Why Does Swiss Cheese Smell Like Feet Revealed Cheese Lover Heav

This Is The Real Reason Why Feet Smell Like Cheese Swiss cheese smells like feet due to bacteria. the bacteria are harmless and are purposely introduced during the cheesemaking process. acids are produced by bacteria, all of which have an unpleasant smell. these same acids can be found in our colon and between our toes. the odor of feet can indicate a traditional, authentic swiss cheese. During the cheese making process, specific types of bacteria are added to the milk, which help to break down the proteins and fats. as a result, the bacteria produce volatile compounds that give cheese its characteristic smell. these compounds are similar to those produced by the bacteria that reside on our skin and feet, hence the similarity.

Why Do Some Cheeses Smell Like Feet Cheese Origin The reason why some cheeses smell like feet is quite an intriguing one. meet the bacterium that gives that distinct aroma to so many of our beloved smear ripened. brevibacterium aurantiacum is a harmless bacterium that lives on our skin. it particularly loves our feet and toes where it feeds on our dead skin cells to release a chemical called. The aging process plays a crucial role in developing the smell of swiss cheese. as the cheese matures, the bacteria continue to break down the lactose, producing more propionic acid and other compounds that contribute to its aroma. the longer the cheese is aged, the more intense its smell becomes. this is why older swiss cheeses tend to have a. How to reduce the smell of swiss cheese. if you find the smell of swiss cheese overpowering, there are a few ways to reduce it: chill the cheese: cold temperatures slow down the evaporation of propionic acid. wrap the cheese tightly: this prevents the odor from escaping. use a cheese cover: a specialized cheese cover can absorb odor molecules. Parmesan cheese’s vomit like smell is attributed to butyric acid, a compound it shares with actual vomit. isovaleric acid, which gives a “sweaty feet” odor, is also found in parmesan, especially in grated forms used for topping dishes. the unique odors of butyric and isovaleric acid are natural byproducts of the cheese fermentation process.