McGrath I might could answer your question if I knew what "mature" cheese was. Aging of cheese over here refers to the curing time (I realize that "curing" is probably another poor choice of words because cheese is really milk that has been infected not cured). For many cheeses the aging time appears to be a constant to the variety because they are invariably all the same. But for some cheeses, notably cheddar and swiss, differeing degrees of agedness can be obtained. You might find cheddar that has been aged 6 months, a year and even longer. A younger cheddar cheese tends to be much milder and "squeakier" (a non scientific term but readily experienced by biting into it. The older it gets, the more intense the flavors (sometimes referred to as "bite") and often the more crumbly it gets and the more it stimulates the ol factory. Since the aging process for these cheeses is a continuum, I don't know where on that line it would be considered "mature". For those varieties that are all processed alike, I suppose it would be mature when that time is up. My father-in-law made a comfortable living for himself working for The Wisconsin Cheeseman, a large mail order cheese house. I, myself, am a former? cheesehead, although there is evidence to indicate that the term "mature cheesehead" is an oxymoron.HYMN TO CHEESES
What a food we have in cheese,
Mozzarella, cheddar, Swiss,
Bleu and Limburger's sweet breezes
Lingering like a lover's kiss
Humble milk's apotheosis
Muenster, Provolone, Brie
Damn cholesterol's thrombosis
Cheese is Gouda stuff by me!
Heed the US DAiry Council
Keep the Gruyere on the shelf
Even just a tiny ounce'll
Give you Vitamin B-12
Gather, pilgrims, at the deli
Buying Edam and Havarti
Wedges moist and cold and smelly
Bring home lots and have a party.^^^
rich r