The Aroma of Aged Cheese




Why does aged cheese have a specific smell?

Aged cheeses have a specific, often strong and distinctive smell that can range from mildly pungent to very intense. This unique aroma is the result of a complex aging and fermentation process that involves several biological and chemical factors.


During aging, cheese undergoes a series of chemical and biological transformations. One of the main factors contributing to the development of its specific smell is the activity of beneficial bacteria and molds. These microorganisms break down the proteins and fats in the milk, releasing aromatic compounds.


For example, Brevibacterium linens bacteria, found on the surface of some aged cheeses, such as all cheeses from Arkäse, produce compounds like methanethiol and dimethyl disulfide, which have a strong smell often described as resembling the odor of sweat.


smell
smell

Another important factor is time. As cheese matures, aromatic compounds become increasingly concentrated. This is due to the slow and continuous breakdown of the components in the cheese, which intensifies the smell.


Cheeses aged for a long time, such as Raclette and Tilsit aged over 12 months, develop complex flavors and aromas that reflect both the duration of the aging process and the specific conditions under which it occurred.


The type of milk used and the diet of the animals from which the milk is derived also play a crucial role. Traditional production methods and geographical regions also contribute to the uniqueness of the aroma of aged cheeses. Each region has its own techniques and traditions, which influence the microbial flora involved in aging and, implicitly, the final aroma of the cheese.


In conclusion, the specific aroma of aged cheeses is the result of a complex combination of factors, including the activity of bacteria and molds, aging time, the type of milk used, and traditional production methods. These elements contribute to the creation of unique flavors and aromas, making aged cheeses a true delicacy appreciated by connoisseurs.