Kamil Perry
Cheddar is one of the most well-known aged cheeses, and making it at home can be a rewarding experience. The process of maturing cheddar cheese involves several important steps to ensure a successful outcome. Firstly, it is crucial to start with a dry cheese to prevent mould growth during the ageing process. Maintaining consistent temperatures between 7°C and 15°C is essential, as it can make the difference between failure and a delicious mature cheddar. A longer ageing period will result in a sharper taste, so planning the desired maturity is important. In addition, humidity plays a significant role in the ageing process, with ideal humidity levels between 70% and 95%. Creating the right environment for ageing cheddar cheese can be achieved through various methods, such as utilising a wine refrigerator, the crisper drawer of a refrigerator, or even a homemade cheese cave. With patience and attention, homemade mature cheddar cheese can be a tasty treat.
How to Mature Cheddar Cheese at Home
| Characteristics | Values |
|---|---|
| Initial Steps | The cheese should be as dry to the touch as possible to avoid mould growth. |
| Temperature | Maintain a consistent temperature between 7°C and 15°C. Cheddar matures best at 8°C-11°C. |
| Location | Store in a wine refrigerator, the crisper section of the fridge, an attic, basement, or a cold storage shed. |
| Humidity | Aim for 70%-75% humidity. Place a bowl of water in the refrigerator to increase humidity. |
| Light Exposure | Keep the cheese away from light. |
| Time | Age for at least a year for a sharp, mature cheddar. |
| Maintenance | Regularly check for mould and rub it off with a cloth dipped in vinegar. Turn the cheese daily for the first three weeks, then every other day. |
| Sealing | Seal the cheese with wax or cloth to prevent desiccation. |
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What You'll Learn
The importance of temperature and humidity
Temperature and humidity play a crucial role in maturing cheddar cheese at home. Maintaining the correct and consistent temperatures is essential for successful cheese maturation. Most cheeses are typically aged within a temperature range of 7°C to 14°C. However, cheddar cheese should be aged at a slightly warmer temperature range of 8°C-15°C. This temperature range promotes the ideal environment for the cheese to mature and develop its distinct flavour and texture.
The maturation process of cheddar cheese involves the activity of millions of microbes and enzymes, which break down proteins and fats, influencing the cheese's texture, taste, and aroma. A warmer temperature accelerates this process, leading to a more intense and sharper-tasting cheese. Therefore, the desired maturity and sharpness of the cheddar cheese are directly related to the temperature and duration of maturation.
Additionally, humidity is a critical factor in the maturation process. Maintaining the right humidity levels can be challenging but is essential for the desired outcome. The ideal humidity range for maturing cheddar cheese is between 70% and 95%. Too little humidity can cause the cheese to dry out, while excessive humidity can encourage unwanted mould growth or undesirable effects like Slip Skin. To regulate humidity, a bowl or glass partially filled with water can be placed inside the maturation chamber. This simple method helps maintain the desired humidity level and ensures the cheese ages effectively.
The maturation environment, including temperature and humidity, significantly impacts the final product. While traditional methods employed caves or cellars to age cheese, modern alternatives such as wine refrigerators or crisper drawers in regular refrigerators can be used. These options provide greater temperature and humidity control, allowing for a more precise and successful maturation process.
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How to create a tiny cheese cave
Aging and storing cheese can be a simple, inexpensive, and quick process. You can create a tiny cheese cave in your kitchen to age your cheddar cheese. Here's how:
Firstly, decide on a location for your cheese cave. You can use the crisper drawer of your refrigerator, a wine refrigerator, or any other cool, dry place in your home, such as a basement or attic. Maintain a consistent temperature between 7° and 14° Celsius, ideally around 10° to 11° Celsius. If using a refrigerator, set it to the warmest setting. Remember to keep your cheese away from light and regularly check for mould growth.
Next, prepare your chosen space. If using a refrigerator or wine refrigerator, ensure it is thoroughly cleaned and emptied. Use a bleach solution for this to prevent contamination. Line the bottom of the drawer with a clean rag or paper towels. If using a wine refrigerator, you can also add a bowl or glass of cool water, refilling it as needed and replacing it if it becomes mouldy.
Now, place your cheese in the designated cave. Ensure your cheese is as dry as possible to the touch before ageing, to avoid mould growth. You can seal your cheese with cheese wax, available from specialist suppliers, to prevent desiccation. Turn your cheese daily for the first three weeks, then on alternate days thereafter.
Finally, be patient and consistent. The ageing process can take a long time, from a few months to a year or more, depending on the desired sharpness and texture of your cheddar. Remember to regularly check on your cheese and maintain the appropriate temperature and humidity levels. Enjoy the process, and soon you'll be able to savour your very own homemade mature cheddar!
