Why Does Stinky Cheese Stink?
TLDRThe video script delves into the intriguing question of why certain cheeses possess a pungent odor, yet are considered delectable by their aficionados. It explains that these 'stinky' cheeses are typically washed-rind varieties, which are bathed in brine or alcohol, like brandy for Epoisses, creating a moist and salty environment that attracts specific bacteria, notably Brevibacterium linens. This bacterium, along with other microbes, breaks down proteins on the cheese rind, emitting gases that contribute to the cheese's distinctive smell, which is surprisingly similar to foot odor due to the presence of related bacteria and compounds like methanethiol. Despite the initial off-putting aroma, these cheeses are beloved for their rich, savory flavors that differ markedly from their smell. The video also touches on the role of microbes in developing the cheese's color and how people often grow to appreciate and even crave these 'funky' tastes.
Takeaways
- 🧀 Some cheeses have a strong smell due to their production process, specifically being washed-rind cheeses.
- 🛁 Washed-rind cheeses are soaked in salty brine or sometimes alcohol like brandy, which introduces salt and flavors to the cheese.
- 🌊 The washing process creates a moist, salty environment that attracts certain microorganisms which contribute to the smell.
- 🔬 Brevibacterium linens is a bacterium that plays a key role in producing the strong smell by breaking down the rind's protein and emitting gases.
- 🧫 B. linens and related bacteria are found in places on the human body like feet and armpits, which is why some cheeses can smell like gym socks.
- 🍽️ Despite the smell, the taste of these cheeses is often described as delicious, with a meaty and salty flavor profile.
- 🧪 The smelly compounds produced by microbes in cheese, such as volatile fatty acids, are also associated with foot odor.
- 🔄 B. linens converts methionine into smelly sulfur compounds, which are also found in foot odor.
- 🌈 The bacterium B. linens works alongside yeast like Geotrichum candidum to possibly contribute to the distinctive color of washed-rind cheeses.
- 🤔 People often learn to appreciate the strong smell of these cheeses, with the sensory experience changing from initial aversion to eventual enjoyment.
- 📚 The script suggests that the strong smell of cheese like Epoisses is a biological rather than a chemical stink, and that it can be an acquired taste.
Q & A
What are washed-rind cheeses and how are they made?
-Washed-rind cheeses are types of cheese where the curds are placed in wheels to age and are regularly bathed in salty brine or alcohol-based solutions during the aging process. This technique introduces microbes and adds distinct flavors to the cheese.
Why do washed-rind cheeses like Epoisses have a strong smell?
-The strong smell of washed-rind cheeses like Epoisses is due to the microbial activity on the cheese's surface. These microbes, particularly Brevibacterium linens, break down proteins on the rind and release gases and compounds that have a potent odor.
What role does Brevibacterium linens play in the smell of stinky cheeses?
-Brevibacterium linens (B. linens) is a bacterium that thrives in the salty, moist environment of washed-rind cheeses. It breaks down the protein on the cheese's rind, emitting gases and contributing to the cheese's strong smell, similar to foot odor.
What compounds are produced by microbes in cheese that contribute to its smell?
-Microbes in cheese produce volatile fatty acids like propanoic acid and isovaleric acid, as well as sulfur-containing compounds such as methanethiol, dimethyldisulfide, and dimethyltrisulfide, all of which contribute to the strong, distinctive smell of stinky cheeses.
How does the smell of cheeses like Epoisses compare to foot odor?
-The smell of cheeses like Epoisses and foot odor are similar because they both involve the production of similar compounds like methanethiol and isovaleric acid, primarily due to the action of similar types of bacteria.
Is the rumor about Epoisses being banned on public transit in Paris true?
-The claim that Epoisses is banned on public transit in Paris is often mentioned, but searches on the internet do not confirm this as an official policy. The story is likely apocryphal and part of cheese folklore.
What kind of alcohol is used to wash Epoisses cheese?
