What To Know
- This mold is responsible for the blue or green veins, as well as the characteristic smell and flavor of blue cheese.
- A drier blue cheese will have a more concentrated aroma, while a creamier blue cheese will have a milder smell.
- A more acidic blue cheese will have a more pungent aroma, while a less acidic blue cheese will have a milder smell.
Blue cheese, with its distinctive pungent aroma and veins of blue or green mold, is a culinary delicacy enjoyed by many. However, its unique smell often raises questions: why does blue cheese smell like feet? To unravel this olfactory mystery, let’s delve into the science behind this intriguing phenomenon.
The Science of Blue Cheese
Blue cheese is made from cow’s, goat’s, or sheep’s milk that has been inoculated with a specific mold culture, typically Penicillium roqueforti. This mold is responsible for the blue or green veins, as well as the characteristic smell and flavor of blue cheese.
The Role of Bacteria
As the mold grows, it produces enzymes that break down the fats and proteins in the milk. This process releases volatile organic compounds (VOCs), which are responsible for the distinctive aroma of blue cheese. Some of these VOCs, such as 2-heptanone and 3-methyl-2-butanone, are also found in the human body and are associated with the smell of feet.
The Influence of Mold Species
The type of mold used in the production of blue cheese can also influence its smell. Penicillium roqueforti, the most common mold used, produces a strong, pungent aroma. Other molds, such as Penicillium glaucum, produce a milder smell.
The Impact of Aging
As blue cheese ages, the mold continues to grow and the VOCs produced change. This results in a more complex and nuanced aroma, with additional notes of earthiness and sharpness.
The Role of Moisture
The moisture content of blue cheese also affects its smell. A drier blue cheese will have a more concentrated aroma, while a creamier blue cheese will have a milder smell.
The Influence of Acidity
The acidity of blue cheese can also influence its smell. A more acidic blue cheese will have a more pungent aroma, while a less acidic blue cheese will have a milder smell.
The Personal Factor
It’s important to note that the perception of smell is highly subjective. Some people find the smell of blue cheese pleasant, while others find it unpleasant. This difference in perception can be influenced by genetics, culture, and personal experiences.
The Bottom Line: Embracing the Aroma
While the smell of blue cheese can be polarizing, it’s an integral part of its unique flavor and character. Whether you find it appealing or not, it’s a reminder of the complex and fascinating world of food chemistry.
Top Questions Asked
Q: Is blue cheese safe to eat?
A: Yes, blue cheese is safe to eat as long as it is properly made and stored. The mold used to produce blue cheese is a controlled and safe strain.
Q: Why does my blue cheese have a bitter taste?
A: A bitter taste in blue cheese can be caused by excessive aging or improper storage. If the cheese is too old, the mold may have produced too many bitter compounds.
Q: Can I make blue cheese at home?
A: Yes, it is possible to make blue cheese at home, but it requires specialized equipment and careful attention to hygiene. It is recommended to start with a kit that includes all the necessary ingredients and instructions.
Q: What are some popular types of blue cheese?
A: Some popular types of blue cheese include Roquefort, Gorgonzola, and Stilton. Each type has its own unique flavor and aroma profile.
Q: How should I store blue cheese?
A: Blue cheese should be stored in the refrigerator, wrapped tightly in plastic wrap or aluminum foil. It is best consumed within a few weeks of purchase.
