Why Does Asiago Cheese Stink
What To Know
- The pungent odor of Asiago cheese is primarily due to the presence of volatile compounds, which are organic molecules that readily evaporate and give off a scent.
- Storing Asiago cheese in the refrigerator slows down the growth of bacteria and molds, reducing the production of volatile compounds.
- The distinctive aroma of Asiago cheese is a testament to its unique flavor and cultural heritage.
Asiago cheese, a delectable Italian specialty, is renowned for its sharp, pungent aroma. This distinctive characteristic, while appealing to some, can be off-putting to others. But what is it that gives Asiago cheese its unmistakable smell?
The Science Behind the Stink
The pungent odor of Asiago cheese is primarily due to the presence of volatile compounds, which are organic molecules that readily evaporate and give off a scent. These compounds are produced by bacteria and molds that grow during the cheesemaking process.
Types of Volatile Compounds
The specific volatile compounds responsible for Asiago’s aroma vary depending on the type of Asiago cheese.
- Asiago Pressato: Contains high levels of butyric acid, which imparts a buttery, slightly sour note.
- Asiago d’Allevo: Characterized by propionic acid, which gives it a nutty, slightly sweet aroma.
- Asiago Vecchio: Aged for longer periods, resulting in the production of more complex compounds, including ammonia and sulfur compounds, which contribute to its strong, pungent smell.
Factors Influencing the Stink
Several factors influence the intensity of Asiago cheese‘s odor:
- Age: As Asiago cheese ages, the volatile compounds become more concentrated, resulting in a stronger smell.
- Moisture Content: Higher moisture levels encourage the growth of bacteria and molds, leading to increased production of volatile compounds.
- Storage Conditions: Asiago cheese stored at higher temperatures or in less humid environments tends to have a less intense aroma.
Additional Factors Contributing to the Smell
Lipolysis
During the ripening process, enzymes in Asiago cheese break down fats, releasing free fatty acids that contribute to its characteristic odor.
Proteolysis
Bacteria and molds also break down proteins in the cheese, releasing amino acids that can react to form additional volatile compounds.
Microbial Interactions
The interplay between different types of bacteria and molds in the cheesemaking process creates a unique and complex aroma profile.
Benefits of the Stink
Despite its pungent smell, Asiago cheese offers several benefits:
- Flavor Enhancer: The volatile compounds add a distinctive umami flavor to the cheese.
- Antioxidant Properties: Some of the volatile compounds have antioxidant properties, which may contribute to the cheese’s health benefits.
- Cultural Identity: The aroma of Asiago cheese is an integral part of its cultural heritage and culinary traditions.
How to Mitigate the Stink
While the pungent aroma of Asiago cheese is part of its charm, there are ways to mitigate it if desired:
- Refrigeration: Storing Asiago cheese in the refrigerator slows down the growth of bacteria and molds, reducing the production of volatile compounds.
- Vacuum Sealing: Vacuum sealing the cheese limits its exposure to oxygen, which can help preserve its aroma.
- Pairing with Strong Flavors: Pairing Asiago cheese with strong-flavored foods, such as meats or vegetables, can help balance its odor.
The Bottom Line: Embracing the Stink
The distinctive aroma of Asiago cheese is a testament to its unique flavor and cultural heritage. While some may find it pungent, others appreciate its complexity and savor its umami notes. Whether you embrace or mitigate the smell, Asiago cheese remains a culinary delight that adds depth and character to any dish.
Frequently Asked Questions
Q: Is it safe to eat Asiago cheese that smells strong?
A: Yes, as long as it has been properly stored and does not show any signs of spoilage.
Q: Why does my Asiago cheese smell like ammonia?
A: Ammonia is a volatile compound that can be produced during the aging process. It is not harmful but can indicate that the cheese is overripe.
Q: Can I freeze Asiago cheese to reduce the smell?
A: Freezing Asiago cheese will slow down the aging process and reduce the production of volatile compounds, but it can also affect its texture.
Q: How long can I store Asiago cheese?
A: The shelf life of Asiago cheese varies depending on its type and storage conditions. Generally, Asiago Pressato can be stored for up to 3 months, Asiago d’Allevo for up to 6 months, and Asiago Vecchio for up to 12 months.
Q: What are some good ways to use Asiago cheese?
A: Asiago cheese can be grated over pasta, pizza, or salads. It can also be melted into sauces, soups, or fondues.