Maturation of cheese: how it works and the types of cheese
Approximately 22.15 million metric tons of cheese were produced across the globe in 2023. Impressively, nearly half of this, 10.4 million metric tons, was produced in the European Union.
Some of the most famous cheeses come from France and Italy. Two Italian cheeses that you are almost certain to love are Parmigiano Reggiano and Buffalo Mozzarella. It’s worth noting that the north and the south of the country produce very different cheeses. You may be surprised by the range of cheeses from North Italy.
Of course, for any cheese to have the right flavor, it needs time to mature. Here’s what you need to know about maturing cheese.
What does maturity mean in cheese?
The maturation of cheese is a scientific process. The exact amount of time it takes to mature a cheese will depend on what the cheese is. The stronger the desired flavour, the longer it will take to mature.
That’s why Italian matured cheese tends to take significantly longer to create than mild English cheddar. The good news is that the wait is worth it. Specialists in the maturation of cheese know how long to store cheeses for and in what conditions they need to be kept. The result is perfectly matured cheese, such as a fine Italian matured cheese.
What is the process of maturing cheese?
Cheese matures because of enzymes. There are usually three different enzymes in a mature cheese. The first is rennet, which is an enzyme from the stomach of certain animals. It is introduced to the cheese when the milk is being separated.
Other enzymes are simply tiny organisms that exist on the surface of the cheese. These will often help to establish the rind. The third enzyme is bacteria in the original milk curds.
The enzymes react with each other, altering the flavor of the cheese. The process is affected by the moisture level and temperature of the cheese storage space. Interestingly, certain mature cheese types, such as gouda, are manipulated during the process to create holes. This is done by changing the storage spot during maturation. The sudden dip in temperature releases carbon dioxide and creates the holes in the cheese!
How long is cheese left to mature?
Maturing cheese is a fine art. Each one will be left for a different amount of time depending on how strong you want the cheese to be.
In addition, the harder the cheese, the longer it will take to mature. Italian mature cheese favourites, Parmigiano-Reggiano and Pecorino Romano are drained early in the maturation process. This removes excess liquid, encouraging them to become dry cheeses with a crumbly texture and a sharp taste. In contrast, a semi-soft cheese, such as gorgonzola, has mold introduced to the cheese during maturation. It’s also poked with needles to promote oxygen ingress into the cheese. It’s this that creates the blue veins in the cheese.
What is the longest maturing cheese?
The time taken to create various matured cheese types depends on the cheese being matured. Mild cheddars generally take a few months to mature. In contrast, hard cheeses, such as the famous Italian Parmigiano-Reggiano can take three years or longer.
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