Cheese Smells Like Feet? Why Is Everything OK?

on June 4, 2023

Ever wonder why a strong cheese smells like feet when you take a whiff? Many people have questioned their sense of taste and their culinary preferences as a result of this perplexing sensory experience. Fear not, however, as this odor’s seeming unpleasantness is really explained scientifically. We’ll go on a fascinating tour into the world of cheese odours in this blog article, learning the causes behind their peculiar smells and why, despite the initial shock, everything is well.

A number of substances created during the production of cheese can be blamed for the peculiar fragrance of some cheeses, which resembles the scent of feet. The presence of particular bacteria and fungi necessary for the fermentation and ripening of cheese is one important component.

These bacteria, including Brevibacterium linens and several fungus strains, help the cheese’s proteins and lipids break down, releasing volatile organic compounds (VOCs) in the process. The strong, pungent smells that mimic sweaty feet or dirty socks are caused by several of these VOCs, including methanethiol and isovaleric acid.

Depending on the type of cheese, the ageing process, and the microbial strains present, different combinations and concentrations of these chemicals may be present. Although the initial aroma could be unpleasant, it’s crucial to keep in mind that cheese-making is a difficult and delicate craft that depends on microbial interactions to produce distinctive flavours and scents. In light of this, the smell of cheese is simply a monument to the wonderful world of microbial changes and the variety of sensory experiences in the culinary world, despite the uncanny resemblance to feet.

Are there specific types of cheese that tend to smell more like feet than others?

The likelihood of a cheese having a stronger “feet-like” fragrance than another varies by kind. Several instances include:

Limburger: Limburger cheese is infamous for its strong aroma, which is frequently compared to the smell of filthy socks or feet. The distinctive aroma of this pungent cheese is a result of the particular bacteria used in its production.

French-style Munster cheese in particular is distinguished by its pungent aroma. A brine containing bacteria that create potent-smelling chemicals is used to wash the rind of Munster cheese, giving it its distinctive aroma.
French cheese called Epoisses is known for its potent aroma. It is a soft cheese with a washed rind. During the ageing process, the cheese is washed with brine or alcohol, which promotes the development of the microorganisms that give it its distinct flavour.
Italian cheese known as Taleggio has a delicate, creamy texture and a distinct flavour. Due to the presence of certain bacteria during its ripening phase, the odour can still resemble feet even though it may not be as strong as Limburger or Munster.

It’s crucial to remember that even among these cheese varieties, the strength of the “feet-like” fragrance can change based on the precise manufacturing methods, ageing circumstances, and personal tastes.

Are there any techniques or methods to mitigate or eliminate the “feet” smell in cheese?

Some people enjoy the “feet” fragrance that some cheeses have, but others might find it repulsive. Here are some methods you can use if you want to lessen the pungent smell of cheese:

Make the cheese aerate: Some of the pungent smells can be reduced by allowing the cheese to breathe. Before eating, take the cheese out of the package and allow it to cool to room temperature. This may aid in taming the smell.

Mix with substances that are aromatic: The pungent scent of the cheese can be mitigated by serving it with aromatic items. Fresh fruit, herbs, or savoury sauces can complement the cheese and help to cover the smell to some extent.
Choose milder types: If you’re sensitive to strong fragrances, think about going for gentler cheese varieties that have softer aromas. Cheeses that are still fresh or that have aged less time typically have a milder aroma.
Suitable storage Make sure the cheese is properly stored to avoid the stench spreading to other items or your refrigerator. To keep the smell contained, wrap the cheese tightly in wax paper or cheese paper and store it in an airtight container or designated cheese compartment.

Get expert advice: If you have a certain cheese that you believe to be too pungent, think about speaking with cheese specialists or speciality cheese shops. They can offer substitutes or certain variations that could better suit your preferences.

Keep in mind that the scent of cheese, which can vary greatly, is an important component of its flavour profile. While the “feet” fragrance can be rather subdued, it’s also important to recognise the distinctive nuances and complexity that cheese odours can add to the dining experience.

Are there any other foods or substances that share a similar odor profile to cheese?

Several foods and substances have odour profiles that are comparable to various kinds of cheese. These smells might remind you of the smell of “feet” or have a comparable pungency. Here are a few illustrations:

certain aged meats Some cured or fermented meats, including some types of salami or sausages, can take on intense cheese-like odours. This results from the existence of identical bacteria and protein breakdown brought on by ageing.
Several items made from fermented soy Strong, pungent aromas that may remind you of strong cheeses can sometimes be found in some fermented soy products like stinky tofu, tempeh, or certain kinds of soy sauce.
Blue-veined or mold-ripened foods: In addition to cheese, other foods can have mould ripening, which produces strong odours. For instance, some older blue cheeses and meals with blue veins or mould ripening, such Roquefort or Gorgonzola cheese, might have a similar scent character.

Seafood that has been fermented: Products made from seafood that has been fermented, such as fish sauces like Garum or shrimp paste like Belacan, may have a strong, fishy smell that is similar to some strong-smelling cheeses.

It’s crucial to remember that while these foods do share some olfactory qualities, there can be substantial variations in the overall flavour profiles and sensory experiences. There is no guarantee that flavours will taste the same even if they have comparable aromas.