Altitude significantly influences cheese production primarily by altering fermentation rates and aging processes. At higher altitudes, the atmospheric pressure decreases, which can affect the behavior of microorganisms responsible for fermentation. This change in pressure can lead to faster fermentation because the lower boiling point of water can influence the metabolic rates of certain bacteria and yeasts involved in the cheesemaking process.
Moreover, aging at high altitudes can be different due to variations in temperature and humidity levels. The natural environment can create unique conditions for the maturation of cheese, impacting texture, flavor development, and moisture content. Therefore, altitude has a profound effect on how cheese ferments and ripens, leading to distinct characteristics in the final product.
In contrast, the other options either minimize the role of altitude or suggest effects that are secondary to the primary impact of fermentation and aging processes. Variables like milk type and flavor profile are certainly affected indirectly by these primary fermentation and aging outcomes, but they do not represent the most direct influence of altitude on cheese production.