Aged Cheese is a broad concept that
encompasses forms of cheese that are meant to be cured in a protected area,
such as a cave or a basement, over a period of time, the reverse is fresh
cheese. Many cheeses are aged for a period of time, even if only for a week or
a month.
Most critics deem the cheese
to be aged cheese because it has been preserved in a cave or basement for more
than 6 months. Aged Cheeses appear to be sharp, rough or firm in texture.
Cheeses that adapt themselves well to the ageing cycle include Cheddar,
Gruyere, Manchego, Gouda
Aged Cheeses become more
digestive-friendly because the lactose in the milk is broken down during the
ageing cycle. The further the ageing cycle, the less lactose that remains in
the food. An Aged Cheese, typically sharper and harder than fresher types,
provides the most complex tastes we all admire.
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