Bushra Griffith
Cheddar is one of the most well-known aged cheeses, and the process of ageing it at home can be a rewarding experience. The first step is to ensure the cheese is dry to the touch to avoid mould growth. Next, the cheese should be stored in a cool, dark place, such as a cellar, wine fridge, or the crisper section of a regular fridge, at a temperature between 10-15°C (42-55°F). The humidity should be kept at around 70%, and the cheese should be checked regularly for mould. The length of ageing will determine the sharpness of the cheddar, with a mature cheddar needing at least a year.
Characteristics of Aging Cheddar Cheese
| Characteristics | Values |
|---|---|
| Cheese Type | Young, mild to medium cheddar |
| Cheese State | Fresh cheese curds |
| Cheese Weight | 2-pound block |
| Cheese Covering | Wax, shrink-wrap plastic, aluminum foil, newspaper, cheese paper, bandage wrap, cloth, lard |
| Aging Environment | Refrigerator, wine cooler, wine refrigerator, cheese cave, basement, cold storage shed |
| Aging Temperature | 50-60°F, ideally 55-65°F |
| Aging Humidity | 70% |
| Aging Duration | 3-9 months, 18 months for sharp cheddar |
| Maintenance | Wipe off mold, wash with brine, rub with oil, turn cheese |
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What You'll Learn
Temperature and humidity settings
Temperature and humidity are crucial factors in the ageing process of cheddar cheese. The ideal temperature range for ageing cheddar is between 10°C and 15°C (42°F and 55°F). Maintaining a consistent temperature within this range is essential for optimal ageing.
To achieve the desired temperature, you can utilise various equipment, such as a wine refrigerator, a mini fridge, or even a regular fridge with temperature control features. A wine refrigerator is specifically designed for maintaining temperatures ideal for wine, typically ranging from 50°F to 55°F, which also happens to be suitable for ageing cheese. These can often be found second-hand at affordable prices and offer a convenient option for ageing cheese. If you opt for a wine refrigerator, ensure it has a temperature control feature to adjust the temperature to your desired range.
Another option is to use a mini fridge, which provides excellent temperature control. Some mini fridges may have a temperature range that reaches as low as 10°C, which is suitable for ageing cheddar. You can also modify a second-hand mini fridge by replacing the original thermostat with an electronic thermostat for better temperature regulation. Additionally, you can use frozen water bottles to help maintain the desired temperature, replacing them twice a day.
If you choose to use a regular fridge, the process becomes more challenging due to the difficulty in regulating temperature and humidity. However, it can still be achieved with regular monitoring. Place the cheese in a sealed container within the crisper drawer, which often has adjustable temperature and humidity settings. Set it to the warmest and highest settings and check on your cheese daily to ensure no unwanted mould is growing.
To maintain the desired humidity levels, you can introduce a source of water into the ageing environment. This can be done by placing a bowl or jar filled with cool water inside the refrigerator or drawer. Ensure that you fill or refill the water container as needed and replace the water if it shows any signs of mould or contamination. Additionally, you can use olive or coconut oil to rub on the cheese if it starts to feel too dry.
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How long to age cheddar
The length of time you age cheddar cheese depends on how sharp you want its taste to be. The aging process can be done in a variety of places, such as the crisper section of your fridge, an attic, or a basement, as long as the temperature remains consistent and no mould is allowed to grow. The ideal temperature range is between 10°C and 15°C (42°F and 55°F), or between 46°F and 52°F according to another source.
For a mild and fresh-tasting cheddar, the cheese should be aged for one to four months. A medium-aged cheddar requires four to eight months of aging, while a sharp, mature cheddar needs at least a year. One source suggests that 18 months is a good starting point for a sharp cheddar, while another states that cheddar gets most of its bite between three and five years. As the cheese passes the 5-year mark, the flavour balance begins to shift away from sharp to smooth, with fruity notes developing between 5 and 7 years.
Some companies have released extremely old cheddars, such as a 13-year, a 15-year, and even a 20-year aged cheddar, which was released in 2015.
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Preventing mould
Mould is a common issue when ageing cheddar cheese. While it is safe to cut off the mouldy parts of hard cheeses, it is best to prevent mould from growing in the first place. Here are some tips to prevent mould when ageing cheddar cheese:
Proper Storage
Proper storage is crucial in preventing mould growth. Cheddar cheese should be tightly wrapped to minimise its exposure to air. One effective method is to leave the original wrapper on the cheese and only cut off what you need, sealing the cut end with plastic wrap. Alternatively, you can use wax or parchment paper to wrap the cheese and then loosely cover it with plastic wrap or place it in a resealable plastic bag. If you use plastic wrap, ensure it is not too tight, as cheese needs to breathe. It is also important to change the wrapping periodically.
