Classification of cheeses according to the curing time


Surely if I talk to you about fresh cheeses, cured or semi-cured a flavor or a brand quickly comes to mind. Most this classification depends on a timeline And that has a lot to do with its flavor, but what exactly is that time scale and how does it influence the cheeses?

Well, in the case of fresh cheese We are talking about cheese that is not cured, that is why it is the softest. In addition, since it does not have a curing period, it has a higher percentage of water and less fat, but it is also the one that lasts the least time and the one that deteriorates or contaminates more easily.

When the cheeses have a very short curing period, from 15 to 30 days, we call them tender. Although in less percentage they also have more water than the others, less fat and they also deteriorate more easily.

From here on we can talk about cheeses that carry a process of maturation and depending on the time we will classify them in semi-cured, cured or old cheese.

He semi-cured it is left in the chamber for 2 or 3 months, it is drier than fresh cheese but still has more water than those with a higher degree of maturation.

It also has a stronger flavor and logically, by reducing the amount of water and maturing, a much harder texture.

He cured cheese It has an even greater maturation that ranges between 4 and 7 months, has very little water and is very fatty (it is the least suitable for people who are on a diet). In addition, its flavor is very strong since it is highly enhanced by maturation.

Finally the old cheese It is the one that has a maturation period of over 7 months, has the most intense flavor, the lowest water content and the most rigid surface.

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Tags:  Selection Recipes Desserts 

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