Andy Montoya
The age of a good cheese depends on personal preference and the type of cheese. For example, an aged Gouda can be hung for five years or more, but tasters have found that younger wheels of around eight months are super creamy, with a sweet/salt balance and appealing to those who are not cheese professionals. On the other hand, some people enjoy a very sharp, tangy, soft, and almost buttery/spreadable cheese that comes with age. Cheddar cheese, for example, has been enjoyed at 10, 11, 14, 17, 18, and 20+ years old. In addition, Mimolette, a popular French cheese, is usually matured for a minimum of six months.
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What You'll Learn
The taste of aged cheese
The ageing process draws out the moisture from the cheese, resulting in a harder and firmer texture compared to its younger, fresher counterparts. This loss of moisture also concentrates the flavours, creating a more intense taste experience. The longer ageing period allows the development of calcium lactate crystals, which impart rich and hearty umami flavours, enhancing the overall taste and quality. These crystals, combined with the reduced moisture content, contribute to the distinct sharpness and crunch that aficionados of aged cheese appreciate.
Different varieties of cheese undergo varying ageing processes, resulting in distinct flavour profiles. For instance, Gouda, when aged, develops a rich, caramel-like flavour and a flakey texture. The addition of annatto, a colouring agent, gives it a rich yellow hue. On the other hand, Parmigiano-Reggiano, an Italian variant of Parmesan cheese, is known for its subtle nutty flavour and aroma. This cheese is typically aged for at least two years, resulting in a rich, salty flavour and gritty texture. It can be enjoyed in chunks or grated over pasta dishes.
The length of the ageing process can also vary significantly, with some enthusiasts seeking out extremely aged cheeses. In regions like Wisconsin, it is not uncommon to find 10-year-old cheese in grocery stores, with some cheeses ageing for 15, 17, or even 20 years. These older cheeses tend to have a softer, almost buttery or spreadable texture, with sharp, tangy, crystallised bits that provide a unique sensory experience. The crystals, formed during the ageing process, add to the depth of flavour and the distinct sharpness that characterises aged cheeses.
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How to find old cheese
Cheese is typically characterised by its maturation time and the conditions of the environment it is cured in. For instance, cave-aged cheeses are cured in cool and humid caves, which hundreds of years ago, prevented the cheese from drying out during its ripening period. Today, temperature and humidity are controlled in man-made caves.
If you are looking to buy aged cheese, you can do so online or from specialty stores. When buying aged cheese, it is important to be aware of the difference between aged cheese and old cheese. While there are no regulations on date marking when it comes to cheese in the US, it is generally advised to use common sense and trust your senses to determine if the cheese is safe to consume. If it's been sealed and smells right, it's probably fine to consume.
The oldest aged cheese in the world was discovered by German researchers and is over 3,600 years old. It was found on a mummy buried in a sand dune in China's Taklamakan Desert. The cheese was described as a "solidified whitish mass" and was made from sheep and goat milk.
In terms of commercially available cheese, Bitto Storico from the Valtellina Valley in Italy is promoted as being the world's oldest edible cheese, with an ageing capacity of up to 18 years. It is derived from a combination of cow and goat milk, which allows it to be aged for a longer duration.
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The price of old cheese
The price of aged cheese is influenced by a variety of factors, resulting in a wide range of prices. Generally, aged cheeses are more expensive than fresh cheeses due to the time and expertise required for the ageing process, with prices increasing for older cheeses. For example, a 10-year-old cheddar cheese can cost around $140 per pound, while a 23-year-old cheddar can cost around $200. However, prices for aged cheeses have become more accessible in recent years, with 20-year-old cheddars now available for as little as $20 to $40 for several ounces.
The type of milk used also impacts the price of aged cheese. For instance, at an annual production volume of 13,608 kg, a fresh cow milk mozzarella should be priced at a minimum of $27.29 per kg, while a goat milk gouda, which uses a more expensive type of milk, should be priced at a minimum of $49.54 per kg.
The production process and volume also influence the price of aged cheese. High-moisture, fresh cow milk cheeses are often sold at a lower price compared to hard, aged goat milk cheeses, which require more investment due to the use of high-temperature, short-time pasteurization. Additionally, the cost of aged cheese can be affected by the location of the cheese farm, with some producers choosing to locate their farms near caves to create cave-aged cheeses, which can impact the flavour and texture of the cheese.
