Aged Cheese

Definition and Scope

Aged 24 months cheese refers to cheeses matured for a full two-year period under controlled conditions. This extended aging process significantly alters the cheese’s texture, flavor, and moisture content. The category includes hard and semi-hard cheeses from various milk types, such as cow, sheep, or goat.

The scope of these cheeses is defined by their prolonged interaction with environmental factors in aging rooms. This duration allows for extensive protein breakdown and moisture evaporation, concentrating flavors. These cheeses are distinct from younger varieties due to their complex, often crystalline, textures and intense, nutty profiles.

Production Process

The production begins with standard cheesemaking steps: milk coagulation, curd cutting, and pressing. After initial formation, the cheese is salted and moved to a specialized aging environment. Temperature and humidity are meticulously controlled between 50-55°F and 80-85% for the entire 24 months.

During aging, cheeses are regularly turned and brushed or washed to manage mold growth and ensure even development. Enzymatic activity breaks down fats and proteins, creating new flavor compounds. This lengthy process results in a firm, dense paste and a thick, natural rind, reducing the wheel’s weight significantly through moisture loss.

Sensory Profile

Aged 24 months cheeses possess a deeply complex and robust flavor profile. Dominant notes often include savory, nutty, and caramelized butter characteristics. The texture is typically firm, granular, or crumbly, and may feature tyrosine crystals that provide a pleasant crunch.

The aroma is potent and earthy, sometimes with hints of toasted nuts and brown butter. The prolonged aging diminishes lactose content, resulting in a less sweet and more savory, umami-rich taste. The finish is long-lasting and intense, leaving a persistent savory sensation on the palate.

Culinary Uses

These cheeses are primarily enjoyed as a table cheese, served at room temperature to maximize flavor release. They are often paired with full-bodied red wines, aged spirits, or fruit compotes that complement their intensity. Their low moisture content makes them excellent for grating over pasta, risottos, and salads.

In cooking, their concentrated flavor allows them to be used sparingly to enhance dishes. They are shaved over finished dishes or incorporated into sauces where their saltiness and umami can shine. Due to their robust nature, they are less commonly used in melting applications compared to younger, high-moisture cheeses.

Regional Examples

Parmigiano-Reggiano from Italy is a quintessential example, aged a minimum of 24 months for a complex, granular texture. Its production is strictly regulated within designated regions of Parma, Reggio Emilia, and Modena. The cheese develops signature crunchy crystals and a rich, savory flavor profile during this period.

Other notable examples include 24-month aged Manchego from Spain and certain extra-old Goudas from the Netherlands. These cheeses showcase how different milk types and production methods yield unique results within the same aging timeframe. Each regional variety reflects its terroir and traditional cheesemaking practices.

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