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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Join us and lean into the funk. Because the best food science is never sterile — it’s alive.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

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The post Why Some Cheeses Smell Like Feet (& Why That’s Actually a Good Thing) appeared first on Cheese Scientist.

Butter should smell like butter. Clean. Creamy. Maybe a little nutty if it’s cultured or well-made.

So when you open the butter dish and get a whiff of something… cheesy, your brain short-circuits.

Not rancid. Not off. Just unmistakably cheese-adjacent.

This usually happens slowly. A day or two after you dragged a toast crumb through the butter. A week after someone double-dipped a knife. Suddenly the butter smells like a soft rind. Or a young Cheddar. Or the inside of a cheesemonger’s fridge.

This isn’t magic. It’s microbiology.

And it’s a perfect example of how easily butter can become a tiny, accidental cheese experiment.

Let’s unpack why breadcrumbs are the culprit, what’s actually growing in there, and why butter is far more biologically alive than most people realise.

Butter is mostly fat, but not sterile

Butter feels inert. Solid. Stable. Shelf-confident. But chemically and biologically, it’s more complicated.

Butter is an emulsion:

• Roughly 80–82% milk fat.
• Around 16–18% water.
• Plus tiny amounts of milk solids, lactose, and proteins.

That water isn’t evenly distributed. It’s trapped in microscopic droplets scattered through the fat matrix. Those droplets are small, but they’re wet, and they still contain nutrients.

From a microbial perspective, butter isn’t a desert. It’s more like a constellation of tiny oases.

On its own, butter is relatively resistant to spoilage. The high fat content limits oxygen and slows microbial growth. Salted butter is even more protective. Cold temperatures help too.

But resistant doesn’t mean invincible. All it takes is an introduction.

Breadcrumbs are microbial Trojan horses

A breadcrumb looks innocent. Dry. Toasted. Harmless.

Microbiologically, it’s anything but.

Bread is full of:

• Starches (complex carbohydrates)
• Residual sugars
• Proteins
• Yeasts and bacteria from fermentation
• Environmental microbes picked up during slicing, toasting, handling

When bread is baked, most microbes are killed, but not all. And once it cools, it becomes a fantastic landing pad for airborne bacteria and mould spores.

Now put that crumb into butter.

You’ve just added:

1. Food – carbohydrates butter doesn’t naturally have much of
2. Water-loving structure – crumbs absorb moisture from butter
3. Microbial hitchhikers – dormant but ready to wake up

That breadcrumb becomes a tiny sponge, sitting in fat, slowly hydrating itself with butter’s water droplets.

From a microbial point of view, it’s party time.

Butter + crumbs = a cheese-friendly ecosystem

Cheese microbes thrive in very specific conditions:

• Moderate moisture
• Some salt
• Limited oxygen
• Access to proteins and fats
• Time

Sound familiar?

A breadcrumb embedded in butter recreates a miniature cheese cave.

• The crumb absorbs water.
• The surrounding fat limits oxygen.
• Milk proteins and fats are right there.
• Salt levels are moderate.
• The temperature is fridge-cool, not freezer-cold.

This is especially true in butter dishes left on the counter, or pulled in and out of the fridge.

What grows first isn’t mould. It’s bacteria.

And many of those bacteria are the same types that make cheese smell like cheese.

Lactic acid bacteria don’t need much encouragement

Milk naturally contains lactic acid bacteria. Butter inherits some of them.

In cultured butter, they’re intentionally added. In sweet cream butter, they’re still present in trace amounts.

These bacteria are quiet in butter. They don’t have much lactose to work with, and the fat-heavy environment keeps them subdued.

Breadcrumbs change that.

Bread introduces fermentable carbohydrates. Suddenly, bacteria that were half-asleep have access to sugars again.

They begin metabolising.

• Not aggressively.
• Not explosively.
• Just enough to start producing metabolic by-products.

And those by-products smell familiar.

Cheese aromas come from fat and protein breakdown

That “cheesy” smell isn’t random. It comes from specific compounds.

When bacteria get to work on milk components, they produce:

• Short-chain fatty acids – buttery, tangy, sometimes sweaty aromas
• Ketones – blue cheese-like, mushroomy notes
• Sulphur compounds – savoury, oniony, cabbage-adjacent
• Amino acid breakdown products – brothy, meaty, cheesy

Butter contains plenty of fat. Breadcrumbs help unlock microbial access to it.

The result isn’t rot. It’s controlled degradation.

In other words, early-stage cheesemaking chemistry, happening accidentally in your fridge.

Why it smells like cheese, not mould

People often expect mould if something’s “gone bad”.

But mould needs oxygen. Butter is relatively oxygen-poor.

Bacteria, especially lactic acid bacteria, are much happier in low-oxygen environments. They get there first.

That’s why the smell is cheesy rather than musty.

It’s also why the butter often looks fine. No fuzz. No discolouration. Just smell.

Smell is chemistry’s early warning system.

Salted vs unsalted butter: a quiet difference

Salt matters here.

Salted butter slows microbial growth by reducing water activity. It doesn’t stop bacteria entirely, but it makes life harder.

Unsalted butter is more vulnerable.

This is why unsalted butter:

• Picks up fridge smells faster
• Develops off aromas sooner
• Shows flavour changes more readily

Add breadcrumbs to unsalted butter and you’ve removed almost every barrier.

That’s when the cheese notes bloom fastest.

Temperature swings make it worse

Butter that lives on the bench part-time is especially prone.

Every temperature change does three things:

1. Releases trapped moisture
2. Allows bacteria to wake up
3. Increases fat mobility

Warm butter lets compounds volatilise. That’s why the smell seems stronger when the butter softens.

Refrigeration slows growth again, but by then the aromatic compounds are already there.

