Aged Cheese - Cheese Guide

June 12, 2019 | By Dave Mattingly

Aged Cheese is a broad term that includes types of cheeses that are designed to be cured in a controlled environment, like a cave or a cellar, for a period of time, the opposite being a Fresh Cheese. Most cheeses are aged for some period of time, even if only for a week or a month. Most experts consider a cheese to be an Aged Cheese 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 like Parmigiano-Reggiano and Grana Padano. 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. An Aged Cheese, typically sharper and harder than fresher varieties, offers the most concentrated flavors we so cherish.

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