{"id":17414,"date":"2015-01-19T08:00:40","date_gmt":"2015-01-19T13:00:40","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=17414"},"modified":"2016-04-25T13:14:04","modified_gmt":"2016-04-25T17:14:04","slug":"makes-stinky-cheese-stinky","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/makes-stinky-cheese-stinky\/","title":{"rendered":"What Makes Stinky Cheese Stinky?"},"content":{"rendered":"<div style=\"float: left;\"><a href=\"\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png\"><img decoding=\"async\" class=\"alignnone  wp-image-1183\" style=\"border: 0px;\" src=\"\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png\" alt=\"Q\" width=\"40\" height=\"40\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Qgreen_40px.png 40w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Qgreen_40px-32x32.png 32w\" sizes=\"(max-width: 40px) 100vw, 40px\" \/><\/a><\/div>\n<div style=\"margin-top: 8px; margin-left: 50px;\">What makes stinky cheese stinky?<\/div>\n<div style=\"clear: both;\"><\/div>\n<div style=\"float: left;\"><a href=\"\/wp-content\/uploads\/2013\/11\/Agreen.png\"><img decoding=\"async\" class=\"alignnone  wp-image-1184\" style=\"border: 0px;\" src=\"\/wp-content\/uploads\/2013\/11\/Agreen.png\" alt=\"A\" width=\"40\" height=\"40\" srcset=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Agreen.png 40w, https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2013\/11\/Agreen-32x32.png 32w\" sizes=\"(max-width: 40px) 100vw, 40px\" \/><\/a><\/div>\n<div style=\"margin-top: 12px; margin-left: 50px;\">It was once put to me that cheesemaking is the controlled spoilage of milk, and one inevitable byproduct of this spoilage is ammonia. Most people know that odor when they smell it, but there are numerous molecules released as cheese ripens, giving each style of cheese its unique bouquet, ranging from green pastures in Alpine cheeses to the infamous \u201cfoot\u201d smell of <a title=\"Culture Cheese Library: \u00c9poisses\" href=\"\/cheese-library\/Epoisses\" target=\"_blank\">\u00c9poisses<\/a>. These \u201cstink\u201d molecules are a natural by-product of the breakdown of three specific components of cheese: casein (protein), lipids (fat), and lactose (sugar). Three cheeses in particular are typically viewed as stinky: blue, bloomy rind (<a title=\"Culture Cheese Library: Brie de Meaux\" href=\"\/cheese-library\/Brie-de-Meaux\" target=\"_blank\">Brie<\/a>), and washed rind (<a title=\"Culture Cheese Library: Limburger (German)\" href=\"\/cheese-library\/Limburger-German\" target=\"_blank\">Limburger<\/a>). Each style derives its own particular stink from different organisms the cheesemaker introduces.<\/p>\n<p><a title=\"Style Highlight: Internally Veined Blue Cheeses\" href=\"\/cheese-iq\/internally-veined-blue-cheeses\" target=\"_blank\">Blue cheese<\/a> achieves its unique appearance and smell by the addition of <a href=\"\/cheese-dictionary#P\" target=\"_blank\"><em>Penicillium roqueforti<\/em><\/a>. <a title=\"Style Highlight: Bloomy Rind Cheeses\" href=\"\/cheese-iq\/bloomy-rind\" target=\"_blank\">Bloomy or brie-style cheeses<\/a> gain their easily recognizable fluffy white rind from the presence of <a href=\"\/cheese-dictionary#P\" target=\"_blank\"><em>Penicillium camemberti<\/em><\/a>. This mold helps to soften the cheese, but it also releases lots of ammonia in the process. The real devil of a stinker has always been washed-rind cheese. Here, the cheesemaker rubs the outside of the cheese (usually with a brine solution) that ultimately results in the growth of <a href=\"\/cheese-dictionary#B\" target=\"_blank\"><em>Brevibacterium linens<\/em><\/a>, which gives the cheese a characteristic orange color on the surface. This bacterium is fast acting and as such seems to produce the greatest stink of all. Well beyond ammonia, washed-rind cheeses can have sulfurous overtones and will often achieve &#8211; to the delight of aficionados &#8211; the smell of feet. This is not surprising because it is, in fact, the same bacteria at work in both. Yum!<\/div>\n<p><small><em>Feature Photo Credit: <a href=\"http:\/\/www.shutterstock.com\/pic-238109992\/stock-photo-cheese-plate.html\" target=\"_blank\">&#8220;Cheese Plate&#8221;<\/a> by <a href=\"http:\/\/www.shutterstock.com\/gallery-291052p1.html\" target=\"_blank\">HLPhoto<\/a> | <a href=\"http:\/\/www.shutterstock.com\" target=\"_blank\">Shutterstock<\/a><\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Three cheeses are typically viewed as stinky\u2014blue, bloomy-rind, and washed-rind\u2014and each style derives its particular stink from different organisms<\/p>\n","protected":false},"author":1,"featured_media":17415,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[12],"tags":[],"coauthors":[93],"class_list":["post-17414","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ask-the-monger"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.4 (Yoast SEO v24.4) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What Makes Stinky Cheese Stinky? - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Three cheeses are typically viewed as stinky: blue, bloomy rind, and washed rind; 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