Secret Life of Cheese
Are you ready to become a soft-ripened cheese aging expert? Let us take you on a journey of cheese transformation…
Might beg for your car on weekends
Sassy and adolescent
When our soft-ripened cheese is young, the creamline is about ¼ inch wide, the paste is firm and moist, and the rind is very white, thanks to the bloom. As the cheese matures and proteolysis really kicks in, the creamline will grow and become more gooey.
Youthful exuberance tempered by the knowledge of experience
The best of both worlds
The rind shows some darkening, the creamline is about ½ inch thick, and the paste is slightly drier and somewhat flakey. As the creamline grows and becomes more luscious, lipolysis simultaneously occurs. Lipolysis is responsible for the deepening of aroma and flavor.
Knows every trick in the book, but still has a few of its own
Wise and spirited
Proteolysis and lipolysis have done their jobs, and this cheese is ooey-gooey delicious! The rind is marbled, the paste is drier and denser, and the creamline is up to 1 inch thick. We love a luscious, mature soft-ripened cheese — remember, age ain’t nothing but a number!