The Longest-Aged Cheeses: Which Types Make The Cut?

Cheese is a beloved food for many, but some types of cheese are more popular than others. While some prefer their cheese fresh, others enjoy the strong, pungent taste of aged cheese. The process of ageing cheese is an art, and some types of cheese can be aged for much longer than others. So, which cheese takes the crown for the longest-aged cheese?

Bitto Storico, an Italian cheese, can be aged for up to 18 years

Bitto Storico is one of the rarest cheeses in the world, with only 12 producers of it globally. Its taste varies depending on its age; younger varieties tend to be softer and sweeter, while older varieties are more solid and develop a slightly bitter and spicy flavour. The cheese has a distinct odour, described as a mix of hay, meat stock, and melted butter.

Aged Bitto Storico is highly valued, with a 15-year-old cheese being sold in China for $6,400. While most Bitto Storico available for purchase is between 5 and 10 years old, some people seek out even older varieties of this cheese. The process of ageing cheese enhances its flavour, creating a unique and desirable product.

The production of Bitto Storico is limited to a specific time of year, from June to the end of September, and the cheese's rarity contributes to its high price. The process of making this cheese, along with the extended ageing process, results in a product that is sought-after by cheese connoisseurs worldwide.

Cheddar can be aged for up to seven years

Cheddar cheese can be aged for up to seven years, and it's not the only cheese that can be left to mature for a long time. In fact, some cheeses taste significantly better when they have been aged or left to mature for longer. For example, older aged Parmesan is often considered to have a superior taste.

The length of time that Cheddar can be aged gives it a unique position in the cheese world. When Cheddar is aged for this long, it develops a sharp, strong flavour and a harder texture. This is because, during the ageing process, bacteria break down the fats and proteins in the cheese, creating a large number of flavour molecules.

The ageing process also affects the texture of Cheddar. Over time, the cheese loses moisture, becoming more brittle and crumbly. This makes aged Cheddar ideal for grating or shaving over dishes, adding a burst of flavour to pasta, salads, or soups.

Aged Cheddar is also a popular choice for cheese plates or charcuterie boards, where its strong flavour can be enjoyed and appreciated on its own or paired with complementary foods like crackers, fruits, or nuts.

In addition, aged Cheddar can be used in cooking to add depth of flavour to dishes. For example, it can be melted into sauces, soups, or grilled cheese sandwiches, or baked into dishes like macaroni and cheese or casseroles.

Parmesan is often aged for at least 10 months

Parmesan is a variety of cheese that is intentionally aged for a long period. In fact, it is often aged for at least 10 months, and sometimes even up to 24 months or more. This lengthy aging process is what gives Parmesan its distinctive hard texture and strong flavour. According to Jewish law, or halacha, one must wait after consuming aged cheese before eating meat, and Parmesan is considered one of these cheeses that require a waiting period.

The aging process is an important part of cheese-making, as it helps to develop the cheese's flavour and texture. In the case of Parmesan, the aging process can enhance its nutty, savoury flavour and contribute to its granular texture. This type of cheese is often aged in specific conditions, such as in temperature- and humidity-controlled environments, to ensure the development of the desired characteristics.

The length of aging for Parmesan can vary depending on several factors, including the specific recipe, the cheesemaker's preferences, and the desired outcome. Some cheesemakers may age their Parmesan for a shorter duration, such as 10 to 12 months, resulting in a milder flavour and a slightly softer texture. On the other hand, others may opt for a longer aging period of up to 24 months or more, leading to a more intense flavour profile and a harder, drier texture.

Aged cheeses like Parmesan are valued for their complex flavours and are often used as a finishing touch to enhance the taste of dishes. They can be grated or shaved over pasta, soups, or salads, adding a savoury depth of flavour to the meal. The aging process also contributes to the cheese's longevity, as properly aged Parmesan can have a longer shelf life compared to fresher cheeses.

Conciato Romano, a cheese from the Caserta region of Italy, is aged for at least six months

Cheesemaking is an ancient practice, with evidence pointing to the Mediterranean as its birthplace. The world's oldest edible cheese on the market today can be aged for up to 18 years!

The cheese is then placed in clay amphorae or glass containers and left to age for another six months to two years. During this time, the amphorae are stored in the dark and moved every 10 days to ensure even ripening. When the amphorae are finally opened, the cheese releases an intense aroma and tangy flavour. Conciato Romano is typically served in small amounts due to its robust flavour and aroma. It can be grated or shaved over pasta, pizza, or salads, adding a unique touch to dinner dishes.

The ancient origins of Conciato Romano make it a classic cheese with a long-standing recipe. Despite its impressive history, it is not as well-known as other Italian cheeses such as Parmesan, Provolone, or mozzarella. However, it is highly prized by cheese connoisseurs worldwide.

Caciocavallo, a semi-aged cheese, is aged for up to six months

Caciocavallo is a semi-aged cheese that is aged for up to six months. It is a type of pasta filata or 'stretched-curd' cheese made from sheep's or cow's milk. Originating in Southern Italy, Caciocavallo is one of the country's oldest types of pasta filata cheese, with a history dating back to around 500 BC. The name, which translates to "horse cheese" or "cheese on horseback", refers to the traditional method of tying two cheese forms together and hanging them over a wooden board to mature.

Caciocavallo has a distinct identity and flavour that is rarely mistaken for other cheeses once tasted. Its texture and flavour change as it matures, with younger versions being soft, mild, and buttery, while aged varieties develop a harder texture and a more robust, tangy, and spicy flavour.

There are several types of Caciocavallo, each with its own unique characteristics. Caciocavallo di Castelfranco, for example, is a specialty of the Miscano Valley in the Apennine Mountains, while Caciocavallo Silano, made with cow's milk in designated areas of Southern Italy, has been granted protected geographical status. Caciocavallo Podolico, on the other hand, is a regional variety made exclusively with milk from Podolica cows and aged in herders' huts for three months to a year.

Caciocavallo is typically consumed raw as an appetizer or in sandwiches. It can also be grated over pasta dishes or melted in recipes. When fully matured, Caciocavallo is commonly used in complex dishes due to its robust flavour.

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