You’re not smelling active fermentation. You’re smelling the evidence of it.

Is it safe?

This is the question everyone asks quietly.

In most cases, yes — but with caveats.

What you’re dealing with is usually low-level bacterial activity, not pathogenic growth. The smell is unpleasant but not inherently dangerous.

However:

• If mould appears, discard it
• If the smell becomes sour, rotten, or putrid, discard it
• If the butter was unsalted and left warm for long periods, discard it

Butter isn’t a high-risk food, but it’s not immune either.

Trust your nose, but understand what it’s telling you.

Cheesy ≠ instantly unsafe.
Putrid ≠ negotiable.

This is why professional kitchens hate crumbs

In professional kitchens, butter contamination is taken seriously.

Not because chefs are precious. Because crumbs change the chemistry.

A shared butter container becomes:

• Microbially unpredictable
• Aromatically unstable
• Inconsistent for cooking and baking

That’s why professional kitchens:

• Use clean knives only
• Scrape, never drag
• Portion butter aggressively

They’ve learned the hard way that butter remembers everything you put in it.

Butter is closer to cheese than we like to admit

Butter feels like a finished product. Cheese feels like a living one.

But structurally, they’re cousins.

• Both start as milk.
• Both rely on fat structure.
• Both carry microbes.
• Both evolve with time.

Cheese is just butter that leaned into microbial activity.

When breadcrumbs enter butter, you’re nudging it gently back toward its cheesemaking roots.

Not enough to become cheese. Just enough to smell like it.

How to stop it happening

If you want your butter to stay boring, clean, and reliably buttery:

• Use a clean knife every time
• Avoid dragging crumbs through the dish
• Store butter covered
• Keep unsalted butter refrigerated
• Portion butter if multiple people are using it

Butter is forgiving, but it’s not forgetful.

The quiet lesson here

This isn’t really about breadcrumbs.

It’s about how alive our food systems still are, even when we think they’re inert.

Butter isn’t sterile. Bread isn’t neutral. Your fridge isn’t paused time.

Tiny microbial decisions add up.

Sometimes they give us cheese. Sometimes they just give us the smell of it.

And once you know what’s happening, that moment of confusion at the butter dish becomes something better.

A reminder that fermentation is always waiting in the wings.

Final thought

If your butter smells faintly like cheese, congratulations. You’ve accidentally recreated the earliest steps of dairy fermentation.

Just… maybe don’t spread it on your toast.

If you enjoyed this deep dive into the weird, wonderful science hiding in everyday foods, you’ll love what I send out each week.
Join my email list for more cheese science, food myths, and quietly nerdy explanations that make your kitchen feel like a lab — without the lab coats.

Cheese is everywhere. You just have to know where to sniff.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Butter Can Start to Smell Like Cheese (& the Breadcrumb You Should Blame) appeared first on Cheese Scientist.

If you’ve ever hesitated before biting into the white rind of a wheel of Brie, you’re not alone. Plenty of people trim it off without thinking twice. Others insist that eating Brie without the rind is like drinking wine and spitting it out before swallowing.

So who’s right?

Short answer: yes, you can eat the rind of Brie.
Long answer: that rind is doing an extraordinary amount of work microbiologically, chemically, and sensorially. In many ways, it is the cheese.

To understand whether you should eat it, you need to understand what it actually is, what’s living on it, and how it shapes flavour and texture from the outside in.

Let’s get into it.

What the rind of Brie actually is

Brie belongs to a family of cheeses known as bloomy rind cheeses, sometimes also called white mould cheeses. That soft, white exterior isn’t wax, flour, or a cosmetic coating. It’s a living, active microbial layer.

The key organism is Penicillium camemberti, also known as Penicillium candidum.

This mould is deliberately added during cheesemaking. It’s selected, cultured, and encouraged to grow. Nothing about it is accidental.

This distinction matters. The rind of Brie is not “mould that happened”. It’s mould that was invited, fed, and carefully managed.

The microbiology behind a Brie rind

This is where Brie becomes genuinely fascinating.

Penicillium camemberti and surface ripening

Penicillium camemberti is a filamentous fungus that thrives in cool, humid environments. When it colonises the surface of a young Brie, it begins producing enzymes that fundamentally change the cheese beneath it.

These enzymes include proteases and lipases, which break down proteins and fats in the paste.

At the same time, the mould consumes lactic acid at the surface, raising the pH. This shift in acidity is critical. Without it, the enzymes responsible for ripening simply wouldn’t work.

This is why Brie ripens from the outside in.

A young Brie starts life firm, acidic, and chalky. Over time, the rind neutralises the surface acidity, allowing enzymatic breakdown to progress inward. The result is the soft, creamy layer just beneath the rind, followed eventually by full ripeness throughout the wheel.

Remove the rind, and you remove the engine that makes Brie Brie.

The supporting microbial cast

While Penicillium camemberti does most of the visible work, it doesn’t operate alone.

A typical Brie rind ecosystem may include:

• Geotrichum candidum, which contributes to aroma and surface texture and often brings subtle mushroom or cellar notes
• Yeasts such as Debaryomyces hansenii, which help deacidify the surface and prepare the way for mould growth
• Very small populations of surface bacteria, usually tightly controlled and benign in commercial production

This microbial community is shaped by salting, humidity, airflow, temperature, and time. Cheesemakers don’t just grow mould. They manage an ecosystem.

Is Brie rind safe to eat?

From a microbiological perspective, yes. When Brie is properly made and handled, the rind is completely safe for healthy adults.

The moulds used in Brie production are food-grade strains selected for predictable behaviour. They are not toxin-producing in the context of cheesemaking, and they’ve been consumed safely for centuries.

