How Cheese Gets Its Official Stamp 🧀

Traditional cheesemakers in the Italian Alps use a clever technique called boring to check if a wheel of Fontina DOP is ready for the world. The process starts with a small metal tool that pulls out a thin cylinder of cheese like a tiny sample tube. This allows the expert to smell the aroma and feel the texture inside without cutting the whole wheel open. It is a vital quality test to ensure the cheese has aged perfectly and has the right amount of tiny holes before it can be officially certified.

After the sample is inspected, the cheesemaker carefully slides the cheese plug back into its hole and smooths over the surface so the wheel remains airtight and protected. Next comes the most important part which is the official marking. The maker scrapes the rind clean and presses a large blue stamp onto the surface to show the Fontina logo and its protected designation of origin. This ink mark acts like a birth certificate or a seal of excellence that tells customers this cheese was made using centuries of tradition in the Aosta Valley.

Original video credit: IG/thequendoz.

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