-Epoisses cheese is washed in a solution that includes marc de Bourgogne, a clear spirit made from grape must, which is a by-product of winemaking.
Why might someone initially find the smell of stinky cheeses offensive but grow to like it?
-People may initially find the smell of stinky cheeses offensive due to its strong, unusual odor, but over time they can become accustomed to and appreciate the complex flavors that the smell indicates, leading to an acquired taste and enjoyment.
What effect does the microbial activity have on the appearance of washed-rind cheeses?
-The microbial activity, particularly involving yeasts and bacteria like Geotrichum candidum, can lead to the development of a distinctive pinkish-orange rind on washed-rind cheeses. This coloration is due to pigments called carotenoids produced by these microbes.
What is the function of the washing process in the production of cheeses like Epoisses?
-The washing process in the production of cheeses like Epoisses serves multiple functions: it flavors the cheese, controls the types of microbes that grow on the rind, and creates an environment conducive to the development of the cheese's unique texture and smell.
Outlines
🧀 The Science Behind Stinky Cheeses
This paragraph delves into the reasons why certain cheeses have a strong, unpleasant smell yet are considered delicious by their fans. It explains that most smelly cheeses are washed-rind cheeses, which are soaked in salty brine or alcohol after being formed. The process introduces salt, flavors, and microbes, particularly the bacterium Brevibacterium linens, which thrives in the moist, salty environment and contributes to the cheese's odor by breaking down proteins and emitting gases. The paragraph also draws a connection between the bacteria found on cheese and those responsible for foot odor, highlighting the shared compounds that cause the smell. Despite the initial off-putting smell, the taste of these cheeses is often appreciated for its rich, savory profile.
📺 Wrapping Up the Stinky Cheese Discussion
The second paragraph serves as a conclusion to the video script, inviting viewers to share their love for stinky foods in the comments and suggesting that future videos might explore these topics further. It also encourages viewers to subscribe, enable notifications, and share the video to support the channel's mission of going on field trips, meeting interesting people, and trying out unique cheeses.
Mindmap
Keywords
💡Cheese
💡Washed-rind cheese
💡Epoisses
💡Brevibacterium linens
💡Microbes
💡Methanethiol
💡Geotrichum candidum
💡Volatile fatty acids
💡Marc de Bourgogne
💡Carotenoids
💡Sensory adaptation
Highlights
Some cheeses have a strong smell due to their production process, specifically as washed-rind cheeses.
Washed-rind cheeses are bathed in salty brine or sometimes alcohol like brandy, contributing to their unique smell.
Epoisses, known as the king of stinky cheeses, is washed in a strong brandy solution, including marc de Bourgogne.
The washing process not only introduces salt and flavors but also attracts certain microorganisms that thrive in the environment.
Brevibacterium linens is a bacterium that plays a significant role in the smell of stinky cheeses by breaking down proteins and emitting gases.
B. linens is closely related to bacteria found in human sweat, which explains the similarity in smell to gym socks.
Microbes in cheese, including yeasts and molds, consume fat and protein, producing smelly compounds like volatile fatty acids.
The same compounds responsible for the smell of stinky cheeses are also implicated in foot odor.
B. linens converts methionine into sulfur-containing compounds that contribute to the smell, some of which are also found in foot odor.
Despite the strong smell, people often learn to love these cheeses for their unique and rich flavors.
The yeast Geotrichum candidum works alongside B. linens and may contribute to the distinctive color of washed-rind cheeses.
The strong smell of Epoisses is sometimes rumored to be banned on public transit in Paris, though this is likely a myth.
The smell of stinky cheeses is described as biological rather than chemical, with some comparing it to the scent of a hay barn.
People's perception of stinky cheeses often changes from initial aversion to appreciation and enjoyment of their unique taste.
The video encourages viewers to share their favorite stinky foods in the comments for potential inclusion in future content.
The video concludes with a call to action for viewers to subscribe, enable notifications, and share the video to support more content creation.
Transcripts
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