That said, a few practical checks matter:

• A strong ammonia smell usually indicates the cheese is overripe
• Pink, black, or green moulds are a sign something has gone wrong
• People who are immunocompromised or pregnant are often advised to avoid mould-ripened cheeses altogether, regardless of the rind

For everyone else, the rind isn’t just safe. It’s intentional.

What the rind contributes organoleptically

This is where opinions tend to form, because this is where mouths get involved.

Texture

The rind of Brie is typically thin and slightly resilient. On younger cheeses it may feel faintly fuzzy. As the cheese matures, it becomes softer and more supple.

That texture matters. Brie without rind is all softness. With rind, you get contrast. Resistance followed by creaminess. Structure followed by release.

Texture doesn’t get talked about enough, but it plays a huge role in how we perceive flavour.

Flavour

Flavour-wise, the rind brings complexity rather than intensity.

Common notes include:

• Mushroom
• Fresh cream
• Cooked cauliflower
• Damp cellar
• Subtle bitterness
• Light ammonia in fully ripe examples

That bitterness is doing important work. Brie is rich. Very rich. The rind provides balance, stopping the cheese from becoming flat or cloying.

When people say Brie tastes bland without the rind, this is usually why.

How rind flavour changes with age

One reason Brie rind divides opinion is that it doesn’t taste the same throughout the cheese’s life.

Young Brie

In young Brie, the rind is mild and milky. Mushroom notes are present but restrained. The paste beneath may still be chalky and firm in the centre.

This is often the easiest entry point for people who are unsure about rind flavour.

Fully ripe Brie

At peak ripeness, the rind and paste are in sync. The paste is soft and creamy throughout, and the rind tastes savoury, vegetal, and balanced.

This is where Brie really shines.

Overripe Brie

As ripening continues, protein breakdown accelerates. Ammonia builds up. The rind can taste sharp or acrid, and the paste may become overly runny.

This is where many people decide they dislike Brie rind. Often, they’re not wrong. The cheese has simply passed its prime.

Why some Brie rinds taste better than others

Not all Brie is created equal, and rind quality varies enormously.

Factors that influence rind flavour include:

• Milk quality
• Raw versus pasteurised milk
• Age at sale
• Humidity during ripening
• Strain of mould used
• Thickness of the cheese

Mass-produced Brie tends to have a more neutral, less expressive rind. Traditional and artisan Bries, especially those made in the style of Brie de Meaux, often develop deeper, more complex rind character.

If someone claims to hate Brie rind, there’s a good chance they’ve only encountered underwhelming examples.

Is it wrong to cut the rind off?

No. It’s not wrong.

Cheese is meant to be eaten, not endured.

If you genuinely dislike the flavour or texture of the rind, cut it off and enjoy the rest. There’s no moral high ground on a cheeseboard.

That said, if your dislike is based on one unfortunate encounter with an overripe supermarket Brie, it’s worth revisiting the idea. A well-ripened Brie with a balanced rind is a very different experience.

When the rind really matters

There are times when skipping the rind means missing the point entirely.

Baked Brie

The rind acts as a natural container. It helps the cheese hold its shape and prevents complete collapse.

Remove it, and baked Brie turns into molten cheese soup. Still tasty, but structurally chaotic.

Cheese tasting and education

If you’re tasting Brie to understand the style, the make, or the microbiology, the rind is essential. It’s where most of the biochemical action happens.

Judging Brie without tasting the rind is like judging sourdough without eating the crust.

A quick note on ammonia

Ammonia is one of the most misunderstood aspects of bloomy rind cheeses.

A light ammonia aroma is normal and expected in ripe Brie. It’s a byproduct of protein breakdown during ripening.

A strong ammonia smell, however, usually means the cheese is overripe or poorly stored.

If your Brie smells sharp, unwrap it and let it breathe for 20 to 30 minutes. Some volatile ammonia will dissipate. If the smell remains aggressive, the cheese has likely gone too far.

So, should you eat the rind of Brie?

Here’s the clear answer.

Yes, the rind of Brie is edible.
Yes, it’s safe when the cheese is properly made.
Yes, it contributes flavour, texture, and balance.
No, you’re not doing it “wrong” if you cut it off.

But if you want to understand Brie as a cheese, not just a soft dairy product, you should eat it with the rind at least once. Properly ripe. At room temperature. Without rushing.

That white rind isn’t decoration. It’s a living system. It’s controlled decay doing something beautiful.

Once you understand what’s living there and what it’s doing, it becomes much harder to scrape it off without thinking twice.

If this kind of cheese science is your thing, you’ll probably enjoy my 30-day Eat More Cheese Challenge. It’s about tasting with intention, learning without snobbery, and building confidence with cheese that goes far beyond the rind debate.

Your Brie will never quite look the same again.

References and further reading

If you’d like to dig deeper into the microbiology and sensory science behind bloomy rind cheeses like Brie, these sources are excellent starting points:

• McSweeney, P. L. H. (Ed.)
  Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups
  Detailed discussion of surface-ripened cheeses, including bloomy rind systems.
  https://www.sciencedirect.com/book/9780122636530/cheese
• Bockelmann, W., & Hoppe-Seyler, T.
  “The surface flora of smear- and mould-ripened cheeses”
  Comprehensive overview of microbial ecosystems on cheese rinds.
• University of Guelph – Cheese Ripening Resources
  Clear explanations of mould-ripened cheese microbiology and ripening pathways.
  https://www.uoguelph.ca/foodscience/book-page/cheese-ripening
• Institut National de la Recherche Agronomique (INRAE)
  Research on traditional French cheese ripening and microbial succession.
  https://www.inrae.fr/en

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Can You Eat the Rind of Brie? A Microbiological & Sensory Deep Dive appeared first on Cheese Scientist.

SEE ALSO: How can you tell when your cheese has gone bad? →

What is ammoniated cheese?

