Patrick Oconnell
Aged cheese is left to cure and mature over an extended period, resulting in a more compact and hard texture and a deeper, more complex flavour profile. The length of time required for cheese to be considered 'aged' varies, with some sources stating a minimum of six months, while others suggest a period of weeks, months or years. During the ageing process, the cheese loses moisture and lactose, making it easier to digest. Examples of popular aged cheeses include Mimolette, which is matured for a minimum of six months, and gouda, which can be aged for up to 5 years.
| Characteristics | Values |
|---|---|
| Definition | Cheese left to cure for an extended period of time to enhance its flavour |
| Texture | Compact and hard due to moisture loss |
| Lactose | Aged cheeses have less lactose and are easier to digest |
| Taste | Rich, concentrated, and complex umami flavours with varying levels of sharpness, nuttiness, and creaminess |
| Examples | Gouda, Mimolette, Cabot Cheddar, Gorgonzola, Parmesan, Emmental, Asiago d'Allevo/Mezzano, Tilsit |
| Storage | Should be wrapped and stored in the refrigerator; harder aged cheeses can be left out for up to four hours |
Explore related products
What You'll Learn
How is cheese aged?
While some cheeses are best enjoyed young, others develop their full flavour profile only after maturing for a certain period. The process of ageing cheese is a delicate one, and it involves controlling factors such as temperature, humidity, and air circulation.
Cheese is made by heating milk, adding bacteria and rennet, and then separating the curds from the whey. The curds are then used to form the desired type of cheese. Some cheeses are then aged to develop their unique flavour and texture. The ageing process is an art, and cheesemakers use specific processes to nurture the cheese as it matures. For example, some cheeses are waxed, wrapped, or coated in a rind. The temperature and humidity of the environment in which the cheese is stored are also carefully controlled. On average, cheese is aged at a temperature of 50 to 55°F (12 to 15°C), but some cheeses, like brie, blue, and Roquefort, require lower temperatures of approximately 40 to 45°F (4 to 7°C).
The length of time that a cheese is aged for can vary significantly, from a few weeks to several years. For example, a 21-year-old Parmesan cheese was recently auctioned off for charity. In general, the longer a cheese is aged, the sharper its flavour and the harder its texture. For instance, a young cheese will have a higher lactose content than a mature cheese, as the lactose sugars are broken down during the ageing process. Cheeses like Parmesan and Emmental are typically aged for at least 10 months and 6 months, respectively, while other varieties like Tilsit and Asiago d'Allevo are aged for 6 months and 18 months, respectively.
Some cheeses are also characterised by the presence of specific bacteria, such as Swiss cheeses, which are known for their holes. Other cheeses may develop a potent flavour or a brittle texture if left to age beyond their intended maturity, even if they are not traditionally classified as aged cheeses.
Cheese Drake: The Ultimate Low-ELO Strategy?
You may want to see also
How does aging cheese affect its flavour?
Ageing is one of the most important elements of the cheesemaking process. It allows cheese to develop its full flavour, aroma, and texture. While some cheeses are meant to be consumed fresh, others need to be aged to reach their desired consistency. The length of the ageing process depends on the type of cheese, with softer cheeses requiring less time and harder, firmer cheeses needing more time to age. For example, soft cheeses like Muenster or mild cheddar take a shorter amount of time to age, while semi-hard and hard cheeses like sharp cheddar, Swiss, or Parmesan require a longer period.
During the ageing process, cheese loses moisture, resulting in a harder and firmer texture compared to young, fresh cheese. As cheese continues to age, it becomes more sour and sharp as the lactose breaks down into lactic acid. This process also makes the cheese easier to digest for those who are lactose intolerant. In addition to enhancing flavour, the ageing process can also affect the colour of the cheese. For instance, Gouda develops a darker gold colour as it ages.
Some cheeses, such as cheddar, gouda, parmesan, and pecorino, form calcium lactate crystals as they age. These crystals produce rich and hearty umami flavours that boost the overall taste and quality of the cheese. The formation of crystals also gives the cheese a slightly crunchy texture. Another example is Mimolette, which is a popular snack in France and is known for its fruity and nutty flavour. While it can be eaten young, Mimolette is typically matured for a minimum of six months to develop its full flavour.
The ageing process can vary widely, even within the same type of cheese. For instance, Asiago d'Allevo/Mezzano can be aged for varying lengths of time, and consumers are advised to review the label for an indication of age. Similarly, chevre or goat cheese is usually aged for two weeks or less, but may be aged longer if the label indicates a specific cheese variety. In general, cheese is considered truly aged if it is cured for more than six months. However, this is not a rigid rule, as some cheeses may be classified as hard or aged after a shorter ageing period.
Best Cheeses for an Italian Sub Sandwich
You may want to see also
How does aging cheese affect its texture?
Aging is one of the most critical aspects of the cheese-making process, and it can drastically alter the texture of the cheese. The aging process involves storing cheese in a controlled environment, such as a cellar or cave, for an extended period. During this time, the cheese loses moisture, resulting in a harder and firmer texture compared to fresh, young cheese. The longer the aging period, the more intense the flavor and firmer the texture becomes.
