It cannot be eliminated, since it is an inseparable element of the personality of each variety. The smell of cheese is a product of the fermentation of milk , which is a process of controlled and limited putrefaction. During it, yeasts and bacteria break down fats and proteins into smaller molecules, very odorous and with an intense flavor.
The stench of some cheeses, in certain cases extreme, is therefore due to the microorganisms that develop both inside and in the rind ; these also give them their peculiar flavor. In general, those made with goat's and sheep's milk smell stronger than those made from cow's.
