Is Cheese Ok to Eat if It Smells Like Feet?: A Nutritionist's Guide

October 22, 2025 •

5 min read

Approximately one-third of the world's cheese varieties are intentionally produced to have a strong, pungent aroma. Knowing whether this funky smell is a feature or a flaw is key to answering the question, 'Is cheese ok to eat if it smells like feet?'.

Quick Summary

Some cheeses are intentionally cultured with bacteria that create a pungent, foot-like odor as part of their aging process. Distinguishing this natural funk from actual spoilage is critical for food safety, and involves checking for indicators such as unusual texture, color, and excessive ammonia-like odors. Proper storage is also essential.

Key Points

Natural Funk: Many cheeses, especially washed-rind varieties like Limburger, are supposed to smell pungent due to specific bacteria, like Brevibacterium linens, which is the same bacteria found on human skin.
Ammonia is a Warning: A strong ammonia-like odor often indicates that a cheese has over-ripened or spoiled and should be discarded.
Texture Matters: Slimy or mushy textures on hard cheeses are a red flag for spoilage, not a sign of normal aging.
Hard Cheese is More Forgiving: Mold on hard cheeses can be cut off, but mold on soft cheeses means the entire product is likely contaminated and must be thrown out.
Proper Storage is Key: Wrapping cheese in wax paper and storing it in a separate, sealed container helps preserve its flavor and prevents premature spoilage.
Know Your Cheese: Research the type of cheese you have, or ask an expert, to understand its expected appearance, texture, and aroma.
Food Poisoning Risk: Eating truly spoiled cheese, especially soft varieties with harmful bacteria, can cause gastrointestinal issues and other foodborne illnesses.

Most food lovers have encountered a cheese with an aroma so powerful it gives pause. However, in the world of artisan cheese, a pungent, almost foot-like smell is not always a red flag. It can be a signature characteristic of a well-aged product. The key is understanding the difference between a deliberate, desirable funk and the distinct signs of true spoilage. This guide will walk you through the science behind the scent, the types of cheese that are meant to be stinky, and how to know for certain if your cheese is still safe to eat.

The Scientific Link Between Cheese and Foot Odor

The surprisingly close relationship between the smell of certain cheeses and human feet can be attributed to a specific type of bacteria called Brevibacterium linens. This harmless microbe is not only an essential starter culture for cheesemaking but is also naturally found on human skin, particularly in the warm, moist areas between our toes.

The Magic of Washed-Rind Cheeses

Cheesemakers harness the power of Brevibacterium linens to create a variety of washed-rind cheeses. During the aging process, these cheeses are repeatedly washed with a salty brine, beer, or brandy. This practice encourages the growth of Brevibacterium while inhibiting other molds, which is what gives the cheese its distinctive, reddish-orange rind and its intense, earthy, and sometimes foot-like aroma. The same chemical compounds produced by the bacteria that generate the funky scent are also responsible for breaking down proteins within the cheese, creating complex flavors. Many connoisseurs find that the flavor inside these cheeses is surprisingly mild and buttery, a delightful contrast to the intense exterior aroma.

Safe vs. Spoiled: How to Tell the Difference

While a cheesy aroma is normal for some varieties, it is a significant red flag for others. Differentiating between the intended funk and a spoiled product requires using your senses beyond just the smell.

A Tale of Two Cheeses: Hard vs. Soft

When it comes to spoilage, cheese is not a one-size-fits-all product. Hard cheeses handle mold and bacterial growth differently than soft cheeses, so the rules for salvaging a piece differ.

Hard Cheese (e.g., Cheddar, Parmesan):

Signs of spoilage: Moldy spots (especially green or blue mold) on the surface, an overly dry or crumbling texture, and a strong, off odor.
Action: If mold appears on a hard cheese, you can often cut away the affected area. Cut at least one inch around and below the moldy spot, being careful not to touch the mold with your knife. The rest of the cheese is typically safe to eat.

Soft Cheese (e.g., Brie, Feta, Ricotta):

Signs of spoilage: Any mold that is not part of the intentional culture (e.g., fuzzy blue or green mold), discoloration, excessive sliminess, or a sour/ammonia-like smell.
Action: If a soft cheese shows signs of mold, it must be discarded completely. The high moisture content allows mold to spread quickly and invisibly throughout the cheese.

A Comparison of Pungent Cheeses

To better understand what to expect from different types, here is a comparison table of some common cheeses that are known for their strong aromas.


