Is Fontina Cheese Stinky: Unraveling The Truth Behind Its Notorious Smell

In the vast world of cheeses, Fontina stands out with its unique flavor and aroma. However, one question that often arises among cheese enthusiasts is, “Is Fontina cheese stinky?” The answer to this question is not a simple yes or no. The aroma of Fontina cheese can vary depending on several factors, including its age, production methods, and the specific region where it is made.

Understanding the Aroma of Fontina Cheese

To understand why Fontina cheese can have a distinctive aroma, it is essential to delve into the cheesemaking process. Fontina is a semi-hard cheese traditionally made from cow’s milk in the mountainous regions of Italy, particularly in the Aosta Valley. The milk used to make Fontina is often from cows that graze on Alpine pastures, which contributes to the cheese’s distinct flavor profile.

During the cheesemaking process, Fontina is subjected to a series of steps that influence its aroma. The milk is heated and then rennet is added to cause coagulation. The resulting curds are cut and heated further to expel whey. The curds are then pressed into molds and left to age. The aging process, which can last anywhere from a few months to several years, plays a crucial role in developing the cheese’s aroma.

Factors Influencing the Aroma of Fontina Cheese

Several factors can influence the aroma of Fontina cheese, including:

• Age: As Fontina cheese ages, its aroma becomes more pronounced. Younger Fontina cheeses tend to have a milder aroma, while aged Fontina cheeses can develop a stronger, more pungent odor.

• Production Methods: The traditional methods used to make Fontina cheese contribute to its distinctive aroma. Artisanal Fontina cheeses, made using traditional techniques and local ingredients, often have a more complex and intense aroma compared to mass-produced Fontina.

• Region: The region where Fontina cheese is made also plays a role in its aroma. Fontina cheeses from different regions of Italy, such as the Aosta Valley, Piedmont, and Lombardy, can have slightly different aromas due to variations in the local environment, milk quality, and cheesemaking practices.

Types of Fontina Cheese and Their Aromas

There are several types of Fontina cheese, each with its unique aroma:

• Fontina Val d’Aosta: This is the original Fontina cheese, produced in the Aosta Valley in Italy. It has a distinctive nutty and buttery aroma with hints of sweetness.

• Fontina Trentino: Produced in the Trentino region of Italy, this Fontina cheese has a slightly milder aroma compared to Fontina Val d’Aosta. It is known for its creamy and delicate flavor.

• Fontina Piemonte: Made in the Piedmont region of Italy, this Fontina cheese has a more pronounced aroma, often described as earthy and mushroomy.

Using Fontina Cheese in Cooking

Despite its sometimes strong aroma, Fontina cheese is a versatile ingredient in cooking. Its melting properties and rich flavor make it ideal for various dishes, including:

• Pasta Dishes: Fontina cheese is a popular choice for pasta dishes, such as macaroni and cheese, lasagna, and ravioli. Its creamy texture and nutty flavor add a luxurious touch to pasta dishes.

• Soups and Casseroles: Fontina cheese can be used to add a rich and flavorful depth to soups and casseroles. Its ability to melt smoothly makes it ideal for creating creamy and cheesy sauces.

• Sandwiches and Paninis: Fontina cheese is a delicious addition to sandwiches and paninis. Its mild to pungent aroma, depending on its age, complements various fillings, such as roasted vegetables, cured meats, and fresh greens.

Storing Fontina Cheese Properly

To preserve the aroma and flavor of Fontina cheese, it is essential to store it properly:

• Refrigeration: Fontina cheese should be stored in the refrigerator at a temperature between 40°F and 45°F. It is best to wrap the cheese tightly in plastic wrap or place it in an airtight container to prevent it from drying out.

• Freezing: Fontina cheese can be frozen for up to 6 months. Wrap the cheese tightly in plastic wrap or place it in an airtight container before freezing. When ready to use, thaw the cheese in the refrigerator overnight.

Enjoying Fontina Cheese

The best way to appreciate the aroma and flavor of Fontina cheese is to serve it at room temperature. This allows the cheese to fully develop its complex flavors and aromas. Fontina cheese can be enjoyed on its own, paired with crackers or bread, or incorporated into various dishes.

The Art of Pairing Fontina Cheese with Wine

For a truly indulgent experience, pair Fontina cheese with the right wine. Some excellent choices include:

• Red Wines: Full-bodied red wines, such as Cabernet Sauvignon, Merlot, and Syrah, can stand up to the strong flavors of aged Fontina cheese.

• White Wines: Crisp white wines, such as Chardonnay, Sauvignon Blanc, and Pinot Grigio, complement the nutty and buttery flavors of younger Fontina cheeses.

• Sparkling Wines: Sparkling wines, such as Prosecco and Champagne, provide a refreshing contrast to the richness of Fontina cheese.

Information You Need to Know

Q: Is Fontina cheese always stinky?
A: No, the aroma of Fontina cheese can vary depending on its age, production methods, and region. Younger Fontina cheeses tend to have a milder aroma, while aged Fontina cheeses can develop a stronger, more pungent odor.

Q: What does Fontina cheese smell like?
A: The aroma of Fontina cheese can be described as nutty, buttery, earthy, and mushroomy. The specific aroma can vary depending on the type of Fontina cheese and its age.

Q: Is Fontina cheese a good melting cheese?
A: Yes, Fontina cheese is an excellent melting cheese. Its creamy texture and rich flavor make it ideal for use in dishes such as pasta, soups, casseroles, and sandwiches.