Bushra Griffith
Before the advent of electricity, people used cellars to store perishable food items such as cheese, meat, and vegetables. Cellars and caves maintain a stable temperature and humidity, which is ideal for storing and ageing cheese. Even today, some cheese shops have cellars or ageing rooms to store cheese, and some people use their own cellars as cheese caves.
| Characteristics | Values |
|---|---|
| Temperature | Cool, stable, between 45°F and 55°F |
| Humidity | High, controlled |
| Ventilation | Important |
| Use | Storage, aging, curing |
| Items Stored | Cheese, chocolate, cold cuts, milk, butter, apples, potatoes, onions, canned goods, vegetables, drinks, meats |
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What You'll Learn
- Cellars are cool and stable temperature environments, perfect for storing cheese
- Humidity control is important when using a cellar to store cheese
- Cellars are also used to store other perishables like vegetables and meat
- Cheese shops and cheesemakers use cellars to age their cheeses
- Some cheeses are better suited for cellar storage and aging than others
Cellars are cool and stable temperature environments, perfect for storing cheese
For centuries, cellars have been used to store food, especially perishables, to keep them from spoiling. This is because cellars offer a cool and stable temperature environment, which is perfect for storing cheese.
Before the advent of electricity and refrigeration, our ancestors relied on natural methods to preserve their food. Cellars, being underground and out of direct sunlight, provided a consistently cool space, which was ideal for storing cheese and other perishables. This traditional method of food storage is still utilised today, with many homes and cheese shops opting to use cellars for cheese storage and ageing.
The stable temperature and humidity levels in cellars create the perfect environment for cheese maturation. Cheese is a delicate product that requires specific conditions to age properly. Cellars, with their cool temperatures, protect cheese from the drying effects of refrigeration, while also preventing it from spoiling due to excessive warmth.
Additionally, cellars offer a contained environment, allowing for humidity control. This is crucial for the cheese-aging process, as maintaining the right moisture levels ensures that cheeses develop their characteristic rich aromas, supple textures, and depth of flavour.
The temperature and humidity in cellars can be further manipulated to create ideal conditions for cheese maturation. For instance, in hotter months, air conditioning can be used to maintain the desired temperature, while in colder months, small heaters can be employed to prevent the cellar from becoming too cold.
Overall, cellars provide the perfect environment for storing and ageing cheese, offering a cool, stable temperature, and humidity-controlled space. By utilising cellars, individuals and cheese artisans can ensure their cheeses develop the desired characteristics while also prolonging the shelf life of this beloved dairy product.
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Humidity control is important when using a cellar to store cheese
Maintaining a controlled environment is crucial when storing cheese in a cellar. While cellars offer stable temperatures, humidity control can be challenging. High humidity is essential for cheese ripening, but standing water or dripping walls can promote unwanted mould and bacteria.
Cheese stored in a cellar requires a humid, breathable environment. A consistent humidity level of 85-90% is ideal for cheese ageing, but this can be difficult to maintain in a cellar, even with upgrades like insulation and vapor barriers. Controlling humidity is especially important in cellars with wooden shelves, as certain woods like oak and maple can stain cheeses.
To regulate humidity, some suggest using plastic boxes with lids to conserve moisture. Others recommend using a wet sponge or paper towel to introduce moisture into the air, being careful to avoid dripping wetness that could cause standing water. Maintaining proper ventilation is also crucial, as cheese fermentation produces CO2, which can collect in low spots.
While cellars provide stable temperatures, these may still need adjustment during extremely hot or cold months. A cellar's temperature should be monitored and adjusted to remain between 45°F and 55°F, the ideal range for cheese storage. A wine cellar is particularly well-suited for cheese storage, as its temperature can be easily controlled.
In conclusion, while cellars offer stable environments for cheese storage, humidity control is essential to success. By regulating moisture, ventilation, and temperature, a cellar can provide the perfect conditions for ageing cheese at home.
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Cellars are also used to store other perishables like vegetables and meat
Before the advent of electricity, cellars were used to store perishable food items such as cheese, meat, and vegetables. The cool and stable temperatures in cellars, typically between 45°F and 55°F, provided the ideal environment for preserving these foods. In fact, some cheeses, like Brie and Camembert, are still aged in cellars today.
