What is tasty cheese called?

January 6, 2026 •

4 min read

In Australia and New Zealand, "tasty cheese" is a term used for a specific style of aged cheddar, a regional variation that differs from international nomenclature. This leads to the common question: what is tasty cheese called, particularly when traveling or exploring new cheeses? The answer lies in understanding how a cheese's maturation process develops desirable, complex flavors.

Quick Summary

The term 'tasty cheese' typically refers to aged cheddar, but its name and characteristics vary regionally. Its sharp flavor and crumbly texture develop through a maturation process that intensifies taste over time.

Key Points

Tasty Cheese is Aged Cheddar: In Australia and New Zealand, 'tasty cheese' is the common name for aged cheddar with a sharp flavor and crumbly texture.
Aging Develops Complex Flavor: The maturation process (affinage) is responsible for creating a cheese's desirable flavor profile by breaking down fats and proteins.
Taste Varies by Region: What's called 'tasty' in one country is often labeled 'mature,' 'vintage,' or 'sharp' cheddar elsewhere.
Texture Changes with Age: As cheese ages, it loses moisture and develops a firmer texture, sometimes with crunchy calcium lactate crystals.
Flavor is a Chemical Process: Enzymes and bacteria convert milk components into flavor compounds, with longer aging leading to more intense and varied tastes.
Many Cheeses are 'Tasty': Besides aged cheddar, flavorful aged varieties include Parmesan, Gouda, Gruyère, and various blue and washed-rind cheeses.

Understanding the Term "Tasty Cheese"

In Australia, "tasty cheese" is a household term used to describe cheddar that has been aged, typically for six to twelve months, resulting in a full-bodied and sharp flavor. This distinguishes it from milder, younger cheddars. The term gained traction in the mid-20th century, partly as a way to market natural cheddar in contrast to processed cheeses. While it's a staple on Australian supermarket shelves, the word 'tasty' is not a protected designation of origin, and its meaning can be interpreted differently depending on the cheesemaker. This regional naming convention is a key reason for the confusion when encountered elsewhere.

The Role of Aging in Creating a "Tasty" Flavor

What makes a cheese truly tasty is the complex process of affinage, or aging. During this period, enzymes and bacteria break down the proteins and fats within the cheese, creating a host of new, flavorful compounds. The length of aging directly impacts the intensity and complexity of the cheese's flavor and texture. For instance, as cheddar ages, it loses moisture, and the proteins break down into amino acids. These form crunchy crystals, called calcium lactate, and produce the distinct tangy and sharp notes. Conversely, fresh cheeses like mozzarella or ricotta skip this process, resulting in a milder, milkier taste.

The Chemistry of Flavor Development

Enzymatic Activity: Enzymes present in the milk or added during cheesemaking drive the breakdown of fats and proteins. This metabolism creates a complex profile of flavor compounds.
Bacterial Cultures: Different starter cultures metabolize lactose into lactic acid, which contributes to the cheesy, sour flavor and influences pH.
Moisture Loss: As cheeses age, they lose moisture, which concentrates the flavor. This also contributes to a firmer, often more crumbly texture.

Notable Cheeses with a "Tasty" Character

While cheddar is the classic example, many other cheeses develop rich and complex flavors through aging or specific production methods. Some examples include:

Aged Gouda: Known for its nutty, caramel-like notes and often crunchy calcium lactate crystals. Curds are washed to remove excess lactose, contributing to a sweeter profile.
Parmesan (Parmigiano Reggiano): A hard, aged cheese with a savory, umami flavor. The long aging process (over a year) develops a grainy texture and rich taste.
Gruyère: An Alpine-style cheese with sweet and nutty notes that deepen with age.
Blue Cheeses (e.g., Stilton, Roquefort): These cheeses get their piquant, pungent, and earthy flavors from internal molds.
Washed-Rind Cheeses (e.g., Limburger): The rinds are regularly washed with brine, which encourages specific bacteria to grow, leading to strong, earthy, and pungent aromas and flavors.

Comparison Table: Tasting the Differences


Cheese Type	Origin	Flavor Profile	Texture	Typical Aging
Australian Aged Cheddar	Australia	Full-bodied, sharp, tangy, sometimes with nutty undertones	Firm, often flaky or crumbly	6-12+ months
Mature Cheddar	UK/USA	Sharp, complex, with a distinct tangy bite	Firm, can be crumbly with crystals	12-24+ months
Aged Gouda	Netherlands	Nutty, sweet, buttery, with hints of caramel	Firm, dense, with distinct calcium lactate crystals	1-5+ years
Parmigiano Reggiano	Italy	Savory (umami), sweet, nutty, complex, and salty	Hard, dry, and grainy	1-4+ years
Gruyère	Switzerland/USA	Sweet, nutty, earthy, with a rich, meltable character	Firm, dense, and smooth	5-12+ months

How to Select and Savor Your "Tasty" Cheese

Choosing a tasty cheese depends on personal preference for flavor intensity and texture. If you enjoy a robust, sharp flavor with a crumbly texture, an aged cheddar is a perfect choice. For a sweeter, nuttier profile, consider an aged Gouda. Parmesan is ideal for adding a savory boost to dishes or for standalone snacking. When tasting, observe the appearance, smell the aromas, and notice the texture and finish on the palate. Remember that high-quality, aged cheese is a rich experience, and tasting different varieties is the best way to develop your palate.

Conclusion: More Than Just a Name

The term "tasty cheese" is a regional descriptor, but the concept it represents—delicious, flavor-forward cheese—is universal. The aging process, a meticulous craft involving enzymes, bacteria, and time, is what truly defines a cheese as 'tasty.' From the sharp tang of a vintage cheddar to the sweet, nutty complexity of an aged gouda, the world of cheese offers an immense spectrum of flavors to explore. So, the next time you're in a cheese shop, don't just ask for 'tasty cheese,' but rather, embark on a journey to discover which complex, aged variety best suits your own personal definition of delicious.

For more information on the specific characteristics and tasting notes of aged cheeses, consider consulting the Academy of Cheese website, which provides comprehensive resources for cheese enthusiasts.

Frequently Asked Questions

The main difference is the aging process. Mild cheese is aged for a shorter period, resulting in a creamier, softer texture and a more delicate, buttery flavor. Tasty cheese (aged cheddar) is matured longer, developing a sharper, more complex flavor and a firmer, often crumbly texture.

No, not all cheddar is the same. Cheddar cheese is available in varying levels of age, from mild to extra sharp. The longer it ages, the sharper the flavor and the firmer the texture become.

Aging allows enzymes and bacteria to break down milk proteins and fats, creating a more concentrated and complex flavor profile. This process produces compounds that contribute to sharpness, nuttiness, and other desirable flavor notes.

Yes, in many cases. The Australian term "tasty cheese" is comparable to what is known as mature or sharp cheddar in other parts of the world, describing cheese that has been aged long enough to develop a pronounced flavor.

The sharp flavor in cheese comes from the breakdown of milk proteins and fats during the aging process. This creates a higher concentration of lactic acid and other compounds that register as sharp and tangy on the palate.

There is no single 'tastiest' cheese, as it depends on preference. A good cheese board includes a variety, such as aged cheddar for sharpness, aged gouda for nutty sweetness, and a soft cheese like brie. Variety offers a range of flavors and textures.

For many varieties designed for maturation, yes, cheese does get tastier with age. The aging process, known as affinage, develops and deepens the flavor, often creating a more complex and satisfying taste experience.