Decoding the mystery: why does goat cheese smell so bad and how to handle it
What To Know
- One of the primary contributors to goat cheese’s smell is capric acid, a fatty acid found in goat milk.
- If the cheese is stored in a warm or humid environment, the microorganisms responsible for its smell will become more active, resulting in a stronger odor.
- To reduce the smell of goat cheese, you can try aging it for a shorter period of time, storing it in a cool and dry environment, or grilling or baking it to neutralize some of the odor-causing compounds.
Goat cheese is a culinary delicacy renowned for its unique flavor and texture. However, its pungent aroma can be off-putting to some. This guide delves into the reasons behind the characteristic smell of goat cheese, exploring the factors that contribute to its distinctive aroma.
The Role of Capric Acid
One of the primary contributors to goat cheese’s smell is capric acid, a fatty acid found in goat milk. Capric acid has a strong, pungent odor that is often described as goaty or barnyard-like. The higher the concentration of capric acid in the milk, the more intense the cheese’s aroma will be.
Microbial Activity
The aging process of goat cheese involves the action of various microorganisms, including bacteria and molds. These microorganisms consume the lactose in the milk, producing lactic acid and other compounds that contribute to the cheese’s flavor and aroma. Some of the bacteria responsible for the distinctive smell of goat cheese include Lactococcus lactis and Leuconostoc mesenteroides.
Breed and Diet
The breed of goat can also influence the smell of the cheese. Goats that graze on certain types of plants, such as wild herbs and flowers, may produce milk with a stronger aroma than those fed on a more controlled diet.
Aging Time
As goat cheese ages, its aroma becomes more pronounced. This is due to the continued breakdown of proteins and fats by enzymes and microorganisms. The longer the cheese is aged, the more intense the smell will be.
Storage Conditions
The storage conditions of goat cheese can also affect its aroma. If the cheese is stored in a warm or humid environment, the microorganisms responsible for its smell will become more active, resulting in a stronger odor.
Types of Goat Cheese
There are many different types of goat cheese, each with its own unique flavor and aroma. Fresh goat cheese, such as chevre, has a milder smell than aged goat cheese, such as aged cheddar or blue goat cheese.
Takeaways: Embracing the Aroma
While the smell of goat cheese can be polarizing, it is an integral part of its character. For those who appreciate its distinctive aroma, goat cheese offers a complex and flavorful culinary experience. By understanding the factors that contribute to its smell, you can better appreciate the nuances of this unique cheese.
Quick Answers to Your FAQs
Q: Why does goat cheese smell like ammonia?
A: Ammonia-like odors in goat cheese may indicate the presence of certain bacteria, such as Pseudomonas or Alcaligenes. These bacteria can produce ammonia as a byproduct of their metabolism.
Q: Can I reduce the smell of goat cheese?
A: To reduce the smell of goat cheese, you can try aging it for a shorter period of time, storing it in a cool and dry environment, or grilling or baking it to neutralize some of the odor-causing compounds.
Q: Is it safe to eat goat cheese that smells bad?
A: If goat cheese has an unusually strong or unpleasant odor, it is best to avoid eating it. It may indicate spoilage or the presence of harmful bacteria.