The consistent humidity and temperatures in cellars, as well as their protection from sunlight, made them ideal for storing perishable goods. This is especially true for items like vegetables, which can last longer when kept in a cool, dark place. Root cellars, for example, are commonly used to store items like apples, potatoes, onions, and canned goods.
In addition to temperature and humidity control, ventilation is also important when using a cellar for food storage. Proper ventilation helps prevent the buildup of CO2 that occurs during the fermentation process of certain foods, such as cheese and beer.
Today, with the availability of refrigeration, cellars may not be the primary method of food storage. However, they still offer a useful alternative for those seeking to create the perfect environment for aging cheese or storing vegetables and other perishables.
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Cheese shops and cheesemakers use cellars to age their cheeses
The use of cellars to store food that is ideally consumed chilled is not a new concept. Before the invention of electricity, cellars were used to keep items such as chocolates, cold cuts, milk, and butter cold. Similarly, cheese shops and cheesemakers have traditionally used cellars to age their cheeses.
Cheese caves or cellars provide a stable temperature and humidity-controlled environment, which is ideal for aging cheese. The consistent humidity and cool, consistent temperatures offered by these cellars help maintain the quality of the cheese. Additionally, the microflora—bacteria, yeast, and molds—present in these cellars interact with the cheese, enhancing its flavor and quality.
Some cheese shops, such as Murray's in New York and Cow Girl Creamery in California, have built aging rooms or cellars to store their cheeses. These shops aim to provide their customers with cheese in peak condition. Even some cheesemakers have constructed underground caves or cellars to age their cheeses, such as the Kehlers in Vermont, who are aging 30,000 pounds of cheese in their cellar.
When using a cellar to age cheese, it is important to consider ventilation, as cheese fermentation produces CO2. Additionally, controlling humidity can be challenging, and methods such as using plastic boxes with lids or wet sponges can help maintain the desired moisture levels. Overall, cellars provide an excellent environment for aging cheese, contributing to the rich aromas and supple textures that cheese enthusiasts seek.
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Some cheeses are better suited for cellar storage and aging than others
Before the advent of electricity and refrigeration, cellars were commonly used to store perishable foods, including cheese. The cool and stable temperatures in cellars, typically between 45°F and 55°F, provided ideal conditions for cheese storage and aging.
Today, while refrigeration is widely available, some cheeses are still better suited for cellar storage and aging. Soft-ripened cheeses, washed rinds, blues, and hard cheeses can dry out in a refrigerator due to its constantly blowing air. A cellar, on the other hand, offers a cool-but-not-cold and humid environment that is ideal for aging cheese.
To use a cellar for cheese storage and aging, there are several factors to consider. Firstly, temperature control is crucial. The ideal temperature range for aging cheese is between 45°F and 55°F, and maintaining a stable temperature throughout the year is essential. Secondly, humidity control is important. Aging cheese requires a humid environment, and the humidity level should be monitored and adjusted as needed. Plastic boxes with lids can help conserve moisture, and a wet sponge or paper towel can be used to introduce moisture into the air without dripping wetness. Additionally, ventilation is necessary, especially when aging cheese alongside other fermenting foods like beer, to prevent the buildup of CO2.
Some cheeses are particularly well-suited for cellar aging. Cheeses like Brie and Camembert can be stored as young, uncut wheels and aged to the desired ripeness. Cloth-bound Cheddar is another variety that benefits from cellar aging, developing a more complex flavor profile compared to its above-ground aged counterpart.
In conclusion, while modern refrigeration offers convenience, some cheeses are better suited for cellar storage and aging. Cellars provide stable temperatures, humidity, and unique microflora communities that interact with the cheese, enhancing its quality and flavor. With the proper considerations and techniques, cheese enthusiasts can create the perfect conditions for aging cheese in their cellars, replicating the traditional methods used for centuries.
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Frequently asked questions
Yes, cellars were used to store cheese before the invention of electricity.
Cellars have a stable temperature and humidity, which is ideal for storing cheese.
The ideal temperature for storing cheese in a cellar is between 45°F and 55°F.
Cellars are also used to store vegetables, canned goods, chocolates, and cold cuts.
Yes, you can use your old cellar as a cheese cave. However, you need to ensure proper ventilation and humidity control.
