What Should I Do If My Cheese Develops An Unusual Odor?

“I recently noticed that one of my homemade cheeses has developed a peculiar odor that wasn’t there before. It smells slightly off, and I’m worried it might be spoiling. I crafted this batch with a lot of care, and I’m wondering what steps I should take to assess and potentially salvage it. I live in a relatively humid area, and I’m not sure if this might have contributed. Could you please provide some guidance on dealing with this kind of situation?” Thanks, Michael, Austin, USA.

What Should I Do If My Cheese Develops An Unusual Odor?

Hey Michael!

It sounds like you’re really passionate about your cheese-making hobby, and I absolutely understand the concern when a batch starts to smell off. Let’s break down what might be going on and what you can do about it.

Understanding Potential Causes of Unusual Odors in Cheese

Firstly, it’s important to determine why your cheese has developed that unusual smell. Various factors can affect the aroma of cheese:

• Humidity Levels: As you mentioned that you live in a humid area, this can contribute to the development of unwanted molds and bacteria. Humidity can accelerate the growth of microbes that can alter the smell.
• Milk Quality: The quality and type of milk used can impact the cheese. Raw milk, for example, contains bacteria that can sometimes produce unexpected odors.
• Sanitation: Insufficient cleaning of utensils and surfaces can introduce contaminants to your cheese.
• Cross-Contamination: Storing cheese alongside other foods can sometimes lead to cross-contamination of smells.
• Aging Environment: The environment where you age your cheese plays a significant role. If it isn’t controlled in terms of temperature and airflow, it might be contributing to the strange odors.

Assessing Whether the Cheese Is Safe

Let’s figure out if your cheese is still safe to eat, Michael. Here are some checks you can perform:

1. Visual Inspection: Check the surface of the cheese. Look for unusual molds that are not typical of cheese aging. While some molds are harmless, others can indicate spoilage.
2. Texture: Pressing lightly with your fingers, assess the cheese’s texture. A slimy or overly soft texture can suggest spoilage.
3. Smell: Odd or strong ammoniacal smells can indicate a problem, especially if they are much stronger than the typical scent of cheese aging. Mild funky odors might be acceptable for some cheeses, but anything overpowering is a red flag.
4. Taste Test: If it passes the visual and smell tests, try a small piece. If it tastes strange or off-putting, it’s best to discard it.

Steps to Remedy the Situation

Depending on what you find, here are steps you might take to remedy the situation:

Adjusting Storage Conditions

Since you mentioned humidity, aim to control it better:

• Use a Cheese Cave or Humidity-Controlled Fridge: These are great tools for controlling the environment your cheese ages in.
• Place a Humidity Regulator: Using a bowl of salt or a humidity packet can help absorb excess moisture in your storage area.

Improving Sanitation Practices

• Sanitize Utensils and Surfaces: Always make sure all tools and surfaces used in cheese making are properly sanitized to avoid any contamination.
• Use Clean Cloths: Replace the cloths you use for wrapping to ensure they are not contributing to the odor.

Monitoring Bacterial and Mold Cultures

• Correct Cultures: Make sure you’re using the right bacterial and mold cultures for the type of cheese you’re making. Different cheeses require specific bacteria, and using the wrong ones can lead to unpleasant odors.
• Check Expiry Dates: Always check the expiry dates on your bacterial cultures to ensure they are still effective.

Salvaging the Batch

If the cheese seems salvageable despite the unusual odor, here are some ways to potentially save it:

Scraping Off Surface Molds

If the problem is on the surface, you can sometimes scrape off the outer layer. However, ensure the inner cheese is unaffected:

• Use a Clean Knife: Sterilize the knife before scraping off any mold. Work in a clean environment to avoid further contamination.

Maturation Time

Letting the cheese mature longer might help it overcome the initial odor if it’s not a spoilage issue. The additional aging can sometimes develop the intended flavors and smells more robustly.

Preventive Measures for Future Batches

To avoid similar issues in the future, consider these tips:

• Temperature and Humidity Control: Invest in a thermometer and hydrometer for consistent monitoring.
• Regular Inspection: Periodically check your cheese during the aging process to catch any issues early on.
• Proper Labeling: Date and label each batch to keep track of the aging process and identify any patterns leading to odors.

Final Thoughts…

Michael, don’t be disheartened by this experience. Cheese making is both an art and a science, and occasional hiccups are a part of the learning process. Keep a close eye on your cheese’s environment, maintain strict sanitation practices, and monitor carefully for any changes. Thanks for reaching out with your question, and I hope these tips help you move forward with your cheese-making journey!