Why do some cheeses expire fairly soon, but others are said better with age?
By Amber
@AmbiePam (85484)
United States
April 15, 2007 8:05am CST
This just wandered in my head today. Here the common cheeses are cheddar, mozzerella, pepper jack, and the like. But I know you can get speciality cheeses like Brie. So, I wonder, why is it that some cheeses have a fairly quick expiration date when compared with other cheeses said to be better with age?
I know, it's a deeeep question...
4 people like this
5 responses
@Yestheypayme2dothis (7874)
• United States
15 Apr 07
I think it has do do with creme. For example the grated cheese you put on your spaghetti is a very dry cheese, and is not made with creme. However, take a cream cheese and some of the soft cheeses, they are made with cream and more likely to spoil.
@easy888 (10405)
• Australia
16 Apr 07
I think all the cheese will deteriorate when tiems go by, and they will have a strong smell if it happened,some people will like this smell while other considered as stink, it depened on personal taste. All the cheeses will in fact expired which mean there will be mould on the cheese,if you like the mould and smell, it is going to be better with age.
thank you.
@gberlin (3836)
•
16 Apr 07
While I do like cheese, this question has not been a pressing issue on my mind. It probably has to do with the way they are aged but I am not sure.
@hikarushidou (843)
• Philippines
16 Apr 07
I had the same question in mind too. But then again I know there are cheeses who are just made as commercial products. Those made to last are the real ones.
@KarenO52 (2950)
• United States
15 Apr 07
The ageing of certain cheeses to improve flavor and texture is caused by bacteria, enzymes, and or molds. The length of the ageing time depends on the type of cheese and microbe used. Sometimes the cheeses are also smoked or steeped in brine to bring out certain qualities. These things affect the taste of the cheese, and the harder cheeses last longer than the soft ones, and I think it's got something to do with using an acidic agent at some point in the cheese making process to inhibit bacterial and mold growth.
