Goat Cheese: A Culinary Conundrum – Why Does It Smell So Awful?
Goat cheese, a culinary delicacy enjoyed for centuries, has a distinctive aroma that can be polarizing. While some savor its pungent tang, others find it off-putting. If you’ve ever wondered, “Why does goat cheese smell so bad?” this blog post will delve into the scientific and culinary reasons behind its unique odor.
The Role of Capric Acid
One of the primary contributors to goat cheese’s aroma is capric acid, a fatty acid that is more prevalent in goat’s milk than cow’s milk. Capric acid has a strong, pungent odor that is often described as “goaty” or “barnyard-like.” As goat cheese ages, the concentration of capric acid increases, intensifying its smell.
The Influence of Microorganisms
The production of goat cheese involves the use of specific microorganisms, such as bacteria and molds, which contribute to its distinctive flavor and aroma. These microorganisms produce various enzymes that break down the fats and proteins in the cheese, releasing compounds that add to its complexity. Some of these compounds have a pungent odor, which can be amplified by the presence of capric acid.
Variations in Breed and Diet
The breed of goat can also influence the smell of goat cheese. Different goat breeds produce milk with varying levels of capric acid and other volatile compounds. Additionally, the diet of the goats can affect the composition of their milk, which in turn influences the aroma of the cheese made from it.
The Impact of Aging
As goat cheese ages, it undergoes a process of proteolysis, where enzymes break down the proteins in the cheese. This process releases amino acids, some of which have a pungent odor. Additionally, the evaporation of moisture during aging concentrates the volatile compounds in the cheese, further intensifying its aroma.
The Role of Storage Conditions
The storage conditions of goat cheese can also affect its smell. Storing goat cheese in a warm, humid environment can promote the growth of bacteria and molds, which can produce compounds that contribute to its pungent odor. Conversely, storing goat cheese in a cool, dry environment can help to preserve its flavor and aroma.
Cooking with Goat Cheese
Despite its pungent smell, goat cheese can be a delicious and versatile ingredient in various culinary preparations. When cooked, the odor of goat cheese often mellows out, allowing its rich and tangy flavor to shine through. Goat cheese can be used in salads, sandwiches, pasta dishes, and even desserts.
Key Points: Embracing the Pungency
The pungent smell of goat cheese is a defining characteristic that sets it apart from other cheeses. While some may find it off-putting, others appreciate its unique and complex aroma. Understanding the scientific and culinary factors that contribute to its smell can help us to appreciate this culinary delicacy in all its pungent glory.
What You Need to Know
Q: Why does goat cheese smell worse than cow cheese?
A: Goat cheese contains higher levels of capric acid and other volatile compounds, which contribute to its pungent odor.
Q: Is goat cheese safe to eat if it smells bad?
A: Generally, yes. The pungent smell of goat cheese is usually due to the presence of volatile compounds, which are not harmful to consume. However, if the cheese has an unusually strong or unpleasant odor, it is best to discard it.
Q: Can I reduce the smell of goat cheese?
A: Yes, cooking goat cheese can help to mellow out its odor. Additionally, storing goat cheese in a cool, dry environment can help to preserve its flavor and aroma.