Anejo Cheese

Cheese is an ancient and beloved food, steeped in tradition, but also made with modern techniques. Anejo cheese is a particular type of cheese, usually made in Latin America, that has complex flavors of spice and tanginess. In this blog post, we will explore the fascinating process of how Anejo cheese is created and arrives at a dinner plate.

First, let's talk about what makes Anejo cheese so special. Anejo cheese is a semi-hard cheese with a grayish-yellow rind. It is made by aging cow's milk or goat's milk for an extended period of time (usually one to two years) to achieve a flavor that is tart, spicy, and slightly fruity. The aging process is the most important factor in the unique flavor of this type of cheese. This cheese looks similar to cheddar cheese but has a much more robust flavor and complex aroma.

To understand how Anejo cheese is produced, we have to start from the beginning. The milk used to create Anejo cheese must be fresh and of high quality, so it is important for farms to follow strict guidelines for collecting, handling, and storing the milk. The milk is then placed in large vats and heated to a specific temperature which varies based on the desired texture, flavor, and ripeness of the cheese.

Next, rennet is added to the milk. Rennet is a combination of enzymes that coagulate the milk, creating a thick curd. The curd is then cut into small cubes and left to sit for a few hours so that the whey can be separated from the solid curd. When the whey is drained, the curd is placed into round forms (molds) which give the cheese its round shape. The molds are then pressed to expel any remaining whey.

Now begins the aging process, which is the true defining feature of Anejo cheese. Once the cheese is removed from the molds, it is placed on wooden boards and left to age for one to two years. During the aging process, the cheese is flipped occasionally and rubbed with salt to remove any mold. This not only helps to preserve the cheese but also provides the unique flavor that is characteristic of Anejo cheese.

The final step in the cheese-making process is wrapping the cheese and shipping it to its destination. To protect the cheese during transit, it is sealed in wax and placed in a temperature-controlled shipping container. When the cheese arrives at its destination, it is inspected by a cheese specialist to ensure its quality before being placed on the store shelves or dinner table.

Every step of the Anejo cheese-making process is vital to achieving the perfect texture and flavor. From the farm to the dinner plate, the journey of Anejo cheese is full of tradition, craftsmanship and innovation. For those who want to indulge in the complex flavor of Anejo cheese, be sure to look for the label indicating the aging process, which will most likely be on the back or side of the cheese.

When it comes to preparing Anejo cheese, the possibilities are endless. It can be eaten alone, with crackers or bread, or grated over salads and pasta dishes. Its unique flavor and intense aroma make it the perfect addition to any meal. Whether enjoyed on its own or paired with a wide variety of foods, Anejo cheese is sure to add depth and complexity to any dish.

From its humble beginnings in Latin America to an international favorite, Anejo cheese is a delicious, complex food with a long history. From the farming of the highest quality milk to the rigorous aging process, the journey of Anejo cheese is truly remarkable. The next time you pick up a piece or sample some of this flavorful cheese, remember the tradition, craftsmanship and innovation that went into making it possible.