Kamil Perry
Many cheeses are aged to develop their flavour, texture and aroma. This process can take anywhere from two weeks to two years, with the temperature and humidity of the cellar or cave in which the cheese is stored playing a key role in determining the ultimate taste. Examples of aged cheeses include Asiago, Banon, Bleu, Camembert, Castello Branco and Chevre.
| Characteristics | Values |
|---|---|
| Flavour | Sharp, sour, spicy, pungent, nutty, mild |
| Texture | Rich |
| Aroma | Intense |
| Storage | Cellars, caves |
| Temperature | 10-15º C |
| Humidity | Above 80% |
| Wax coating | Yes |
| Bacteria/moulds | Yes |
| Ageing time | 2 weeks to 2 years |
Explore related products
What You'll Learn
How long are cheeses aged for?
The length of time that cheeses are aged for depends on the type of cheese and the desired flavour or texture. While some cheeses can be aged for just a week or a month, most experts consider cheese to be truly aged if it has been cured for more than six months. Some cheeses are aged for several years, such as a 21-year-old Parmesan cheese that was recently auctioned for charity.
The ageing process causes cheese to lose moisture, giving it a harder and firmer texture compared to young, fresh cheese. The more a cheese is aged, the more its inherent flavours and textures come to the surface. For example, long-aged cheddars can prove too sharp for some, while others cannot stomach the smell of Parmesan, which develops its flavour during a one-year ageing process.
Consumers should carefully review the label for any indication of age. For example, American-made Swiss cheese is aged for three to four months, while Tilsit is aged for six months. However, it is suspected that much Tilsit cheese is not aged for this long. Parmesan must be aged for at least 10 months, while Emmental must be aged for at least six months.
Goat cheese is usually aged for two weeks or less, but if the label says "aged" or states a specific variety, it may be aged for much longer. The ageing of Fontina and Kashkaval varies widely, so consumers should check the label.
Smoking Cheese: Which Types Make the Cut?
You may want to see also
How does ageing affect flavour?
As cheese ages, enzymes inside the cheese break down proteins into amino acids and fatty acids, which contribute to the intensity of flavour and aroma that is hard to find in fresh cheeses like ricotta, cream cheese, and cottage cheese. The ageing process typically takes two weeks to two years, with temperature and humidity playing a very important role in determining the ultimate taste of the cheese. For example, Brandaske, a German cheese with a sour taste, is ripened in old beer kegs, while Camembert, a French cheese, is aged in cellars or caves to develop its pungent but mild taste.
Some cheeses, like Gorgonzola and Stilton, have additional bacteria or moulds introduced during the ripening process, which further contribute to their distinct flavours. For instance, Bleu, a French aged cheese, is matured for 2 to 5 months and develops a spicy flavour. On the other hand, Castello Branco, a Portuguese cheese made from sheep's milk, has a mild nutty flavour due to its ageing process.
The ageing of cheese also affects its texture. For example, Asiago, an Italian cheese, has a very sharp flavour and a hard texture, making it ideal for grating over pizza or pasta. Banon, a French cheese made from cow's or goat's milk, has a slightly sour taste and a semi-soft texture.
Overall, the ageing process plays a crucial role in developing the unique flavours, aromas, and textures of different types of cheese. By controlling factors like temperature, humidity, and the introduction of bacteria or moulds, cheesemakers can create a wide variety of aged cheeses with distinct characteristics.
Cheese Fondue: Best Meats to Dip and Savour
You may want to see also
How does temperature affect ageing?
Temperature is one of the most critical factors in ageing cheese. The optimal temperature for most cheeses is 50 to 55°F (12 to 15°C). If the temperature is any warmer, the cheese may age too rapidly and could spoil. Colder temperatures prevent spoilage but slow the ageing process dramatically. Some cheeses, such as blues and bloomy rinds, benefit from a slower, colder ripening period, which allows microbes to alter the cheese without growing too quickly.
Cheeses are typically aged in cellars or caves, where the temperature and humidity are kept constant. The temperature range for cave-aged cheeses is 45 to 70°F, depending on the style and desired characteristics. Humidity is also important, as the warmer the temperature, the more moisture the air can hold. For cheeses kept at 50 to 55°F, the relative humidity should be between 70% and 99%.
Some cheeses, such as most large-scale cheddars, are aged in vacuum-sealed bags at temperatures of about 35 to 40°F (1.6 to 4.4°C). Temperature changes can produce subtle differences in the resulting cheeses.
A standard refrigerator is 10 to 15 degrees cooler than a cheese cave and tends to remove moisture from the air, causing unprotected cheese to dry out. For this reason, cheese should be placed in the warmest part of the refrigerator.
Wisconsin's Cheese Legacy: Mastery of Curds and Culture
You may want to see also
Explore related products
What are the different types of aged cheese?
There are many different types of aged cheese, each with its own distinct flavour, texture and aroma. The ageing process involves enzymes breaking down proteins into amino acids and fatty acids, which gives the cheese its intensity of flavour and aroma. Most cheeses require an ageing period of two weeks to two years to fully develop and mature. During the ageing process, the temperature and humidity of the cellar or cave in which the cheese is stored play a very important role in determining the ultimate taste of the cheese.
Some of the most popular aged cheeses include:
- Asiago: an Italian cheese with a very sharp flavour, often grated over pizza or pasta.
- Banon: a French cheese made from cow's or goat's milk, with a slightly sour taste.
- Bleu: a French cheese matured for two to five months, with a spicy flavour. It is a semi-soft, blue-veined cheese that pairs well with fresh fruit and crackers.
- Gorgonzola: a cheese with additional bacteria or moulds introduced during the ripening process.
- Stilton: similar to Gorgonzola, with additional bacteria or moulds added during the ripening process.
- Brandaske: a German cheese with a sour taste, ripened in old beer kegs.
- Camembert: a French cheese with a pungent but mild taste and a rich texture and flavour, often used in desserts.
- Castelo Branco: a Portuguese sheep's milk cheese with a mild, nutty flavour.
Maggot-Ridden Cheeses: A Delicacy or Disaster?
You may want to see also
How is cheese aged?
Similar to fine wine, cheese gets better with age. The aging process is what gives cheese its unique flavour and texture. Firm or crumbly cheeses like cheddar, gouda, camembert, and parmesan are the types of cheeses that require aging. These cheeses have a longer aging time than softer cheeses like muenster or mild cheddar. Fresh cheeses are not aged and have a mild, soft, and creamy flavour. They tend to be more watery, like cottage cheese or ricotta. Semi-soft cheeses require little to no aging time, while semi-hard and hard cheeses require a longer aging time.
The aging process can be as simple as putting cheese in a plastic bag, vacuum sealing it, and letting it age. However, it can also be more complicated, involving 16 different techniques to prime the surface of the cheese. The specific techniques used depend on the desired flavour and texture of the cheese.
Cheese Choices for Eggplant and Zucchini Casserole
You may want to see also
Frequently asked questions
Asiago is an Italian cheese with a very sharp flavour. It is often grated over pizza or pasta.
Banon is a French cheese made from cow's or goat's milk. It has a slightly sour taste.
Bleu is a French cheese that has been matured for 2 to 5 months. It has a spicy flavour and is best served with fresh fruit and crackers.
Castello Branco is a Portuguese cheese made from sheep's milk. It has a mild nutty flavour.
Chevre, or goat cheese, is usually aged for two weeks or less. However, if the label says "aged" or states a specific variety, it may be aged for much longer.
