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.
Matt Coneybeare
Editor in Chief
Matt enjoys exploring the City's with his partner and son. He is an avid marathon runner, and spends most of his time eating, running, and working on cool stuff.
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