, which is introduced into the cheese during the aging process. Overall, the unique combination of microorganisms, aging conditions, and handling practices used in the production of different cheeses can result in a wide range of smells, from mild and creamy to strong and pungent.
What is the smelliest type of cheese?
The smelliest type of cheese is often subjective and can vary depending on personal preferences and cultural backgrounds. However, some cheeses are generally considered to be particularly pungent and are often avoided by those who are sensitive to strong smells. Epoisses, a French cheese, is often considered to be one of the smelliest cheeses in the world. It is made from cow’s milk and is washed in a mixture of water and Marc de Bourgogne, a type of brandy, during the aging process. This washing process gives the cheese a strong, ammonia-like smell that is often compared to the smell of sweaty gym socks or rotten eggs.
Epoisses is not the only smelly cheese, however. Other contenders for the title of smelliest cheese include Casu marzu, an Italian cheese that is intentionally infested with live maggots, and Limburger, a German cheese that has a strong, pungent aroma due to the presence of Brevibacterium linens. Taleggio, an Italian cheese, is also known for its strong smell, which is often compared to the smell of dirty socks or moldy bread. These cheeses are often served in small amounts and are paired with sweet or acidic foods to balance out their strong flavors and aromas. Despite their pungent smells, many people enjoy these cheeses for their unique flavors and textures.
How do cheese makers create such strong-smelling cheeses?
Cheese makers use a variety of techniques to create strong-smelling cheeses. One of the most important factors is the type of microorganisms used in the cheese-making process. Different types of bacteria, mold, and yeast can produce a wide range of compounds with strong odors. For example, Brevibacterium linens, the bacteria used in the production of Limburger and Taleggio, produces a compound called isovaleric acid, which has a strong, pungent smell. Cheese makers can also control the amount of oxygen that the cheese is exposed to, as well as the temperature and humidity of the aging environment, to encourage the growth of certain microorganisms and the production of strong-smelling compounds.
The aging process is also critical in the production of strong-smelling cheeses. Cheese makers can age the cheese for a longer or shorter period of time, depending on the desired level of pungency. Some cheeses, like Epoisses, are aged for several months and are regularly washed in a mixture of water and brandy to encourage the growth of bacteria and the production of strong-smelling compounds. Other cheeses, like Casu marzu, are aged for a shorter period of time and are intentionally infested with live maggots to break down the cheese’s fats and proteins and produce a strong, ammonia-like smell. By controlling the type of microorganisms, aging conditions, and handling practices, cheese makers can create a wide range of strong-smelling cheeses with unique flavors and textures.
Are strong-smelling cheeses safe to eat?
Strong-smelling cheeses are generally safe to eat, as long as they are handled and stored properly. The microorganisms that produce the strong-smelling compounds in these cheeses are typically not pathogenic, meaning they do not cause disease in humans. However, it is possible for strong-smelling cheeses to become contaminated with pathogenic microorganisms, such as Salmonella or E. coli, if they are not handled and stored properly. To minimize the risk of contamination, it is essential to purchase strong-smelling cheeses from reputable sources and to store them in a cool, dry place.
It is also important to note that some strong-smelling cheeses, like Casu marzu, are intentionally infested with live maggots. While the maggots are generally not harmful to humans, they can cause gastrointestinal upset if ingested in large quantities. Additionally, some people may be allergic to certain microorganisms or compounds found in strong-smelling cheeses, which can cause an allergic reaction. To enjoy strong-smelling cheeses safely, it is essential to consume them in moderation and to be aware of any potential allergies or sensitivities. It is also a good idea to consult with a healthcare professional or a registered dietitian for advice on how to incorporate strong-smelling cheeses into a healthy diet.
Can I make strong-smelling cheese at home?
Making strong-smelling cheese at home is possible, but it requires a good understanding of the cheese-making process and the microorganisms involved. To make strong-smelling cheese, you will need to obtain a cheese-making kit or the necessary equipment and ingredients, including cheese cultures, rennet, and milk. You will also need to create an environment that is conducive to the growth of the microorganisms that produce the strong-smelling compounds. This can involve controlling the temperature and humidity of the aging environment, as well as introducing the right type of microorganisms into the cheese.
To make strong-smelling cheese at home, it is essential to follow proper sanitation and handling procedures to minimize the risk of contamination. You will also need to be patient, as the aging process can take several months or even years. It is also important to note that making strong-smelling cheese at home can be a trial-and-error process, and it may take several attempts to produce a cheese with the desired level of pungency. There are many online resources and cheese-making communities that can provide guidance and support for making strong-smelling cheese at home. With the right equipment, ingredients, and knowledge, you can create a wide range of strong-smelling cheeses with unique flavors and textures.
How do I store and handle strong-smelling cheese?
Storing and handling strong-smelling cheese requires special care to minimize the risk of contamination and to preserve the cheese’s flavor and texture. Strong-smelling cheeses should be stored in a cool, dry place, such as a cheese cave or a refrigerator, to slow down the aging process and prevent the growth of unwanted microorganisms. It is also essential to wrap the cheese tightly in plastic wrap or aluminum foil to prevent it from drying out and to minimize the release of strong-smelling compounds into the air.
When handling strong-smelling cheese, it is essential to wear gloves and to work in a well-ventilated area to minimize exposure to the strong-smelling compounds. You should also avoid touching your face or eyes after handling the cheese, as the compounds can cause irritation. Strong-smelling cheeses should be served at room temperature to bring out their full flavor and aroma. It is also a good idea to serve strong-smelling cheeses in small amounts and to pair them with sweet or acidic foods to balance out their flavors and aromas. By storing and handling strong-smelling cheese properly, you can enjoy its unique flavors and textures while minimizing the risk of contamination and exposure to strong-smelling compounds.
Are strong-smelling cheeses worth trying?
Strong-smelling cheeses are definitely worth trying, as they offer a unique and intense culinary experience. While they may not be to everyone’s taste, many people enjoy the bold flavors and aromas of strong-smelling cheeses. These cheeses can add depth and complexity to a wide range of dishes, from cheese plates and charcuterie boards to sauces and soups. They can also be paired with sweet or acidic foods to balance out their flavors and aromas. For example, a strong-smelling cheese like Epoisses can be paired with a sweet fruit, such as apples or pears, to create a delicious and balanced flavor combination.
Strong-smelling cheeses can also be a great way to explore different cultures and culinary traditions. Many strong-smelling cheeses, such as Limburger and Taleggio, have a rich history and cultural significance in their countries of origin. By trying these cheeses, you can gain a deeper appreciation for the culinary traditions and techniques that have been passed down through generations. Additionally, strong-smelling cheeses can be a great way to challenge your palate and to develop a more adventurous approach to food. So, if you are feeling brave and want to try something new, strong-smelling cheeses are definitely worth considering. With their unique flavors and aromas, they can add a new level of excitement and complexity to your culinary experiences.