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Source
Animal-derived
Allergen
No
Role in food
Aging is a key step in cheese making to develop specific flavor profiles and …
What it is
This term refers to cheese that has been aged for a minimum of six months. Aging allows enzymes to break down fats and proteins, developing a firmer texture and a sharper, more complex flavor.
Why it's used
Aging is a key step in cheese making to develop specific flavor profiles and textures. It is most commonly seen in hard and semi-hard cheeses like cheddar, parmesan, and gouda, where it enhances the cheese's taste and shelf-life.
Health notes
There are no specific health implications associated with the term 'aged over 6 months' itself, beyond those of the cheese product. The aging process can increase the concentration of certain nutrients and may reduce lactose content in some cheeses. Regulatory bodies like the FDA do not specifically regulate this aging period as a separate ingredient.
Allergen info
Not a major allergen. However, the underlying cheese product may contain major allergens such as milk.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.