Freezing
Freezing is an effective way to prevent mould growth. To freeze cheddar cheese, wrap it tightly in plastic wrap or aluminium foil, then place it in a resealable freezer bag. Remove as much air as possible from the bag before sealing it. When you are ready to use the cheese, thaw it slowly in the refrigerator.
Reducing Surface Area
Mould spores can quickly contaminate cheese that is exposed to the air. To reduce the surface area exposed to potential mould spores, consider cutting large blocks of cheese into smaller portions and wrapping them individually.
Preventing Cross-Contamination
If you store multiple types of cheese together, ensure that they are kept separate to prevent cross-contamination of flavours and mould spores. This is especially important with strong-smelling or blue-veined cheeses.
Maintaining Cleanliness
Always use clean knives and hands when cutting or handling cheese to minimise the introduction of bacteria and mould spores. If possible, handle the cheese with food-grade plastic gloves or plastic wrap. Additionally, ensure that your storage containers and utensils are clean and dry before use, as mould thrives in moist environments.
By following these tips, you can effectively prevent mould growth and successfully age your cheddar cheese.
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Choosing the right cheese
If you are buying cheese to age, it is best to buy a block of young, inexpensive cheddar without any additives. You can also buy wax-covered cheddars and goudas, which are ideal as they are already sealed. If you are buying a piece of cheese rather than a whole one, you should get some cheese paper—a semi-porous paper that keeps the right balance of moisture and aeration. Take the cheese out of its plastic wrapping and cover it tightly with a single or double layer of cheese paper.
If you are planning to age a store-bought block of cheese, you can leave it sealed in its original wax or shrink-wrap plastic. Then, wrap it in a couple of layers of aluminium foil, followed by a couple of layers of newspaper. Tape it up securely and place it in a cool, dark location, such as a cupboard or basement.
The temperature and humidity level are critical to the ageing process. The ideal temperature range is between 10-15°C (42-55°F), and the humidity should be around 70% with a temperature of 55-65°F. A wine refrigerator is a good option for achieving these conditions, and you can often find them second-hand for a reasonable price. If you are using a wine refrigerator, you will need a thermometer to measure the ambient temperature. Alternatively, you can use the crisper drawer of your regular fridge, although it is more difficult to regulate the temperature and humidity. If you use this method, place the cheese in a sealed container in the crisper drawer and fill a small jar halfway with water. Set the drawer to the warmest setting, and check on the cheese daily to ensure no mould is growing.
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Storing locations
Storing location is a crucial aspect of ageing cheddar cheese. The ideal storage location should maintain a consistent temperature between 10°C and 15°C (42°F and 55°F). Here are some suitable options for storing your cheddar cheese during the ageing process:
Wine Refrigerator
A wine refrigerator is an excellent option for ageing cheddar cheese. These refrigerators are designed to maintain temperatures suitable for wine, typically ranging from 50°F to 55°F, which is also an ideal temperature range for ageing cheese. You can often find second-hand wine refrigerators for less than $100, and they usually come with temperature control features. Remember to keep the shelves of your wine fridge clean by wiping them with white vinegar occasionally and ensuring that the environment is clean and sanitised.
Regular Refrigerator (Crisper Drawer)
If you don't have access to a wine refrigerator, you can use the crisper drawer of your regular refrigerator. While it can be more challenging to regulate temperature and humidity, it is still possible. Place the cheese in a sealed container inside the crisper drawer, and set it to the warmest setting available. Additionally, fill a small jar halfway with water and place it in the drawer to maintain humidity and prevent the cheese from drying out. Remember to clean the crisper drawer thoroughly with bleach before placing the cheese inside and check on your cheese daily for any signs of mould.
Cool Cellar
A cool cellar with stable temperatures throughout the year can be an ideal location for ageing cheddar cheese. Store the cheese in protected cabinets or plastic boxes, and add a damp paper towel to maintain the desired humidity levels.
Other Options
If you are short on space or have limited resources, a basic refrigerator or a mini-fridge can also work for ageing small batches of cheese. Ensure that the temperature can be regulated, and consider using a thermometer to monitor the ambient temperature. Additionally, you can use a tray of water or a bowl of cool water to help regulate humidity.
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Frequently asked questions
The ideal temperature to age cheddar cheese is between 10-15°C (42-55°F).
The ideal humidity level to age cheddar cheese is between 55° to 65°F, with about 70% humidity.
The duration of aging cheddar cheese depends on the desired taste. For a sharp and mature cheddar, age the cheese for at least a year. For a medium-aged cheddar, aim for four to eight months, and for a mild, fresh cheddar, age the cheese for one to four months.
Basic equipment such as a wine refrigerator, a thermometer, and a sealed container to store the cheese in a cool, dark place like a cellar or a refrigerator's crisper drawer.
To prevent mold growth, ensure the cheese is dry to the touch before aging and maintain sanitary conditions by washing your hands or wearing gloves while handling the cheese. Regularly check the cheese for mold and rub off any unwanted mold with a clean rag dipped in white vinegar.
