Things like “dry aged” steak.
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In addition to all the comments about steak, when you age cheese, it’s either covered in a layer of wax to keep microorganisms out, or by a rind (parmegiano reggiano for example; you might be able to find parm rinds in a grocery store deli dept) made of good microorganisms to keep the bad ones out. That, in addition to being kept in a cool environment, gives the cheese the desired flavour without making it unsafe to eat.
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