- Yes, all cheeses are aged but look for cheese that has “aged” on the label.
- Most experts consider a cheese to be “aged” if it is cured in a cave or cellar for over 6 months. Aged cheeses tend to be sharp and hard or firm in texture. Cheeses that lend themselves well to the aging process are Cheddar, Gruyere, Manchego, Gouda and Parmesan-types. Aged cheeses are more friendly to the digestive system as the lactose in the milk is broken down during the aging process. The longer the aging, the less lactose that remains in the product.
- Think outside the box: use blue cheese in our Colours theme.
