What Are The Sensory Indicators Of Properly Aged Cheese?

“Hi, I’ve been aging various types of cheese in my cellar here in Melbourne, Australia, and I’m eager to figure out when they’re perfectly aged. What sensory indicators should I look for to know they’ve matured properly? Thanks a lot for your help!” John, Melbourne, Australia.

What Are The Sensory Indicators Of Properly Aged Cheese?

Hey John, thanks for reaching out from beautiful Melbourne! Aging cheese is an art form, and knowing when it’s reached that perfect point is both science and intuition. Let’s walk through the key sensory indicators that signal when cheese is properly aged.

Appearance

The look of your cheese can tell you a lot about its maturity. Here are some crucial things to observe:

• Rind: Mature cheeses often develop a well-defined rind. For natural rinds, look for a consistent color and minimal cracking. If you’re working with wax-coated cheeses, the wax should be intact without bubbles or bulges.
• Texture: Inside, mature cheeses usually transition from soft and springy to firmer and sometimes crumbly, depending on the type.
• Color: Properly aged cheese often deepens in color. For instance, aged cheddar becomes darker and more intense compared to its younger version.

Smell

Cheese aroma evolves significantly as it ages. Here’s what to sniff for:

• Complexity: Properly aged cheese has a more complex scent. Young cheese might smell fresh and milky, but as it matures, you’ll notice a richer, more layered aroma.
• Specific Notes: Different cheeses emit different smells when aged. A good example is Parmigiano-Reggiano, which develops a nutty, almost caramel-like scent. On the other hand, blue cheeses become pungently earthy and slightly musty.

Texture

Texture changes are a clear indication of cheese maturation. Here’s what to feel for:

• Firmness: Hard cheeses like Gouda or Emmental grow firmer with age. They might also develop a slight granular texture due to the formation of cheese crystals (tyrosine).
• Paste Consistency: Even softer cheeses like Brie or Camembert will lose some of their inner creaminess and become denser, but without losing all their softness. A perfect maturity state brings a balance between creamy and firm textures.

Taste

The flavor is probably the most telling sign of proper aging. Here’s what to keep on your palate:

• Intensity: Aged cheeses usually offer a richer, more intense flavor profile. Aged Gouda, for example, develops caramel and butterscotch notes, while a young Gouda is mild and creamy.
• Balance: For blue cheeses, maturing brings a perfect harmony between salty, savory, and sometimes slightly sweet elements.
• Aftertaste: Well-aged cheese leaves a lingering, satisfying aftertaste that younger cheeses won’t have.

Sound

This might sound odd, but the sound a cheese makes when cut can be an indicator:

• Crunch: Older, hard cheeses like Parmigiano-Reggiano might produce a slight “crunch” sound when cut, thanks to the crystallization of amino acids.

Example Cheeses and Their Indicators

Let’s take a closer look at a few specific cheeses and see what their sensory indicators might be:

Cheddar

• Appearance: A darker yellow or even orange hue with a firm texture.
• Smell: Sharp, nutty, and sometimes a bit fruity.
• Taste: Sharp and complex with a slightly crumbly yet creamy texture.

Brie

• Appearance: White, bloomy rind with a slightly hardened edge just beneath the rind.
• Smell: Earthy and mushroomy.
• Taste: A balanced combination of creamy, nutty, and slightly tangy.

Gouda

• Appearance: Darker, more golden, and often with small cheese crystals.
• Smell: Buttery and nutty with a bit of caramel.
• Taste: Rich, sweet, and slightly tangy with a firm, sometimes crunchy texture.

Things to Watch Out For

While these indicators are what you want to see in aged cheese, there are a few red flags to watch out for:

• Excessive Mold: A little mold on natural rinds can be perfectly normal, but if the mold is pervasive and has a pungent, unpleasant odor, it might indicate spoilage.
• Ammonia Odor: Particularly for soft, bloomy rind cheeses like Brie or Camembert, an overly strong ammonia smell can mean it’s overripe.
• Dry and Cracked Texture: If your cheese is overly dry and cracked beyond its natural rind, it might be past its peak.

The Aging Environment

Your aging environment can impact how and when the cheese matures. Consider these factors:

• Humidity: Ideal humidity levels prevent cheese from drying out and help in forming a proper rind.
• Temperature: Too high or too low can speed up or slow down aging. Typically, a cool, consistent temperature around 50-55°F (10-13°C) works well.
• Air Flow: Proper ventilation helps to avoid unwanted mold and bacteria growth.

For your cellar in Melbourne, ensure you have a hygrometer and a thermometer to monitor these conditions closely. Adjusting the environment can make a significant difference in achieving the ideal maturation for your cheeses.

Practice and Patience

Aging cheese is as much about patience as it is about practice. Keep notes on each cheese you age, detailing its appearance, smell, and taste over time. This record helps refine your process and improve future batches.

Engage your senses actively. Smell, touch, and taste regularly. Your experience will grow, and soon enough, you’ll have a keen sense of when your cheeses have reached their prime. It’s all about developing that gut feeling, supplemented by these sensory cues.

Final Thoughts…

John, thanks again for asking such a fantastic question. It’s always delightful to hear from fellow cheese enthusiasts! Remember, aging cheese perfectly is an evolving skill that intertwines science with a bit of intuition. Pay close attention to appearance, smell, texture, and taste, and don’t ignore the unique traits of each cheese type. Monitor your environment, practice patience, and trust your senses. You’ll become more adept with each round of cheese you age.

Happy cheese aging!