Why does Fontina Valdostana DOP smell?

Have you ever smelled a piece of Fontina Valdostana? Did you notice its intense odor, which, let’s be honest, we can’t really call a fragrance? Yes, Fontina Valdostana DOP smells. And boy, does it smell!

Fontina Valdostana DOP is a semi-cooked, elastic cheese, made from whole cow’s milk taken from a single milking that must be processed within two hours to retain all of its organoleptic characteristics.

Fontina: A healthy cheese
It is a true concentration of proteins, minerals, sodium, and vitamins A and B2. An efficient energy reserve, rich in phosphorus and calcium. Some studies examining the fats in Alpine Fontina have found that, despite being an animal product, Fontina Valdostana contains a high percentage of unsaturated fats, which, unlike saturated fats, are not harmful to health. Moreover, the production process (with moderate cooking of the curd) and its aging make Fontina more digestible and suitable for all ages.

With this in mind, let’s talk about its characteristic smell. The reasons for its strong odor are varied: first and foremost, 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. As if that weren't enough, in those areas (and only in those areas), 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 Valdostana DOP – with each wheel weighing about 10kg – takes place in caves carved into the rock, maintaining a stable temperature between 10 and 12 degrees and humidity levels above 85% for a minimum of 3 months. This creates the perfect environment for bacterial growth and the characteristic smell.

Despite this, it is a delight for the palate and is famous all over the world. It will surprise you! Order this Valdostan cheese treasure online today!

S&M