Why does bleu cheese smell?

Blue cheese's strong, pungent smell comes from a fascinating combination of factors:

1. Bacteria: The distinctive blue veins in blue cheese are caused by the growth of Penicillium Roqueforti and Penicillium Glaucum mold. These molds break down the cheese's fat and protein, releasing a variety of volatile compounds, including methyl ketones, butyric acid, and hydrogen sulfide. These compounds are responsible for the cheese's strong, pungent aroma.

2. Enzymes: The cheese-making process itself introduces enzymes that further break down the cheese's components, contributing to the development of its characteristic aroma.

3. Age: As blue cheese ages, the mold and enzymes continue to work, intensifying the flavor and aroma.

4. Milk Fat: The higher fat content in some blue cheeses can contribute to the stronger smell.

Why the Smell?

* Evolutionary Adaptation: The strong smell might actually be a way for the mold to attract insects, which can help disperse the spores and ensure the mold's survival.

* Attraction: Some people find the aroma appealing, while others find it overwhelming. It's all a matter of personal taste!

In essence, blue cheese's strong smell is a result of a complex interplay between mold growth, enzymatic activity, and aging. It's a reminder that the cheese's unique flavor and aroma are the product of a deliberate and carefully controlled process.