Why does Fontina Valdostana Dop smell?

Have you ever smelled a piece of Fontina Valdostana? Did you notice its intense odor that, let’s face it, cannot really be called a fragrance? Yes, Fontina Valdostana DOP stinks. Oh yes, it stinks!

The Fontina Valdostana DOP is a semi-hard elastic cheese, made from whole milk from cows that must be processed within two hours of milking to preserve all its organoleptic characteristics.
 

Fontina: a healthy cheese

It is a true concentrate of proteins, minerals, sodium, and vitamins A and B2. An efficient reserve of energy, rich in phosphorus and calcium. Some studies aimed at examining the fats contained in alpine Fontina have shown that, although it is an animal product, Fontina Valdostana has a high percentage of unsaturated fats, which unlike saturated fats, are not harmful to health. Moreover, the method of production (which involves moderate cooking of the curds) and its aging make Fontina more digestible and therefore suitable for all ages.

With this proper introduction, let’s talk about its characteristic odor. The reasons why it stinks so much are varied: first and foremost is the quality of the milk which has a strong aroma, sourced only from Pezzata Rossa and Nera cattle raised on alpine pastures. As if that wasn’t enough, in those areas (and only in those areas) there are friendly bacteria of 16 different species that impact the fermentation of the cheese and enhance its unbearable odor. The Pseudomonas is the most important among the bacterial strains and the hardest to manage. The aging of the Fontina Valdostana DOP, - which weighs about 10kg - takes place in galleries carved into rock that maintain a stable temperature between 10 and 12 degrees with humidity over 85% for at least 3 months. This represents the perfect environment for the proliferation of bacteria and the characteristic odor.

Despite this peculiarity, it is a delight for the palate and is very famous all around the world. It will amaze you! Buy this Valdostana cheese jewel online now!

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