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Once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses. [7] This is Brevibacterium linens , the same one found on human skin that is partially responsible for body odor (particularly foot odor ).
The same bacterium is employed to ferment several washed-rind and smear-ripened cheeses, such as Munster, Limburger, Tilsit cheese, Port-Salut, Raclette, Livarot, Pont l'Eveque, Époisses, Wisconsin Brick, Năsal and Pálpusztai. It is also used in the production of blue cheese, in addition to the mold Penicillium roqueforti. Its aroma also ...
This causes male armpits to give off a rancid/cheese-like smell, whereas female armpits give off a more fruity/onion-like smell. [8] Staphylococcus hominis is also known for producing thioalcohol compounds that contribute to odors. [9] These smaller molecules smell, and give body odor its characteristic aroma. [10]
Cheese that develops a rind is left unwrapped. Some cheeses, like Brie, develop a rind when edible mold is introduced to the cheese. Cheeses like Stilton develop a rind when left to their own devices.
Casu martzu [1] (Sardinian: [ˈkazu ˈmaɾtsu]; lit. ' rotten/putrid cheese '), sometimes spelled casu marzu, and also called casu modde, casu cundídu and casu fràzigu in Sardinian, is a traditional Sardinian sheep milk cheese that contains live insect larvae ().
"The build-up of dead skin cells combined with secretions from the oil glands in the skin make a thicker pasty substance called sebum, and this smells like old cheese or stinky feet," Dr. Thosani ...
Blue cheese [a] is any of a wide range of cheeses made with the addition of cultures of edible molds, which create blue-green spots or veins through the cheese. Blue cheeses vary in taste from very mild to strong, and from slightly sweet to salty or sharp; in colour from pale to dark; and in consistency from liquid to hard.
Raclette, a cheese made to be melted and scraped over food, hails from countries like France and Switzerland and has a slightly pungent aroma and a salty, slightly nutty flavor.