Frederic Melton
Fontina cheese is a semi-soft Italian cheese with a mild, nutty flavor and excellent melting characteristics. It is often used in Italian cuisine and is a versatile cheese that can be used in sandwiches, salads, fondues, and sauces. While Fontina cheese is known for its smooth, buttery taste and creamy, elastic texture, some people wonder if it has an unpleasant odor. The cheese is a washed-rind variety, which can contribute to a stronger smell, and its aroma is influenced by the quality of milk used and the presence of certain bacteria during the fermentation process. So, does Fontina cheese smell bad, or is it simply a unique fragrance?
| Characteristics | Values |
|---|---|
| Smell | Strong, intense, stinky, pungent |
| Source of the smell | Quality of the milk from cows of the Pezzata Rossa and Pezzata Nera breeds, fed exclusively in Alpine pastures; 16 different species of bacteria that contribute to the fermentation of the cheese and increase its intense smell |
| Type of cheese | Semi-soft, semi-cooked, elastic, washed-rind |
| Taste | Mild, nutty, toasty |
| Texture | Creamy, smooth, buttery, gooey |
| Melting characteristics | Excellent |
| Wine pairing | Medium-bodied reds and crisp whites |
| Culinary applications | Sandwiches, salads, fondues, sauces, cheese boards |
| Region | Aosta Valley in northern Italy |
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What You'll Learn
Fontina cheese is a washed-rind cheese
Fontina cheese is a semi-soft, semi-cooked, semi-hard, elastic, Italian cow's milk cheese known for its superb melting quality and its mild, nutty flavour. It is made from raw or pasteurized milk. It is a washed-rind cheese, which means it is regularly washed with brine during the aging process, contributing to its characteristic strong odour. The odour of Fontina cheese has been described as "stinky," with an intensity behind its subtle notes.
The process of making Fontina cheese involves heating cow's milk to 97 degrees Fahrenheit in stainless steel or copper vats, adding live cultures and calf's rennet to form curds, and then cooking the mixture to a higher temperature of about 116 to 118 degrees Fahrenheit. The curds are strained and transferred into round molds, where they are drained and salted. This is followed by an initial aging period of 60 days in a cool environment and then another 3 to 10 months in aging caves, where the cheese is washed with brine to form the rind.
The quality of the milk used in Fontina cheese production contributes to its distinctive odour. The milk comes from cows of the Pezzata Rossa and Pezzata Nera breeds, which are fed exclusively in Alpine pastures. These pastures are home to friendly bacteria of 16 different species, including Pseudomonas, which play a crucial role in the fermentation process and enhance the cheese's intense smell.
The aging environment of Fontina cheese also influences its aroma. The cheese is aged in caves or grottos, maintaining a stable temperature between 10 and 12 degrees Celsius and humidity levels above 85%bacterial growth and further develops the characteristic smell of Fontina cheese.
While Fontina cheese may have a strong odour, it is considered a pleasant aroma by those who appreciate washed-rind cheeses. The cheese is known for its flavourful layers, with a taste that differs depending on where you cut it. It pairs well with dried dark fruits like dates, raisins, and figs, as well as chocolate, port, or sherry.
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It has a strong, stinky odour
Fontina cheese is a semi-soft Italian cheese made from cow's milk. It is known for its mild, nutty flavour and excellent melting characteristics. However, it also has a strong, stinky odour. In fact, one blogger compared the smell to cheese that has been "rotting away in some trunk of an old woman's attic with water damage".
The reasons for its strong odour are varied. Firstly, the quality of the milk, which has a strong aroma, comes from cows of the Pezzata Rossa and Pezzata Nera breeds, fed exclusively in Alpine pastures. In addition, there are friendly bacteria of 16 different species that contribute to the fermentation of the cheese and increase its intense smell. The most important and challenging of these bacteria is Pseudomonas.
The aging process of Fontina also contributes to its strong odour. The cheese is aged for a minimum of three months in caves carved into the rock, maintaining a stable temperature between 10 and 12 degrees Celsius and humidity levels above 85%perfect environment for bacterial growth and the characteristic smell.
Despite its strong odour, Fontina is a popular cheese used in Italian cuisine due to its exceptional melting ability and semi-soft texture. It is often used in sandwiches, salads, fondues, and sauces. When cooked, Fontina becomes gooey and smoother than cheddar, making it one of the better melting cheeses.
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The quality of milk and type of bacteria contribute to the smell
Fontina cheese, specifically the Fontina Val D’Aosta from Italy, is known for its strong odour, often described as "stinky". This characteristic smell is not unique to Fontina cheese, as other popular varieties like Camembert, Blue cheese, and Limburger are also recognised for their pungency.
The quality of milk used in cheesemaking can influence the smell of the final product. Milk that has gone rancid, due to factors like a breakdown of milkfat into fatty acids or deficiencies in a cow's diet, may taste and smell unpleasant. Off-flavours or odours can develop during various stages of milk storage and processing, and these deviations from the norm can be indicative of underlying issues.
