Affinage is the standard method for making aged cheese, and it entails carefully preserving the cheese in order to bring about desired changes in flavor and texture. The unique flavor of aged cheese develops as proteins and lipids are degraded by enzymes and bacteria already present in the cheese. Cheddar, gouda, parmesan, and blue cheese are just some examples of the many varieties that improve with age. Both the flavor and the texture of cheese can improve with age.
Whether or not aged cheese is superior to younger cheese is a matter of taste. While some individuals love the sharper, more nuanced flavors of aged cheese, others prefer the gentler, creamier flavor of younger cheese.
Because lactose is broken down into simpler sugars during the aging process, aged cheese often has lower lactose levels than younger cheese. It’s important to note that aged cheese is not guaranteed to be totally lactose-free.
A firm, dry rind, like the kind that forms on older cheeses like parmesan, might inhibit mold growth. Little patches of mold development inside the cheese are normal and even desirable in some types of cheese.
Tyrosine crystals are crystalline formations formed in some aged cheeses due to the breakdown of amino acids. Cheeses like parmesan and aged cheddar often have these crystals, which can give the cheese a crunchier texture and a more distinctive flavor.
Since many different cultures have been producing and curing cheese for thousands of years, its precise history is murky. Certain cheeses that have been around for centuries, like feta and pecorino romano, can be traced back to the ancient Greeks and Romans.
Moisture content is a major contributor to the aging process. Cheese loses moisture as it ages, becoming firmer and tastier as the flavor concentrates. Parmesan and gouda, two examples of aged cheeses, are matured for years to develop their distinctive flavors and textures.
It’s possible that aged cheese will have less lactose than fresher cheese, but that doesn’t mean it’s lactose-free. Aged cheese may have a lower lactose content than younger cheeses, but it may still cause symptoms for those who are lactose intolerant.
The rind of aged cheese serves multiple purposes, including protecting the cheese from mold growth. The rind controls the diffusion of gases and moisture into and out of the cheese, which slows the ripening process and yields a more nuanced flavor.
Tyrosine crystals form in old cheeses like cheddar and parmesan. The breakdown and reformation of the cheese’s amino acids into a crystalline structure results in these crystals. These crystals are a hallmark of finely aged cheese and contribute to the product’s distinctive mouthfeel and flavor.
Although the early history of aged cheese is obscure, numerous civilizations have been making and aging cheese for centuries. Aged cheeses like parmesan and pecorino romano, for instance, are still produced in Italy using time-honored techniques that have been handed down through the years.