I made some butter today from a half gallon of unpasteurized cream that I brought home from the farm. The cream was too fermented to sell as straight-up heavy cream, but just perfect for making into cultured butter. The nose is exactly what I have come to love in cultured butter, stinky and sweet. It's a smell that would cause many, perhaps most, people to dump the cream
down the drain, but it drives me wild with appetite. (What can I say: I like spoiled food?)
There's something about that smell that gets me going. It's like the "head" from Wellfleet oysters, bread, wine must, red blooded salami or rissoto Gorgonzola. They all make me nuts with lust. My science brain would love to analyze the suspect matter behind the affect. I'd put it all into a mass spectrometer then do the math. But that would take too long and in the meantime, I might die. So screw it, I'll just go with it (a bit) like Theseus after the bull, I'll go.