Does Camembert cheese stink?
Matthew Shields
Updated on April 02, 2026
Does Camembert cheese stink?
The creaminess of camembert is bested by few other cheeses – but it also has a strong smell to rival blue cheeses that reminds you of its presence in your fridge!
Does Camembert smell in the fridge?
Bloomy rinded cheeses like brie and camembert will last longer than a fresh cheese but still have a high enough moisture content to spoil. These are the smelly cheeses, and the stink will only proliferate in the small confines of your refrigerator.
Does Camembert smell like feet?
Like your feet ? That’s a part of the usual smell of a camembert. The white on your cheese, is the penicillium, that’s an edible mold.
Is Stinky cheese healthy?
Apparently, stinky cheeses, and Roquefort in particular, have anti-inflammatory chemicals that help your heart and improve the health of the stomach and skin.
Can I eat Camembert after use by date?
While eating soft cheeses such as Camembert after their use by date is asking for trouble, hard cheeses like cheddar and Parmesan can be eaten after their best before dates. Yes, even if they have grown mould, the inside is still safe to eat – sometimes for up to six weeks.
How do you get camembert smell out of fridge?
Try a bowl of bicarbonate of soda in the fridge to absorb the smell. Wrap the cheese in foil ? Put an open box of bicarb of soda in the fridge, it will suck up the odour. Or, you could send me the camembert!
How do you store camembert that smells?
A plastic container also stops strong cheeses from emitting extreme odour, and shields against pressure and bumps. Soft cheeses, such as Brie and Camembert, will last several weeks if wrapped in wax paper under proper conditions, while firm cheeses, i.e. cheddar and parmesan, thrive inside aluminium foil.
Do you think that Camembert cheese should be smelly?
Yes, it should smell. Ive cut a wedge out, the cheese itself doesn’t smell, it’s more the rind that stinks of feet so I’m gonna risk it later on with some wholemeal crackers and plum chutney. DH can watch It’s stunk the fridge out tho! So I had better hurry and eat it Will report back if I’m still fit and well!
Is it normal for camemberts to smell like ammonia?
The ammonia smell is normal with Camemberts. You’ll want it to subside before eating. What do these cheeses taste like? Good luck! Re: Why does my Camembert look and smell like this? Congrats Wateetons on trying to make these very temperamental cheeses.
What kind of smell does spoiled cheese have?
Smell – Because cheese is a dairy product, one sign of spoiled cheese is an “off” smell. Depending on the type of cheese, this scent can be of spoiled milk, ammonia, or even of a refrigerator or freezer.
What kind of cheese smells like tractor grease?
Soft, white and as runny as an athletic spider, this Hungarian cow’s milk cheese not only smells like a chemical spillage, but it tastes like one too. This is thanks to unusually high levels of ammonia, which could bring tears to a bronze statue’s eyes. Smells like: Tractor grease.
Yes, it should smell. Ive cut a wedge out, the cheese itself doesn’t smell, it’s more the rind that stinks of feet so I’m gonna risk it later on with some wholemeal crackers and plum chutney. DH can watch It’s stunk the fridge out tho! So I had better hurry and eat it Will report back if I’m still fit and well!
The ammonia smell is normal with Camemberts. You’ll want it to subside before eating. What do these cheeses taste like? Good luck! Re: Why does my Camembert look and smell like this? Congrats Wateetons on trying to make these very temperamental cheeses.
What kind of cheese is Camembert made out of?
Camembert cheese is a type of soft-ripened, unpressed cheese traditionally made from raw milk. It is typically considered one of the finest cheeses for eating out of hand and has been attributed to aphrodisiac properties.
What’s the best way to cook Camembert cheese?
I warm the milk to 30 C, add rennet & buttermilk, leave to curd for about an hour. Cut curd, slow warm to 32 degrees. Slowly ‘cook’ the curd for 15 minutes or so. Drain the curd for several hours or a whole night, finally sprinkle salt on the outside. Then, the cheese moves to a plastic box in my cellar which is about 12-15 C.