Blue cheese
Blue Cheese Haters
Tonya Schoenfuss loves a good blue cheese as much as anyone, but she’s pretty sure that what we’ll call the vomit factor is an obstacle that just can’t be overcome for some people, especially those so-called supertasters who are sensitive to certain flavors. You may have heard that a percentage of people get nothing but soap when tasting fresh-cut cilantro, while most of us can shovel pico de gallo onto salty tortilla chips all day long. “There are people who don’t like blue cheese,” says Schoenfuss, who holds a Ph.D. in dairy science, and a position at the University of Minnesota, St. Paul. “The butyric acid is like vomit.” Butyric acid is among the carboxylic acids, it’s an oily, colorless liquid that presents itself in rancid butter and in blue cheese. Schoenfuss has published research on flavor enhancements, and on reducing salt for blue cheese, but she’s uncertain if anyone has researched the topic of supertasters and blues. For her money, blue cheese is off-putting by nature, and like oysters perhaps, it is an acquired taste that some will never acquire.
Understanding Blue Cheese Lovers & Haters
Blue cheese is said to be divisive. You might hate blue cheese, while your sister might love it. It's one of the 10 most hated foods in the UK.
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