Animal Skin Aging

Definition and Scope

Animal skin aging is a traditional cheese maturation technique where wheels are wrapped in animal hides during the aging process. This method creates a unique microclimate that regulates moisture and encourages specific microbial activity. The practice is most closely associated with certain historic European cheese styles, particularly some washed-rind varieties.

The scope of this technique is defined by the type of skin used, which is typically pig, goat, or sheep bladder or stomach. It is not a widespread industrial practice but remains a hallmark of artisanal production. The resulting cheeses develop a distinctive character that cannot be replicated by modern aging in plastic or wax.

Production Process

The production begins after the initial cheese-making, when the young cheese is removed from its mold. It is then tightly wrapped in the prepared animal skin, which acts as a semi-permeable barrier. The skin is often salted or treated to prevent spoilage and to contribute to the flavor development.

During aging, which can last from several weeks to over a year, the cheese is stored in cool, humid cellars. The skin protects the paste from excessive drying while allowing it to breathe. This controlled environment fosters the growth of desirable molds and bacteria on the rind, which penetrate the paste.

Sensory Profile

Cheeses aged in animal skin develop a robust, complex flavor profile often described as earthy, savory, and slightly gamey. The paste typically becomes dense and creamy, sometimes with a slight granular texture near the rind. A pronounced umami character is a common hallmark of this aging method.

The aroma is strong and pungent, reflecting the activity of the surface microbiota. Notes of cellar, leather, and fermented notes are prevalent. The rind itself is often inedible, but it imparts a significant depth of flavor to the interior paste of the cheese.

Uses and Pairings

These cheeses are primarily served as a table cheese or on a cheese board, where their intense flavor can be the centerpiece. They are best enjoyed at room temperature to fully release their aromatic compounds and complex flavors. A sharp, crusty bread is a classic accompaniment.

Beverage pairings often include full-bodied red wines like Syrah or Malbec, which can stand up to the cheese’s intensity. They also pair well with rustic beers such as Belgian Trappist ales or barleywines. The strong flavor means a small portion is often sufficient.

Regional Examples

The most famous example is French Vacherin Mont d’Or, a seasonal cheese made from cow’s milk and bound with a strip of spruce bark, historically aged in spruce wrap which functions similarly. Another historic example is certain traditional formats of Spanish Torta del Casar, which uses a lamb bladder.

While the practice has diminished, some modern artisan producers are reviving the technique. These producers are often found in regions with strong cheese-making traditions, such as the Alps or parts of Spain. Their goal is to recapture the unique textural and flavor complexities this method yields.

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