Student Article

Cheese is beloved around the world for its rich flavors, creamy textures, and satisfying mouthfeel — but why do so many people find it hard to stop eating? While cheese doesn’t contain addictive chemicals like nicotine or caffeine, scientists suggest its appeal lies in a complex combination of chemistry, biology, and brain science.

How it all starts with milk

The process of making cheese starts with milk, which is heated and inoculated with specific bacteria and enzymes. These substances curdle the milk, separating it into solid curds and liquid whey. The curds are pressed into cheese, and over time, more microbes begin to break down the proteins and fats. This process, known as fermentation and aging, releases a wide variety of molecules that produce cheese’s distinctive smells and flavors.

The science of stinky cheese

Some of these compounds are highly aromatic and can be found in surprising places. For example, the bacteria used in washed-rind cheeses like Limburger or Époisses are similar to those that live on human skin — specifically in sweaty areas. This explains why certain cheeses smell “stinky,” but our brains can learn to associate these odors with delicious, rewarding flavors.

The role of fat and flavor

Fat plays another important role. Cheese contains high levels of saturated fat, which enhances texture and flavor. When fat molecules break down during aging, they create smaller compounds that trigger the brain’s reward system. This reaction is not unlike what happens when we consume sugar or processed snacks — the brain releases dopamine, a neurotransmitter linked to pleasure and satisfaction.

Tasty science in every bite

Additionally, the savory taste of cheese — also called umami — is another factor in its appeal. Umami compounds like glutamate naturally occur in aged cheeses and stimulate receptors on our tongue that send signals of satisfaction to the brain.

Although cheese isn’t chemically addictive in the clinical sense, its sensory profile — rich fats, umami flavor, and powerful aromas — makes it a “hyperpalatable” food. That means it’s engineered by nature and humans to be especially enjoyable. For some people, this can lead to frequent cravings or overconsumption, much like other indulgent foods.

In short, cheese is so irresistible because it hits multiple pleasure centers in the brain. It combines biology, chemistry, and cultural learning into one tasty, meltable, and memorable experience.

© Dr. Stuart Farrimond / Our Media