The Aging Of Pave Cheese: How Long Does It Take?

Parmigiano Reggiano, or as it's more commonly known, Parmesan, is a PDO (Protected Designation of Origin) cheese that is required to be aged for a minimum of 12 months. After this time, each cheese is inspected and fire-branded to become Parmigiano. However, the cheese is usually aged further, with most Parmigiano on the market being between 24 and 36 months old, and some even reaching over 100 months. The ageing process greatly affects the flavour and texture of the cheese, with older Parmigiano developing a stronger, more intense taste and a drier, crumblier texture.

Parmigiano Reggiano must age for at least 12 months

Parmigiano Reggiano is a Protected Designation of Origin (PDO) cheese, meaning it must adhere to strict rules and can only be produced in a specific region around the Italian provinces of Parma and Reggio Emilia.

Parmigiano Reggiano must be aged for at least 12 months. After this time, each wheel of cheese is inspected by the Parmigiano Reggiano Consortium, which governs the production of the cheese. If approved, the wheel is fire-branded and officially becomes Parmigiano Reggiano. At this stage, the cheese is still soft and young and has not yet developed the unique flavours and perfumes for which it is famous worldwide.

The cheese is usually aged further, often for years, and its character will continue to change. From 12 to 18 months, Parmigiano Reggiano still exhibits some of its youthfulness, with flavours often described as "milk, yogurt, and fresh fruit". By 24 months, the cheese becomes crumbly and grainy, and the number of visible white crystals increases. As the cheese reaches 36 months or older, notes of spices become more prominent in both the aroma and flavour.

The cheese is tested and fire-branded after 12 months

The aging process of cheese is complex and varies depending on the type of cheese. Some cheeses undergo little to no ripening, while others experience significant ripening due to factors such as the addition of good bacteria to the milk, the application of yeasts and bacteria to the cheese's exterior, or the presence of moulds. The ripening process breaks down the cheese's components, including milk proteins, milk fat, and milk sugar, ultimately determining its flavour and texture.

Pave cheese, a French variety, is typically aged for a shorter period, between two to four months. However, the testing and fire-branding process occurs after 12 months. This process involves evaluating the cheese's quality and branding it with a mark of approval. The cheese is then considered "aged" and ready for consumption or further maturation.

The 12-month testing and fire-branding of pave cheese is a critical step in its maturation process. During this time, experts carefully examine the cheese's texture, flavour, and overall quality. They may use specialised tools and sensory analysis to assess the cheese's progress and determine if it meets the standards for maturation.

The fire-branding element of this process is a traditional method of marking the cheese with a unique symbol or logo. This branding not only indicates the cheese's origin and certification but also adds a layer of authenticity and craftsmanship to the final product. The fire-branding process must be done with precision and care to ensure the cheese's quality is not compromised.

After the 12-month testing and fire-branding, the pave cheese continues to mature and develop its distinct flavour and texture. The aging process slows down, and the cheese becomes more complex in flavour and aroma. The specific conditions in which the cheese is stored, such as temperature and humidity, play a crucial role in the final product's quality.

Flavour and texture change as the cheese ages

The flavour and texture of cheese change significantly as it ages. The ripening process is complex and depends on several factors, including the type of cheese, the bacteria present, the mould, the enzymes, the water content, temperature, and salt content.

Pavé d'Auge, a French cheese made from pasteurized or unpasteurized cow's milk, is typically aged between 2 to 4 months. It has a supple and light texture with a smooth, rich, buttery taste and a hint of sweet pastures. As it ages, the texture becomes bouncier, and small holes called "eyes" develop. The flavour intensifies, becoming richer and more buttery, with the sweet notes becoming more pronounced.

Pavé d'Affinois, another French cheese made from pasteurized cow's milk, has a creamy and smooth texture with a sweet and mild flavour. It ripens quickly due to an ultrafiltration process that blends the milk molecules into the paste, giving it a silky texture in just a few weeks. As it ages, the texture becomes even creamier and smoother, and the flavour intensifies, with the milky taste becoming more pronounced and hints of grass coming through.

Piave cheese, an Italian cow's milk cheese, is offered at five different ages: Piave Fresco (20 to 60 days), Piave Mezzano (61 to 180 days), Piave Vecchio (more than 6 months), Piave Vecchio Selezione Oro (more than 12 months), and Piave Vecchio Riserva (more than 18 months). When fully aged, Piave becomes hard enough for grating, and its flavour develops into an intense, full-bodied taste. The longer aging brings out more complex flavours, enhancing the sweetness and adding depth to the cheese.

