Does Cheese Have Terpenes? An Exploration of Dairy's Aromatic Compounds

While commonly associated with botanicals and essential oils, science confirms that dairy products like cheese can indeed contain aromatic terpenes. The surprising answer to "does cheese have terpenes?" often depends on the source and processing methods, particularly the diet of the milk-producing animals.

Quick Summary

Terpenes present in some cheeses derive from the diet of grazing animals, environmental factors like wood aging, and microbial activity during ripening. These compounds impart distinctive aromas and flavors that help define specialty cheeses.

Key Points

• Origin: Terpenes in cheese primarily originate from the plants consumed by grazing animals, especially those on biodiverse pastures.

• Flavor Influence: These compounds contribute to the complex and nuanced flavor and aroma profiles of many specialty cheeses, adding notes like pine or herbs.

• External Sources: External factors, such as aging cheese in wood wraps (e.g., spruce bark), can introduce terpenes into the final product.

• Microbial Impact: Microorganisms involved in cheesemaking can also play a role, modifying or biosynthesizing terpenes during the ripening process.

• Misconception Alert: The existence of a cannabis strain named 'Cheese' is unrelated to dairy cheese terpenes; its name comes from a pungent, coincidental aroma.

• Authenticity Marker: The presence and profile of terpenes can serve as a marker for authenticating the origin and feeding regimen of the milk used to produce cheese.

What Exactly Are Terpenes?

Terpenes are a large and diverse class of organic compounds, simple hydrocarbons made of repeating five-carbon isoprene units. They are most commonly known for giving many plants and fruits their characteristic aromas and flavors, from the citrusy scent of lemons (limonene) to the piney fragrance of conifers (pinene). While most abundant in the plant kingdom, terpenes play crucial roles in ecology, acting as insect attractants or repellents. In the context of dairy, understanding their origins is key to appreciating their contribution to cheese flavor.

Three Primary Routes for Terpenes in Cheese

There are three main pathways through which terpenes can be found in cheese: the diet of the dairy animals, external environmental factors, and the activity of microorganisms during cheesemaking.

1. The Animal's Diet and Grazing Environment

This is arguably the most significant source of terpenes in cheese. When cows, goats, and sheep graze on biodiverse pastures, they consume a wide variety of plants, including many that are rich in aromatic terpenes. Studies have repeatedly shown that milk from animals grazing on alpine rangelands, which are rich in diverse herbs, contains significantly higher levels of terpenes than milk from animals fed an indoor, concentrated diet. These terpenes are fat-soluble and transfer from the plants to the animal's milk fat, eventually becoming concentrated in the cheese. Researchers have even identified specific terpene profiles that can serve as markers to authenticate the origin and feeding regimen of milk and cheese.

2. Environmental Factors During Aging

Another fascinating source of terpenes in cheese comes from the aging environment itself. Some specialty cheeses are aged or wrapped in materials derived from plants, which can infuse the cheese with aromatic compounds. For instance, the famous French cheese Vacherin Mont d'Or is traditionally wrapped in spruce bark. The spruce bark naturally contains terpenes, which migrate into the cheese as it ripens, imparting a distinctive piney or herbaceous aroma. This demonstrates how environmental factors can directly influence a cheese's final flavor profile by contributing terpenes.

3. Microbial Action During Ripening

The microorganisms, such as lactic acid bacteria, that are essential for the cheesemaking process can also play a role in terpene chemistry. Some bacteria have the ability to biotransform or even biosynthesize monoterpenes. This microbial activity adds another layer of complexity to the cheese's flavor profile, as enzymes from these cultures can modify existing terpenes or create new ones from other compounds present in the cheese matrix. While animal diet is the primary determinant, the specific microbial cultures used during ripening fine-tune the final aromatic composition.

