Queijo de Évora Cheese from Portugal
Discover Queijo de Évora, a traditional Angolan cheese known for its rich flavor and firm texture. Perfect for cheese boards and culinary use.
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Aged 30 Days Cheese
Definition and Scope
Aged 30 days cheese refers to any cheese variety matured for exactly one month under controlled conditions. This aging period falls within the fresh to semi-soft cheese category, allowing initial flavor development while retaining moisture. The classification is based strictly on maturation time rather than milk type or production method.
These cheeses typically exhibit mild flavors and pliable textures suitable for widespread consumption. They represent a distinct segment between fresh cheeses aged under 30 days and longer-aged varieties. Common examples include young Gouda, some cheddars, and certain tomme styles meeting this specific timeframe.
Production Process
Production begins with standard cheesemaking steps: milk pasteurization, culturing, coagulation, and curd processing. The cheese is formed into wheels or blocks before entering the aging environment. Temperature and humidity controls are critical during the 30-day period to prevent spoilage while encouraging proper rind development.
Regular turning and monitoring ensure even moisture distribution and prevent defects throughout the aging period. Unlike longer-aged cheeses, these require less intensive maintenance but more attention than fresh varieties. The process concludes at precisely 30 days with packaging for distribution.
Sensory Profile
Thirty-day aged cheeses present mild, milky flavors with subtle savory notes beginning to emerge. Their texture remains semi-soft to semi-firm with good moisture content and slight springiness. The aroma is generally clean with faint earthy undertones from initial microbial activity.
These cheeses lack the crystalline texture or sharpness characteristic of extended aging. Instead, they offer balanced acidity and buttery notes that appeal to broad palates. The brief aging allows primary milk characteristics to remain prominent while introducing minimal complexity.
Culinary Applications
These cheeses perform well in sandwiches, salads, and cheese boards where mild flavor is desirable. Their excellent melting properties make them suitable for grilled cheese, pizzas, and casseroles. The balanced moisture content prevents excessive oil separation when heated.
They serve as introductory cheeses for culinary education and children’s menus due to their approachable profiles. Food pairings include crisp white wines, light beers, and fresh fruits. Their versatility bridges the gap between fresh cheeses and more assertive aged varieties in recipes.
Regional Examples
Young Mimolette from France achieves distinctive texture and color within 30 days of aging. Certain Dutch Maasdammer cheeses are released at this stage with characteristic mild nuttiness. Italian Caciotta often matures for approximately one month before distribution.
American artisanal producers frequently offer 30-day aged versions of jack and colby cheeses. These regional variations demonstrate how different milk types and techniques produce distinct results within the same timeframe. The category shows remarkable diversity across cheesemaking traditions worldwide.