Tag: Cheese aging process

Over 96% of the world's cheese varieties are aged, each developing a unique flavor, texture, and nutritional profile through a process called 'affinage'. This maturation process significantly alters the cheese's composition, meaning what does aged cheese contain is quite different from its fresh counterparts.

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.

Over 65% of the global adult population experiences some level of lactose intolerance, according to researchers from the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). This statistic leads many to wonder: **Does aging cheese take out the lactose**? The good news is that the natural aging process is the key to creating delicious, low-lactose cheeses that many with dairy sensitivities can enjoy.

Over 65% of the world's population has some degree of lactose intolerance, yet many aged cheeses are consumed without issue. This phenomenon often leads to the question: is cheese aged over 18 months lactose-free? The answer is more nuanced than a simple yes or no, depending on the specific cheese and aging process.