If you like aged cheese or you are simply a cheese lover, you surely know that one of the classification factors of cheese is its maturation. But what do we mean when we talk about the maturation of cheese ripening ?
This is the last phase of its production, in which the temperature, ventilation and humidity at which these cheeses are cured must be taken care of down to the last detail.
Not all cheeses have the same ripening process. This can vary from days to months and even years, achieving a unique personality in each one of them.
Cheeses with a maturation phase of up to 30 days are called soft from 1 to 3 months semi-cured from 3 to 6 months cured 6 to 9 months old and older than 12 months, aged . The longer the cheese remains in the ripening phase, the harder the texture and the more intense the flavor.
Main characteristics of Añejo Cheese
An aged cheese has a curing period of 12 months or more, making it an ideal cheese for the most demanding palates with deep flavors and pronounced aromas. It is an excellent choice for hotels and restaurants, diners enjoy aged cheeses combined with any food to give it a divine touch.
Type of milk used – Raw sheep’s milk:
These characteristic nuances of aged cheese are obtained from the raw sheep’s milk used in its production, which is collected from traditionally grazed flocks. The use of raw milk implies that it has not been subjected to any type of heat treatment, thus achieving a more characteristic flavor.
Rennet for making aged cheese
The rennet used is of animal origin, specifically from the stomach of the lamb. This type of rennet produces a hard, firm and compact paste with small eyes distributed throughout the piece.
La corteza
Its natural rind with mold bloom gives the cheese its distinctive character. This rind has no treatment, which makes it perfectly edible since this coating is made exclusively with olive oil. As with other cheeses, the traditional band is marked on the cheese.
La maduración
The ripening process is the most important in cheeses, and even more so in aged cheeses, since for 12 months they are “breathing”, which makes them drier cheeses thanks to their natural rind.
Conservación
Ideally, the cheeses should be kept in a cool, dry place, between 4 and 8ºC, so that the aged cheese keeps all its flavor and nuances intact. Each cheese should be stored individually and in the lower part of the refrigerator, since cheese spoils at very low temperatures.
Como cortar queso de oveja añejo
Here is a practical example to show you how to cut aged sheep cheese and in a simple way, make a good presentation of the cheese at the table.
Within the family of aged cheeses, we find cheeses matured in brandy, tempranillo, rosemary, oregano, paprika from La Vera, black pepper, butter,… And now also lactose-free aged cheeseWhy? Because we want our sheep cheeses to be special, that is why we take care of them and mature them in spices for 12 months to enhance their flavor and so that all the nuances of the product can be appreciated. They are Gourmet Cheeses that stand out for their high quality and characteristic flavor.
Cheese in the kitchen
If we think about it, there are countless recipes with cheese, and we can cook with cheese in any of its cures, but if you want a dish with character, aged cheese is your cheese to cook… Here are two recipes that you can see in our online store
And if you’ve read this far, it means that you liked the article, but I’m sure you like aged cheese much more. We’ve been hungry and craving a wedge. How about you? Well, don’t worry, don’t move from the sofa, we’ll put the cheese on a platter for you.
