Whether spread on crackers or placed among other cheeses on a board – the flavor compliments well with many unsuspected foods. One in particular: with crackers and jam. That’s right – jam! Similar to brie, the mild flavor of Limburger cheese goes deliciously with the sweetness of different jams.

Cheese: It smells like sour milk. Soft cheeses tend to spoil more quickly than hard or aged cheeses; similarly, if you spot mold in a soft cheese, you should toss the entire container. Another sign that a cheese has gone bad is a smell or taste of spoiled, sour milk.

It turns out “cheesy vomit,” otherwise known as the smell of butyric acid, forms an important component of cheese, along with a flavor dubbed “butter sweet cream,” which comes from the organic compound diacetyl.

They say don’t judge a book by its cover, so we shouldn’t judge a cheese by its smell. It takes a very special food to be so stinky, yet have the well-rounded garlicky, almost-meaty, warm, comforting, delicious flavor of Epoisses.

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.

Once you’ve looked at the cheese, feel it. These cheeses can be wet or wet-sticky, but once they get that dry-sticky feeling or become super slimy, it’s best to let them go. If it’s a hard cheese, oily and greasy is usually OK, especially if the cheese has been kept ambient (out of refrigeration).

3 Answers. It is almost certainly safe unless it was left out at warm temperatures to spoil, or has molded, or otherwise spoiled in a manner not directly related to being uncovered. It may, however, be unpalatable due to: Drying out.

Hard Cheeses When stored properly in the fridge, an unopened package can last between two and four months. An opened package of Parmesan or block of cheddar, however, is good for about six weeks in the fridge.

Ammonia is a waste product created by the decomposition of nitrogen-containing proteins in the cheese and on its surface. This process is natural, and, when in balance with the well-developed aroma and flavor of a properly ripened cheese, it’s not unpleasant.

a strong ammonia smell usually indicates the cheese is dead. Its over ripened. if it tastes bad or looks bad don’t eat it.

Each style of stinky cheese has its own “past due” indicators, but ammonia aromas and a rotting rind are universal signs of a spoiled cheese.