In a book called, "Salt, Sugar, Fat" by Michael Moss, in the section on fat, there is a line referring to industrial cheese manufacturers. Apparently, they add "enzymes" to reduce the storage time of cheeses from 18 months to just a few days. Has anyone on this site ever heard of enzyme(s) doing this? Is this the writer's hyperbole or a trade-secret of the big cheese makers?
I've been storing my gorgonzolas for three months by default, but wouldn't it be nice if I only had to store them a week before they are ready. Thoughts?