The type of bacteria present during the fermentation process is another critical factor contributing to the smell of cheese. Tufts University researchers found that the fungi in the rind of cheese communicate with and influence the growth of certain bacteria species, thereby altering the cheese's microbiome and resulting in distinct aromas. The bacteria and fungi interact with the environment, secreting enzymes that break down amino acids and fatty acids, producing various compounds that contribute to the cheese's smell.
Christina Agapakis, a UCLA postdoctoral fellow, created unique cheeses using bacteria from human sources, resulting in odours comparable to Limburger cheese, known for its foot-like aroma. This experiment highlighted the biological interrelationships between human bacteria and cheese-making bacteria, underscoring how specific bacteria strains can significantly shape the smell of cheese.
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Fontina is aged in humid caves, aiding bacterial growth
Fontina cheese, a semi-soft cow's milk cheese, is famous for its strong smell. Its aroma is described as "stinky" and "pungent", with an intensity behind its subtle notes. The cheese is aged in humid caves, which aid in the growth of certain bacteria and contribute to its characteristic odour.
The process of ageing Fontina in caves is a traditional method that has been practised for centuries. These caves, nestled in the mountains of Valle d'Aosta in Italy, provide the ideal conditions for maturing the cheese. The stable temperature and high humidity levels are perfectly suited for bacterial growth, giving Fontina its distinct smell and flavour.
The ageing process of Fontina takes place in caves carved into the rock, maintaining a temperature between 10 and 12 degrees Celsius and humidity levels above 85% for a minimum of three months. This environment is crucial for the development of the cheese's texture and aroma. The cheese absorbs the naturally filtered moisture from the caverns, resulting in its unique characteristics.
The caves used for ageing Fontina are not just limited to Italy. Danish and Swedish versions of Fontina are also crafted in similar cave environments, contributing to the distinct savoury-sweet flavour profile associated with these variants.
The ageing process in humid caves is not unique to Fontina cheese. Other cheeses, such as Roquefort, are also matured in natural limestone caves, where constant humidity and cool temperatures allow the cheese to develop its distinct flavour, texture, and colour. These caves provide the perfect environment for the growth of specific moulds, such as Penicillium roqueforti, which is responsible for the blue veins in Roquefort cheese.
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It has a mild, nutty flavour and is excellent for melting
Fontina cheese is a versatile, semi-soft Italian cheese made from cow's milk. Originating from the Aosta Valley in northern Italy, it has a pale, thin rind and a creamy, elastic texture. It is well-known for its mild, nutty flavour and excellent melting characteristics.
Fontina cheese is often used in Italian cuisine due to its exceptional melting ability, mild nutty flavour, and semi-soft texture. When cooked, it becomes gooey and smoother than cheddar, making it perfect for a wide variety of culinary applications, from sandwiches and salads to fondues and sauces. It is also a wonderful addition to any cheese board, pairing well with fresh fruit, cured meats, and a nice loaf of crusty bread.
The unique flavour and aroma of Fontina cheese are influenced by several factors. Firstly, the quality of the milk used, which comes from cows of the Pezzata Rossa and Pezzata Nera breeds, fed exclusively in Alpine pastures, contributes to its distinct taste and smell. Additionally, the presence of friendly bacteria of 16 different species in the cheese also enhances its intense aroma and flavour. The most notable of these bacteria is Pseudomonas, which plays a significant role in the fermentation process.
The aging process of Fontina cheese further develops its characteristics. It is typically aged for three months or more, and during this time, the cheese ripens and its flavour intensifies. The ideal environment for aging Fontina is in caves carved into the rock, maintaining a stable temperature between 10 and 12 degrees Celsius and humidity levels above 85%. This controlled environment is crucial for the development of the cheese's texture, flavour, and aroma.
While Fontina cheese is renowned for its nutty flavour and melting qualities, it is also known to have a strong odour. Some describe it as "stinky," with an intense aroma that may be unappealing to some. However, this characteristic smell is a result of the bacterial activity and aging process, which also contribute to its unique flavour and texture. Despite its strong odour, Fontina cheese is still widely appreciated for its taste and versatility in cooking.
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Frequently asked questions
Yes, Fontina cheese is known for its strong, unpleasant odour. It is often described as "stinky" and is said to smell like something rotting in an old woman's attic.
The strong odour of Fontina cheese is due to a variety of factors, including the quality of the milk used, the presence of friendly bacteria that contribute to the fermentation process, and the aging process, which takes place in caves with high humidity levels.
Yes, there are different types of Fontina cheese, and not all provide the same flavour and texture. The original Fontina Val d'Aosta from Italy has a distinctly earthy and woody flavour, while versions from Denmark and Sweden are milder.
