There’s a very simple reason why humans enjoy eating washed rind cheese
with its “pungent,” “gaseous,” and “barnyardy” aromas: It activates our “cheese pheromones.” So says cheese expert Taylor Cocalis of Murray’s Cheese in the Hungry Beast
this week. It smells like body odor, and we, a bunch of animals, open wide.
Writer Stacey Slate uncovers a number of other interesting facts about washed rind cheeses, including the bacteria type that creates a washed rind cheese (distinct from a blue cheese), proper wine pairings, and details on the lives of the cheese-making monks who pioneered the washed rind method.