If you have ever opened a box of cheese and immediately thought, “Why does this smell like feet?”, you are not alone. This is one of the most common reactions people have to washed rind cheeses.
And here’s the uncomfortable truth. Some cheeses really do smell like feet — not metaphorically, but biologically.
The same families of bacteria responsible for human foot odour are also central to the aroma of many famous cheeses. That overlap is not an accident. It is the result of fermentation, microbial ecology, and centuries of cheesemaking knowledge.
Once you understand what is happening on the rind, the smell stops being gross and starts being fascinating.
The unexpected connection between cheese and human skin
Feet do not smell because of sweat alone. Sweat itself is mostly odourless.
The smell appears when bacteria living on the skin metabolise compounds in sweat and release volatile aroma molecules. These include sulphur compounds and short-chain fatty acids that our noses are extremely sensitive to.
Cheese rinds, especially washed rinds, create a very similar environment. They are warm, moist, slightly salty, and rich in nutrients. In other words, they are perfect homes for certain bacteria.
That similarity is the reason the aromas overlap so closely.
The real star of the show: Brevibacterium aurantiacum
For a long time, Brevibacterium linens was credited as the main cause of foot-like cheese aromas. More recent microbiological studies, however, show that Brevibacterium aurantiacum is far more commonly dominant on washed rind cheeses.
This distinction matters.
B. aurantiacum is not just present — it thrives during cheese ageing.
It is exceptionally good at breaking down proteins and fats at the surface of the cheese. In doing so, it produces sulphur-containing compounds and fatty acids that closely resemble the molecules responsible for human foot odour.
The chemistry is strikingly similar, even though the context is very different.
Why cheesemakers want these bacteria in the first place
It is important to be clear about one thing. This is not contamination.
Cheesemakers intentionally create conditions that allow bacteria like B. aurantiacum to grow. These microbes are essential to flavour development, texture changes, and the overall character of washed rind cheeses.
As the bacteria break down proteins, they release amino acids that deepen savoury flavour. As they metabolise fats, they create aromatic compounds that add complexity and richness.
The smell is simply the most noticeable side effect of this process.
Washed rind cheeses
Washed rind cheeses are treated very differently from bloomy or natural rinds. During ageing, the rind is repeatedly washed with brine, alcohol, or other liquids.
This regular washing keeps the surface moist and slightly salty. Moulds prefer drier environments, while bacteria thrive under these conditions.
Over time, the rind becomes dominated by bacterial communities rather than fuzzy moulds. This shift is what creates sticky, orange-tinged rinds and intense aromas.
The smell often develops well before the flavour fully matures, which is why these cheeses can seem overwhelming at first.
Why the smell is stronger than the taste
One of the great paradoxes of washed rind cheese is that it often smells far stronger than it tastes. This is because smell and flavour are experienced differently by the body.
The compounds responsible for aroma are highly volatile. They travel easily through the air and hit your nose immediately.
Flavour, on the other hand, is moderated by fat, salt, sweetness, and texture. When you actually eat the cheese, those elements balance the pungent notes into something far more rounded and gentle.
This is why a cheese can smell confronting but taste surprisingly mild.
The role of psychology in “stinky cheese”
Humans are biologically wired to associate strong smells with danger. In nature, intense odours often signal decay or spoiled food.
Fermentation, however, is not decay. It is controlled transformation.
Cheese represents one of humanity’s oldest methods of preserving milk safely. The aromas produced during ageing do not indicate spoilage when the cheese is properly made.
Instead, they reflect active microbial ecosystems doing exactly what they are meant to do.
Why some people smell feet and others smell something delicious
Smell perception is deeply subjective. It is shaped by genetics, culture, memory, and experience.
One person may interpret the aroma as socks or body odour. Another may smell meat broth, caramelised onions, or deep savoury notes.
Both reactions are valid. They are responses to the same chemical signals, filtered through different personal frameworks.
This is why washed rind cheeses tend to be so polarising. They demand engagement rather than neutrality.
Famous cheeses that often get the “feet” label
Many of the world’s best-known washed rind cheeses have reputations for strong aromas. Limburger is the classic example, frequently cited as the ultimate “foot cheese.”
Époisses is another, washed in marc brandy and famous for its powerful smell. Despite this, its flavour is often described as sweet, rich, and almost custard-like.
Taleggio, Munster, Livarot, Stinking Bishop, and Pont-l’Évêque all follow the same pattern. The rind announces itself loudly, while the paste underneath remains balanced and approachable.
Not all pungent cheeses smell like feet
It is worth making a distinction here. Not all strong-smelling cheeses produce foot-like aromas.
Different microbes create different scent profiles. Some cheeses lean towards sulphur, cabbage, mushrooms, damp cellars, or barnyard notes.
Foot-associated aromas are specifically linked to certain fatty acids and sulphur compounds produced by skin-associated bacterial pathways. That combination is what gives washed rind cheeses their distinctive reputation.
Understanding this helps demystify why some cheeses smell “human” while others do not.
Cheese rinds as living ecosystems
A cheese rind is not a single organism. It is a complex, living ecosystem.
Bacteria, yeasts, and sometimes moulds interact on the surface of the cheese. They compete, cooperate, and stabilise each other over time.
This microbial balance protects the cheese from harmful organisms while shaping flavour and texture. It is one of the reasons traditional cheesemaking is so deeply tied to place.
Local environments influence which microbes dominate, giving rise to regional differences in aroma and character.
Why strong aroma can signal quality
In traditional cheesemaking, strong aroma often reflects active fermentation rather than poor quality. It suggests that the cheese has been allowed to develop naturally rather than being heavily sanitised or simplified.
Industrial cheeses tend to be microbiologically restrained. They are designed for consistency and predictability, not complexity.
Washed rind cheeses embrace microbial life instead of suppressing it. The resulting aromas are intense, but they are also honest.
They tell you that something interesting is happening beneath the rind.
How to approach foot-smelling cheeses if you’re new to them
If these cheeses feel intimidating, the key is to change how you approach them. Let the cheese warm to room temperature before serving, which softens both texture and aroma.
Pairing matters as well. Bread, fruit, or a touch of sweetness can help balance savoury notes.
Most importantly, trust the taste more than the smell. Small bites reveal nuance that the aroma alone cannot.
Why the stink is part of the beauty
Cheese is one of the few foods that openly celebrates microbes. It does not hide them or neutralise them.
Instead, cheesemakers cultivate complex microbial communities and guide them over time. The smells that result are signs of life, activity, and transformation.
When a cheese smells like feet, it is not failing. It is expressing its biology.
That honesty is part of what makes cheese such a remarkable food.
The real takeaway
Cheeses that smell like feet do so because they share microbial chemistry with human skin. Bacteria such as Brevibacterium aurantiacum thrive in similar environments and produce similar aroma compounds.
The smell is not a warning sign. It is a by-product of fermentation doing its job.
Once you understand that, the aroma becomes information rather than offence. It tells a story about microbes, ageing, and tradition.
Final thought
The next time a cheese smells confronting, pause before dismissing it. What you are smelling is not rot or decay, but controlled microbial work.
It is protein breaking down, fats transforming, and bacteria shaping flavour in ways humans have relied on for centuries.
Sometimes, that process smells like feet.
And sometimes, that is exactly where the magic is.
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Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
