Mexico, known for its rich culinary heritage, is home to a variety of cheeses, each with its unique flavor and aroma. Among these, there’s a particular type of cheese that has garnered attention for its distinctive and potent smell, often likened to the odor of feet. This cheese, while it may not appeal to everyone due to its strong aroma, is a delicacy for many and plays a significant role in Mexican cuisine. In this article, we’ll delve into the world of Mexican cheeses to identify and explore the characteristics of this pungent delight.
Introduction to Mexican Cheeses
Mexican cuisine is as diverse as its geography, and its cheeses reflect this diversity. From the creamy and mild to the strong and pungent, Mexican cheeses are made from cow’s milk, goat’s milk, or a combination of both. The production of cheese in Mexico is not only a matter of taste but also of tradition and cultural identity. Cheeses are often made in small batches by artisanal producers, using techniques passed down through generations.
Types of Mexican Cheeses
Before focusing on the cheese that smells like feet, it’s essential to understand the broader context of Mexican cheeses. Some of the most well-known types include Queso Fresco, Oaxaca Cheese, and Asadero. Each of these cheeses has its unique characteristics, uses in cooking, and regional origins. Queso Fresco, for example, is a fresh cheese that crumbles easily and is often used in salads, tacos, and other dishes. Oaxaca Cheese, on the other hand, is a stringy cheese perfect for melting.
Regional Variations
The variety of cheeses in Mexico is also influenced by regional differences. Different states in Mexico specialize in different types of cheese, reflecting local tastes, available milk, and traditional practices. For instance, the state of Chihuahua is known for its Queso Menonita, a cheese made by the Mennonite communities that settled there. This cheese is known for its mild flavor and is often used in dishes like quesadillas and grilled cheese sandwiches.
The Pungent Cheese: Aroma and Flavor Profile
The Mexican cheese that is often described as smelling like feet is known as Queso de Chiva or Queso de Cabra, but more specifically, it’s the Añejo cheese made from goat’s milk that gains this notorious reputation. Añejo, meaning “aged,” refers to the process of aging the cheese, which can last from several months to several years. This aging process is what gives the cheese its strong, pungent aroma.
The Aging Process
The aging of Añejo cheese involves a series of steps that contribute to its distinctive smell and flavor. The cheese is first made by curdling the goat’s milk, then shaping it into its desired form. It’s then aged in a controlled environment, where it’s regularly turned and monitored for quality. The longer the cheese is aged, the stronger its flavor and aroma become. It’s during this aging process that the cheese develops its characteristic smell, which is often compared to that of feet due to the presence of certain bacteria and the breakdown of fats.
Bacterial Influence
The smell of Añejo cheese, like that of other strong cheeses, is largely due to the types of bacteria present during the aging process. Bacteria like Brevibacterium linens are known to produce compounds that give off strong odors. These bacteria are not only harmless but are also a key part of what makes Añejo cheese so unique and flavorful.
Culinary Uses and Pairings
Despite its strong aroma, Añejo cheese is a versatile ingredient in Mexican cuisine. It’s often grated over dishes like enchiladas, soups, and salads, where its flavor can add depth and complexity. The cheese is also used in sauces and dips, where it’s melted and blended with other ingredients to create a rich, creamy texture.
Traditional Dishes
In traditional Mexican cooking, Añejo cheese is used in a variety of dishes. For example, it’s a key ingredient in Chiles Rellenos, where it’s stuffed inside roasted poblano peppers along with meat or vegetables. It’s also used in Quesadillas, where it’s melted between tortillas to create a gooey, cheesy filling.
Modern Applications
Beyond traditional dishes, Añejo cheese is also finding its way into modern Mexican cuisine. It’s used by chefs in innovative dishes, such as cheese plates, where its strong flavor is balanced by fruits, nuts, and other accompaniments. It’s also melted into sauces for meats and vegetables, adding a rich, umami flavor.
Conclusion
The Mexican cheese that smells like feet, Añejo cheese made from goat’s milk, is a true delicacy for those who appreciate strong flavors and aromas. Its unique smell, developed through an aging process that involves specific types of bacteria, is just one aspect of its charm. Whether used in traditional dishes or modern culinary creations, Añejo cheese is a testament to the diversity and richness of Mexican cuisine. For adventurous eaters and cheese enthusiasts, this pungent delight is certainly worth exploring.
Given the complexity and variety of Mexican cheeses, understanding and appreciating them can be a rewarding culinary journey. From the mild and creamy to the strong and pungent, each type of cheese offers a glimpse into the country’s culinary heritage and the people who make it. Whether you’re a fan of strong cheeses or just looking to explore new flavors, the world of Mexican cheeses, including the infamous Añejo, is definitely worth discovering.
To further enhance your understanding and appreciation of Mexican cheeses, consider the following:
- Experiment with different types of Mexican cheeses in your cooking to find the ones you enjoy the most.
- Learn about the regional specialties and try to taste cheeses from different parts of Mexico.
By doing so, you’ll not only broaden your culinary horizons but also gain a deeper appreciation for the craftsmanship and tradition that goes into making these unique and delicious cheeses.
What is the Mexican cheese that smells like feet?
The Mexican cheese that smells like feet is known as Asadero or Oaxaca cheese, but the one that is most notorious for its pungent aroma is the Chiapas-style cheese, also referred to as “Queso de Chiapas” or “Queso con huevo.” However, the most likely candidate for this infamous title is the “Añejo cheese” or “Queso Añejo,” which is a type of aged cheese that originates from the state of Chihuahua in Mexico. This cheese is made from cow’s milk and has a distinctive, strong smell that is often compared to the smell of feet.
