Cheese ripening, alternatively
cheese maturation of
affinage, is a process in
cheesemaking. It is responsible for the distinct
flavour of
cheese, and through the modification of "
ripening agents", determines the features that define many different varieties of cheeses, such as taste, texture, and body. The process is "characterized by a series of complex physical, chemical and microbiological changes" that incorporates the agents of: "
bacteria and enzymes of the
milk, lactic culture,
rennet,
lipases, added
moulds or
yeasts, and environmental contaminants." The majority of cheese is ripened, save for cheese.