The unique characteristics of aged cheese, such as its complex flavours, textures, and colours, also contribute to its higher price. During the ageing process, cheeses like cheddar develop a sharper, nuttier flavour, a crumbly texture, and earthy notes. Gouda, which starts with a creamy and mild flavour, becomes saltier, stronger, and slightly harder as it ages. Parmesan, another aged cheese, is known for its gritty and hard texture, with nutty and fruity notes. These distinct characteristics, developed over time, contribute to the higher price point of aged cheeses compared to their fresh counterparts.
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The oldest cheese ever found
When it comes to cheese, older doesn't always mean better. In fact, most good aged cheeses tend to be around 10 to 20 years old. You can find 10+ year-old cheese in most grocery stores in Wisconsin, and some specialty cheese shops sell blocks of cheddar that are 14 to 20 years old. The oldest edible cheese on the market today is the Bitto Storico from Italy, which can be aged for up to 18 years.
However, if you're curious about the oldest cheese ever discovered, you'll have to go back in time by several thousand years. Archaeological research has shown that people have been making cheese for about 7,500 years. Traces of processed dairy believed to be early cheese have been found on pottery shards from the Neolithic period.
But the oldest pieces of cheese that have been discovered are much more recent, relatively speaking. Chunks of yellowish cheese found with mummies in China's Taklamakan Desert and the Xiaohe Cemetery in northwest China are the oldest, dating back around 3,600 years. This cheese was likely a soft kefir cheese, made with microbes such as Lactobacillus and Saccharomycetaceae yeasts, and was probably buried with the mummies as a snack for the afterlife.
While this ancient cheese is no longer edible, its discovery has provided valuable insights into the diet and culture of our ancestors. So, while you may not want to try a 3,600-year-old cheese, a nicely aged block of cheddar can certainly be a delicious treat.
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How long different types of cheese are typically aged
The length of time cheese is aged depends on the type of cheese and the desired final characteristics. Fresh cheeses, such as mozzarella, ricotta, and chèvre (fresh goat cheese), are consumed within days to weeks of production and have mild, soft, and creamy flavours. These cheeses have a short or non-existent ageing process.
Semi-soft cheeses, such as Monterey Jack, Colby, and Havarti, require little to no ageing time, while semi-hard cheeses like mild cheddar, Swiss, or young gouda take a shorter amount of time to age, developing their characteristic flavours and textures more quickly.
Hard cheeses like sharp cheddar, Parmesan, and extra-aged gouda can be aged for much longer, sometimes several years. These cheeses develop stronger, more intense flavours and firmer textures through the ageing process. The longer enzymatic processes are allowed to act on the cheese, the more complex its flavour profile becomes.
Some cheeses, like blue cheese, require specific conditions to develop their characteristic mould during ageing. Blue cheese is typically aged for 4 months or more, during which time the Penicillium mould introduced during the cheese-making process grows and enhances the distinctive blue flavour and crumbly texture.
Overall, the ageing process is highly dependent on the type of cheese, with softer cheeses requiring shorter ageing times and harder cheeses needing longer periods to reach their desired textures and flavours.
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Frequently asked questions
The ideal age of cheese is a matter of personal preference. However, as a general rule, softer cheeses are aged for shorter periods, while harder cheeses are aged for longer. For example, Chevre/Goat Cheese is usually aged for two weeks or less, while Cheddar can be aged for over 10 years.
Gouda can be aged for five years or more, but it is also commonly enjoyed at the 8-month mark when it is super creamy with aromas of pale caramel and some crystallization.
If you are looking for a balance of sweetness and saltiness, aging your cheese for around 18 months is a good option. At this age, the cheese develops hints of darker caramel and butterscotch with a fruity pineapple scent, making it a unique and tasty treat.
Yes, there are rules and regulations regarding the aging of cheese, especially when it comes to kosher laws and the waiting time between consuming aged cheese and meat. For example, according to halacha (Jewish law), one must wait several hours after consuming hard, aged cheese before eating meat.
