I'd always thought of butter as being mostly odourless, until at some point aged 30+ I accidentally bought some that actually smelled of something - and, who kn

I'd always thought of butter as being mostly odourless, until at some point aged 30+ I accidentally bought some that actually smelled of something - and, who knew! It was a huge surprise. I have ever since always sought this out - unpasteurised salted French PDO stuff seems to be the thing to go for - but while I now know that it is possible to get butter that smells of something, and I now know I like it, I'm still not sure I'd class butter in general as something that smells of anything in particular. This line of thought did remind me of this article I read a few years ago, though: https://slate.com/human-interest/2011/05/eating-cheese-in-china.html https://slate.com/human-interest/2011/05/eating-cheese-in-ch... "Another said that the selection “smells like Russians”. “The difference,” he added, “is that the stinky things Chinese people eat give them smelly breath, while stinky dairy things affect the sweat that comes out of your skin.”" (It's possible this is some genetic thing. I worked with a guy recently who would refuse to eat cucumber, on account of its strong taste and aroma, that would taint anything with which it came into contact! - meanwhile, I always thought cucumber rather watery and tasteless. Maybe very slightly gently peppery, if you got a good one that was particularly strong-tasting... by cucumber standards, at any rate.)