Andy Montoya
The process of cheese-making can involve aging, which improves different cheeses in various ways. Aging cheese is a complex process that requires maintaining specific temperature and humidity conditions. The aging process allows cheese to develop its full flavor, aroma, and texture. As cheese ages, it loses moisture, resulting in a harder and firmer texture compared to fresh cheese. The type of cheese also determines the aging process, with softer cheeses requiring less aging time than harder cheeses. Aging enhances the flavor and texture of certain cheeses, such as cheddar, gouda, and parmesan, by adding sharpness and nuttiness. However, not all cheeses benefit from aging, and some are best consumed fresh, such as Chevre and Ricotta.
Do cheeses get better when aged?
| Characteristics | Values |
|---|---|
| Reason for ageing | To increase overall quality and taste |
| How it's done | By adding bacterial culture to milk, creating lactic acid from lactose, making the milk sour |
| Ideal temperature | 50F to 60F |
| Texture | Harder and firmer |
| Moisture | Less |
| Flavour | More intense |
| Salt | Cures the cheese, making it impervious to spoilage bacteria |
| Soft cheeses | Shouldn't be aged for too long or they'll become too soft and develop a strong ammonia flavour |
| Hard cheeses | Require a longer ageing time |
| Semi-soft cheeses | Require little to no ageing time |
| Fresh cheeses | Require no ageing time |
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What You'll Learn
The ageing process
Aging cheese begins with curing, where salt is added to the young cheese. This step dries out the cheese, making it less susceptible to spoilage bacteria. The salt is applied in various ways, such as rubbing it on the rind, floating the cheese in saltwater, or adding it directly to the curd. After salting, the cheese is properly dried before ageing to promote the development of a natural rind.
During the ageing process, cheese loses moisture, resulting in a harder and firmer texture compared to fresh cheese. The long protein chains in the cheese start to break down into smaller sections of amino acid links. These amino acids are responsible for the diverse flavours and textures found in aged cheese. The lactic acid produced during the ageing process contributes to the sharpness or tanginess of the cheese.
The ideal temperature for ageing cheese is between 50°F and 60°F, which is higher than the standard US refrigerator temperature. A separate refrigerator or cheese cave is often used to maintain the desired temperature range. The humidity level is also crucial, as too much dryness can negatively impact the ageing process. To prevent this, cheese can be stored in an airtight container with controlled humidity, using methods such as a wet paper towel.
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Why some cheeses are better aged
The process of cheese-making can be confusing, with some cheeses, like Chevre, best eaten fresh, and others, like Parmesan, best consumed after years of ageing. Ultimately, it comes down to the chemistry and microbiology of cheese-making.
All cheese is made from milk, culture, rennet, and salt. Milk is the primary raw ingredient that the other three act on to transform it into cheese. Culture, the bacteria that consume lactose (the naturally occurring sugars in milk), is added to the milk during the cheese-making process. This culture converts lactose to lactic acid, which gives the milk a sour taste. As the cheese ages, the long protein chains that were held together by rennet begin to break down into smaller sections. Each amino acid compound produced during this process, known as proteolysis, is responsible for different flavours and textures in the cheese. The smoky, nutty, meaty, and bacon-like flavours characteristic of long-aged cheddars, parmesans, or goudas are a result of this process. Additionally, tyrosine crystals, which give aged cheeses a slight crunch, can form during extended ageing.
For soft cheeses like Camembert or Brie, proteolysis creates a gooey texture and a creamline under the rind that oozes when cut. However, if proteolysis continues for too long in soft cheeses, they can become overly soft, developing a liquid consistency under the rind and a strong ammonia flavour due to high moisture. Therefore, soft cheeses are typically aged for a shorter duration, usually no longer than a month.
Aging cheese is a critical step in the cheese-making process, allowing the cheese to develop its full flavour, aroma, and texture. The longer a cheese ages, the more intense its flavour becomes. Aged cheeses are also firmer and harder in texture compared to young, fresh cheeses due to moisture loss during ageing. Certain aged cheeses, like Cheddar, develop a crumbly texture, earthy notes, a tangy finish, and crystals that provide a slightly crunchy texture. Similar to fine wine, cheese often improves with age, and some cheeses require a longer ageing period to attain their distinctive texture and mature, rich flavours.
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How to age cheese at home
Aging cheese at home can be a rewarding process, but it requires patience and the right conditions. Here is a guide on how to age cheese at home:
Choose the Right Cheese
Not all cheeses are suitable for aging. Soft cheeses like Chevre, Ricotta, Camembert, or Brie are best consumed fresh and should not be aged for too long as they have a high water content, which can lead to off-flavors and a strong ammonia taste. Instead, opt for harder cheeses like Cheddar, Parmesan, or Gouda, which benefit from aging and develop more complex flavors and textures.
Prepare the Cheese
Before aging, ensure that your cheese has been properly prepared. This includes adding salt, which is crucial for curing the cheese and making it more resistant to spoilage bacteria. There are various methods for adding salt, such as rubbing it on the rind, floating the cheese in saltwater, or adding it directly to the curd. Additionally, pay attention to the moisture content of the cheese. Too much moisture can accelerate protein breakdown, affecting the texture and flavor of the cheese. Drain and dry the curds adequately before aging to prevent mold growth and ensure the cheese starts with the proper moisture content.
