The Science Behind The Stink: Why Blue Cheese Smells Like Your Feet (and Why It’s Still Delicious)
What To Know
- During the production of blue cheese, a specific type of bacteria known as Penicillium roqueforti is introduced to the cheese curd.
- The moisture content of the cheese affects the growth of bacteria and the release of VOCs.
- Roquefort is a specific type of blue cheese that is produced in the Roquefort-sur-Soulzon region of France.
Blue cheese, with its distinctive pungent aroma and sharp flavor, is a culinary delicacy that has captivated cheese enthusiasts for centuries. However, its intense scent has often raised the question: “Why does blue cheese smell like feet?” This blog post delves into the scientific and microbial reasons behind this peculiar olfactory experience.
Fermentation and the Role of Bacteria
The unique aroma of blue cheese stems from the fermentation process it undergoes. During the production of blue cheese, a specific type of bacteria known as Penicillium roqueforti is introduced to the cheese curd. These bacteria thrive in the curd’s moist and nutrient-rich environment, where they begin to grow and multiply.
Metabolic Byproducts and Odorous Compounds
As Penicillium roqueforti grows, it consumes the lactose in the cheese curd and produces various metabolic byproducts. Among these byproducts are volatile organic compounds (VOCs), which are responsible for the cheese’s distinct odor.
The Science of Foot Odor
Interestingly, the VOCs produced by Penicillium roqueforti share similarities with the compounds that contribute to foot odor. These compounds include:
- Isovaleric acid: A pungent, cheesy smell
- 2-heptanone: A sweet, fruity odor
- Dimethyl sulfide: A sulfuric, garlic-like scent
Other Factors Influencing Smell
In addition to bacterial fermentation, other factors can influence the smell of blue cheese, including:
- Aging: As blue cheese ages, the bacteria continue to produce VOCs, leading to a more intense aroma.
- Moisture: The moisture content of the cheese affects the growth of bacteria and the release of VOCs.
- Salt: Salt inhibits the growth of bacteria, which can reduce the intensity of the odor.
The Sensory Experience of Blue Cheese
The pungent smell of blue cheese is often an acquired taste. Some people find the aroma off-putting, while others appreciate its complexity and savoriness. The strong odor can be overwhelming to some, but it complements the rich and creamy flavor of the cheese.
Health Implications and Safety
Despite its distinctive odor, blue cheese is safe to consume when produced and handled properly. The bacteria responsible for the smell do not pose any health risks. However, people with weakened immune systems or allergies to mold should exercise caution.
The Art of Enjoying Blue Cheese
To fully appreciate the flavor and aroma of blue cheese, consider the following tips:
- Pair with sweet accompaniments: Blue cheese pairs well with sweet fruits, such as pears, apples, or figs. The sweetness balances the saltiness and pungency of the cheese.
- Use sparingly: A little blue cheese goes a long way. Use it as a garnish or crumble it over salads or sandwiches.
- Experiment with different varieties: There are many varieties of blue cheese, each with its own unique flavor and aroma. Experiment to find your favorite.
Questions You May Have
Q: Is blue cheese made with mold?
A: Yes, blue cheese is made with a specific type of mold called Penicillium roqueforti.
Q: Is it safe to eat blue cheese?
A: Yes, blue cheese is safe to eat when produced and handled properly. However, people with weakened immune systems or allergies to mold should exercise caution.
Q: What is the difference between blue cheese and Roquefort?
A: Roquefort is a specific type of blue cheese that is produced in the Roquefort-sur-Soulzon region of France. It is considered one of the oldest and most famous blue cheeses in the world.