As a food science enthusiast with a passion for understanding the intricacies of food chemistry, I can tell you that the smell of cheese is a complex interplay of various factors.

Cheese is made from milk, which is curdled and then aged. During the aging process, bacteria and enzymes work on the proteins and fats in the cheese, breaking them down into smaller molecules. This breakdown is what gives cheese its distinct flavors and aromas.

One of the key molecules produced during this process is dimethyl sulfide (DMS), which has a strong sulfurous smell. This is the same compound that gives some vegetables, like cabbage, their characteristic odor. Another compound is amino acids, which can be further broken down into substances that have strong, savory flavors known as umami.

The type of bacteria used in the fermentation process can also influence the smell. Different strains of bacteria produce different byproducts, which contribute to the cheese's unique smell and taste profile.

Moreover, the environment in which the cheese is aged can affect the smell. Factors such as temperature, humidity, and even the type of mold that grows on the cheese can change the way it smells and tastes.

Lastly, the length of aging plays a significant role. The longer a cheese is aged, the more time there is for the bacteria to break down the proteins and fats, which can result in a stronger smell.

In summary, the smell of cheese is a result of the complex biochemical changes that occur during the aging process, influenced by the type of milk, bacteria, enzymes, aging conditions, and duration of aging.

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The bacteria that make up the starter culture helps determine a cheese's taste, texture, and smell. For example, some bacteria give cheese a mushroom flavor and a particularly-stinky odor. Examples of such cheeses include Brie and Camembert. Other factors that can make cheeses especially stinky are aging and washing.read more >>