The Best Long-Aging Cheeses: A Comprehensive Guide

Cheese is a beloved food item, with thousands of varieties to choose from. But what makes each cheese unique? One of the most important factors is the aging process, also known as ripening. All cheese starts with the same four basic ingredients: milk, cultures, a coagulant called rennet, and salt. However, the aging process transforms these simple ingredients into complex, flavorful delicacies. The aging process can range from a few weeks to several years, and it involves a series of chemical and biological changes that impact the cheese's texture, flavour, and aroma.

The science of cheese ageing

The ageing of cheese, also known as ripening, is a complex and fascinating process that transforms fresh curds into complex, flavourful delicacies. Cheese ageing is an art and a science, where time, environment, and technique come together to create unique flavour profiles and textures.

The Role of Ageing in Cheese Making

Ageing is a crucial step in cheese production that significantly influences the final product's taste, texture, and aroma. As cheese ages, it undergoes chemical and biological changes, including glycolysis, proteolysis, and lipolysis, which contribute to its unique characteristics. The length of ageing can greatly impact the flavour intensity, with younger cheeses tending to have milder, simpler flavours, while aged cheeses develop more complex and intense flavours.

Factors Influencing the Ageing Process

Several factors play a crucial role in the cheese ageing process:

• Cheese Type and Composition: Different types of cheese have varying compositions of fat, protein, and moisture, which influence how they age. Soft cheeses like Brie or Camembert typically have shorter ageing times due to their high moisture content, while hard cheeses like Cheddar or Parmesan can be aged for much longer.
• Presence of Specific Bacteria or Moulds: The addition of good bacteria or moulds to the cheese during the cheesemaking process can impact the ageing process. For example, the good bacteria added to Cheddar and Swiss cheese, or the white moulds on the outside of Camembert and Brie.
• Aging Environment: The environment in which the cheese is aged, such as the temperature, humidity, and air circulation, is critical to optimising the ageing process and preventing mould growth. Skilled cheesemakers can manipulate the ageing environment to achieve specific flavour profiles and textures.

The Impact of Ageing on Cheese Quality

During the ageing process, enzymes break down proteins, fats, and residual lactose in the cheese, resulting in the development of complex flavours and aromas. This process, known as proteolysis and lipolysis, creates a variety of flavour compounds that contribute to the cheese's unique taste profile.

As cheese ages, it also undergoes significant changes in texture due to moisture loss and the breakdown of protein structures. Fresh cheeses like Mozzarella or cream cheese have a soft, moist texture, while aged hard cheeses lose moisture, becoming firmer and sometimes crumbly. Some aged cheeses, like Parmesan, develop a granular texture and become quite hard.

Specific Cheeses that Benefit from Ageing

While not all cheeses benefit from extended ageing, many varieties do improve significantly with time. Here are some specific examples:

• Cheddar: Can be aged from a few months to over a decade, developing sharper flavours and a crumblier texture.
• Parmesan: Typically aged for 1-3 years, but some varieties are aged for up to 36 months or more, resulting in a firmer texture and nuttier flavour.
• Gouda: Aged varieties develop complex, caramel-like flavours and a firm, crystalline texture.
• Gruyère: Ageing brings out nutty flavours and a granular texture.
• Manchego: Becomes more piquant and crumbly with age.

The process of ageing cheese is a blend of art and science, where time, environment, and technique come together to create unique cheeses. Understanding the ageing process can enhance a cheese lover's appreciation for the craft and the final product.

How long can you age cheese?

The length of time that cheese can be aged depends on the type of cheese. Fresh cheeses like mozzarella, ricotta, cream cheese, cottage cheese, mascarpone, and goat cheese are consumed shortly after production and are not aged. Other soft cheeses like brie, camembert, and ricotta are aged for a few weeks to a couple of months. Semi-soft cheeses like gouda, havarti, and young cheddar are aged for one to six months. Hard cheeses like aged cheddar, gruyère, manchego, and parmesan are aged for six months to several years. Very hard cheeses like vintage gouda, extra-aged parmesan, and vintage cheddar can be aged for up to 48 months or even 10 years.

The aging process, also known as ripening, is crucial in developing the cheese's final product's taste, texture, and aroma. Aging allows for the breakdown of proteins and fats, resulting in more complex flavor profiles. The longer the aging time, the sharper and more intense the flavor. The texture also changes over time, with semi-hard and hard cheeses losing moisture and becoming firmer and sometimes crumbly.

The cheesemaking process involves separating curds from whey, collecting and shaping the curds, and then aging the cheese in a controlled environment. The aging environment, such as temperature, humidity, and air circulation, plays a crucial role in optimizing the aging process and achieving the desired characteristics.

While not all cheeses benefit from extended aging, many varieties do improve significantly with time. For example, cheddar can develop sharper flavours and a crumblier texture when aged for longer periods. Parmesan, which is typically aged for 1-3 years, can develop a granular texture and a harder consistency. Gouda can take on complex, caramel-like flavours and a crystalline texture with age.

