Aged 60 Days Cheese

Definition and Scope

Aged 60 days refers to a specific maturation period for cheese, typically required for food safety and flavor development. This duration allows enzymes and microbes to break down proteins and fats, altering texture and taste. It applies to various styles, from semi-hard to hard cheeses, where aging is a critical production phase.

The scope includes cheeses like some Cheddars, Goudas, and Pecorinos that reach market readiness around two months. This timeframe is often a regulatory minimum for raw milk cheeses to reduce pathogen risks. It represents an intermediate aging category, distinct from fresh or extensively aged varieties.

Production Process

Cheeses aged for 60 days undergo controlled environmental conditions in curing rooms. Temperature is maintained between 50-55°F with humidity levels of 80-85%. Regular turning and brushing ensure even rind development and prevent undesirable mold growth during this period.

The aging process involves proteolysis and lipolysis, where casein proteins and milk fats break down into flavor compounds. This biochemical activity creates sharper flavors and firmer textures than fresh cheeses. Some producers may apply wax or vacuum-seal coatings to control moisture loss during aging.

Sensory Profile

Sixty-day aged cheeses typically exhibit moderate sharpness with balanced saltiness and acidity. The texture ranges from semi-firm to firm, becoming crumbly in some varieties. Mild crystallization may begin appearing, particularly in cheeses with higher calcium lactate content.

Flavor notes often include nutty, buttery, and slightly tangy characteristics. The paste color deepens to pale yellow or ivory, while the rind develops earthy aromas. These cheeses maintain some residual sweetness while developing more complexity than younger counterparts.

Culinary Uses

Cheeses aged 60 days perform well in cooking applications due to their melting properties and flavor concentration. They are ideal for grilled sandwiches, pasta dishes, and cheese sauces where moderate sharpness is desired. Their structural integrity allows for both slicing and grating in culinary preparations.

These cheeses serve as excellent table cheeses for charcuterie boards and cheese plates. They pair effectively with medium-bodied wines like Chardonnay or light reds such as Pinot Noir. The balanced flavor profile complements fruits, nuts, and crusty breads in casual dining settings.

Regional Examples

English territorial cheeses like some Cheddars traditionally undergo approximately 60 days of aging. These include farmhouse varieties that develop characteristic earthy notes and crumbly texture. The practice remains common in Somerset and other West Country dairy regions.

Italian Pecorino Toscano often matures for two months, developing a semi-hard texture and herbaceous flavor. Dutch Goudas aged 60 days exhibit caramel sweetness and smooth plasticity. French Tomme-style cheeses from Savoie reach market readiness within this timeframe with their distinctive gray rinds.

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