| If you've ever wondered why cheese is described in various terms like Mild, Medium or Mature, this really refers to how their strength of flavour is classified by the Mitchelstown Master Cheese Grader. As a general rule of thumb, the older or more mature the cheese the stronger the taste profile. When the process of physically making cheese is complete, one of the most important yet simplest of ingredients are added; time. In much the same way as the flavour of whiskey and wine is enhanced by a maturing period, the same principle applies to the flavour and texture of cheese. Over a number of months depending on the style of cheese being made, the Master Cheese Grader monitors it carefully in controlled conditions. As it ripens, he samples it, until the combination of the maturing time, salt, moisture and ph levels reach the required strength and flavour profile for which it is to be graded.
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