Cheddar is typically firmer than other cheese types; however, the taste and texture depend on the aging time and process. Aging, also called pairing, is an essential part of the process of making cheese. It is during this time that the cheese develops its texture, aroma, and full flavor. Cheddar can be left to age for 3–24 months, depending on the variety.  The longer a cheese ages, the more the flavor intensifies. While young cheddar is mild and smooth, aged cheddar has a sharper taste and a crumblier texture.