Ammoniated cheese is cheese that develops a distinct ammonia smell and taste. This happens due to the natural breakdown of proteins in the cheese. Ammonia is a by-product of this process, created by bacteria and enzymes during ripening.

Some cheeses, particularly bloomy-rind varieties like Brie and Camembert, are more prone to developing ammonia. Washed rind cheeses can also exhibit this trait. In small amounts, ammonia is normal and part of the cheese’s aroma profile.

However, when the ammonia smell becomes overpowering, it indicates a problem. The cheese may have ripened too much or been improperly stored. Eating it can be unpleasant due to its harsh taste and smell.

Why does cheese smell like ammonia?

The ammonia smell in cheese is part of its natural ageing process. Proteins in cheese break down over time, releasing ammonia as a by-product. This is more noticeable in certain types of cheese because of their rind and ripening process.

In bloomy-rind cheeses like Brie, the white mould (Penicillium camemberti) plays a role in the ripening. It breaks down proteins and fats, creating a creamy texture and unique flavour. However, this process also generates ammonia, which gets trapped under the rind if the cheese isn’t stored properly.

Washed rind cheeses, like Époisses or Taleggio, are another example. Their rinds are washed with brine, alcohol or other solutions to encourage bacteria growth. These bacteria also produce ammonia as they age, which can become overwhelming if the cheese over-ripens.

How can storage contribute to ammoniation?

Improper storage conditions can accelerate the ammoniation process. Cheese needs ventilation to allow gases like ammonia to escape. If cheese is wrapped too tightly in plastic or stored in airtight containers, ammonia gets trapped.

Temperature also plays a crucial role. Storing cheese at too warm a temperature speeds up bacterial activity. This leads to faster protein breakdown and more ammonia production.

When is ammoniation normal?

Some ammonia scent is normal in certain cheeses, especially those with a bloomy or washed rind. This is often more pronounced when the cheese is first removed from its packaging.

Allowing the cheese to “breathe” at room temperature for 15-30 minutes can help. During this time, the ammonia dissipates, and the cheese’s natural aromas become more noticeable.

However, if the smell remains strong or the taste is unpleasant, the cheese may have gone past its prime.

How to recognise ammoniated cheese

Here are signs your cheese may be ammoniated:

1. Strong ammonia smell: Overpowering and harsh, like household cleaning products.
2. Harsh taste: The flavour is bitter and unpleasant, masking the cheese’s usual characteristics.
3. Texture changes: Over-ripened cheese may become overly runny or break down entirely.

These signs indicate that the cheese has aged beyond its ideal eating window.

What to do with ammoniated cheese

If you notice a mild ammonia smell, let the cheese sit at room temperature for 15-30 minutes. This allows the gas to dissipate. Often, this is enough to make the cheese enjoyable again.

For more heavily ammoniated cheese, there’s little you can do to salvage it. The taste and aroma are unlikely to improve. If the cheese remains unpleasant after airing, it’s best to discard it. Consider composting your cheese waste to protect the environment.

Can ammoniated cheese make you sick?

Ammoniated cheese is not necessarily unsafe to eat. Ammonia itself is a natural by-product and not harmful in small amounts. However, the taste and smell can be unpalatable, making the cheese undesirable to eat.

If the cheese shows other signs of spoilage, like mould where it shouldn’t be or a sour smell, it’s better to throw it away.

How to prevent cheese from becoming ammoniated

Preventing ammoniation starts with proper storage. Follow these tips to keep your cheese fresh:

1. Use breathable wrapping: Avoid plastic wrap. Instead, use wax paper or cheese paper, which allow the cheese to breathe.
2. Store in the right spot: Keep cheese in the vegetable drawer or a dedicated cheese container in the fridge. These spots have consistent humidity and temperature.
3. Maintain proper temperature: Most cheeses do well at 2-7°C (36–45°F). Avoid storing them in areas prone to temperature fluctuations.
4. Don’t store cheese for too long: Each cheese has an ideal ripening window. Consume it within that time for the best flavour and texture.

Are some cheeses more prone to ammoniation?

Yes, certain types of cheese are more likely to develop an ammonia smell. Bloomy-rind cheeses like Brie, Camembert and Coulommiers are common examples. Their rinds trap gases during ripening, increasing ammonia concentration.

Washed rind cheeses, such as Munster, Limburger and Époisses, are also prone to ammoniation. Their bacterial rinds produce ammonia as they age.

Soft, ripened cheeses are more susceptible than harder varieties. Cheeses like Cheddar or Parmesan are less likely to become ammoniated due to their firmer texture and different ripening process.

When to consult a cheesemonger

If you’re unsure about the state of your cheese, a cheesemonger can help. They can advise whether the cheese is still good to eat or past its prime.

Cheesemongers can also provide tips on storage and how to enjoy cheese at its best. Building a relationship with a local cheesemonger ensures you get expert advice tailored to your preferences.

Conclusion

Ammoniated cheese is a natural but sometimes unpleasant result of the ripening process. While a slight ammonia smell is normal in some cheeses, an overpowering scent indicates over-ripening or poor storage.

Proper storage, including breathable wrapping and the right temperature, helps prevent ammoniation. If you encounter ammoniated cheese, airing it at room temperature may improve its aroma. For severely ammoniated cheese, it’s better to discard it.

Understanding the causes of ammoniation helps you enjoy cheese at its best. Treat cheese with care, and you’ll avoid unpleasant surprises.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Ammoniated Cheese: What It Is & How to Prevent It appeared first on Cheese Scientist.

SEE ALSO: The weird and wonderful world of cheese texture, aroma and flavour → 

The building blocks of flavour: milk and microbes

The journey of cheese flavour begins with milk. The type of milk used, whether cow, goat, sheep or even buffalo, significantly impacts the final taste. Each milk variety possesses unique fatty acid profiles and lactose content, contributing to the foundation of cheese flavour. 

