What does aging cheese do?

Flavor development: As cheese ages, the enzymes in the milk, as well as those produced by bacteria and mold, break down the proteins and fats into smaller molecules, creating the complex flavors and textures that are characteristic of aged cheeses.

Proteolysis: Over time, the proteins in cheese are broken down into amino acids, which contribute to the cheesy, umami flavor.

Lipolysis: The breakdown of fats in cheese during aging produces free fatty acids, which enhance the flavor and texture.

Moisture loss: As cheese ages, it loses moisture through evaporation, leading to a more concentrated flavor.

Texture changes: The loss of moisture and breakdown of proteins and fats result in changes in the texture of the cheese, making it firmer, more crumbly, or even gooey, depending on the type of cheese.

Mold and bacteria growth: Certain types of cheeses, such as blue cheese and washed-rind cheeses, are inoculated with mold and bacteria that contribute to the flavor, aroma, and texture as they grow and mature.

Nutritional changes: During the aging process, the nutritional composition of cheese changes. Some cheeses become more concentrated in certain nutrients, such as protein and calcium.

Color changes: Some cheeses develop color changes during aging, such as cheddar cheese, which undergoes a process called cheddaring, resulting in the development of a deeper orange color.

Preservation: Aging cheese also acts as a natural preservation method. The lower moisture content and the development of acidic byproducts during aging create an environment that inhibits the growth of harmful bacteria, extending the shelf life of cheese.