Happy Cheese Day! Hope you have a great one.
Aging of Cheese
A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. This aging period (also called ripening) can last from a few days to several years. As a cheese ages, microbes and enzymes transform its texture and intensify its flavor. This transformation is largely a result of the breakdown of casein proteins and milkfat into a complex mix of amino acids, amines, and fatty acids.
|