Next, enter the essential players: microbes. Cheesemakers introduce specific bacteria and cultures into the milk, initiating a series of transformations. These tiny organisms consume lactose, the milk sugar and convert it into lactic acid.  

This process not only lowers the pH, contributing to a tangy or acidic flavour, but also plays a crucial role in texture development. 

Beyond lactic acid bacteria, other microbes like mould and yeast can be introduced depending on the desired cheese style. These diverse microorganisms produce a vast array of volatile compounds, responsible for the characteristic aromas and flavours associated with different cheeses. 

The art of ripening: unlocking flavour complexity

Once the curd formation and initial flavour development occur, many cheeses embark on a crucial stage: ripening. During this controlled ageing process, a symphony of chemical reactions takes place.

Enzymes break down proteins and fats in the cheese, releasing even more flavourful compounds. The specific types of enzymes involved, along with the duration and temperature of ripening, significantly influence the final flavour profile.

Aged cheeses

For instance, cheeses like Gruyère undergo a long ripening process (up to two years), allowing enzymes to break down complex milk proteins into smaller peptides and amino acids. These breakdown products contribute to the characteristic fruity and nutty flavours associated with aged Gruyère. 

You can learn more about the incredible range of aromas and flavours in Gruyère in our dedicated article here. 

Younger cheeses

In contrast, Brie and Camembert are ripened using specific moulds like Penicillium camemberti. These moulds not only contribute to the characteristic bloomy rind but also produce enzymes that break down fats, releasing volatile fatty acids responsible for the pungent and earthy aromas of these soft cheeses. 

From mild to bold: a universe of flavour profiles

The interplay of these factors, from the type of milk and microbes used to the specific ripening conditions, creates the vast spectrum of cheese flavours we encounter. Let’s explore some key contributors to cheese flavour diversity: 

• Lactic acid: As mentioned earlier, lactic acid produced by bacteria contributes to a tangy or acidic flavour, often more pronounced in younger cheeses. 
• Volatile compounds: These aroma molecules, produced by various microbes, are responsible for the vast array of fruity, nutty, buttery, cheesy and even pungent aromas associated with different cheeses. 
• Salt: Not only does salt enhance flavour perception, but it also plays a role in moisture control and texture development, indirectly impacting the overall taste experience. 
• Fat content: The type and amount of fat in the milk used significantly influence the mouthfeel and richness of the cheese. Higher fat content cheeses often feel creamier and have a more pronounced flavour compared to their low-fat counterparts. 

Understanding these scientific principles behind cheese flavour allows us to appreciate the intricate craftsmanship involved in cheesemaking. Each cheese variety represents a unique combination of ingredients, microbial communities, and ageing techniques, culminating in a sensory experience unlike any other. 

Exploring the cheese flavour landscape

As you embark on your next cheese exploration, keep these scientific insights in mind. Notice the subtle nuances in flavour profiles, from the tangy bite of a young Cheddar to the complex, nutty notes of a well-aged Gruyère.  

Experiment with different cheese styles and pairings, understanding how factors like complementary flavours and contrasting textures can elevate your tasting experience. 

Remember, cheese appreciation is a journey of discovery, fuelled by both scientific knowledge and sensory exploration. So, the next time you savour a piece of cheese, take a moment to appreciate the fascinating science that brought it to life, and embark on a delicious adventure through the diverse world of cheese flavours. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post The Science of Cheese Flavour: Understanding What You Taste appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to assembling the perfect cheese board →

What are organoleptic properties?

Organoleptic properties are the sensory characteristics of a food or beverage that are perceived by the human senses. In fact, those include taste, smell, texture and appearance. Moreover, these properties can be subjective or objective, depending on the individual and the circumstances.

For example, some people may find a particular cheese to be too strong or pungent. While others may enjoy the same cheese for its complex and robust flavour.

What are the most common organoleptic properties present in cheese?

There are several organoleptic properties that are commonly associated with cheese, including taste, aroma, texture and appearance. Using popular cheeses as examples, we can explore these properties in more detail.

What cheese tastes like

Without a doubt, cheese is a nuanced food with a wide range of flavours. Actually, there are many factors that influence the flavour of a particular cheese. Those include the type of milk used, the processing method and the ageing process.

Some common flavours found in cheese include savoury, tangy, nutty, creamy, earthy, pungent, sweet and smoky. Also, different types of cheeses have their own unique flavour profiles. Some examples are the tanginess of Cheddar, the nuttiness of Gruyère and the earthy notes of Brie. And aged cheeses like Parmigiano Reggiano and Comté are packed with umami!

What cheese smells like

Moreover, the aroma of cheese can also vary widely depending on the type of cheese and its extent of ageing. Some common aromas in cheese include earthy, nutty, grassy, floral, fruity, woody and musky.

Blue cheeses such as Roquefort or Gorgonzola have a pungent, mouldy aroma, while washed rind cheeses like Taleggio or Epoisses have a strong yeasty and sometimes funky aroma. Furthermore, aged cheeses like Parmesan or Gouda may have a sweet or nutty smell. And, finally, fresh cheeses like Ricotta or Feta tend to have a light, milky aroma.

What cheese feels like

In addition to taste and smell, the texture of cheese also varies widely. Some common textures found in cheese include:

Soft: This includes cheeses like Brie or Camembert, which have a soft, creamy texture that becomes runny as they age.

Semi-soft: Cheeses like Havarti or Fontina have a slightly firmer texture, with a smooth and creamy consistency.

Semi-hard: Cheeses like Gruyère or Comté have a firm, dense texture that can range from slightly rubbery to smooth and sliceable.

Hard: Parmesan or Pecorino Romano are examples of hard cheeses, which have a crumbly, granular texture. As a result, they tend to make excellent grating cheeses.

