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Cheese Smear: Formation, Microorganisms & Ripening

Cheese smear is a biofilm layer on the surface of certain ripened cheeses, composed of bacteria, yeasts, and brine, which shapes the distinctive flavor and aroma of smear-ripened cheeses.

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Things worth knowing about "Cheese rind smear"

Cheese smear is a biofilm layer on the surface of certain ripened cheeses, composed of bacteria, yeasts, and brine, which shapes the distinctive flavor and aroma of smear-ripened cheeses.

What is Cheese Smear?

Cheese smear refers to the characteristic moist surface layer that develops during the ripening of certain cheese varieties. It consists of a complex biofilm made up of bacteria, yeasts, and a salt-water solution. This smear is responsible for the typically intense smell and flavor of smear-ripened cheeses (also called red-smear cheeses), such as Limburger, Munster, Taleggio, and Romadur. The smear is formed by regularly rubbing or washing the cheese surface with brine during the ripening process.

Formation and Composition

Cheese smear develops when microorganisms grow and multiply on the moist cheese surface. The key components include:

Brevibacterium linens: The most well-known smear bacterium, responsible for the reddish-orange color and pungent odor
Yeasts (e.g., Debaryomyces hansenii): These acidify the surface and create optimal conditions for bacterial growth
Other bacterial cultures such as Corynebacterium species, which contribute to the flavor profile
Brine: Supports the growth of smear cultures and inhibits unwanted microorganisms

Production and Ripening Process

During ripening, the cheese is regularly rubbed or washed with brine or specific smear cultures. This process is called smearing or washing. The ripening period varies depending on the cheese type, ranging from a few weeks to several months. Temperature and humidity conditions in the ripening cellar play a decisive role in the quality of the smear.

Key Steps in Smear Ripening

Storage at high humidity (approx. 90–98 %)
Regular turning and rubbing of the cheese
Application of brine containing smear cultures
Control of ripening conditions (temperature, ventilation)

Taste and Aroma

Cheese smear is largely responsible for the intense, spicy, and often pungent aroma of smear-ripened cheeses. The characteristic smell arises from the breakdown of amino acids and fatty acids by the microorganisms in the smear. This produces volatile compounds such as ammonia and short-chain fatty acids, which create the distinctive aroma.

Food Safety

When produced correctly, cheese smear is safe to consume and is a natural part of the ripening process. The brine inhibits harmful microorganisms. However, smear-ripened cheeses can carry an elevated risk of contamination with Listeria monocytogenes, making them potentially unsafe for vulnerable groups such as pregnant women, elderly individuals, and immunocompromised persons. These groups are advised to avoid smear-ripened soft cheeses.

Well-Known Smear-Ripened Cheeses

Limburger: Classic German smear-ripened cheese with an intense aroma
Munster: French soft cheese with a typical red smear surface
Taleggio: Italian soft cheese with a mild smear surface
Romadur: Mild Bavarian smear-ripened cheese
Epoisses: French delicacy cheese washed with Marc de Bourgogne

References

Bockelmann, W. (2010): Development of defined surface starter cultures for the ripening of smear cheeses. International Dairy Journal, 20(8), 518–524.
Irlinger, F. & Mounier, J. (2009): Microbial interactions in cheese: implications for cheese quality and safety. Current Opinion in Biotechnology, 20(2), 142–148.
European Food Safety Authority (EFSA): Scientific Opinion on the safety and efficacy of Brevibacterium linens in animal and food applications. EFSA Journal.

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