Randy Chandler
Aging cheese is an important step in the cheesemaking process that improves the quality, flavor, texture, and color of the final product. It involves curing the cheese in a controlled environment, typically a cellar or cheese cave, for an extended period, with most experts considering cheese to be truly aged when cured for more than six months. During aging, cheese loses moisture, resulting in a harder texture and more intense flavor. This process also makes the cheese easier to digest as our digestive system doesn't have to break down the components itself. Additionally, the formation of calcium lactate crystals in aged cheeses like Cheddar, Gouda, Parmesan, and Pecorino contributes to a richer, heartier umami flavor. However, one concern regarding the aging process is the presence of milk protein residues, which can be harmful to individuals with milk allergies. Studies have shown a significant decrease in the detection of these milk protein residues in aged cheese, but the potential health impact on allergic consumers remains a critical area of consideration.
| Characteristics | Values |
|---|---|
| Reason for aging cheese | To improve flavor, texture, color, and digestibility |
| Ideal location | Dark, cool places like cellars, cabinets, or covered plastic boxes |
| Ideal humidity | 90% or above |
| Ideal temperature | 52-55°F |
| Aging time | Several weeks to months, or even years |
| Effect on milk protein | Milk proteins are degraded by chymosin and milk-derived and bacterial proteases |
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What You'll Learn
Aging cheese in a refrigerator
The humidity levels in the refrigerator also play a significant role in aging cheese successfully. Different types of cheese require different humidity levels to form the desired rind. For example, a humidity level below 90% may cause the cheese to dry out and hinder the formation of the rind. Using ripening boxes or wax/vacuum packaging can help regulate humidity for individual cheeses.
It is important to note that aging cheese in a refrigerator can result in strong odours, especially during the maturation phase. Therefore, it is recommended to use a separate fridge to avoid any unwanted smells affecting other foods. Additionally, certain types of cheese, such as blues, should be aged separately to prevent their bacteria from affecting other cheeses.
The duration of the aging process varies depending on the type of cheese being made. For example, sharp cheddar cheese typically requires at least a year to age, while other cheeses may take several weeks to months. During the aging process, cheesemakers must constantly monitor the conditions and taste of their cheese to ensure the desired outcome.
Overall, aging cheese in a refrigerator is a feasible option, but it requires careful regulation of temperature and humidity to achieve the desired results. The process can be slow, and the refrigerator may develop strong odours, but with patience and dedication, it is possible to create delicious, aged cheeses at home.
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Milk protein residues
Milk is a nutrient-dense food that provides several health benefits due to its calcium, vitamin D, protein, vitamin B12, vitamin A, riboflavin, potassium, and phosphorus content. Bovine milk, in particular, contains approximately 13% total solids and about 9% solids-not-fat, with protein accounting for about 3.5% by weight. Casein constitutes around 80% of the total protein in bovine milk, while whey protein makes up the remaining 20%.
During the cheese-making process, one of the final steps before ageing involves preparing the cheese by applying wax or oil to prevent moisture from altering its taste and shape. The ageing process itself takes place in a cool, dark place, with the temperature and humidity controlled to prevent mould accumulation. This process can last from several weeks to months, depending on the type of cheese being made.
As cheese ages, its texture and taste change, becoming harder and developing new flavours. This ageing process also makes the cheese easier to digest. While mould is typically associated with blue cheese, other types of cheese like Brie and Camembert also have a rind formed by a different kind of fungus called penicillium.
The detection and quantification of milk protein residues are crucial for validating cleaning processes, ensuring product safety, and protecting allergic consumers. However, currently available assays cannot provide both high sensitivity and simultaneous quantification of individual milk proteins. As a result, new methods have been developed, such as solid-phase extraction combined with reversed-phase high-performance liquid chromatography, which can detect milk protein residues in highly diluted aqueous systems.
One study evaluated the effectiveness of commercial milk ELISA kits in detecting milk protein residues in aged Cheddar cheese. The results showed a 90% loss of milk protein residue signal between the youngest and oldest cheese samples, indicating that while commercial ELISA methods can detect milk protein residues in young cheese, their detection signal decreases significantly during ageing.
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The taste of aged cheese
Aging cheese is an important process that significantly impacts its flavour, aroma, and texture. The aging duration and specific methods used contribute to the unique characteristics of each cheese variety. The process generally involves storing cheese in cool, dark places, typically cellars or caves, for weeks, months, or even years. During aging, cheesemakers carefully monitor the conditions, particularly temperature and humidity, to prevent mold accumulation and ensure the desired taste development.
