Aged cheeses are known for developing a stronger flavor as they mature over time. During the aging process, various chemical reactions occur, including enzymatic breakdown and fermentation, which enhance the complexity and depth of the flavors. The concentration of flavors increases due to the loss of moisture, allowing the cheese to develop more pronounced characteristics.
In contrast, the other characteristics mentioned do not align with what occurs as cheese ages. Higher moisture content is typically associated with fresher cheeses; aged cheeses often have a lower moisture content. A more creamy texture is generally found in younger cheeses, while aged cheeses may become drier and firmer in texture. Lastly, aged cheeses usually develop a more intense aroma rather than a less intense one, as the fermentation and microbial activity contribute to stronger scents. Thus, stronger flavor is indeed the defining trait of aged cheeses.