Why Are Some Cheeses So Strong and Smelly?
THE CHEES E - MA K IN G F LAVO R J O U RN E Y
MILK
The type of milk that cheese comes from
affects its flavor. Cow’s milk can have an
earthy taste, goat’s milk has a distinct tang,
and sheep’s milk carries creamy flavors.
AMINO
ACIDS AND AMINES
Different amino acids have distinct
flavors and aromas. For example:
· Tryptophan has a bitter taste.
· Alanine has a sweet taste.
· Glutamate has a brothy flavor that
stimulates umami taste receptors.
Some bacteria break down amino acids
into very strong-smelling amines, many
of which smell familiar; for example,
putrescene is the smell of
putrid meat.
ALDEHYDES
Over many months, smelly amine
fragments can break down in different
ways to produce more pleasant flavor
molecules called aldehydes and alcohols,
which range from nutty, woody, spicy,
and grassy to burnt oats. Bacteria
also produce acid, adding
tartness.
STARTER
+ BACTERIA
These bacteria are introduced at the start
of the process to feed on milk sugar
(lactose), digesting it into lactic acid. The
acids kill off harmful microbes and give
ripened cheese its tang. Starter bacteria
persist within the cheese, contributing
to its flavor.
PROTEIN
Ripening microbes chew off portions
of proteins, breaking them into small
pieces, then into amino acids, then
finally into chemicals called amines,
aldehydes, alcohols, and some
acids. Many of the substances carry
their own flavor.
CHEESE
The character of the final cheese—
its distinctive flavor and
aroma—reflects the type
of bacteria introduced
and any variables
in the process.
CURDS
Lactic acid from the starter bacteria
curdles the milk: most milk proteins are
sensitive to acid, which causes them to
lose their shape and stick to each other,
forming curds. Milk-digesting rennet
enzymes are added to further unravel
proteins and speed curdling. Tangled
with the milkfat, the curd proteins float to
the surface, where they are drained and
pressed. The amount of moisture in the
curds can lead to hard or soft cheeses,
each with their own flavors.
RIPENING
BACTERIA
Flavor-generating ripening microbes,
added just after curdling or later on,
mature cheese over weeks and months,
creating potent flavors and aromas. The
types and amounts of microbes affect
flavor. Temperature and humidity during
ripening affect the rate of growth and in
turn the taste of the cheese.
STINKING BISHOP