What is ripened/moulded cheese?

Cheese is almost always ripened, the degree of ripening depends on the type of cheese. Ripening periods range from approximately 3 weeks (e.g. Mozzarella) to 3 – 9 months (e.g. Cheddar) to > 2 years (e.g. Parmesan). Cheese ripening is a complex series of chemical, biochemical and biological reactions, whereby the curd is altered by the action of ripening agents such as rennet, bacteria, yeasts or mould (e.g. Blue Cheese).

This process is responsible for giving cheese its characteristic flavour compounds and for altering certain features such as aroma, texture, body and appearance.