Why Does Blue Cheese Taste So Bad?

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You would probably toss away any food that was covered in mold if you opened your refrigerator and discovered it. But as you are surely aware, blue cheese contains mold on purpose. In actuality, that is precisely what gives it a pungent, distinct flavor that distinguishes it from other cheeses.

Therefore, the mold in blue cheese is not only safe to consume, but it is also intended to be present. You might pause when you consider that you’re eating mold, but it shouldn’t worry you too much. You shouldn’t be concerned that eating blue cheese will make you sick (unless you have a lactose intolerance, of course!).

Why does blue cheese taste so awful?

A form of cheese known as “blue cheese” is produced using Penicillium mold cultures. Mycotoxins, which are produced by specific species of mold and are thought to be poisonous to humans ( 1 ). These fluffy, white, green, black, blue, or grey mold spores are commonly found on meals that have spoiled ( 2 ).

Why does blue cheese have a nauseating flavor?

As much as Tonya Schoenfuss enjoys a good blue cheese, she is fairly certain that some individuals, particularly those so-called supertasters who are sensitive to certain flavors, will never be able to get past what she will refer to as the vomit factor. You may have heard that while the majority of us can slather pico de gallo onto salty tortilla chips all day, a small number of people taste freshly chopped cilantro and only taste soap. According to Schoenfuss, who has a Ph.D. in dairy science and works at the University of Minnesota, St. Paul, some people don’t enjoy blue cheese. “The butyric acid is nauseating. One of the carboxylic acids is butyric acid, an oily, colorless liquid that can be found in blue cheese and rotten butter. Schoenfuss has written studies on salt reduction for blue cheese and flavor enhancers, but she doesn’t know if anyone has looked into supertasters with blues. She believes that blue cheese is unpleasant by nature and that certain people will never learn to appreciate it, much like oysters.

Blue cheese’s flavors and fragrances, like those of other cheeses, are produced by the decomposition of milk lipids. However, the metabolism of blue mold also breaks down fatty acids further to produce chemical substances known as ketones, particularly one called 2-Pentanone. Could it be the reason blue cheese has a poor reputation? According to a number of the experts we spoke with (including Schoenfuss), many people who reject mold-filled cheese may have had little exposure to the wide range of blue cheeses available and possibly had a bad first experience with a blue that was simply too potent.

The piquancy can be overwhelming, according to Rogue Creamery President David Gremmels. According to Gremmels, who has assisted in leading the business since 2002, “I also find that most consumers are turned off by the acidity, metallic undertones, and unappealing texture caused by homogeneity and uniformity in commodity blue cheeses. Gremmels claims he has seen numerous individuals, both inside and outside of the cheese industry, who claim they do not enjoy blues. With a Rogue cheese that has been cold smoked over hazelnut shells, he has his own problem. I inquire whether they would be interested in trying a cheese I made for my close friend Keziah Baird, who used to detest blue cheese but whom I have since won over. “I offer them a tiny crumble of Smokey Blue to taste. They are won over to the blue side at least 95% of the time! One of my personal all-time favorite wheels is Rogue Smokey Blue. Smokey Blue has a flavor similar to the tastiest smoked salmon you’ve ever experienced, unlike certain smoked cheeses that can smell like a factory fire.

Fitzgerald concurs that a lack of experience may be the cause of blue reluctance. She explains, “It suggests that someone hasn’t truly investigated it in a cheese shop. “Perhaps they are accustomed to purchasing crumbled or Danish blue from the grocery shop. Once people experience a genuine handmade blue cheese product, everything changes. Gremmels believes that rather than 30%, the percentage of people who are turned off by blue cheese is likely to be closer to 2 or 3%.

What should blue cheese taste like?

A extremely antique cheese kind, bleuchtel dates to the 6th century in France. It tastes like mushrooms and has a dry, white edible rind similar to Camembert. The smell is really potent, and the texture is creamy, velvety, and salty. But if you enjoy the flavor of blue cheese, you’ll love this kind of cheese.

Bleuchtel is a great delight with a character that is both robust and elegant, having aristocratic blood and a loving heart. It embellishes your most exquisite salads, tempts you with dessert, and knows better than anyone how to spice up your go-to sauces. Being mainly supplied in heart-shaped forms, even its shape is lovely.

It didn’t take Bleuchtel long to become well-known in the blue-veined cheese community. It is also known as Swiss blue, and its creamy texture and soft heart have charmed even the most delicate palates. This treat forces itself upon cheese dishes, where it presents a challenge with its rich and subtle personality.

