Delving into the science: why does asiago cheese stink and how to handle its aroma

Asiago cheese, an Italian delicacy, is renowned for its sharp, nutty flavor and distinctive aroma. However, this pungent aroma can be polarizing, leaving many wondering “why does asiago cheese stink?” In this article, we will delve into the factors that contribute to asiago cheese’s characteristic odor, exploring the science behind this aromatic experience.

Types of Asiago Cheese

Asiago cheese comes in two primary varieties:

• Asiago Pressato: A hard, aged cheese with a sharp, nutty flavor and a slightly pungent aroma.
• Asiago D’Allevo: A softer, younger cheese with a milder flavor and a more subtle aroma.

The Role of Bacteria

The pungent aroma of asiago cheese is primarily attributed to the presence of specific bacteria. During the cheesemaking process, cultures of bacteria, including Lactobacillus and Propionibacterium, are introduced into the milk. These bacteria ferment the lactose in the milk, producing lactic acid and other compounds that contribute to the cheese’s flavor and aroma.

Propionic Acid and Butyric Acid

Two key compounds responsible for the stinkiness of asiago cheese are propionic acid and butyric acid. Propionic acid is produced by Propionibacterium bacteria and imparts a sharp, slightly sour aroma. Butyric acid, produced by Lactobacillus bacteria, contributes a more pungent, cheesy odor.

Aging Process

The aging process also plays a significant role in the development of asiago cheese‘s aroma. As the cheese ages, the bacteria continue to ferment the lactose, producing more propionic acid and butyric acid. This results in a more intense and complex aroma over time.

Other Factors Influencing Aroma

In addition to bacteria and aging, other factors can influence the aroma of asiago cheese, including:

• Diet of the cows: The type of grass and feed consumed by the cows can affect the composition of the milk and subsequently the flavor and aroma of the cheese.
• Seasonality: Seasonal variations in the cows’ diet and the environment can impact the cheese’s aroma.
• Production methods: The specific techniques used in the cheesemaking process, such as the type of starter cultures and the length of fermentation, can also influence the aroma.

Why Some People Find the Aroma Appealing

Despite its pungent aroma, many people find the smell of asiago cheese appealing. This is likely due to the fact that the aroma is associated with the cheese’s rich, nutty flavor. The aroma can also evoke a sense of nostalgia or comfort for some individuals.

Sensory Perception and Cultural Influences

The perception of asiago cheese‘s aroma can vary greatly from person to person. Cultural influences, personal preferences, and individual sensory sensitivities can all affect how an individual experiences the cheese’s aroma.

The Bottom Line: Embracing the Aroma

The pungent aroma of asiago cheese is an integral part of its unique character. While some may find it off-putting, others appreciate its complexity and depth of flavor. Understanding the science behind the aroma can help us appreciate this Italian delicacy in all its aromatic glory.

Top Questions Asked

Q: How can I reduce the pungency of asiago cheese?
A: Aging the cheese for a shorter period or storing it in a tightly sealed container can help reduce the intensity of the aroma.

Q: Is the pungent aroma a sign of spoilage?
A: No, the pungent aroma is a natural characteristic of asiago cheese. However, if the cheese has an off-odor or taste, it may be spoiled.

Q: Can I use asiago cheese with a strong aroma in cooking?
A: Yes, the pungent aroma of asiago cheese can add depth and complexity to dishes such as pasta, pizza, and soups.