The odour of a selection of cheeses in our fridge was so overpowering that I looked online for a solution. As suggested, I left a small plate of ground coffee in the fridge. It worked like magic, absorbing all the odours in a matter of hours. How does this work?
• Live cheeses are complex bacterial cultures. Cheese acquires flavour as the bacteria “ripen” it by digesting the proteins, fats and sugars in the original milk. This produces many small volatile organic molecules, which constitute the aroma.
Coffee beans are oily, as anyone failing to clean their espresso machine soon discovers.…
