Why do some cheeses smell and others

It's not that some cheeses smell and others don't, it's more about the *intensity* and *type* of smell. All cheeses have some kind of smell, it's just that some are much more pungent than others! Here's a breakdown of why:

The Main Culprits:

* Bacteria: The majority of cheese smells come from the action of bacteria. These tiny organisms break down the cheese's milk proteins and fats, creating various compounds responsible for different aromas.

* Mold: Some cheeses, like blue cheese, use specific molds for their flavor and texture. These molds also contribute to the aroma.

* Enzymes: Cheesemakers often use enzymes like rennet to coagulate the milk, and these enzymes can also produce aroma compounds.

The Spectrum of Smells:

* Mild: Cheeses like mozzarella, cheddar, and Swiss have relatively mild smells due to the types of bacteria used and the aging process.

* Strong: Cheeses like Gouda, Gruyere, and some aged cheddar develop stronger, sometimes nutty or earthy aromas.

* Pungent: Cheeses like Roquefort, Gorgonzola, and Limburger are known for their intense, sometimes ammonia-like smells, resulting from the specific types of bacteria and molds used in their production.

Why do some smell stronger?

* Aging: The longer a cheese ages, the more time the bacteria and molds have to work, resulting in a more intense smell.

* Bacteria & Mold: The specific types of bacteria and molds used in cheesemaking contribute significantly to the aroma.

* Rind: Some cheeses have a rind that is intentionally allowed to develop mold, further contributing to the smell.

The Bottom Line:

The smell of cheese is a natural part of its flavor and complexity. It's a result of the intricate processes of aging, bacterial activity, and the use of specific ingredients. Whether you find the smell appealing or off-putting is a matter of personal preference!