The Intriguing Aroma of Blue Cheese

Blue cheese is renowned for its distinctive and often potent aroma. This unique scent is not only a matter of taste but also a testament to the complex production process involved. Let's dive into the key factors contributing to the strong smell of blue cheese and why it often captures varying opinions among cheese enthusiasts.

Molds: The Driving Force Behind Blue Cheese's Aroma

The primary reason behind the smell of blue cheese lies in the molds used in its production. Specifically, Penicillium roqueforti and Penicillium glaucum molds are responsible for the characteristic blue or green veins found throughout the cheese. These molds play a crucial role in breaking down the cheese components and producing the compounds that give it its aroma.

Key Molds and Their Contributions

Penicillium roqueforti: This mold is traditionally used in the production of Roquefort and Gorgonzola. It not only provides the blue coloration and internal channels but also contributes significantly to the cheese's complex flavor and smell.

Penicillium glaucum: This mold is often used in the production of Stilton. It is responsible for the blue marbling and the characteristic musty, earthy smell that is synonymous with this cheese variety.

Bacterial Activity: An Intense Smell Maker

The fermentation process in blue cheese also plays a crucial role in developing its distinctive aroma. Lactic acid bacteria involved in this process break down lactose, producing lactic acid, but they also generate volatile compounds that contribute to the cheese's smell. Some of these compounds can have strong odors, making the overall experience quite potent (or enjoyable, depending on one's preferences).

Volatile Compounds and Their Role

Volatile compounds include organic acids, alcohols, aldehydes, and ketones. These chemicals are released during the fermentation process and add to the aromatic profile of blue cheese, creating that unique and sometimes overpowering smell.

Proteolysis: Breaking Down Proteins for a Rich Flavor

The breakdown of proteins during the aging process releases amino acids, which can further decompose into aromatic compounds. Among these compounds are ammonia and sulfur-containing compounds, which are well-known for their pungent and strong odors. This chemical transformation is essential for the development of the cheese's complex flavor and aroma.

The Impact of Aging on Smell and Taste

One of the most significant factors affecting the smell and taste of blue cheese is aging. As the cheese ages, the intensity of the aroma and flavor increases. The combination of mold activity, bacterial fermentation, and enzymatic breakdown of fats and proteins intensifies the cheese's aroma, making it more pronounced over time.

The Evolution of Blue Cheese

The longer a blue cheese is aged, the more robust its aroma becomes. This process allows for the full development of the volcano's pungent fragrance. It's a sensory journey that unfolds with each passing month, and as the cheese matures, so does its character. Some people find the strong smell off-putting, while others appreciate it as a crucial component of the cheese's flavor profile.

A Personal Perspective on Blue Cheese

The perception of the smell of blue cheese can vary widely. For some, the aroma is an acquired taste. Once the strong flavor becomes familiar, the smell can be appreciated in a different light. Blue cheese is like coffee: once you start to like the strong flavor, the smell is no longer an issue.

Key Blue Cheese Varieties

Among the most celebrated blue cheeses are:

Roquefort: A classic French blue cheese with a rich, complex flavor and distinctive moldy aroma. Stilton: A British blue cheese known for its strong flavor and earthy, musty smell. Fourme de Ambert: A French blue cheese with a smooth texture and notable pungency.

These cheeses, along with others like Gorgonzola and Bleu d'Auvergne, are celebrated for their robust flavors and aromatic profiles.

While blue cheese is a luxury that many cheese lovers enjoy, it's worth noting that not everyone appreciates its distinct aroma. The strong smell is integral to the cheese's character, and those who do not enjoy it might find it off-putting. However, to those who love it, the smell is an essential part of the overall cheesemaking experience.

Conclusion: Blue cheese's strong smell is not a flaw but a characteristic of its complex production process. Whether you love it or not, understanding the factors that contribute to its aroma can help you appreciate the unique flavor profile of this beloved cheese.