Discovering Falbygdens ost cheese from Sweden
Originating from the idyllic landscapes of Falbygden in Sweden, Falbygdens ost, often simply referred to as Falbygdens, stands tall among […]
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60-Day Aged Cheese
Definition and Scope
Sixty-day aged cheese refers to any cheese variety matured for precisely two months. This aging duration falls within the semi-hard to hard cheese classification. It represents a critical period where moisture reduction and flavor development achieve significant progress.
The scope includes cheeses from cow, goat, or sheep’s milk that undergo this specific timeline. This category excludes fresh cheeses and those aged for significantly shorter or longer periods. The sixty-day benchmark is often a regulatory requirement for food safety in certain cheese styles.
Production Process
Production begins with standard cheesemaking steps: milk pasteurization, culturing, rennet addition, and curd formation. The curds are then pressed into wheels or blocks to expel whey. Salting occurs either by brining or direct application to the cheese surface.
The aging process takes place in controlled environments with specific temperature and humidity levels. During these sixty days, enzymes and microbes actively break down proteins and fats. This controlled breakdown develops the cheese’s final texture and intensifies its flavor profile.
Sensory Profile
The flavor profile typically exhibits a pronounced, balanced taste that is more complex than fresh cheese but less intense than long-aged varieties. Nutty, buttery, and slightly sharp notes are common characteristics. The saltiness is well-integrated and not overpowering.
Texturally, these cheeses range from semi-firm to firm, becoming crumbly in some styles. The paste is generally smooth and consistent, with few to no eyes or holes. The rind, if present, may be edible and contribute an earthy or mushroom-like aroma.
Culinary Uses
In culinary applications, sixty-day aged cheese is versatile for both cooking and direct consumption. It melts well, making it suitable for sauces, grilled cheese sandwiches, and casseroles. Its robust flavor stands up to other ingredients without dominating a dish.
As a table cheese, it pairs excellently with fruits like apples and pears, as well as with crusty bread and crackers. It is a common component on cheese boards and in salads. The cheese also complements a range of wines, from light reds to full-bodied whites.
Regional Examples
Several European cheeses are traditionally aged for around sixty days. Young Gouda from the Netherlands and certain Tomme styles from France and Switzerland fit this category. These cheeses are prized for their accessible yet developed flavors.
In the United States, many artisanal cheddars and similar hybrid cheeses are released after a two-month aging period. This allows producers to bring a product to market relatively quickly while ensuring food safety and flavor development. These examples showcase the global adaptation of this aging technique.