https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ACheese%2F39%2Fen 2026-07-05T18:26:51Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Cheese/39/en&diff=57966&oldid=prev 2023-06-18T02:42:33Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>=== Ripening ===<br /> {{Main|Cheese ripening}}<br /> [[File:Parmigiano reggiano factory.jpg|thumb|[[Parmigiano-Reggiano]] in a modern factory]]<br /> A newborn cheese is usually salty yet bland in flavor and, for harder varieties, rubbery in texture. These qualities are sometimes enjoyed—[[cheese curds]] are eaten on their own—but normally cheeses are left to rest under controlled conditions. This aging period (also called ripening, or, from the French, &#039;&#039;affinage&#039;&#039;) lasts from a few days to several years. As a cheese ages, microbes and enzymes transform texture and intensify flavor. This transformation is largely a result of the breakdown of casein proteins and [[butterfat|milkfat]] into a complex mix of [[amino acid]]s, [[amine]]s, and [[fatty acid]]s.</div>

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