The smell of Queso Añejo is due to the presence of certain bacteria and enzymes 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, pungent odors. The smell of Queso Añejo is often described as earthy, nutty, and slightly sweet, but also intensely savory and umami. Despite its strong aroma, Queso Añejo is a highly prized cheese in Mexico, where it is often served grated or crumbled over various dishes, such as tacos, soups, and salads.
How is the Mexican cheese that smells like feet made?
The production of Queso Añejo involves a traditional cheese-making process that has been passed down through generations of Mexican cheese makers. The process begins with the collection of high-quality cow’s milk, which is then heated and mixed with a starter culture that contains the bacteria and enzymes necessary for fermentation. The mixture is then left to ferment for several hours, during which time the bacteria and enzymes break down the lactose and produce lactic acid, causing the milk to curdle.
The curdled milk is then cut into small pieces and shaped into wheels or blocks, which are subsequently aged in a controlled environment for several months. During the aging process, the cheese is regularly turned and rubbed with a mixture of water and salt to prevent the growth of unwanted bacteria and to enhance the development of the cheese’s characteristic flavor and aroma. The aging process can last from several months to several years, depending on the desired level of maturity and flavor intensity. The longer the cheese is aged, the stronger and more pungent its aroma will be.
What does the Mexican cheese that smells like feet taste like?
Despite its strong and pungent aroma, Queso Añejo has a rich and complex flavor profile that is both savory and slightly sweet. The flavor is often described as earthy and nutty, with hints of caramel and toasted bread. The texture of the cheese is firm and crumbly, making it ideal for grating or crumbling over various dishes. When melted, Queso Añejo has a smooth and creamy texture that is similar to that of mozzarella or Monterey Jack cheese.
The flavor of Queso Añejo is highly versatile and can be used in a variety of dishes, from traditional Mexican recipes such as tacos and enchiladas, to more modern fusion dishes such as cheeseburgers and macaroni and cheese. The strong flavor of the cheese makes it a great addition to dishes that require a bold and savory flavor, such as soups, stews, and casseroles. When paired with other ingredients, such as chilies, garlic, and cilantro, Queso Añejo can add a depth and complexity to dishes that is hard to match with other types of cheese.
Is the Mexican cheese that smells like feet safe to eat?
Yes, Queso Añejo is safe to eat, as long as it is produced and handled properly. Like any other type of cheese, Queso Añejo can be contaminated with bacteria, such as E. coli and Salmonella, if it is not made and stored in a clean and sanitary environment. However, the risk of contamination can be minimized by purchasing the cheese from a reputable manufacturer or vendor, and by storing it in the refrigerator at a temperature below 40°F (4°C).
It is also important to note that Queso Añejo is a type of aged cheese, which means that it has been allowed to ferment and mature for several months or years. During this time, the cheese develops a natural rind that protects it from contamination and spoilage. As long as the rind is intact and the cheese is stored properly, Queso Añejo can be safely consumed, even by people with weakened immune systems. However, it is always a good idea to consult with a healthcare professional or a registered dietitian before consuming any new food, especially if you have a pre-existing medical condition or are pregnant or breastfeeding.
Can I find the Mexican cheese that smells like feet in the United States?
Yes, Queso Añejo can be found in some specialty stores and online retailers in the United States. However, it may be difficult to find in regular supermarkets, as it is a niche product that is not widely distributed. Some popular places to look for Queso Añejo include Mexican markets, Latin American grocery stores, and specialty cheese shops. Online retailers, such as Amazon and Walmart, may also carry Queso Añejo, although the selection and availability may vary depending on the region and the retailer.
If you are unable to find Queso Añejo in stores, you may also consider purchasing it directly from a manufacturer or vendor in Mexico. However, be sure to check with the US Customs and Border Protection agency to ensure that you are complying with all relevant regulations and laws regarding the importation of dairy products. Additionally, be aware that the cheese may be subject to inspection and testing by US regulatory agencies, and it may be delayed or confiscated if it does not meet certain standards or requirements.
How do I store the Mexican cheese that smells like feet?
To store Queso Añejo, it is recommended to wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator at a temperature below 40°F (4°C). The cheese can be stored in the refrigerator for several weeks, although it is best consumed within a few days of opening. It is also important to keep the cheese away from strong-smelling foods, as it can absorb odors easily.
When storing Queso Añejo, it is also a good idea to keep it in a well-ventilated area, as the cheese can release strong fumes that may be overwhelming in a small or enclosed space. If you plan to store the cheese for an extended period, you may also consider freezing it, although this may affect the texture and flavor of the cheese. To freeze Queso Añejo, simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. The cheese can be frozen for several months, although it is best consumed within a few months for optimal flavor and texture.
Can I make the Mexican cheese that smells like feet at home?
Yes, it is possible to make Queso Añejo at home, although it may require some patience and practice to get it right. To make Queso Añejo, you will need to start with high-quality cow’s milk, as well as a cheese-making kit or a set of basic cheese-making supplies, such as a cheese mold, a thermometer, and a culture. You will also need to follow a recipe and a set of instructions that are specific to Queso Añejo, as the cheese-making process can be complex and nuanced.
To make Queso Añejo at home, you will need to heat the milk to a temperature of around 86°F (30°C), and then add a starter culture that contains the bacteria and enzymes necessary for fermentation. The mixture will then need to be left to ferment for several hours, during which time the bacteria and enzymes will break down the lactose and produce lactic acid, causing the milk to curdle. The curdled milk will then need to be cut and shaped into wheels or blocks, which will need to be aged in a controlled environment for several months. With patience and practice, you can make delicious and authentic Queso Añejo at home, although it may take some trial and error to get it right.