The environment and origin of the milk used also influence the taste of aged cheese. For instance, the type of cow or goat the milk comes from, their diet, and whether the milk is pasteurized or natural, all contribute to the unique flavour profile of the final product. Certain cheeses, like Camembert, are known for their earthy, mushroom-like flavours, while others, such as Emmentaler, offer a sweet nutty taste with a smooth, golden-brown rind.
The aging process also affects the texture of the cheese, making it harder and easier to digest. This transformation is due to the breakdown of milk proteins during ripening, which also reduces the presence of milk protein residues, impacting allergen detection in aged cheese. The formation of mold, or rind, during aging further contributes to the taste and texture of the cheese, with different types of mold, such as Penicillium roqueforti and Penicillium camemberti, used for various cheeses.
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The rind of aged cheese
Cheese is typically aged in a cool, dark, and humid environment, often referred to as a "cheese cave". The temperature and humidity of the cave must be carefully monitored and controlled to prevent mould from accumulating on the cheese. The humidity is usually maintained by the moisture within the cheese, but it can also be increased by using a damp sponge or paper towel, a shallow pan of water with a sterilised sponge, or by spraying the inside walls with sterile water.
The aging process can take anywhere from several weeks to over a year, depending on the type of cheese being made. For example, sharp cheddar cheese is typically aged for at least a year in a cool place, while most experts consider any cheese cured for more than 6 months to be truly aged. During aging, cheese loses moisture, resulting in a harder and firmer texture compared to young, fresh cheese.
Aging cheese also improves its flavour, texture, and colour. Aged cheeses like cheddar, gouda, parmesan, and pecorino form calcium lactate crystals, producing rich and hearty umami flavours. The aging process also makes cheese easier to digest, as our digestive system doesn't have to break down certain components.
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Preparing cheese for aging
Firstly, ensure that the milk used was fresh and collected and stored in a clean environment. The cheese-making process must also be carried out in a clean environment, and the recipe guidelines should be followed closely. This is important because if the milk contains bad bacteria, it can survive the cheese-making process and cause health issues.
Before the aging process, the cheese must be prepared and protected. Wax or oil can be used for this purpose. Wax can be applied by dipping or brushing, and it prevents moisture from entering the cheese, thus preserving its taste and shape. Any food oil can be used, but olive oil is a popular choice. If oil is used, it must be reapplied throughout the aging process.
The next step is to consider the storage location and conditions. Cheese should be stored in a dark, cool place, with the ideal temperature range being 52-55°F (approximately 11-13°C). A wine refrigerator is an excellent option for achieving these conditions, and they can often be found second-hand at reasonable prices. If using a regular refrigerator, place the cheese in an airtight container in the warmest part, and ensure the temperature is set to the warmest setting. The humidity should be maintained at around 70%, and this can be achieved by placing a bowl or glass of cool water inside the refrigerator or using a wet paper towel.
It is important to monitor the cheese regularly during the aging process. Check on your cheese every other day, and rub it with oil if it starts to feel too dry. Use a clean rag dipped in white vinegar to remove any unwanted mold. The aging process can take several weeks to months, depending on the type of cheese being made.
By following these steps, you can ensure your cheese ages effectively and develops the desired texture and flavor.
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Frequently asked questions
No, milk proteins are degraded by chymosin and milk-derived and bacterial proteases during the aging process, but casein is a type of milk protein, so it is not removed entirely.
Aging cheese can be done in a regular refrigerator, but it is 10-15 degrees cooler than a cheese cave and tends to remove moisture from the air, causing unprotected cheese to dry out. The best temperature to age cheese is 52-55°F (11-13°C). The humidity can be increased by using a shallow pan of water with a sterilized sponge or butter muslin to help the moisture evaporate.
Aging cheese can take anywhere from several weeks to months or even years, depending on the type of cheese being made. Most experts consider cheese to be truly aged if it's cured for more than 6 months.
The taste of cheese is affected by many factors, such as the type of animal the milk comes from, the diet of the animal, and the environment in which the cheese is made.
Aging cheese improves its quality, flavor, texture, and color. As cheese ages, it loses moisture, giving it a harder and firmer texture.
