Extra Aged Cheese
There's no shortcut for the enzymatic and microbial reactions that only come with careful aging. This is called affinage in the cheese world, a French word that means "refinement." As a cheese ages, water slowly evaporates and proteins break down. In time, these processes develop complex flavors, aromas, and textures that you'll never find in a young cheese. Try these extra aged cheeses for a taste of exceptional affinage!
