Slimy, Smelly Cheese: Is It Safe to Eat?

Lisa Bos · 2026-05-08

You open your fridge, grab that wedge of cheese you bought last week, and—whoa. It's slimy. And the smell? Let's just say it's not exactly pleasant. Your first instinct might be to toss it straight in the trash. But before you do, let's talk about what's really going on. A recent story about Steffi Mercie's cheese sparked a lot of questions. Customers complained about slimy textures and strong odors. The company, however, said there's no health risk and they won't be issuing a recall. That raises an important point: not all funky cheese is dangerous cheese. ### What Causes Slimy or Smelly Cheese? Cheese is a living product. It's made with bacteria and molds, and those little guys keep working even after the cheese is packaged. Sometimes, that leads to changes in texture and smell that are totally harmless. - **Surface bacteria**: Some cheeses naturally develop a sticky, moist rind. Think of washed-rind cheeses like Limburger or Époisses. That sliminess is part of their charm. - **Moisture buildup**: If cheese is wrapped too tightly, condensation can form. That creates a damp environment where harmless bacteria can multiply, giving you a slimy surface. - **Ammonia smell**: Aged cheeses, especially those with a soft rind like Brie or Camembert, can release ammonia as they ripen. A faint whiff is normal. A strong, sharp smell means it's past its prime. ### When Is Cheese Actually Dangerous? Here's the thing: most of the time, slimy or smelly cheese won't make you sick. But there are exceptions. You need to know the difference between "aged and funky" and "spoiled and risky." **Signs of spoilage you shouldn't ignore:** - Mold that's pink, green, or fuzzy on hard cheeses (a little white mold on hard cheese is okay) - A rancid, sour, or rotting smell that's different from the cheese's natural aroma - Slime that's accompanied by discoloration or a mushy texture throughout - Any signs of insects or maggots (yes, it happens) If your cheese looks or smells like it's growing a science experiment, don't risk it. Toss it out. ### The Science Behind "Safe" Funky Cheese Cheese makers use specific cultures to create flavor and texture. When those cultures continue to work after purchase, they can produce compounds that smell strong but aren't harmful. For example: - **Brevibacterium linens** gives washed-rind cheeses their stinky, sweaty-sock aroma. It's totally safe. - **Penicillium candidum** creates the white rind on Brie. As it ages, it breaks down proteins, making the cheese runny and earthy. - **Propionibacterium** in Swiss cheese produces those holes and a nutty, slightly sweet smell. So when you hear about a cheese that's slimy and stinky but deemed safe, it's often just the natural aging process in action. The company's decision not to recall makes sense when the microbes involved are harmless. ### How to Store Cheese Properly Want to avoid the slime factor altogether? Store your cheese the right way. It's not complicated, but it makes a huge difference. - Wrap cheese in wax paper or parchment paper first, then loosely in plastic wrap. This lets it breathe while preventing moisture buildup. - Keep different cheeses in separate wrappers. They can cross-contaminate each other's microbes. - Store cheese in the warmest part of your fridge, usually the vegetable drawer. Avoid the back where it's coldest. - Take cheese out 30 minutes before serving for the best flavor and texture. ### The Bottom Line A little slime or a strong smell doesn't automatically mean your cheese is dangerous. Trust your senses—if it smells like something died and looks like it's growing fur, toss it. But if it's just a bit sticky or has that funky, barnyard aroma you expect from artisan cheese? You're probably fine. Next time you're faced with a questionable wedge, take a deep breath. Sniff carefully. Look for the real warning signs. And remember: cheese is supposed to be a little weird. That's what makes it so delicious.