The impact of ageing on cheese quality

Ageing, also known as ripening, is a crucial step in the cheese production process, significantly influencing the final product's taste, texture, and aroma. The process involves a series of chemical and biological changes that contribute to the cheese's unique characteristics.

Impact on Cheese Quality

During ageing, enzymes break down proteins, fats, and residual lactose in the cheese, resulting in the development of complex flavours and aromas. Younger cheeses tend to have milder, simpler flavours, while aged cheeses develop more complex and intense flavours. The ageing process can introduce nutty, fruity, or slightly pungent notes.

Changes in Texture

As cheese ages, its texture undergoes significant changes. Fresh cheeses like mozzarella or cream cheese have a soft, moist texture. Semi-hard and hard cheeses lose moisture over time, becoming firmer and sometimes crumbly. Some aged cheeses, such as Parmesan, develop a granular texture and become quite hard.

Aroma and Rind Development

The ageing process also affects the aroma and rind development of cheese. Surface-ripened cheeses like Camembert and Brie develop unique rinds and aromas, while interior-ripened cheeses like Swiss cheese have a different ageing process that affects their flavour and texture.

Environmental Factors

Temperature, humidity, and air circulation control are critical in optimising the ageing process and preventing mould growth. Skilled cheesemakers can manipulate the ageing environment to achieve specific flavour profiles and textures. Proper storage conditions after ageing are crucial to maintaining cheese quality.

Health Benefits

The breakdown of lactose into lactic acid during ageing makes older cheeses safer for lactose-intolerant individuals. Aged cheeses also tend to have lower moisture content, reducing the risk of harmful microbial growth.

Specific Cheeses that Benefit from Ageing

Several cheese varieties are known to develop more complex flavours and textures with age:

• Cheddar: Can be aged from a few months to over a decade, developing sharper flavours and a crumblier texture.
• Parmesan: Typically aged for 1-3 years, but some varieties are aged for up to 36 months or more, resulting in a firmer texture and nutty flavour.
• Gouda: Aged varieties develop complex, caramel-like flavours and a firm, crystalline texture.
• Gruyère: Ageing brings out nutty flavours and a granular texture.
• Manchego: Becomes more piquant and crumbly with age.

The role of humidity in the ageing process

The size of the cheese and the number of cheeses in a given space also influence the rate of development. For example, one cheese in a space will create a certain level of humidity, while more cheeses in the same space will result in higher humidity. Lower humidity generally equates to slower cheese development. If the humidity is too low, moisture will be drawn from the cheese, resulting in poor mould, bacteria, or rind development, a cracked rind or surface, or an overly dry interior.

To maintain the desired humidity, a hygrometer can be used to measure the humidity levels. If the humidity is too low, it can be increased by using a damp sponge, paper towel, or bowl of water in the container or room with the cheese. It is important to ensure that there is no standing water in the container, as this can lead to mould growth. Regularly turning the cheeses and maintaining proper air circulation also contribute to even moisture release and development.

Additionally, the amount of cheese inside the ageing space affects the humidity levels. As cheese ages, it naturally adds moisture to the air. Therefore, the number of cheeses being aged simultaneously can impact the humidity levels, and adjustments may be necessary.

Fresh vs aged cheese

All cheese is made from the same four basic ingredients: milk, cultures, a coagulant called rennet, and salt. But the aging, or "ripening" process, transforms fresh curds into complex, flavourful delicacies with unique characteristics.

Aged cheese refers to any cheese designed to be cured in a controlled environment, such as a cellar or cave, for an extended time. While some cheeses are aged for just a week or a month, most experts consider cheese to be truly aged if it's cured for more than six months.

Fresh cheeses are those that are not aged and typically have a mild, soft, and/or creamy flavour. They tend to be more watery, like cottage cheese or ricotta.

In the middle are cured cheeses, which are considered semi-soft and have little to no rind, including Monterey Jack, Colby, and Havarti.

On the opposite end of the spectrum are aged or hard cheeses like sharp cheddar or parmesan. These have a rich, complex, and concentrated flavour, and their firm, compact nature means they can be shaved, sprinkled, or grated over salads and pasta.

Aged cheeses develop a harder and firmer texture than fresh cheeses as they lose moisture over time. This is also what makes them more suitable for grating. The longer a cheese is aged, the more intense and complex its flavour will be. For example, a young cheddar has a mild, slightly tangy taste, while an aged cheddar develops sharp, complex flavours with hints of nuttiness.

Aged cheeses are also easier to digest, as the lactose in milk breaks down during the aging process. This is good news for those who are lactose intolerant.

The aging process is influenced by a variety of factors, including the type of cheese, the presence of specific bacteria or moulds, and the aging environment. Skilled cheesemakers can manipulate these factors to achieve specific flavour profiles and textures.

The rind of a cheese also plays a significant role in the aging process. A natural rind forms as the cheese surface dries out, allowing for gradual moisture loss. A washed rind is regularly washed with brine or alcohol to promote specific bacterial growth. A bloomy rind, like those on Brie or Camembert, is covered with a white mould that contributes to flavour and texture.

Frequently asked questions