Ever opened a wedge of cheese and thought, “Did I accidentally pack a gym sock?” Don’t worry—it’s not just you. Some cheeses are infamous for their pungent, foot-like aroma, but there’s a fascinating science behind it. Let’s dive into why some cheeses smell like feet—and why that’s a reason to love them even more!
SEE ALSO: The organoleptic properties that make cheese such a universally loved food →
What makes cheese smell like feet?
The culprit behind this funky aroma is a compound called isovaleric acid. It’s produced by the breakdown of certain amino acids in milk and is also found in human sweat, especially on feet. But in cheese, it’s not just about the acid—it’s a complex dance of bacteria and enzymes working to create that distinctive scent.
Cheeses like Limburger, Taleggio and Munster owe their stink to Brevibacterium aurantiacum. This bacteria, often used to wash the rind of these cheeses, is also naturally present on human skin. Brevibacterium aurantiacum breaks down proteins and fats in the cheese, releasing sulphur-containing compounds, like methanethiol, and fatty acids, like isovaleric acid. These same compounds are also found in sweat, giving the cheese its unmistakable foot-like odour.
What is Brevibacterium aurantiacum?
Brevibacterium aurantiacum is a fascinating and essential bacterium in the world of cheesemaking. Here’s what makes this bacterium so unique:
1. Role in cheesemaking
Brevibacterium aurantiacum thrives in the moist, humid conditions of cheese ageing rooms, especially on washed rind cheeses. Cheesemakers intentionally inoculate or encourage its growth on the cheese rind by regularly washing it with a brine solution. This washing process inhibits other unwanted microbes and creates the perfect environment for B. aurantiacum to flourish.
2. Aroma compounds
This bacterium is responsible for breaking down proteins and fats in the cheese, producing compounds like:
- Isovaleric acid: Gives the cheese its distinct foot-like smell.
- Methanethiol: Adds a sulfuric, slightly cabbage-like aroma.
- Ammonia: Contributes to the pungency of aged cheese.
3. Appearance
Brevibacterium aurantiacum also gives washed rind cheeses their characteristic orange or reddish hue. This coloration comes from carotenoid pigments that the bacterium produces as it grows, making these cheeses visually distinctive.
4. Flavour development
Beyond the smell, B. aurantiacum contributes to the unique flavour profile of these cheeses. It enhances savoury, umami-rich notes and softens the texture of the rind, making the cheese creamy and flavourful.
Why we love smelly cheese
The pungent smell might seem overwhelming, but it’s all part of the experience. Smell plays a huge role in how we perceive taste. While the aroma can be intense, the flavour is often much milder and more nuanced. The earthy, tangy and umami notes that come with smelly cheeses make them a delicacy for cheese lovers worldwide.
Take Epoisses, for example. This French cheese is so famously stinky that it generated an urban legend that is was banned from public transport in Paris. Yet, its creamy, slightly salty interior is a gastronomic delight.
Tips for enjoying smelly cheese
- Pair it wisely: Strong cheeses pair best with bold accompaniments. Try them with honey, dried fruits or crusty bread to balance the flavours.
- Serve at room temperature: Let your cheese sit out for 30 minutes before serving. The flavours and aromas will bloom beautifully.
- Keep an open mind: Don’t let the smell scare you off. Start with smaller bites and let your palate adjust.
- Store it properly: To avoid overwhelming your fridge, store smelly cheeses in airtight containers or cheese paper.
The stinky secret: why smelly cheese is worth it
While some cheeses might smell like feet, their bold aromas tell a story of tradition, microbes, and flavour magic. The next time you encounter a stinky cheese, don’t hold your nose—take a bite and savour its complexity.
Ready to explore the world of pungent cheeses? Share your favourites in the comments below or tag us on social media with your smelliest finds. Let’s celebrate the funk together!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