The flavor of cheese that is most stimulating is that of blue cheeses. In essence, they taste fiery and slightly salty, although not as spicy as red pepper. Try blending blue mold with cream first if you are not accustomed to its flavor. A cream sauce will soften the blue cheese’s astringent flavor and initially make it more digestible. Additionally, you can use it to create a dipping sauce to serve with meat.

Wine pairs well with blue cheese. While French Roquefort is frequently served with sweet dessert wines, British Stilton pairs nicely with black wines. Honey and Italian gorgonzola are regarded as having “perfect compatibility.”

Does blue cheese help your digestion?

Nutrient-dense blue cheese offers a number of noteworthy health advantages. For instance, blue cheese, especially when compared to other forms of cheese, delivers significant calcium content. One ounce of blue cheese has 150 mg of calcium in it. While the daily requirement for calcium depends on factors including age and sex, most individuals should get at least 1,000 mg each day.

Additional advantages of eating blue cheese include:

Blue cheese can help people develop healthier bone density due to its high calcium content. Consuming calcium-rich foods on a daily basis, like blue cheese, maintains bone health and lowers the risk of osteoporosis over time.

Blue cheese’s calcium may also be connected to systems that fight obesity and lower body fat levels. Consuming blue cheese has been linked to lower levels of visceral fat in the abdominal region and improved gut health, according to studies. Higher mortality rates have been linked to excess visceral fat levels.

Spermidine, a substance found in blue cheese, may slow aging and lower the risk of cardiovascular disease. Researchers believe that spermidine has a beneficial impact on cardiac muscle cells and other components of the cardiovascular system, despite the fact that the precise cause of this effect is still unknown. The “French paradox,” in which fewer people die of cardiovascular disease in France despite ingesting, on average, more saturated fat, may be explained by the presence of spermidine in blue cheese.

Does blue cheese have a soapy flavor?

According to scientists, four essential genes that control the flavor of blue-veined cheeses allow some people to perceive Gorgonzola as tasting soapy.

STY9, one of these genes, is situated very close to the “coriander gene” on chromosome 11, which has been determined to be in charge of the fact that one in five individuals experience detergent-like odors while consuming the herb.

Two-thirds of the 219 participants in a research conducted in northern Italy with adults ranging in age from 18 to 77 reported that at least one type of gorgonzola tasted soapy to them.

This amount of soapy-tasters, according to researchers from the Institute for Maternal and Child Health “Burlo Garofolo” in Trieste, Italy, “is rather high and somewhat surprising.”

According to scientists, four essential genes that control the flavor of blue-veined cheeses allow some people to perceive Gorgonzola as tasting soapy (file photo)


The difference is a single-nucleotide polymorphism (SNP), where those who dislike coriander likely to have chromosome 11 in a different way than the general population.

According to studies, this area is intimately tied to your sense of smell.

Researchers have discovered that a mouse gene called OR682 that detects odors links to a class of chemicals called aldehydes that are “cilantro-abundant” in the body.

A third molecule in this group produces a “soapy” flavor, while two others are known to provide an earthy, sweet, green scent.

Because of the mutation, some people may taste the soapy chemical more often than others, making it the predominate flavor.

Which cheese has the worst odor?

People usually run away while squeezing their nostrils when something is called “the stinkiest.” The one deviation from the pattern? Cheese. Even and especially if the initial smell results in a wrinkled nose and a gasp, many people believe that the stinkiest cheese is the best kind of cheese. Why is that so? Why do the stinkiest cheeses make us salivate yet the stinkiest versions of everything else make us gag? The world’s stinkiest cheeses have an edge and sharpness to them that inspires appreciation and intrigue rather than outright rejection. Fortunately for us, researchers have solved this conundrum, and it all has to do with a phenomenon known as backwards smelling.

The reasons why people love stinky cheese were emphasized by Bon Appetit in a recap of the PBS series FoodDelicious Science. When consuming strong-flavored cheeses, the presenter, James Wong, “In your mouth, the fragrance compounds are released, and they move up the back of your nose. The term “backwards smelling” refers to how your brain strangely interprets smells that are detected by the same scent detectors as if you lean forward and sniff them at the front of your nose.” In essence, your senses of taste and smell work together to mix a knock-you-over aroma with a flavor that you already know to be creamy and delectable.

What sort of cheese should you try then, if you can’t help but enjoy the pungent varieties? Epoisse de Bourgogne, an unique French cheese from Burgundy, is frequently cited as the stinkiest cheese in the world if you’ve read anything about stinky cheese. It’s so strong-smelling that it’s forbidden on French public transportation after being aged for six weeks in brine and brandy. German cheese called Limburger is reputed to smell like feet. As well as Stinking Bishop, which is produced outside of London and rinsed in fermented pear juice. In Wallace & Gromit: The Curse of the Were-Rabbit, the scent of it revived Wallace.