Crumbly: Cheeses like Feta or Stilton have a crumbly texture that is easy to crumble or sprinkle.

Stringy: Finally, pasta filata cheeses like Mozzarella or Provolone have a stringy, elastic texture that makes them ideal for melting.

Overall, the texture of cheese can be influenced by factors such as the type of milk used, the processing method and the ageing process.

What cheese looks like

Finally, the appearance of cheese can vary depending on the milk used, the production methods and the maturation process. We can further break down this organoleptic property as follows:

Colour: A goat milk cheese like Brabander Gouda has a pristine white paste compared to a similar Gouda made with cow’s milk. The latter will develop a yellow to orange paste depending on age. Furthermore, the use of natural dyes such as annatto can impart a bright orange colour to both the rind and paste of a cheese.

Rind: Depending on the production and maturation methods, a cheese can either develop a natural rind, have an artificial rind, or have no rind at all. Some examples include the natural white bloomy rind on a Camembert or a red waxed rind on Edam. Also, some brined cheeses like Feta or Halloumi are completely rindless.

Veins: The addition of the mould Penicillium roqueforti to cheeses like Roquefort and Gorgonzola leads to the formation of blue veins within the cheese’s paste. You can read more about the spectacular phenomenon in our dedicated post here.

Eyes: Finally, you will have undoubtedly noticed that some cheese have holes in them. As a matter of fact, those holes are called eyes and are created by a very specific bacterium. Some examples of such cheeses include Emmentaler and Gouda. Learn more about this bacterium and how it works in our post covering this topic here.

Overall, the appearance of cheese is an important part of its organoleptic properties, as it can influence the consumer’s perception of its flavour and texture.

Summary: organoleptic properties matter

Cheese is a versatile and delicious food that has a range of organoleptic properties that contribute to its unique taste, aroma, texture and appearance. These properties can vary depending on the type of milk and the cheesemaking methods.

Moreover, the microorganisms and chemicals that create these properties are complex and can be affected by various factors, including ageing and temperature.

Whether you prefer a tangy Cheddar or a buttery Brie, understanding the organoleptic properties of cheese can help you appreciate and enjoy this beloved food even more. So next time you try a new cheese, take a moment to savour its unique taste, smell and texture.

What are your favourite organoleptic properties in cheese? Let me know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Organoleptic Properties of Cheese (Taste, Smell, Texture & Look) appeared first on Cheese Scientist.

SEE ALSO: The complete guide to washed rind cheeses with examples from around the world → 

What is a washed rind cheese?

The term “washed rind” can describe any cheese that has been washed with a liquid mixture during maturation. After the cheesemaker has formed their cheese, they moisten the outside (rind) with a damp cloth or a brush. This process takes place at different intervals depending on the cheese and can vary from twice daily to once a week.  

Overall, this process changes the conditions on the surface on the cheese to favour the growth of different types of bacteria. And those bacteria play a significant role in shaping the characteristics of the final cheese. 

Why are washed rind cheeses so smelly?

Recent research has shown that the main species of bacteria that proliferate on the rind of washed cheeses is actually Brevibacterium aurantiacum.

B. aurantiacum is a subspecies of B. linens and thrives in a salty, moist and low acidity environment. And that is exactly what washed rind cheeses provide. Furthermore, the bacterium produces carotenoids that create the brick red/orange tinge on the cheese’s rind.

And it also makes a significant contribution to their unique aroma and flavour. You can read more about methionine, the colourless gas that is responsible for this unique smell by clicking here. 

So, now that we’ve got the technical bits out of the way, let’s dive into our list of the smelliest washed rind cheeses from France. We’ve sorted them in alphabetical order. 

1. Affidélice

We start our journey in Bourgogne with Affidélice. This small soft washed rind cheese is washed with a mixture containing brine and Chablis wine during maturation. As a result, it develops a gorgeous sticky orange rind. 

Under the rind you will find a soft ivory-coloured paste with a chalky centre. Overall, the cheese’s aroma is quite robust with notes of barnyard and farmhouse. However, the flavour is not as pronounced as you might expect. Look out for a savoury and slightly meaty taste. 

2. Claosou

Next, we have an oval shaped cheese that is wrapped in spruce bark, Claosou. What’s not to love about this artisanal cheese? This beautiful raw sheep’s milk cheese originates from Occitanie and is aged for up to three weeks. During this time, an affineur brushes each little cheese with a brine mixture. 

Claosou develops a delicate cream-coloured rind and an oozy white paste. Its aroma is one of the mildest on this list with a certain woody quality. On the palate, Claosou tastes very sheepy with a touch of damp forest floor. 

3. Coeur d’Arras

While we’re on the topic of unusual shaped cheeses, let’s talk about Coeur d’Arras. This gorgeous (romantic?) heart-shaped washed rind comes from Arras in Hauts-de-France. And a fun fact about this cheese is that the locals developed it for the annual Rat Festival. 

Overall, this cheese has a very strong aroma that is reminiscent of dirty socks. You will find that this is a common trait for a lot of the cheeses on this list. Its flavour is surprisingly sweet and mild though with a resemblance to another cheese that is still to come on our list, Maroilles. 

4. Epoisses

Without a doubt, Epoisses is France’s most famous washed rind cheese. This cow’s milk cheese finds its roots in Bourgogne at the start of the 16th century. And it gets its name from the village of Epoisses where a local community of Cistercian monks first developed its recipe.

To this day, cheesemakers wash wheels of Epoisses in Marc de Bourgogne during maturation. 

Such is this cheese’s potent aroma that there is an urban legend going around France and the rest of the world that the local authorities banned it on the metro. But, once again, its flavour is surprisingly mild and complex. You can expect a range of flavours from savoury to meaty via spicy. 

