Smelly cheese
As curd cheese , stinky cheese or Stinker cheese is commonly known as a cheese called that a very strong and unpleasant for some noses smell has. That does not mean that it is not or no longer edible or that it tastes bad. The Duden describes the term as " emotional " and defines: "strong and unpleasant smelling cheese".
Odors are mainly formed with certain cheeses that are surface treated using the red smear method during production and ripening . In the case of white paint , this is deliberately achieved through cool storage and increased salt content as a white smear .
Red smear cheese
Some typical red smear cheeses are Appenzeller , Berner Alpkäse , Chaumes , Handkäse , Harzerkäse , Limburger , Munster , Pont-l'Évêque , Quargel , Reblochon , Romadur , Saint-Albray , Schlierbacher , Taleggio , Tilsiter and Weinkäse , with Harzer, Quargel and Tilsiter received no pronounced red smear treatments. Limburger in particular is considered to be one of the strongest smelling cheeses and is often rejected as “smelly cheese”, while its fans appreciate the very aromatic and spicy taste.
The highly volatile and odorous gases methyl mercaptan , dimethyl disulfide and dimethyl trisulfide are primarily responsible for the typical smell of red-smeared soft cheeses of the Limburger type .
Other odor-determining metabolic products include various thioethers and 2,3,4-trithiopentane . These metabolic products were detected primarily in the bacterium Brevibacterium linens , which is preferred for the “red smear” in starter cultures . Also, butyric , isovaleric and caproic are responsible for the strong smell of Limburgers. These carboxylic acids in particular are particularly attractive to the females of Anopheles gambiae , a dangerous vector of malaria . There are attempts to use Limburger as bait for appropriate fly traps. In 2006 the Ig Nobel Prize was awarded to two Dutch researchers for these experiments .
The red smear cheese with the most intense smell, however, is Vieux-boulogne . It is considered to be the most strongly smelly cheese in the world.
Effects on the sense of taste and smell
Often the impression arises that the corresponding types of cheese taste different than they smell. This is not entirely correct. The human sense of taste can only differentiate between sweet, sour, salty, bitter and umami . Everything else that humans perceive while eating are aroma components that are perceived through the sense of smell - including from the mouth: the smell of the cheese rises up in the throat to the corresponding olfactory buds. What is commonly referred to as "taste" is in the vast majority of cases a combination of smell and taste.
When a direct connection between the causes of cheese smell and the smell of sweaty feet was made in a television report on the TV series Galileo in 2003 , since the "same germ, namely Brevibacterium linens, " allegedly emits its odor ", this met with criticism from scientists and was rejected as inapplicable; for example by Herbert Seiler from the Central Institute for Nutrition and Food Research, Department of Microbiology, at the Weihenstephan Science Center for Nutrition, Land Use and Environment at the Technical University of Munich .
Web links
Individual evidence
- ↑ Stinkkäse , in duden.de, accessed on May 10, 2013
- ↑ Handbook of the cheese dairy Walter Riedel K. Mann, 1952 - 605 pages
- ↑ Thomas H. Parliment, Michael G. Kolor, Donald J. Rizzo: Volatile components of Limburger cheese. In: J Agric Food Chem . Volume 30, Number 6, 1982, pp. 1006-1008. doi : 10.1021 / jf00114a001
- ↑ a b Herbert Seiler (Central Institute for Nutrition and Food Research, Department of Microbiology, at the Weihenstephan Science Center for Nutrition, Land Use and Environment of the Technical University of Munich ): Why does cheese stink just like cheese feet? Comment on a TV report. In: Deutsche Molkerei-Zeitung, Vol. 124 (2003), No. 3, ISSN 0366-9424 , pp. 24-27 ( online ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice (PDF file; 86 kB)).
- ↑ S. Cotton: Really cheesy chemistry. In: Education in Chemistry. Volume 48, Number 1, 2011
- ↑ Bart GJ Knol, Joop JA van Loona et al: Behavioral and electrophysiological responses of the female malaria mosquito Anopheles gambiae (Diptera: Culicidae) to Limburger cheese volatiles. In: Bulletin of Entomological Research. 87, 1997, pp. 151-159. doi : 10.1017 / S0007485300027292
- ↑ BG Knols: On human odor, malaria mosquitoes, and limburger cheese. In: The Lancet . Volume 348, Number 9037, November 1996, p. 1322, ISSN 0140-6736 . doi : 10.1016 / S0140-6736 (05) 65812-6 . PMID 8909415 .
- ↑ Vieux-Boulogne: Smelly cheese in the world
- ↑ Andrea Schorsch: "Why does smelly cheese taste so delicious?" In n-tv.de on February 14, 2012