Common Terpenes Found in Cheese

• α-Pinene and β-Pinene: Often associated with a fresh, piney aroma, these are frequently found in cheeses made from the milk of animals grazing on coniferous or wild plant-rich pastures.
• d-Limonene: This terpene, known for its citrusy scent, has been detected in milk and cheese and is influenced by animal diet.
• β-Caryophyllene: A sesquiterpene with a spicy, woody aroma, it has been identified in cheeses from animals on biodiverse pastures and can be used as a dietary marker.
• Linalool: Providing a floral or minty aroma, linalool is one of the terpenes that can migrate into cheese from wooden wraps, such as spruce bark.
• Sabinene: This terpene is associated with herbaceous notes and is found in milk and cultured cream from grazing animals.

Clarifying the 'Cheese' Cannabis Strain Misconception

It is important to differentiate between terpenes in dairy cheese and the unrelated cannabis strain known as "Cheese." This popular indica-dominant strain gained its name from a strong, pungent aroma that some find reminiscent of cheese. However, this scent is due to its specific terpene profile, which is typically high in myrcene and beta-caryophyllene, along with limonene. The connection to dairy cheese is purely a coincidental olfactory description and not because it is derived from or related to dairy in any way. The two are distinct products with different origins for their aromatic compounds.

Terpene Sources and Cheese Type Comparison

Feature	Industrial Cheese	Alpine Pasture Cheese	Wood-Wrapped Cheese
Primary Terpene Source	Primarily absent; potentially from feed additives or minor bacterial activity.	Diet of grazing animals, consuming biodiverse, terpene-rich plants.	External source; migration from the wooden wrap during ripening.
Example Terpenes	Minimal or none detected in controlled studies.	α-Pinene, β-Caryophyllene, Sabinene, d-Limonene.	Linalool, Terpineol, Isoborneol (from spruce bark).
Flavor Contribution	Standardized, less complex flavor profile.	Complex, nuanced flavor with notes of herbs, pine, and grass.	Adds distinct piney or herbaceous notes from the wood.
Use as Biomarker	Not applicable; profile is not indicative of origin.	Yes, used to verify origin and feeding regimen.	Can indicate aging technique and regional tradition.

Conclusion

In summary, the presence of terpenes in cheese is a scientifically recognized phenomenon that adds a rich layer of complexity to the world of dairy products. Far from being a novelty or a misconception tied to cannabis, terpenes enter cheese through well-understood pathways: the diet of grazing animals, environmental factors during aging, and microbial processes. These aromatic compounds are directly responsible for some of the most cherished and sought-after flavor notes in specialty cheeses, and can even be used as a tool for authenticating their origin. The next time you enjoy a complex, earthy, or piney cheese, you can appreciate the intricate journey of its aromatic terpenes.

For more information on cheese science, consult resources like the Cheese Science Toolkit.

Frequently Asked Questions

What is the primary way terpenes get into cheese?

The main way terpenes enter cheese is through the diet of dairy animals, who ingest terpene-rich plants while grazing, which then transfers into their milk.

Which types of cheese are most likely to contain terpenes?

Cheeses made from the milk of animals that graze on wild or biodiverse pastures, such as alpine mountain cheeses, are more likely to contain a higher concentration of terpenes.

Do terpenes in cheese affect its taste?

Yes, terpenes are aromatic compounds that significantly contribute to the flavor and aroma profile of cheese, adding complex notes like herbaceous, floral, or piney.

Are the terpenes in cheese the same as in cannabis?

While some terpenes might be chemically identical, the presence of terpenes in dairy cheese is unrelated to cannabis. The famous 'Cheese' strain of cannabis is named for its pungent aroma, not its dairy connection.

Can cheesemaking microorganisms produce terpenes?

Some studies have shown that certain lactic acid bacteria involved in cheesemaking can biosynthesize or modify terpenes, adding to the cheese's complexity.

Does aging method affect terpene content in cheese?

Yes, certain aging methods can introduce terpenes. For example, cheeses aged in wood wraps, like spruce bark for Vacherin Mont d'Or, can absorb terpenes from the wood.

Can terpenes in cheese be used to determine its origin?

Yes, scientific studies have shown that the terpene profile of a cheese can be used as a biomarker to authenticate its geographical origin and the feeding regimen of the animals.