Unveiling the Science Behind Stinky Cheese
Max McCalman of Artisanal Cheese unveils the science behind stinky cheese with a mild flavor. Our tongues can detect only five flavors while our noses pick up a wider variety of aromas.
Some people avoid tasting some cheeses because they assume that an intensely aromatic cheese will make for an intensely flavored cheese, one that is over-the-top. For those that risk a nibble of a “stinky” cheese, they are often surprised at how mild-flavored the cheese actually is. The imprints on our cognitive receptors (our noses and tongues) can fool us. They pick up different aspects.