Does Aging Cheese in a Cave Make it More Paleo??

February 13, 2011


They were offering cheese samples at the grocery store the other day, and I was amused to hear that the Gruyère I was tasting was aged in a cave. It was very tasty – sweet and salty at the same time, and the concept of cave-aging sealed the deal. It made a very nice treat in lieu of dessert.

From Wikipedia:

It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. When fully aged (five months to a year) it tends to have small holes and cracks which impart a slightly grainy mouthfeel.

Apparently, the most important part of making Gruyère is maturing it for 3 –10 months in either a cave, or a cellar with a temperature and humidity similar to that of a natural cave. The best variety, Le Gruyère Premier Cru, is cave-aged for 14 months, and has won the “Best Cheese of the World” award four times. Would love to sample some of the cheeses at that competition!


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