5. Grès des Vosges

Our second oval-shaped cheese is Alsace’s Grès des Vosges. Adorned with a fern leaf, this unique washed rind cheese is washed in a Kirsch solution during maturation. As a result, it develops a sticky, orange rind. 

The aroma of Grès des Vosges is fairly comparable to Epoisses with a certain yeasty quality. On the other hand, its flavour is very different with notes of garlic, mushroom and cultured milk. 

6. Langres

Made in the Champagne region, Langres is a cute little orange soft cheese with a wrinkly rind. During its ageing process, an affineur regularly washes it in a brine and annatto solution but never turns the cheese. Because of this, it grows a bright orange rind and forms a signature fontaine on top of the cheese. 

Langres has a moderate yeasty aroma but delicate flavours of beef broth and bacon. Perhaps, this cheese is best known for its pairing with Champagne. Indeed, you can pour a splash of bubbly into the “fountain” at the top and let it seep through the cheese. 

7. Livarot

At number 7, we find our first cheese from Normandie. Actually, the locals affectionately call this cheese “Le Colonel” because of the sedge strips that are traditionally wrapped around it. This soft washed rind cheese comes from the Calvados department and is regularly washed in a salt, culture and annatto mixture during maturation. 

At 21 days, Livarot develops a soft paste under its potent rind. Overall, its flavour is savoury and fresh, with floral notes of straw, hay, animal and smoke. 

8. Maroilles

As we mentioned earlier, Maroilles is another soft washed rind cheese from Hauts-de-France. Also known as Marolles, this square-shaped cheese originates from the abbey of Sainte-Humbert de Maroilles in the 18th century. To this day, the largely unchanged recipe requires cave-ageing and washing with a brine and culture solution. 

Maroilles’s bright orange rind packs quite a punch on the aroma side. Your nose will detect damp cave, forest floor, wet brick and ammonia. And its flavour shows notes of hazelnut and sour milk. 

9. Mont d’Or

Also known as Vacherin du Haut-Doubs, Mont d’Or is a seasonal soft washed rind cheese that is made above 700m in the Haut-Doubs region of France.  During production, the cheesemakers wrap this cheese in a spruce bark and mature each cheese for a minimum of 21 days.

In that time, they regularly turn and brush the young cheese in a proprietary mixture. The end result is a soft cheese with a woody, earthy aroma.

Overall, it has a full, rich, sweet and grassy flavour with a slightly acidic finish. Because of its unique aroma and flavour, Mont d’Or is one of the most sought-after cheeses in the entire world. 

10. Munster

Our second cheese from Alsace is also the region’s most famous one, Munster. Munster is a washed rind cheese that is made in the Vosges mountains in eastern France. The locals call it simply Munster or Munster Géromé. 

Because it is washed in a brine mixture for 21 days, Munster develops a bright orange sticky rind and a very potent aroma. Your nose will detect notes of yeast and ammonia. Moreover, Munster has a rich, savoury and slightly tangy flavour. Its organoleptic characteristics make this washed rind one of the most robust ones from France. 

11. Pavé de Calais

And we’re in Hauts-de-France again to find the aptly named Pavé de Calais. Indeed, this brick shaped cheese (formerly known as Brique des Flandres) is a creation of the Bernard brothers in Pas-de-Calais.

Due to its bright orange colour and brick shape, Pavé de Calais looks like the bricks used in the construction of most homes in the north of France. 

Made with cow’s milk, Pavé de Calais has a bright yellow paste that softens beautifully as it ages. Overall, its aroma is very pronounced with hints of yeast and ammonia. And its flavour matches its aroma. Look out for brothy and meaty notes. 

12. Pont L’Évêque

Next, we have a second cheese from Normandie, Pont L’Évêque. Actually, this historical cheese dates back to the 13th century when it was known as d’Angelot. Over time, it has evolved with slight modifications to the recipe and shape. Nowadays, it takes its current name from the small town of Pont-L’Evêque. 

When young, this soft cheese is quite similar to Camembert. However, during the maturation process, the affineur regularly washes each wheel in brine for up to six weeks. As a result, a white-orange edible rind forms around the pâte and imparts a full-bodied aroma and flavour.

Once ripe, this AOP cheese will have a soft fudgy centre and a rich creamy finish. Both the flavour and aroma palette are reminiscent of the Normandie countryside. 

13. Soumaintrain

Soumaintrain is a soft washed rind cheese made in Bourgogne, France. During maturation, the cheesemakers wash each little wheel of Soumaintrain in a secret brine mixture. As a result, the bacterium Brevibacterium aurantiacum proliferates on the surface and imports a gorgeous pink hue to the wrinkly rind.

Unlike other soft washed rind cheeses such as Epoisses and Maroilles, Soumaintrain is actually quite mild in aroma and flavour. Look out for those delicate floral notes in the aroma, and a subtle sweetness in the flavour.

14. Trou du Cru

Without a doubt, Trou du Cru is the smallest cheese on our list. Indeed, this orange soft washed rind cheese weighs in at 60 g (2 ounces) and is actually one of the world’s most expensive cheeses by weight.

Initially developed by Berthaut as a small format Epoisses, Trou du Cru is now recognised as an exceptional cheese in its own right. 

Just like Epoisses, Trou du Cru is washed in Marc de Bourgogne and aged on straw mats to prevent its rind from sticking. Surprisingly, the cheese’s flavour is much milder than its yeasty aroma. On the palate, you can expect savoury and floral notes with a straw-like, boozy quality. 

15. Vieux Boulogne

Have we left the best for last or what!? Unlike all of the washed rind cheeses on our list, Vieux Boulogne is washed in beer during ageing. This square-shaped cheese originates from Boulogne-sur-Mer in the Hauts-de-France.

