AGED CHEESE

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 and Parmesan-types such as Parmigiano-Reggiano and Grana Padano.

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.