Core Insights - The article discusses the phenomenon of "stinky" foods across different cultures, exploring why these foods have gained acceptance and popularity despite their strong odors [1][3]. Group 1: Commonalities and Differences in Stinky Foods - Many foods known for their strong odors, such as stinky fish and fermented products, have a commonality in that they were historically developed due to food scarcity and preservation needs [3][5]. - The acceptance of these foods varies by culture, influenced by geographical and social factors, showcasing the diversity of culinary practices [3][6]. Group 2: Cultural Acceptance and Globalization - The spread of "stinky" foods has been facilitated by globalization, which has led to a greater openness to diverse culinary experiences among people from different backgrounds [5][6]. - The unique flavors of stinky foods, such as stinky fish and fermented tofu, are increasingly recognized and appreciated by international diners, reflecting a broader cultural exchange [6][7]. Group 3: Role of Stinky Foods in Cultural Understanding - Stinky foods serve as cultural symbols that can enhance understanding and appreciation between different cultures, as they are tied to local climates, historical changes, and community characteristics [7]. - As Chinese cuisine gains more recognition globally, foods like stinky fish are transitioning from being mere curiosities to becoming integral parts of the culinary landscape appreciated by a wider audience [7].

以下文章来源于中外香料香精第一资讯 ，作者Mona Chalabi 中外香料香精第一资讯 . 国内外香料香精化妆品领域的最新进展，商业情报，会展信息，以资讯的前沿性，及时性和教育性，体现其功能和价值。 研究人员发现，一份食谱中平均包含八种食材。插图：莫娜·查拉比/《卫报》 食品科学家和厨师一直在研究并比较各种食材中的风味化合物。 《卫报》的新闻报道是独立的。如果您通过我们的联盟链接购买商品，我们将获得佣金。了解更多信息。 Illustration: Mona Chalabi/The Guardian 他们从两个大型的美国食谱网站 epicurious.com 和 allrecipes.com 开始。为了避开对"世界美食"的西方解读，他们又加入了韩国网站 menupan.com。总共查 看了 56498 份食谱，将其按不同地理区域的菜系进行分组（北美、西欧、南欧、拉丁美洲和东亚）。 这些地区之间存在一些共性。一份食谱中平均包含八种食材——而且食材数量极少或极多的情况非常少见。并非所有食材都同等重要。鸡蛋出现在 20951 份食谱中，占所研究食谱的三分之一。而茉莉花茶、牙买加朗姆酒和其他 14 种食材在数据集中各 ...

Core Viewpoint - The article emphasizes the significance of cheese in baking, highlighting its role in enhancing flavor, texture, and aroma in various baked goods. It presents a curated list of the top 30 cheeses globally to inspire bakers in product innovation and value addition [1]. Summary by Sections Cheese Types and Characteristics - Parmigiano Reggiano is recognized as one of the world's top cheeses, made from semi-skimmed raw cow's milk, with a hard texture and a flavor profile ranging from nutty to slightly spicy depending on aging [3]. - Graviera Naxou, produced on Naxos Island, is a hard cheese made from pasteurized cow's milk, with a maximum moisture content of 38% and a fat content of at least 40%, offering a refreshing taste and delicate aroma [6]. - Canestrato di Moliterno is a hard Italian cheese made from whole goat and sheep milk, with a flavor that varies with aging, available in three categories based on maturation time [8]. - Burrata cheese, originating from Italy, is a handmade cheese with a creamy interior, best enjoyed fresh within 24 hours of production [10]. - Mozzarella di Bufala Campana is a protected designation product made from 100% water buffalo milk, known for its high calcium and protein content [13]. - Saint Félicien cheese is a soft cheese from France with a rich flavor profile, best paired with crusty bread and red wine [16]. - Estrela Mountain cheese, a semi-soft cheese from Portugal, is made from sheep's milk and has a unique flavor due to the use of thistle extract in its production [19][21]. - Graviera cheese from Crete is a hard table cheese with a sweet taste and nutty aroma, requiring a maturation period of 3 to 5 months [23]. - Azeitao cheese is a semi-soft cheese made from unpasteurized sheep's milk, known for its herbal notes and best enjoyed with fresh bread [25]. - Narchvi cheese from Georgia is a soft cheese with a rich flavor profile, made from cow's milk and pressed for an extended period [30]. - Grana Padano is a hard cheese with a history dating back to the 11th century, known for its grainy texture and high production volume [33][35]. - Comté cheese is a large hard cheese with a diverse flavor profile, influenced by the freshness of the milk used [37]. - Pecorino Romano is a salty and slightly spicy cheese with origins tracing back to the Roman Empire, primarily produced on Sardinia [40]. - Beaufort cheese is a hard cheese with a long maturation period, known for its rich flavor and produced in the French Alps [43]. - Pecorino Sardo is a hard cheese from Sardinia, with a unique flavor due to the local sheep's diet [46]. - Pecorino Toscano is a semi-hard cheese with a delicate flavor, produced in Tuscany and its neighboring regions [49]. - Kefalograviera cheese is a hard cheese from Greece, known for its salty flavor and increasing popularity [52]. - Saint-André cheese is a triple cream cheese from France, characterized by its high fat content and rich flavor [55][56]. - Kalathaki Limnou is a soft brined cheese from Greece, known for its mild flavor and unique basket draining method [59]. - Brillat-Savarin cheese is a soft cheese with a high butterfat content, best paired with sparkling wine [62]. - Bocconcini cheese is a small, soft cheese made from water buffalo milk, ideal for fresh consumption or in dishes like pizza [92][93].

Core Point - A piece of Cabrales blue cheese weighing 2.3 kilograms was sold for €36,000 at an auction in Asturias, Spain, setting a Guinness World Record for the most expensive cheese sold at auction, equivalent to approximately 300,000 RMB or 130 RMB per gram, surpassing the price of gold [1]. Group 1: Cheese Characteristics and Production - The cheese is described as having a blue-green moldy appearance and a strong odor, with some individuals comparing its smell to vomit or feces [3][5]. - Cabrales cheese is aged for 10 months in natural caves at an altitude of 1,500 meters, which contributes to its rarity and high price [7][9]. - The production process is labor-intensive, requiring cheesemakers to hike for hours in harsh winter conditions to care for the cheese, with only 23 certified producers remaining in Spain, a 60% decrease since 2000 [9][11]. Group 2: Economic and Market Implications - The high price of the cheese is attributed to its scarcity and the extensive time investment required for its production, with each piece representing a unique story [11][30]. - The phenomenon of the "Veblen effect" is evident, where higher prices increase demand, as demonstrated by the significant media coverage and social media exposure the cheese received [11][30]. - The cheese's sale has led to substantial additional revenue for the buyer's restaurant, indicating a lucrative market for high-end gourmet products [11]. Group 3: Consumer Perception and Genetic Factors - Scientific studies indicate that the perception of blue cheese's smell is genetically influenced, with a significant portion of the population experiencing aversion to its odor [12][18][20]. - The complex aroma profile of blue cheese, containing over 300 volatile compounds, can trigger pleasure responses in the brain, leading to a unique tasting experience [16][18]. - The appreciation for blue cheese varies widely among individuals, with some finding it delightful while others are repulsed, similar to reactions to other foods like cilantro [20]. Group 4: Cultural and Historical Context - The tradition of cheese-making is declining, with many artisanal producers ceasing operations, which further elevates the value of remaining traditional cheeses [30]. - The sale of the cheese reflects a broader trend in the gourmet food market, where consumers are willing to pay a premium for artisanal and traditional products that embody time and craftsmanship [32].