Cheese Type	Aroma Profile	Edibility	Key Characteristics
Limburger	Pungent, foot-like, and earthy due to Brevibacterium linens.	Edible and intentionally aged.	A famous washed-rind cheese with a soft, spreadable texture when mature. Often served on rye bread.
Époisses	Highly aromatic, with a strong, complex, and meaty smell.	Safe and delicious when properly aged.	Washed with brine and marc de Bourgogne (brandy). Its strong smell belies a creamy, mild flavor.
Munster	Intense and tangy, often described as spicy or funky.	Intentionally pungent and safe to eat.	A soft, washed-rind cheese from France known for its strong scent and distinct flavor.
Cheddar	Mild to sharp, nutty, and savory; should not have a foul odor.	Strong, foul smell is a sign of spoilage.	A hard, firm cheese. Any mold or excessive funk indicates it has gone bad.

Proper Storage Techniques for Longevity

Storing cheese correctly is the best way to prevent premature spoilage and ensure a quality eating experience. A few simple rules can make a big difference.

Wrap it right: Avoid wrapping cheese tightly in plastic wrap, which can trap moisture and chemicals, and instead opt for cheese paper or wax paper. This allows the cheese to breathe while preventing it from drying out.
Use airtight containers: Place individually wrapped cheeses inside an airtight container to prevent strong odors from permeating other foods in your fridge.
Separate the stinkers: Always store strong-smelling cheeses, like Limburger or Époisses, in a separate container to prevent their aroma from affecting milder cheeses.
Find the right spot: The crisper drawer of your refrigerator is an ideal spot, as it provides a slightly more humid and stable temperature environment for optimal storage.
Serve at room temperature: For the best flavor, allow your cheese to come to room temperature for about an hour before serving.

The Bottom Line: When to Enjoy and When to Toss

So, is cheese ok to eat if it smells like feet? The short answer is yes, if it's a washed-rind or other specialty cheese known for its pungent aroma. The smell is a natural, intentional part of its character, and what you lose in aroma, you gain in flavor complexity. However, if a normally mild cheese like cheddar, mozzarella, or Swiss develops a rancid, sour, or ammonia-like smell, or shows signs of unusual, fuzzy mold, it's time to throw it out. Trust your instincts, know your cheese, and when in doubt, err on the side of caution.

Conclusion: Trust Your Senses (and Your Cheese Monger)

In the world of cheese, a pungent aroma can be a testament to complex aging and artisanal craftsmanship, rather than a sign of spoilage. For washed-rind cheeses like Limburger and Époisses, the foot-like smell is a celebrated characteristic created by intentional bacterial cultures. However, for most common cheeses, a rancid or ammonia-like scent, coupled with slimy texture or abnormal mold growth, indicates it is no longer safe to consume. By understanding these distinctions, storing cheese correctly, and trusting your instincts, you can safely explore the full, aromatic spectrum of cheese without fear.

Frequently Asked Questions

Some cheeses, particularly washed-rind varieties, are intentionally cultured with a bacteria called Brevibacterium linens, which is the same type found on human skin that can contribute to foot odor. The bacteria breaks down proteins, creating aromatic compounds that are responsible for the pungent, earthy, or foot-like smell.

The main indicator is whether the cheese is meant to have a strong aroma. For a washed-rind cheese, a pungent smell is normal. For mild cheeses like cheddar, a strong, off odor is a sign of spoilage. Other red flags include a sour or ammonia smell, slimy texture, or mold on soft cheeses.

No. For hard cheeses like cheddar or Parmesan, it's generally safe to cut away the moldy area (at least one inch around and below). However, with soft, high-moisture cheeses, mold can spread throughout invisibly, so the entire product should be discarded.

Famous examples include Limburger, Époisses, Munster, and washed-rind cheeses like Taleggio and Pont-l'Évêque. These are all intentionally aged using specific bacterial cultures to achieve their characteristic pungent aromas.

Consuming spoiled cheese can lead to foodborne illnesses, with symptoms including nausea, vomiting, diarrhea, and stomach cramps. The severity depends on the type and amount of cheese, and your overall immune health.

To store cheese properly, wrap it in cheese paper or wax paper instead of plastic wrap. This allows it to breathe. Store it in a sealed container, especially for strong-smelling varieties, and keep it in the crisper drawer of your refrigerator.

For pungent cheeses, store them in a tightly sealed, separate container to contain the aroma. For lingering odors, try placing an open box of baking soda or a bowl of coffee grounds in the fridge to help absorb the smells.

Yes, it is true. The bacterium Brevibacterium linens is found on both human feet and on the rinds of washed-rind cheeses. This same bacteria is responsible for the distinct aromas in both.