Types of cheese according to their ripening

FRESH CHEESE: 7 DAYS OF RIPENING

Fresh cheese is a dairy product that has not undergone a ripening process. Therefore, it retains much of the whey, contains a lot of water and has a soft consistency and white color.

It is one of the most used cheeses in the preparation of healthy dishes such as salads. It pairs very well with sweet wines or jams. It is important to consume these cheeses as soon as possible after purchase.

  • High potassium content
  • Rich in calcium
  • Rich in phosphorus
  • Vitamin A
  • Vitamins B9 and B12
  • Low fat content
  • Good protein intake
  • Probiotic properties

Fresh cheese, thanks to its probiotic content, helps the digestive system to function properly.

Some of these are: Cottage cheese, Burgos cheese, Requesón, Petit Suisse and Quark cheese, Ricotta, Mozzarella, Burrata.

SOFT CHEESE: 20 TO 35 DAYS

Its main characteristic is that it is not an aged cheese, since its ripening time is short (between 15 and 30 days). What is achieved with the ripening time is to be able to maintain a higher water content, which in turn reduces the amount of fat, one of the most interesting benefits of soft cheese.

  • High in protein and low in fat
  • Contains high doses of calcium and phosphorus
  • Less caloric than other cheeses
  • High content of vitamins A and D
  • More digestive

SEMI-CURED CHEESE: FROM 45 TO 105 DAYS

Its ripening time, from 2 to 3 months, gives it a strong flavor, making it harder. The types of semi-cured cheeses vary according to the region and the method of production.

Another curiosity of this type of cheese is that its flavor and aroma can develop even more with time.

What distinguishes semi-cured cheese is its balance between flavor and texture. Its firmness makes it ideal for grating or slicing.

  • Casein concentration
  • Higher fat and protein levels
  • Great source of calcium
  • Potassium
  • Vitamin D
  • Smooth taste
  • Versatile

AGED CHEESE: 100 TO 180 DAYS

The properties of aged cheese are unique and interesting from a nutritional point of view. Cured cheese goes through different stages from milking to curdling and salting, where the cheese acquires its salt and rind.

Therefore, the cured cheese must undergo the aging process, where the objective is to dry the product and provide it with the smoked or salty quality that characterizes it.

  • High calcium content
  • Higher number of calories
  • Easier to digest
  • Improves the immune system
  • Intense flavor
  • Rich in sodium

OLD CHEESE: 180 TO 270 DAYS

It contains excellent properties and is characterized by its strong smell, flavor and texture . It is known as ‘Queso Viejo’ (Old Cheese) because it has a very long ripening process that can exceed 7 months.

  • Rich in protein
  • Helps the bone system to grow
  • Mineral salts.
  • High nutritional value as fat and proteins
  • Vitamins A, B, D and E
  • Iron, zinc, calcium and phosphorus

AGED CHEESE: MORE THAN 270 DAYS

It is one of the favorites for cheese lovers. It has a very intense and aromatic flavor due to its maturation. It is usually made with raw sheep’s milk, which gives it a powerful flavor.

It is ideal to be consumed as an appetizer accompanied by other sweet products that provide a contrast on the palate. It has a firmer texture than cured

  • High vitamin content
  • Calcium
  • High level of mineral salts

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