Daily News Heads to Upper West Side's Nice Matin To Find Out What Makes Stinky Cheese So Pungent

Daily News’ foodie reporter Jeanette Settembre recently sat down with Executive Chef Andy D’Amico of Upper West Side’s French-Mediterranean bistro Nice Matin to discuss why stinky cheese sometimes has a pungent odor and what makes them different colors.

It’s from the bacteria that sits on top of the cheese, the outside of the cheese in this case. […] The continuous washing of the outside of the cheese helps the bacteria to grow, and you can see that there’s different combinations of bacterias that are added. So you can see the different hues, the different colors of each one of the cheese we have.

Nice Matin

Matt Coneybeare

Matt Coneybeare

Founder, Publisher and Editor-in-Chief

Matt enjoys exploring the City's food scene with his Wife and the outdoors with their three dogs. He is an avid marathon runner, and spends most of his time working from a treadmill desk at home.

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