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The difference between old cheese and aged cheese is like night and day. Whereas old cheese is simply old, the practice of aging cheese is a skill that mankind has strived to master since the beginning of recorded history. Elements such as temperature, humidity and air purity are key factors in the aging process, as are techniques such as turning, pressing and washing. More Aged Cheeses Hereicon

Aged Cheeses

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Appenzeller Reserve
Appenzeller Reserve
Aged Mimolette
Aged Mimolette
Asiago Pressato
Asiago Pressato
Appenzeller Reserve is a delicacy, is aged for six months and is treated with a spicy herbal brine.
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Aged Mimolette is very popular throughout France and is enjoyed by both the most timid cheese novice and the serious connoisseur.
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Made from pasteurized whole milk and aged only for 20 to 40 days, this young cheese has a full, creamy flavor.
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Aged MalagonSuper Aged Malagon: Our Spanish producer of sheep's milk cheeses generally ages his rosemary cheese for about 3 to 6 months. One of our favorite cheeses at any age, we noticed however that the wheels of Malagon with Rosemary at the 6 month age were a bit more sophisticated than the younger ones. Acting on instinct, two years ago we asked for a batch to be ripened for a longer period of time. Now it has arrived. However, there is a twist! Because this was a test run, our supplier offered the whole batch to us at an unbelievably discounted price, which we are passing along to our fortunate customers.
Price:  $12.99  Buy It, Now!icon|More Info!icon

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