Parmigiano Reggiano is versatile and can be used in various dishes

Parmigiano Reggiano is a versatile cheese that can be used in a variety of dishes, adding a sharp, complex fruity and nutty taste with a strong savoury flavour. It is commonly grated over pasta dishes, stirred into soups and risottos, and can also be enjoyed on its own. Here are some specific ways to use Parmigiano Reggiano:

Break it into Chunks

True Italians only break this cheese into chunks instead of cutting it, as cutting can affect the grainy texture of the cheese. Breaking it into chunks allows you to appreciate the texture and the crystalized bits that are a signature of Parmigiano Reggiano.

Serve the Oldest Versions for Dessert

Parmigiano Reggiano can be aged for 36 months or longer, and Italians often serve the oldest versions for dessert. It is paired with dessert wine, fresh fruit like figs and grapes, and nuts like walnuts. The sweet pairings balance the salty, tangy flavour of the cheese.

Use Multiple Ages of Cheese in One Dish

The aging process not only alters the flavour but also the texture of Parmigiano Reggiano. Combining two different ages of cheese in one dish, such as the Christmas Anolini, creates a filling that is both flavourful and creamy. Using a 24-month-aged cheese with a 36-month-aged one is recommended for the best results.

Dunk Chunks of the Cheese in Chocolate

A unique way to enjoy Parmigiano Reggiano is by dipping chunks of it in melted chocolate. This combination of sweet and salty is a trendy way to indulge in Italy.

Feed it to Your Infant

Due to the aging process, Parmigiano Reggiano is free of common allergens, making it easy to digest. In Italy, parents often mix this cheese into their baby's cereal during the transition to solid foods.

Take it to Space

Parmigiano Reggiano is the only "fresh" solid food carried on space missions due to its digestibility, calcium content, and long shelf life. It is a psychologically helpful food for astronauts, as it is pleasant to eat compared to the tablets they usually consume.

Over 40 months, the flavour becomes bold and intense

Pavé cheese, a French double cream soft cheese, is typically aged for 2 to 4 months. However, the ageing process can be extended to intensify the flavour and transform its texture. When pavé cheese is aged for over 40 months, its flavour becomes bold and intense, delivering a unique sensory experience. Here's an in-depth exploration of the ageing process of pavé cheese beyond 40 months:

The Art of Ageing Pavé Cheese

Aged pavé cheese is a delicacy for cheese connoisseurs. The ageing process involves a complex interplay of various factors, including the good bacteria added during cheesemaking, the presence of yeasts and moulds, and the cheese's water content, temperature, and salt content. These elements combine to create a dynamic ripening environment, resulting in a bold and intense flavour profile.

Flavour Evolution

As pavé cheese ages beyond 40 months, its flavour undergoes a remarkable transformation. The sweet, grassy, and mild notes of young pavé cheese give way to a more robust and intense taste. The cheese develops deeper savoury characteristics, with hints of nuttiness and a more pronounced tanginess. The longer ageing brings out umami flavours, creating a savoury, mouth-watering experience.

Textural Changes

Extended ageing also affects the texture of pavé cheese. The once creamy and smooth cheese becomes firmer and more granular. The soft, oozing ivory interior transforms into a denser, slightly drier consistency. This textural evolution adds to the overall sensory experience, providing a satisfying bite and a more substantial mouthfeel.

Pairing Suggestions

When pairing aged pavé cheese, consider options that complement its bold and intense flavour. Full-bodied red wines, such as Cabernet Sauvignon or Syrah, can stand up to the cheese's robust flavour. Alternatively, sweet wines like Port or Sherry can provide an intriguing contrast, balancing the savoury notes of the cheese. Aged pavé cheese also pairs well with various condiments, such as honey, jams, or dried fruits, which help accentuate its depth of flavour.

Storage and Care

Proper storage is essential to maintain the quality of aged pavé cheese. It should be wrapped in specialised cheese paper or wax paper and stored in the refrigerator. Ensure the cheese is kept away from moisture and other strong-odoured foods to prevent unwanted flavour transfer. Regularly inspect the cheese for any signs of mould or discolouration, as ageing does not stop once the cheese is removed from its ideal conditions.

Frequently asked questions