Brie cheese: its smell, a tale untangled – uncovering the science behind its aroma
What To Know
- The pungent aroma of brie cheese is primarily attributed to the presence of several volatile compounds, which are molecules that readily evaporate and contribute to the characteristic scent of a substance.
- Brie cheese should be stored in the refrigerator at a temperature of 40-45°F (4-7°C) to prevent spoilage and preserve its aroma.
- The distinctive aroma of brie cheese is a testament to the intricate interplay of microorganisms and the aging process.
Brie cheese, renowned for its creamy texture and earthy flavors, is an iconic delicacy that tantalizes taste buds worldwide. However, its distinctive aroma often raises questions among cheese enthusiasts: “Why does brie cheese smell?” Embark on an olfactory journey as we delve into the science behind brie’s captivating fragrance.
The Science of Brie’s Aroma
The pungent aroma of brie cheese is primarily attributed to the presence of several volatile compounds, which are molecules that readily evaporate and contribute to the characteristic scent of a substance. These compounds are produced by various microorganisms, such as bacteria and molds, that play a crucial role in brie’s ripening process.
Bacteria: Lactic Acid and Sulfur Compounds
During the ripening process, lactic acid bacteria (LAB) ferment lactose, the natural sugar found in milk, into lactic acid. This acidification process lowers the pH of the cheese, creating a favorable environment for the growth of other bacteria, including Brevibacterium linens. Brevibacterium linens produces volatile sulfur compounds, such as hydrogen sulfide and methanethiol, which impart a distinctive earthy, mushroomy aroma to brie cheese.
Molds: Ammonia and Fruity Notes
The surface of brie cheese is typically covered with a white mold, known as Penicillium candidum. This mold produces ammonia, which contributes to brie’s characteristic pungent smell. Additionally, Penicillium candidum releases enzymes that break down proteins and fats in the cheese, resulting in the formation of fruity esters that add a sweet, fruity dimension to brie’s aroma.
Factors Influencing Brie’s Aroma
The intensity and complexity of brie’s aroma can vary depending on several factors:
Age:
As brie cheese ages, the microorganisms continue to interact and produce volatile compounds. Younger brie cheeses tend to have a milder aroma, while older brie cheeses exhibit a more intense, pungent smell.
Temperature:
The ripening temperature of brie cheese affects the activity of the microorganisms. Higher ripening temperatures promote the production of volatile compounds, leading to a stronger aroma.
Humidity:
High humidity levels during ripening favor the growth of mold on the cheese’s surface, resulting in a more pronounced moldy aroma.
Type of Milk:
Brie cheese made from different types of milk, such as cow’s milk, goat’s milk, or sheep’s milk, can have distinct aromatic profiles due to variations in the composition of the milk.
Health Implications of Brie’s Aroma
The pungent aroma of brie cheese is generally not a cause for concern. However, some individuals with certain sensitivities or allergies may experience adverse reactions to the volatile compounds present in the cheese.
Enjoying Brie Cheese Responsibly
To fully appreciate the unique flavors and aromas of brie cheese, it is important to consume it responsibly:
Moderate Consumption:
Due to its high fat content, brie cheese should be enjoyed in moderation to avoid potential health issues.
Storage:
Brie cheese should be stored in the refrigerator at a temperature of 40-45°F (4-7°C) to prevent spoilage and preserve its aroma.
Pairing:
Brie cheese pairs well with a variety of accompaniments, such as fruit, nuts, crackers, and wine. The sweet and fruity flavors of fruit can help balance the pungent aroma of brie, while the tannins in wine can enhance its earthy notes.
Key Points: A Symphony of Scents
The distinctive aroma of brie cheese is a testament to the intricate interplay of microorganisms and the aging process. Understanding the science behind this fragrance allows us to appreciate the complexity and uniqueness of this beloved cheese. By consuming brie cheese responsibly and pairing it with complementary flavors, we can fully savor its aromatic essence.
What People Want to Know
1. Why does brie cheese smell like ammonia?
Brie cheese produces ammonia due to the presence of the mold Penicillium candidum, which contributes to its characteristic pungent aroma.
2. Why does brie cheese smell like feet?
Some brie cheeses may develop a strong, unpleasant odor similar to feet due to the presence of bacteria that produce sulfur compounds, such as hydrogen sulfide. This odor can be influenced by factors such as the ripening temperature and humidity.
3. Can brie cheese smell be harmful?
The pungent aroma of brie cheese is generally not harmful. However, individuals with certain sensitivities or allergies may experience adverse reactions to the volatile compounds present in the cheese.
4. How do you get rid of the smell of brie cheese?
To remove the lingering odor of brie cheese from your breath or hands, you can try rinsing your mouth with water or using a mouthwash. Washing your hands with soap and water should also help eliminate the smell.
5. How long does brie cheese smell last?
The intensity and duration of brie cheese‘s aroma can vary depending on factors such as age, temperature, and humidity. Generally, younger brie cheeses have a milder aroma, while older brie cheeses tend to have a more intense, pungent smell that can persist for several days after opening.