Glossary A
Deutsch: Gereifter Cheddar-Käse / Español: Queso cheddar curado / Português: Queijo cheddar envelhecido / Français: Cheddar affiné / Italiano: Cheddar stagionato
Aged cheddar cheese is a type of hard cheese that undergoes an extended maturation process, typically ranging from several months to over a decade. Originating from the English village of Cheddar in Somerset, this cheese variety is distinguished by its sharp, complex flavor profile and firm, crumbly texture, which intensify with age. Unlike mild or medium cheddar, aged cheddar is prized for its depth of flavor, making it a staple in both culinary applications and gourmet food markets.
Deutsch: Ageyu / Español: Ageyu / Português: Ageyu / Français: Ageyu / Italiano: Ageyu
Ageyu is a traditional fermented food product originating from the indigenous communities of the Andean regions in South America, particularly Peru and Bolivia. This culinary practice involves the controlled fermentation of specific tubers, grains, or legumes, resulting in a nutrient-dense food with distinct flavor profiles and extended shelf life. Ageyu is deeply rooted in Andean cultural heritage and serves as both a dietary staple and a preservation technique in high-altitude environments where fresh produce is seasonally limited.
Aging is a culinary term that is applied to meat being held at a temperature of 34-36 °F, the purpose of which is to make the meat more tender than usual.