Cheese smells because microbes are busy. This archive looks at the science behind cheese aromas, from buttery and creamy to earthy, sulphurous, and occasionally confronting.
Learn why smell is such a powerful part of flavour perception, what causes ammonia or “barnyard” aromas, and when a cheese is ripe versus past its best.
Why do some cheeses smell like feet? Learn the science behind washed-rind cheeses, microbes, and why that funky aroma is a good sign.
Why Some Cheeses Smell Like Feet (& Why That’s Actually a Good Thing) Read Post »
That cheesy smell in your butter isn’t rot. It’s microbiology. Here’s how one breadcrumb can kickstart cheese-like aromas.
Why Butter Can Start to Smell Like Cheese (& the Breadcrumb You Should Blame) Read Post »
Yes, you can eat Brie rind. Discover the microbiology and organoleptic science behind Brie’s white mould exterior.
Can You Eat the Rind of Brie? A Microbiological & Sensory Deep Dive Read Post »
Ammoniated cheese can turn a gourmet delight into an unpleasant experience. But what causes it, and can you save your cheese?
Ammoniated Cheese: What It Is & How to Prevent It Read Post »
Ever wonder what makes cheese taste so good? From mild to bold, the science behind cheese flavour is fascinating!
The Science of Cheese Flavour: Understanding What You Taste Read Post »
From tangy Cheddar to earthy Brie, cheese has a range of flavours. Read on to learn more about the organoleptic properties of cheese.
Organoleptic Properties of Cheese (Taste, Smell, Texture & Look) Read Post »
Soft washed rind cheeses are definitely an acquired taste. Read on to find out what the smelliest washed rind cheeses from France are.
15 Smelliest Washed Rind Cheeses From France Read Post »
Brie’s aroma transports the palate to a realm of earthy enchantment. Join us as we explore the science behind why Brie smells like mushrooms.
Why Brie Smells Like Mushrooms (Soft White Mould Cheeses) Read Post »