After extensive lab testing by Dr Stephen White and his UK team in 2004, Vieux Boulogne was officially designated as the world’s smelliest cheese!  

Due to the beer wash, Vieux Boulogne develops a reddish-orange sticky rind and a soft, elastic paste. Indeed, its aroma is spectacular with pronounced notes of mushroom, yeast and onions. As for its flavour, it is yeasty, malty, brothy and savoury. 

Summary

Thank you for reading our post on the smelliest washed rind cheeses from France. Unsurprisingly, the French are masters at making soft washed rind cheeses and most of the cheeses on our list are available around the world.  

So, what’s your favourite French washed rind cheese? Let me know in the comments.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 15 Smelliest Washed Rind Cheeses From France appeared first on Cheese Scientist.

SEE ALSO: Are Brie & Camembert actually different? →

What is Brie?

Brie is a soft and sumptuous cheese with a history that stretches back centuries. This velvety creation has an elegant appearance, boasting a pale-yellow paste that contrasts beautifully with its snowy white rind.

Actually, Brie originates from the Île-de-France region in northern France. Specifically, it takes its name from the historic French province of Brie, which encompasses parts of modern-day Seine-et-Marne and surrounding areas.

The cheese has a long and storied history that dates back centuries, with its origins closely tied to the region’s agricultural practices and culinary traditions. Brie has since become a globally recognised and beloved cheese, cherished for its delicate flavours, creamy texture and signature aroma.

What type of cheese is Brie?

Brie belongs to the family of soft white mould cheeses. Soft white mould cheeses, one of the eight types of cheese, boast a delicate exterior veiled in a snowy coat of moulds.

Some other examples of soft white mould cheeses are Camembert, Brillat-Savarin and Selles-sur-Cher.

Why does Brie smell like mushrooms?

Now that we’ve covered the basics, let’s explore the science behind why Brie smells like mushrooms.

Underneath the soft white mould rind lies a fascinating microbial tapestry, where beneficial moulds and bacteria collaborate to shape both the cheese’s distinct aroma and its evolving taste profile. The allure of soft white mould cheeses lies in their ability to capture the essence of their surroundings and the craftsmanship of their creators, resulting in a sensory experience that effortlessly marries tradition and innovation.

In the case of Brie, the mould is most often present on its rind is Penicillium camemberti. 

Why does mould grow on the rind of Brie?

Penicillium camemberti thrives on the rind of Brie due to a combination of factors. This mould species is specially selected for its transformative qualities during the cheese-ripening process. As Brie matures, the controlled environment and carefully managed conditions encourage the growth of Penicillium camemberti on the rind.

This mould not only contributes to the distinctive white appearance of the rind but also plays a pivotal role in breaking down the cheese’s proteins and fats. In this symbiotic relationship, Penicillium camemberti helps create the velvety texture, creamy interior, and complex flavours that are characteristic of Brie cheese.

What happens when fat molecules are broken down?

One of the by-products of this “lipolysis” is a compound called 1-Octen-3-ol. 1-Octen-3-ol, also known as octenol, is a naturally occurring organic compound that belongs to the class of alcohols. It has a distinct mushroom-like, earthy and slightly woody aroma.

This compound is commonly found in various natural sources, including fruits, vegetables, and fungi.

Another fun fact is that the same white mould, and alcohol, can be found on a number of dried Italian salamis and French saucisson secs. And, as with the cheese, they create a mushroomy, earthy aroma by breaking down the fat in the meat. 

What else does Brie smell like?

While the mushroom aroma is certainly a star player, Brie’s journey through ageing yields a symphony of other aromatic notes.

The aroma of Brie cheese is an intriguing and nuanced experience that evokes images of an enchanting culinary landscape. It carries a delicate, earthy quality reminiscent of freshly turned soil after a gentle rain, conjuring the essence of a serene woodland glade. This earthiness intertwines with a luscious creaminess, creating a harmonious balance that’s both alluring and comforting.

Without a doubt, the enchanting aroma of Brie is both delicate and inviting, offering a tantalising preview of the cheese’s complex flavours that await within its velvety interior. Just as the aroma of Brie draws you in, its taste promises a symphony of buttery, tangy, and nutty notes, making every indulgent bite a sensory journey through the lush landscapes of flavour.

Is it safe to eat Brie’s white mould?

For those new to the world of Brie, a common concern might be the white mould rind itself. Rest assured, this natural rind is entirely safe to eat and contributes to the cheese’s unique character. When crafted and stored correctly, Brie is not only delicious but also perfectly safe for consumption.

How to serve Brie at its best

To fully appreciate Brie’s multi-faceted flavours and aromas, it’s best enjoyed at room temperature. Allow the cheese to breathe and reach its full potential before indulging.

If you’ve brought home a whole wheel of Brie, you will want to wait until it is close to (or even past) its “Best Before Date”. Want to know why? Our complete post here will explain when soft cheeses are at their best!

Pair with an array of complementary accompaniments such as ripe fruits, toasted nuts, or crusty baguette to elevate your tasting experience.

Conclusion: Brie’s aroma is an organic chemistry thing

In conclusion, the reason why Brie smells like mushrooms is a complex interplay between microbial communities, enzymatic processes and unique ageing conditions.

As the cheese matures, the breakdown of proteins and fats by various microorganisms and enzymes leads to the release of volatile compounds, some of which share aromatic similarities with mushrooms. The distinct earthy, mushroom-like fragrance is a testament to the artisanal craftsmanship and the science behind the cheesemaking process.

Now, tell me, what’s your favourite aroma in cheese? Are you more dirty socks in Epoisses? Or mushrooms and damp forest floor in Brie de Meaux? Drop me a comment below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Why Brie Smells Like Mushrooms (Soft White Mould Cheeses) appeared first on Cheese Scientist.