When talking about cheeses, most people think about cheddar, Swiss, American, mozzarella, or Parmesan cheese. These types of cheese have one thing in common—they taste and smell good. So there is no wonder why they are the most commonly eaten. In the United States, the most popular cheese is Cheddar, according to a poll conducted by Yougov. 1 for every 5 Americans or 19% prefer the cheese that originated from Somerset, England. Came in 2nd at 13% preference is Uncle Sam’s own American cheese, and 3rd (9%) is mozzarella cheese, which was followed closely by Swiss cheese (8%).
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Now where is the Limburger cheese? Is it surprising? Limburger, Muster, and other similar cheese types are known for their undesirable smell, to many, at least. This pronounced stench that Limburger cheese gives off is because of a certain bacteria involved during the ripening process.
Well, aged cheeses involve certain microorganisms during the ripening process that provide the distinct characteristics of the final product. Take the Swiss cheese for example. The production of Swiss cheese involve cultures of Propionibacterium shermanii. During cheese ripening, the propionibacteria consume the lactic acid of cheese to produce acetic and propionic acid. Along with the acid is carbon dioxide, the gas responsible for the characteristic eyes of Swiss cheese.
In the case of Limburger cheese, the bacteria responsible for the pungent smell are Brevibacterium linens. Although the bacteria make the cheese smell like rotting, they would not make anyone feel ill. An aversion to the odor of rotting has the apparent biological benefit of keeping us safe from food illness. So it is no surprise that a food made from an animal that smells like shoes or soil takes some getting used to.
BREVIBACTERIA IN LIMBURGER CHEESE
The surface growth of B. Linens are a necessary condition for the creation of the distinctive color, flavor, and aroma of smear surface-ripened cheeses, Limburger cheese particularly. Brevibacteria are smear bacteria that are natives of salty environment (up to 15% salt concentrations). These salty conditions inhibit the growth of most other microorganisms. Brevibacteria also grow in warmer conditions, and grow optimally at temperatures between 68°F (20°C) and 86°F (30°C). However, they do not withstand acidic environments well, unlike most finishing bacteria. They grow well at neutral pH and pH between 6.5 to 8.5.
When used for producing Limburger cheese, one key point cheese makers have to know is that the bacteria are an obligate aerobic bacteria—they require oxygen to grow. For this reason, the bacteria are introduced into the cheese during the ripening process by wiping it with a salt brine. This is unlike cheeses that are ripened by lactic acid bacteria, which are nonaerobic or aerotolerant microorganisms.
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The presence of Brevibacteria at the surface lead to excessive lipolysis and proteolysis. Lipolysis is the breakdown of lipids and fats, producing fatty acids, whereas as proteolysis is the breakdown of proteins.
HOW BREVIBACTERIUM LINENS PRODUCE THE SMELL
The breakdown of fats and proteins on the surface is what makes Limburger cheese distinct from most cheeses. Lipolysis and proteolysis form several carboxylic acids, such as volatile 3‐methylbutanoic, butanoic, and hexanoic acids. These acids give off aromas which are very similar to those of sweaty feet or gym socks smell.
The reason for this is because another Brevibacteria habitat of these bacteria is the human skin. And if you are wondering, they are the same bacteria responsible for body and foot odor. Our feet, when salty, sweaty, and moist just become the perfect place for them to thrive.
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It is said that the human skin is most likely the original source of the culture. Well, yes, it is possible that a cheese maker ate a cheese after growing it in a salty, warm, and oxygenated environment. This was probably how the bacteria were transferred from skin to cheese. Besides, this was how most foods we consume today started.
Other aroma molecules responsible for the smell of Limburger cheese include methanethiol and methyl thioacetate. Methanethiol is a very volatile molecule with a characteristic odor that is characterized as or “rotten egg-like” or”cabbage-like”.
