Cheese ageing: what happens in the cheese cellar
Temperature, humidity and time — why aged cheeses have a deep flavour.
Fresh cheese and aged cheese are different products, although they start from the same milk. During ageing, enzymes slowly transform proteins and fats, and the flavour deepens.
The cellar is kept at a steady cool temperature and humidity. The wheels are turned and wiped regularly so the rind forms evenly.
A young cheese is ready in a few weeks, while a hard cheese may age for months. The longer it matures, the denser the texture and the more pronounced the aroma.
