Secret Life of Cheese

Are you ready to become a soft-ripened cheese aging expert? Let us take you on a journey of cheese transformation…

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Young: sassy and adolescent

When our soft-ripened cheese is young, the creamline is about ¼ inch wide, the paste is firm and moist, and the rind is very white, thanks to the bloom. As the cheese matures and proteolysis really kicks in, the creamline will grow and become more gooey.
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Ripe: the best of both worlds

The rind shows some browning, the creamline is about ½ inch thick, and the paste is slightly drier and somewhat flakey. As the creamline grows and becomes more luscious, lipolysis simultaneously occurs. Lipolysis is responsible for the deepening of aroma and flavor.
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Mature: wise and spirited

Proteolysis and lipolysis have done their jobs, and this cheese is ooey-gooey delicious! The rind is marbled with white and browning, the paste is drier and denser, and the creamline is up to 1 inch thick. We love a luscious, mature soft-ripened cheese — remember, age ain’t nothing but a number!