An Overview of Affinage
Cheese aging, or affinage, is a controlled biochemical process where fresh cheese curds are stored under specific conditions to develop flavor, aroma, and texture. This transformation is fundamental to the diversity of cheese varieties available.
Primary Biochemical Reactions
Two key processes occur during aging. Proteolysis, the breakdown of casein proteins by enzymes, leads to a softer texture and the development of savory, umami flavors. Lipolysis, the breakdown of milk fats into fatty acids, creates sharp, piquant, or nutty notes.
Environmental Control Parameters
Affinage requires precise control of temperature and humidity. Cool temperatures, typically between 50-55°F (10-13°C), slow microbial activity for gradual development. Humidity levels prevent excessive moisture loss and influence rind formation.
The Role of Microflora
Specific molds (e.g., Penicillium roqueforti), bacteria (e.g., Brevibacterium linens), or yeasts are introduced or encouraged. These microorganisms digest fats and proteins, profoundly altering the cheese’s character from the rind inward.
Time as a Variable
Aging duration is a major determinant of intensity. Fresh cheese like Mozzarella is aged for days, offering a mild, lactic profile. A Cheddar aged for 12 months will have moderate sharpness and complexity, while a Parmigiano-Reggiano aged for 36 months develops intense savory notes and a crystalline, granular texture.
Moisture Content’s Influence
The cheese’s initial moisture content dictates its aging potential. High-moisture cheeses like Camembert ripen quickly and have a short shelf life. Low-moisture, hard cheeses like Grana Padano can age for many years, concentrating flavor.
A Detailed Look at Flavor Evolution
The cheese aging process directly causes flavor changes through enzymatic and microbial activity. Initially, flavors are primarily milky and tangy. As aging progresses, the breakdown of proteins into amino acids like glutamic acid introduces savory, brothy umami notes. The breakdown of fats can yield flavors ranging from butter and yogurt to pineapple and sharp acidity in certain styles. In very long-aged cheeses, tyrosine and calcium lactate crystals form, providing a pleasant crunch and concentrating savory flavors. This evolution is not merely intensification but a qualitative shift in the flavor profile.
Physical Textural Changes
The texture evolves from rubbery and elastic in fresh curds to a spectrum that includes soft and creamy, semi-firm and sliceable, or hard and grating, depending on moisture loss and proteolysis.
Conclusion
The flavor of aged cheese is a direct result of scientific processes managed over time. Understanding affinage provides a framework for appreciating the craftsmanship behind cheese varieties.