Aged Cheese

Cheese is made by coagulating milk with a coagulating agent like lime juice which is acidic in nature. After the cheese has been pressed to remove it of water, it is then ripened or aged. Only a small type of cheeses are consumed immediately. Most cheeses are aged by various methods for a certain amount of time ranging from a few weeks to several months. Aging is one of the most important aspects of the cheese making process and it has to be done in carefully controlled conditions to get the best flavor and texture of the cheese. The amount of time a cheese is ripened and the method used is what gives a cheese its unique flavor, aroma and texture.

Cheese Aging Techniques

As a cheese is allowed to age, the enzymes inside the cheese break down the proteins into amino acids and fatty acids. Most cheese require an aging period of two weeks to two years to fully develop and mature its flavors. Aged cheese has an intensity of flavor and aroma that is hard to find in fresh cheese like ricotta, cream cheese and cottage cheese. The cheeses that are aged are stored in cellars where the temperature and the humidity of the cellar is kept at a constant. These two factors, i.e., temperature and humidity play a very important role in determining the ultimate taste of the cheese. Aging of cheese is typically done in temperatures ranging from 10 to 15º C with humidity levels that are above 80%. Some cheeses are even stored in caves during the aging process.

Once the cheese has been ripened, either in a cellar or cave, the aged cheese are coated with wax to prevent further oxidation. Some cheeses like Gorgonzola and Stilton have additional bacteria or molds introduced into the cheese during the ripening process. Sometimes penicillium molds are injected into a soft cheese so that the molds grow inside the cheese to create small fissures and blue-green veins. These type of cheese is called blue cheese and they have a very sharp taste with a creamy but crumbly texture. In some cheeses like Brie and Camembert the microbes are allowed to grow on the surface of the cheese which gives the cheese a rind.

List of Aged Cheese

Here are different types of aged cheese that have their own distinct flavor, texture and aroma.

• Asiago - It is an Italian cheese with a very sharp flavor and is used in grated form over pizza or pasta.
• Banon - It is a cheese that is made in France from cow's or goat's milk and its flavors are a little sour.
• Bleu - It is a French aged cheese that has been matured for 2 to 5 months and has a spicy flavor. It is a semi soft blue-veined cheese and is best served with fresh fruits and crackers.
• Brandaske - It is a German aged cheese that has a sour taste. It is ripened in old beer kegs.
• Camembert - It is an aged French cheese that is very popular all over the world for its pungent but mild taste. It has a rich texture and flavor and is used in desserts.
• Castelo Branco - This excellent cheese is from Portugal and is made of sheep's milk and has a mild nutty flavor.
• Cheddar - Cheddar cheese is aged for 2 months to 2 years. Aged cheddar cheese has a sharp nutty flavor with a crumbly texture and is used in a number of dishes.
• Emmentaler - A very popular Swiss cheese that is hard in texture with a sweet nutty flavor and a smooth golden brown rind.
• Gouda - Aged gouda cheese is ripened for 3 months and has a mild, nutty flavor and is widely used in desserts as well as appetizers.
• Gorgonzola - It is a blue cheese that has a delicate flavor and its rind is edible. This cheese is widely used in salads.
• Gruyere - One of the most famous aged cheese from Switzerland that is aged from 7 weeks to 3 months and has a sweet flavor with a very delicate aroma.
• Parmigiano - It is an Italian cheese with a sharp, piquant taste and it has a grainy texture. It is an essential ingredient in most pasta dishes.

Aging or maturing a cheese makes its flavors more intense and also give it a finer texture. Aged cheese can be served with fresh fruits and a bottle of wine and can also be used in many dishes.