Create the Ideal Environment
A consistent temperature and humidity-controlled environment, often referred to as a "cheese cave," is essential for successful cheese aging. You can use a regular refrigerator for aging cheese, but it tends to be cooler than a traditional cheese cave, and the lower temperature will slow down the aging process. Aim to maintain a temperature of around 52-55°F (11-13°C) in your aging space. Place the cheese in the warmest part of the refrigerator, and consider using a refrigerator thermostat to regulate the temperature.
To increase humidity, use a shallow pan of water with a sterilized sponge or butter muslin to help the moisture evaporate. Alternatively, spray the inside walls with sterile water as needed. The amount of cheese in the aging space will also impact humidity levels, as aging cheese naturally adds moisture to the air. Ensure the space has adequate ventilation to exchange the gases produced by ripening cheese with fresh air.
Monitor and Adjust
Aging cheese requires patience and careful monitoring. Use a hygrometer to measure humidity levels, and be prepared to make adjustments. The aging process can be affected by factors such as the volume of cheese, the season, and external temperature fluctuations. Remember that even if the temperature and humidity are not perfect, the cheese is usually safe to eat.
Aging cheese at home is a delicate process that requires experimentation and attention to detail. By following these steps and refining your techniques, you can create delicious, uniquely flavored cheeses with satisfying textures.
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The chemistry and microbiology of cheese making
The process of cheese-making involves a complex web of chemical, biochemical, and microbiological changes. These changes first transform milk into fresh or unripened cheese. The basic principles of cheese-making include:
- Removal of water from milk
- Break-down of milk proteins (caseins) and fats
- Addition of salt
- An optional ripening period
Each of these steps differs depending on the type of cheese being created, but they all influence the final texture, aroma, and flavour.
The first step in cheese-making is to process and standardise the milk and manipulate the protein-to-fat ratio to achieve the ideal texture. Depending on the type of cheese, the milk preparation process can also involve pasteurisation or mild heat treatment, which kills organisms that may cause spoilage.
The next step is to acidify the milk with starter cultures, which are preparations with a large number of cells that assist the beginning of the fermentation process. The bacteria in the starter culture eat the lactose in the milk, converting it to lactic acid.
As cheese ages, it loses moisture, resulting in a harder and firmer texture compared to young, fresh cheese. The long protein chains that were glued together by rennet start to break down into smaller sections. While the lactic acid provides the basic sharpness or tanginess, each amino acid compound is responsible for different flavours and textures in the cheese. The smoky, nutty, meaty, and bacon-y flavours that develop in long-aged cheddars, parmesans, or goudas are impossible without this process, known as proteolysis.
Cheese is one of the few foods that contain extraordinarily high numbers of living, metabolising microbes, leading some to say, "Cheese is alive!". The broad groups of cheese-making microbes include many varieties of bacteria, yeast, and filamentous fungi (moulds).
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The different types of cheese that can be aged
Aging is one of the most important aspects of the cheese-making process. It gives cheese its unique flavour, texture, and aroma. The amount of time a cheese is aged for, and the method used, will determine its characteristics. Aging cheese requires specific conditions, such as temperature and humidity, to be carefully controlled.
Some cheeses are best consumed fresh, such as Chevre and Ricotta, which are high in water content and will develop off-flavours if aged too long. However, many other cheeses benefit from aging and can develop unique and desirable qualities.
Cheddar, for example, is a popular cheese that is often aged. During the aging process, Cheddar develops a sharper and nuttier flavour, an earthy note, a crumbly texture, and a tangy finish. The classic pale yellow colour and crumbly texture of Cheddar are typically achieved after aging for 9 to 24 months.
Gouda is another cheese that is often aged. It is typically ripened for 3 months and develops a mild, nutty flavour. Aged Gouda is made in the Netherlands and is usually made with cow's, goat's, or sheep's milk. The aging time for Gouda can vary from 2 months to 5 years.
Gruyere, a nutty and earthy Swiss cheese, is also commonly aged. It is traditionally aged for a minimum of 5 months and can be ripened further for 10 to 16 months to enhance its flavours.
Other examples of aged cheeses include Bleu, a French cheese with a spicy flavour, and Brandaske, a German cheese with a sour taste that is ripened in old beer kegs. Camembert, a French cheese with a pungent but mild taste and rich texture, is also often aged, typically for no longer than a month.
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Frequently asked questions
No, not all cheeses get better with age. Fresh cheeses like cream cheese, farmer's cheese, cottage cheese, and semi-soft cheeses like Monterey Jack, Colby, and Havarti are meant to be consumed immediately and do not require any aging.
Aging, also known as ripening, is an important step in the cheesemaking process. As cheese ages, it loses moisture and develops a harder and firmer texture. Aging allows cheese to develop its full flavor, aroma, and texture.
Aging cheese occurs when bacterial culture is added to milk, creating lactic acid from lactose, which makes the milk sour. Each protein chain in the cheese is made of links of amino acids, and as the cheese ages, the chains break into smaller sections. These amino acids are responsible for different flavors and textures in the cheese.
You can age cheese in a regular refrigerator, but it tends to be cooler and drier than ideal conditions. For the best temperature, place the cheese in the warmest part of the refrigerator and keep it in an airtight container. You can also add humidity to the container using a wet paper towel.
Some examples of cheeses that get better with age include Cheddar, Gouda, Camembert, and Parmesan. These cheeses develop a sharper and nuttier flavor, along with earthy notes and a crumbly texture.
