Why Italy’s Smelliest Cheese Could Disappear (It’s Not the Smell) | Road to the Winter Olympics Ep 1

As Italy prepares to host the Winter Olympics in the Dolomites, I traveled to Trentino to document how some of its most traditional foods are made. In this first episode of my Road to the Winter Olympics series, I’m in Moena, near Val di Fiemme, to see how Puzzone di Moena is produced, often described as Italy’s smelliest cheese. From the dairy to the aging rooms, I follow the process behind this washed-rind cheese and look at why its future has become more complicated in recent years. I also taste Crudo di Moena, a raw-milk alternative made outside the protected system.

Some travel and access for this trip were provided with the support of Dolomita, who helped with local outreach and research.
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00:00 Welcome to Moena, home of Italy’s smelliest cheese
01:24 How milk is transformed into cheese
02:53 Why is Puzzone so smelly? Inside the aging rooms
06:15 The raw milk controversy: why traditional Puzzone di Moena could disappear
10:52 Crudo di Moena: a raw-milk, moldy rebel
13:50 Cutting open and tasting Puzzone and Crudo wheels
23:40 Stay tuned for Road to the Winter Olympics Ep 2: Trentino’s oldest alpine hut

This video is a food documentary part of my traditional food stories series. Subscribe to my channel if you love food and travel
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I’m a journalist and producer with over 10 years of experience covering traditional dishes, food culture, and culinary craftsmanship. Originally from Bari, Italy, and now in London, I’ve built my career exploring how food reflects the identity of people and places. On this channel, I document iconic foods, meet local producers and artisans, and explore the relationship between land, culture, and cuisine. Previously, my work featured on Business Insider’s Regional Eats, So Expensive, and Food Tours.

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