Sulphur compounds are responsible for many of cheese’s most intense aromas, from meaty and savoury to cabbage-like and pungent. They form during microbial metabolism, particularly in surface-ripened and washed-rind cheeses.
This archive breaks down the chemistry behind sulphur aromas and why they are normal in traditional cheesemaking.
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 »