However, I got in touch with a few cheesemongers in the New York region to obtain their opinions on additional cheeses that would rival stinkiest cheese in the world. Spanish raw sheep’s milk cheese Torta Del Casar was offered by Murray’s Cheese. It is characterized as tasting like “cultured butter, roasted artichokes, and briny green olives” and smelling like “freshly baked bread, honey, and an unique funkiness.”

The Bedford Cheese Shop had two potential rivals. Italian cheeses from Lombardy, Brescianella Stagionata, a relative of Taleggio, and Serpa, a sheep’s milk cheese from Portugal. The stench from Brescianella Stagionata “will cling to your fingertips for days.” It “smells of damp hay and old milk.” The flavor, which is described as tasting like “sour cherry, sea water, and roasted peanuts,” is actually quite mild. However, serpa has a scent that is described as “like wet wool and preserved lemon.” The use of rennet from the wild cardoon plant rather than animal rennet results in a cheese that adds “an deep and distinctive vegetal stink to any cheese platter,” albeit it won’t fill the room with the same aroma as Epoisse de Bourgogne or the aforementioned Brescianella Stagionata.

So there you have it—six cheeses to savour while sniffing them backwards. I’d also appreciate a heads-up if you placed them all on a cheese platter. and a greeting.

Does blue cheese make you fat?

Cheese is a dairy product that is available in countless flavors and textures.

It is made by adding acid or bacteria to milk from different farm animals, aging the milk, or processing the milk’s solid components.

Cheese’s nutritional value and flavor might vary depending on the type of milk used during production.

Some individuals worry that cheese has a lot of calories, sodium, and fat. However, cheese is a fantastic source of calcium, protein, and a number of other nutrients.

Consuming cheese may even help with weight loss, heart health, and osteoporosis prevention. Nevertheless, certain cheeses are better for you than others.

First, mozzarella

A soft, white cheese with a high moisture content is mozzarella. It is often produced using Italian cow or buffalo milk and has Italian origins.

Compared to most other cheeses, mozzarella has fewer calories and sodium. (1) is found in one ounce (28 grams) of full-fat mozzarella.

  • 85 calories
  • 6 grams of protein
  • 6 grams of fat
  • 1 gram of carbs
  • Salt: 176 mg
  • The Reference Daily Intake is 7.0%. (RDI)
  • 14% of the RDI for calcium.

Additionally, probiotic bacteria such as Lactobacillus casei and Lactobacillus fermentum strains are present in mozzarella (2, 3, 4).

Studies on both animals and people indicate that these probiotics may enhance gut health, boost immunity, and reduce inflammation in the body (5, 6, 7, 8).

Drinking 7 ounces (200 ml) per day of fermented dairy containing Lactobacillus fermentum for three months dramatically decreased the length of respiratory infections, according to one research of 1,072 older persons (9).

As a result, probiotic-rich dairy products like mozzarella may boost your immune system and aid in the battle against illnesses. However, more study is required.

Mozzarella may be used in a variety of recipes and is wonderful in the Caprese salad, which is created with fresh tomatoes, basil, and balsamic vinegar.

Summary Compared to most other cheeses, mozzarella is a soft cheese with reduced sodium and calorie content. Additionally, it has probiotics, which may help your immune system.

Blue Cheese

Milk from cows, goats, or sheep is used to make blue cheese, which is then fermented with Penicillium bacteria (10).

Typically, it is white with veins and dots that are blue or grey. Blue cheese has a distinct flavor and aroma because to the mold that is used to make it.

In comparison to most other cheeses, blue cheese has greater calcium. Whole-milk blue cheese comes in an ounce (28 grams) and includes (1):

  • 100 calories
  • 8 grams of fat
  • Salt: 380 mg
  • 16 percent of RDI
  • 33% of the RDI for calcium

Including blue cheese in your diet may help prevent problems with your bones because it is high in calcium, a nutrient required for healthy bones.

In reality, adequate calcium intake is associated with a lower risk of osteoporosis, which results in brittle and feeble bones (11, 12, 13).

Burgers, pizzas, and salads with spinach, almonds, and apples or pears taste fantastic when topped with blue cheese.

Blue or grey veins and a tangy flavor distinguish blue cheese from other varieties. Its high calcium content may support bone health and aid in the prevention of osteoporosis.

3. Feta

Greece gave birth to the soft, salty, white cheese known as feta. Typically, sheep or goat milk is used to make it. Feta made with goat’s milk has a milder flavor than feta made with sheep’s milk.

To keep it fresh, feta is wrapped in brine, which can make it salty. It has typically fewer calories than the majority of other cheeses, though.