Tag: Aged cheese benefits

Over 5,500 different types of cheese exist globally, with many prized for their ability to improve with age. But why does aging cheese make it better? The process, also known as affinage, involves a controlled breakdown of proteins and fats by enzymes and microbes, which transforms a simple curd into a complex culinary masterpiece.

According to the National Institute of Diabetes and Digestive and Kidney Diseases, over 65% of the global population has some degree of lactose intolerance, leading many to wonder, 'does cheese lose lactose as it ages?'. The answer lies in the fascinating process of cheesemaking, where microbial activity and moisture loss work together to significantly reduce the lactose content over time, especially in hard, aged varieties.

According to research, dairy products contain casein, a protein that breaks down into opioid-like compounds called casomorphins, which attach to the brain's dopamine receptors and can reinforce a craving for aged cheese. This mild addictive quality, coupled with a variety of nutritional factors, is a significant reason for the intense desire many people feel for aged varieties.

Over 65% of the world's population has some degree of lactose intolerance, yet many can still enjoy cheese. This is because the cheesemaking process, including aging, significantly reduces or eliminates lactose, explaining how long cheese ages before lactose is free.

Did you know that some Italian cheeses, like Parmigiano Reggiano, contain more protein per ounce than a serving of steak? This nutritional powerhouse is the answer to which Italian cheese is shockingly high in protein, concentrating powerful nutrients through a traditional aging process.