Why Does Asiago Cheese Smell So Bad

The pungent aroma of Asiago cheese can be a polarizing experience. While some revel in its distinctive smell, others find it overwhelming and unpleasant. But what exactly causes Asiago cheese to smell so strong? Let’s delve into the factors responsible for this cheese’s unique olfactory profile.

The Science Behind Asiago’s Smell

The pungent odor of Asiago cheese is primarily attributed to the presence of volatile compounds, which are organic molecules that easily vaporize and carry odor. These compounds are produced during the cheesemaking process, particularly during the aging phase. The longer the cheese is aged, the more volatile compounds are formed, resulting in a more intense smell.

Factors Influencing Asiago’s Aroma

Several factors influence the strength and character of Asiago cheese‘s aroma:

• Aging: As mentioned earlier, the aging process plays a crucial role in developing Asiago’s distinctive smell. The longer the cheese is aged, the more time volatile compounds have to form, leading to a stronger aroma.

• Type of Milk: The type of milk used to make Asiago cheese can also affect its smell. Asiago made from cow’s milk tends to have a milder aroma compared to Asiago made from sheep’s milk or goat’s milk.

• Production Method: Traditional methods of Asiago cheese production, such as using raw milk and natural rennet, can contribute to a more intense aroma compared to modern methods that employ pasteurized milk and commercial rennet.

• Region and Climate: The region where the cheese is produced and the climate conditions during aging can also influence the aroma of Asiago cheese. Variations in temperature and humidity can affect the types and concentrations of volatile compounds formed.

Is Asiago Cheese Safe to Eat?

Despite its strong smell, Asiago cheese is safe to eat when properly produced and stored. The pungent odor is a natural characteristic of the cheese and does not indicate spoilage or contamination. However, it’s important to note that the intensity of the smell can vary significantly, and some people may find certain types of Asiago cheese too strong for their palate.

Choosing and Storing Asiago Cheese

When selecting Asiago cheese, consider the following factors:

• Age: Choose Asiago cheese based on your desired aroma and flavor intensity. Younger Asiago cheeses have a milder smell, while older cheeses have a more pronounced aroma.

• Type of Milk: If you prefer a milder aroma, opt for Asiago cheese made from cow’s milk. For a more intense smell, choose Asiago made from sheep’s milk or goat’s milk.

• Production Method: Look for Asiago cheese made using traditional methods, such as raw milk and natural rennet, for a more distinctive aroma.

To store Asiago cheese properly, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It can be stored for several weeks, but it’s best to consume it within a few months to enjoy its optimal flavor and aroma.

Using Asiago Cheese in Cooking

Asiago cheese is a versatile ingredient that can be used in various culinary applications. Its strong flavor makes it a great choice for dishes where it can shine through, such as:

• Pasta: Asiago cheese is a classic ingredient in many pasta dishes, such as carbonara and cacio e pepe. Its pungent flavor adds a rich and savory depth to the sauce.

• Risotto: Asiago cheese is also a popular choice for risotto. Its nutty and slightly sharp flavor complements the creamy texture of the rice.

• Pizza: Asiago cheese can be used as a topping for pizza, adding a flavorful and slightly tangy touch.

• Sandwiches and Paninis: Asiago cheese’s bold flavor makes it a great choice for sandwiches and paninis. It pairs well with meats, vegetables, and other cheeses.

Final Note: Embracing Asiago’s Unique Aroma

The pungent aroma of Asiago cheese is a defining characteristic that sets it apart from other cheeses. While some may find it overpowering, others appreciate its distinctive flavor and versatility in cooking. Whether you love it or hate it, there’s no denying that Asiago cheese is a unique and memorable culinary experience.

Common Questions and Answers

Q: Is the smell of Asiago cheese a sign of spoilage?
A: No, the pungent smell of Asiago cheese is a natural characteristic and does not indicate spoilage. However, if the cheese develops an off odor, such as a sour or rancid smell, it may be spoiled and should be discarded.

Q: How can I reduce the smell of Asiago cheese?
A: If you find the smell of Asiago cheese too strong, there are a few ways to reduce it:

• Choose a younger Asiago cheese, which will have a milder aroma.
• Grate or shred the cheese before using it, as this will release some of the volatile compounds and reduce the intensity of the smell.
• Cook the cheese, as heat can help to mellow the aroma.

Q: What are some good substitutes for Asiago cheese?
A: If you’re looking for a substitute for Asiago cheese, consider the following options:

• Parmesan cheese: Parmesan has a similar nutty and slightly sharp flavor to Asiago, making it a good choice for dishes where Asiago is called for.
• Pecorino Romano cheese: Pecorino Romano is another hard Italian cheese with a strong flavor. It’s often used in place of Asiago in dishes like pasta and pizza.
• Manchego cheese: Manchego is a Spanish cheese made from sheep’s milk. It has a firm texture and a nutty, slightly tangy flavor that can be similar to Asiago.