Different types of cheeses require varying aging times to achieve their desired textures. Softer cheeses, such as Muenster or mild cheddar, typically take less time to age, resulting in a softer and creamier texture. In contrast, semi-hard and hard cheeses like sharp cheddar, Swiss, or Parmesan need longer aging periods. These cheeses develop a more crumbly and crystalline texture with a slight crunch, as in the case of aged cheddar.
Some cheeses, such as Gruyère, start off with a creamy and nutty flavor but develop a richer and saltier taste as they age, along with more complex, earthy notes. The texture of Gruyère also becomes firmer with age. Manchego cheese, known for its buttery texture and firm consistency, exhibits varying colors as it ages, ranging from white to ivory-yellow, while its rind shifts from yellow to beige.
Aged cheeses are generally considered to be those cured for more than six months. During this time, the cheese's texture transforms from soft and pliable to hard and brittle. The formation of calcium lactate crystals in cheeses like cheddar, gouda, parmesan, and pecorino contributes to their harder texture and richer, umami flavors. However, it's worth noting that the aging process can vary, and some cheeses, like Gouda, can be aged for several years, resulting in a unique texture and flavor profile.
Cheese Crisps: Which Taste Best?
You may want to see also
Explore related products
How does aging cheese affect its lactose content?
Aging cheese has a significant impact on its lactose content. During the cheese-making process, milk is thickened, and the whey (liquid) is drained from the curds (solids). Whey typically contains more lactose than curds, so removing it reduces the lactose content in the final product. Additionally, as cheese ages, it loses moisture, further reducing its lactose levels.
The bacteria in aged cheese break down the remaining lactose, converting it into lactic acid. This process is crucial in cheesemaking, influencing the flavor, texture, and preservation of the final product. The longer a cheese is aged, the more lactose is broken down by the bacteria, resulting in lower lactose content. Therefore, aged, hard cheeses like cheddar, Parmesan, and Swiss are often very low in lactose and can be tolerated by people with lactose intolerance.
However, it's important to note that not all cheeses are equal in their lactose content. Softer cheeses, such as Brie, tend to have higher lactose levels than harder, drier cheeses. This is because the curds used in soft cheeses retain more moisture (whey) than those used in hard cheeses, resulting in higher lactose content. Additionally, some cheese-making processes involve adding a "starter culture" that consumes lactose, resulting in lower lactose content in the final product. Examples of cheeses made with this method include traditional Gouda, Parmesan, and some Swiss cheeses.
According to experts, cheese needs to be aged for at least two months to be considered virtually lactose-free. The length of time required to age cheese and remove most lactose can vary depending on the type of cheese and specific production methods. For instance, traditional methods of making Gouda and Parmesan ensure that these cheeses are virtually lactose-free.
Overall, the aging process plays a crucial role in reducing the lactose content in cheese, making aged, hard cheeses a viable option for individuals with lactose intolerance.
Fennel's Favorite Cheeses: A Perfect Pairing Guide
You may want to see also
What are some examples of good aged cheeses?
Aged cheese is left to cure for an extended period, which gives it a more intense flavour. The curing process, known as affinage, involves placing the cheese in a controlled environment where it matures and develops rich, concentrated, and complex umami flavours. The longer the cheese is left to age, the sharper and more intense the flavour becomes.
Some examples of good aged cheeses include:
- Gouda: A popular choice for aged cheese, with some recommending a 3-year or 5-year aged Gouda for a unique, intense flavour.
- Mimolette: This cheese is popular in France and is known for its fruity and nutty flavour. It is typically matured for a minimum of six months but can be eaten younger.
- Cabot Cheddar: A naturally aged cheddar with 0g of lactose per serving, making it a good option for those who are lactose intolerant.
- Parmesan: According to kosher law, Parmesan is considered aged cheese when it has been cured in production for at least 10 months.
- Emmental: Similar to Parmesan, Emmental is classified as aged cheese when it has been cured in production for at least 6 months.
- Asiago d'Allevo/Stravecchio: This cheese is typically aged for over 18 months.
When storing aged cheeses, it is important to keep them wrapped and refrigerated to extend their shelf life. Harder aged cheeses can be left out of the fridge for a few hours, but they should always be checked for any signs of spoilage.
Healthy Cheeses: Best Low-Fat Options
You may want to see also
Frequently asked questions
Aged cheese is cheese that has been left to cure and mature over an extended period to develop a more intense flavor and firmer texture.
Some popular aged cheeses include Mimolette, aged for a minimum of six months; Parmesan, which is aged for at least 10 months; and Emmental, aged for at least six months. Other options include aged Gouda, aged Cheddar, and Asiago d'Allevo/Stravecchio, aged for over 18 months.
During the aging process, cheese loses moisture, resulting in a firmer and more compact texture. The breakdown of lactose during aging also makes aged cheeses easier to digest for lactose-intolerant individuals. The controlled environment, temperature, and humidity influence the aging process, with factors such as surface-ripening washes or brines contributing to the development of rich, concentrated, and complex flavors.
The aging time varies depending on the desired result and the type of cheese. Some cheeses are aged for weeks, while others are aged for months or even years. For example, Tilsit cheese is typically aged for six months, but it is suspected that many producers do not follow this standard.
Aged cheeses can be left out of the refrigerator for up to four hours, depending on their firmness. However, it is essential to monitor the cheese for any signs of spoilage. For long-term storage, aged cheese should be wrapped in breathable materials like butcher paper, parchment paper, or cheesecloth to prevent bacteria growth.
