Why Do Some Cheeses Become Creamier as They Mature?

Oct 28 2026

There are few better culinary experiences than allowing the creamy smoothness of a soft French cheese to envelop your tongue, whereupon you can devour the intense taste while the velvety texture lingers. It is a primary reason why soft French cheeses are amongst the most popular, and why the secrets of French cheesemakers are so valuable. There are various nuances within the cheesemaking process which make each different French cheeses unique, these have an impact on taste, smell, appearance and texture, and one of these is how the maturation process makes a cheese even creamier.
It is a commonly held belief that hard cheeses develop their texture through a longer ageing process, and while this is true, there are many other variables in the cheesemaking process which contribute to the final texture of a particular cheese. Some cheeses will become creamier and softer as they mature due to the conditions in which they are left to age, but there are also elements of the process prior to ageing which have an effect on texture.

How do cheeses become creamy?

A cheese that is described as ‘creamy’ typically has a higher moisture content, which stands to reason. But there is considerable science behind how that creaminess is achieved. Some cheeses actually have cream and fats added during production, making them rich and buttery. Larger curds will also retain more moisture right from the beginning of the process, while curds can be heated and pressed in a way that retains moisture also.

How maturation makes a cheese creamier and softer

Creaminess in a cheese provides a very appealing mouthfeel, but also contributes to how the cheese spreads and how it melts. And while the whole cheesemaking process can influence creaminess, the important chemical changes which develop the distinctive textural characteristics of cheese, ie. those that the consumer knows and comes to expect, occur in the maturation process.

Protein breakdown – As cheese ages the enzymes produced from rennet and cultures start to break down the proteins in the curd, and this softens the texture of the cheese and makes it smoother and more spreadable. How the enzymes are added can control how this process works and therefore what the texture becomes.
Rind ripening – Where cheeses have a distinctive bloomy rind, such as Brie or Coulommiers, you can see that the maturation occurs from the outside to the inside. So the cheese nearest the rind is very different to the cheese in the middle of the wheel, sometimes in taste, but also in texture. This is because surface mould and bacteria in the rind raises the pH of the cheese slowly during maturation, starting from the outside where the cheese will be harder, to the middle where it will be softer.
Humidity – The temperature and humidity of maturation cellars or other environments is tightly controlled, as this has a big impact on microbial activity. High humidity helps to harvest and redistribute moisture in the cheese, rather than it simply being lost in the ageing process. So this can result in a creamier texture to the cheese.
Fatty acids released – Maturation has another impact on the enzymes in cheese, as it leads to the fats in cheese releasing fatty acids. This has a general effect of enriching the mouthfeel of the cheese, which is described as making the cheese richer and more buttery. This contributes to the creaminess of the cheese and helps it melt on the tongue to provide a luxurious effect.

If you have a preference for soft, creamy cheeses, check out our range of high-quality French cheeses, and see if your favourite is in there.