This post is Part 8 of the continued basic home cheese making instructions. See the Curd Nerd Beginner Page for previous parts.
It’s not always true what they say, that age doesn’t matter.
For cheese, it most certainly does.
Aging cheese (also known as ripening or maturing) is an important part of developing the signature of the particular cheese you are making. It allows time for millions of microbes and enzymes to do their thing, breaking down the proteins and fats into a complex combination of acids that influences how texture, taste and aroma are expressed in your chosen cheese.
A longer aging time causes a firmer, more intense cheese, whereas short aging times result in a more mild taste and a softer ‘paste’. Read more