Discovering Trentarski Sir Cheese of Slovenia
Fabled in Slovenia as ‘the cheese of the mountains’, the Trentarski Sir is a consummate display of an artisanal cheese […]
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Aged 18 Months Cheese
Definition and Scope
Aged 18 months cheese refers to any cheese variety matured for a precise period of one and a half years. This extended aging process falls within the hard or semi-hard cheese category, significantly altering texture and flavor. The classification excludes fresh, soft-ripened, or briefly aged cheeses, focusing on those achieving peak complexity through prolonged maturation.
These cheeses typically exhibit low moisture content, often below 40%, due to sustained moisture evaporation during aging. The scope includes traditional styles like Parmigiano-Reggiano, certain extra-aged Goudas, and some farmhouse cheddars. Producers meticulously control environmental conditions throughout the entire 18-month period to ensure proper development.
Production Process
Production begins with standard cheese-making steps: milk coagulation, curd processing, and initial pressing. The distinctive 18-month aging occurs in specialized climate-controlled environments called curing rooms or cheese caves. Temperature is maintained between 50-55°F with humidity levels of 80-85% to prevent cracking while allowing gradual moisture loss.
During aging, cheeses are regularly turned and brushed to maintain shape and prevent mold overgrowth. Enzymatic activity and microbial metabolism continue throughout this period, breaking down proteins and fats. This biochemical transformation creates the characteristic crystalline texture and concentrated flavor profile of fully matured cheese.
Sensory Profile
The visual appearance typically shows a deep golden or amber paste with possible protein crystals. Texture ranges from firm to hard, often becoming crumbly or granular with visible tyrosine crystals. These textural crystals provide a distinctive crunch that contrasts with the dense paste.
Flavor profiles are intensely savory with prominent umami characteristics and nutty undertones. Common notes include roasted nuts, caramelized butter, and sometimes fruity or sharp peppery accents. The extended aging minimizes lactose content, resulting in minimal sweetness and pronounced savory complexity.
Culinary Applications
In culinary use, these cheeses serve primarily as finishing elements rather than melting components. Their concentrated flavor makes them ideal for grating over pasta, risotto, or salads. The hard texture allows for creating cheese shavings or fine grating that distributes flavor efficiently.
These cheeses pair exceptionally with full-bodied red wines, aged spirits, and acidic fruits that balance their richness. They function well on cheese boards alongside dried fruits, nuts, and artisanal breads. Their low moisture content prevents them from melting smoothly, making them unsuitable for creamy sauces.
Regional Examples
Italy produces Parmigiano-Reggiano Stravecchio, aged exactly 18 months with protected designation of origin status. This cheese develops intense crystallization and complex nutty flavors while maintaining its granular texture. Dutch producers create extra-aged Goudas that develop caramel sweetness and firm, brittle texture at this maturity.
English farmhouse cheddars reach 18 months with sharp, tangy profiles and crumbly texture. Specific American artisanal producers, particularly in Vermont and Wisconsin, create 18-month aged cheddars and alpine-style cheeses. These regional variations demonstrate how terroir and production methods influence the final characteristics despite identical aging duration.