Dutch Beemster cheese ripened for 12 months on our market at friday mornings.
Here in the Netherlands we make a difference in cheese names controlled by the ripening time of the cheese.
Not ripened at all and still white - may-cheese (meikaas)
4 weeks old - young cheese (jonge kaas)
8 till 10 weeks - young mature cheese (jong belegen kaas)
16 until 18 weeks - Mature cheese (belegen kaas)
7 till 8 months - old mature cheese ( oud belegen kaas)
10-12 months - old cheese (oude kaas)
12-36 months - old cheese or old crumble ( oude brokkel kaas)
The last one is impossible to cut in slices because it crumbles away by putting a knife on it but the taste is really a treat. ( Also a bit salty ).
I dedicate this posting to Monday Mellow Yellows here.