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The role of microbes and enzymes
To facilitate the action of microbes and enzymes, maintaining the correct temperature and humidity is crucial. Most cheeses age best between 7° and 14° Celsius, with an ideal range of 10° to 15° Celsius for cheddar cheese. Humidity levels should be between 70% and 95%, with 70% being ideal for cheddar. These conditions can be achieved through the use of a wine refrigerator or a dedicated cheese cave, ensuring consistent temperatures and controlled humidity.
The presence of unwanted bacteria can negatively impact the cheese-making process. Pasteurising milk before use helps destroy these bacteria, preventing them from affecting the final product. Contamination can also occur during the ageing process, so maintaining a clean environment and regularly checking on the cheese is essential. Mould growth, for example, can be removed by rubbing it with a clean rag dipped in white vinegar.
The initial dryness of the cheese also plays a role in the effectiveness of microbes and enzymes. Before ageing, the cheese should be dry to the touch to prevent mould growth. During ageing, the cheese should be monitored for dryness, and oils such as olive or coconut oil can be applied if necessary. Additionally, the formation of a natural rind can be challenging due to the potential for surface cracks, so sealing with cheese wax is recommended to prevent desiccation.
Overall, the role of microbes and enzymes in maturing cheddar cheese at home is to transform the cheese's texture, taste, and aroma. By providing the optimal environment and carefully managing the process, home cheesemakers can harness the power of microbes and enzymes to create a delicious, mature cheddar cheese.
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Sealing and coating the cheese
Sealing and coating your cheddar cheese is an important step in the process of maturing it at home. Firstly, you need to ensure that your cheese is as dry as possible to the touch, to avoid mould growth. This can take over a day, so be patient. Once the cheese is dry, you can seal it to prevent it from becoming overly desiccated during the maturation process. Large cheeses are often bandaged, but it is easier to use cheese wax, which can be purchased from specialist suppliers. Heat the wax in a water bath, stirring as you do so, to ensure it melts evenly. Dip the cheese into the liquid wax and coat it thoroughly. Because it sets quickly, rotate the cheese to ensure that the area where your fingers are touching also gets coated. Alternatively, you can paint on the wax with a paintbrush, but this will likely require two coats.
If you are using a wine refrigerator, you can put a bowl or glass of cool water inside to help maintain the humidity. If you are using a home fridge, you will need to keep it on its warmest setting, and you can add a small jar or glass of water to the drawer to increase humidity. If you are using a bowl of water to increase humidity, make sure to keep it clean and toss it out if it gets mouldy.
If you notice any mould growth on your cheese, cut it off and reapply any coating as needed. You can also rub the cheese with olive or coconut oil if it starts to feel too dry.
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How to prevent mould
Mould is a common issue when maturing cheddar cheese at home. Here are some ways to prevent mould from growing on your cheddar:
Proper Storage
Proper storage is crucial to prevent mould growth on cheddar cheese. Avoid storing cheese in plastic wrap or airtight containers as cheese needs to breathe. Instead, use wax or parchment paper, then loosely cover it with plastic wrap or place it in a resealable plastic bag with some air inside. Change the wrapping periodically, especially if you notice condensation on the paper or bag. Alternatively, use specialty cheese storage bags or paper, like Formaticum cheese paper, which is a two-ply material made of wax-coated paper and a thin porous polyethylene plastic. This allows the cheese to breathe while protecting it from excessive air exposure. You can also surround the wax or parchment paper with aluminium foil to avoid using plastic.
Temperature and Humidity Control
Maintain a consistent temperature between 10-15°C (42-55°F) during the ageing process. Keep the cheese in a dark place, ensuring it sees no light on a regular basis. Before ageing, ensure your cheddar cheese is as dry as possible to the touch, as mould growth is more likely on moist cheese.
Handling
Avoid touching cheddar cheese with bare hands during handling and cutting. Use gloves or a piece of plastic wrap to prevent the transfer of bacteria from your hands, which can encourage mould growth. Additionally, ensure the surface and utensils you are using are clean, as any leftover residues can contribute to mould growth.
Separation
If you have multiple types of cheese, keep them separate to prevent cross-contamination of flavours and mould spores. This is especially important for strong-smelling or blue-veined cheeses.
Portioning
Consider cutting large blocks of cheese into smaller portions and wrapping them individually. This reduces the surface area exposed to potential mould spores each time you use the cheese.
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Frequently asked questions
The first step is to ensure that your cheese is as dry to the touch as possible to avoid mould growth. This process can take over a day.
Cheddar cheese should be matured at a consistent temperature between 7°C and 15°C. The humidity should be between 70% and 95%, with 75% being ideal for cheddar.
A wine refrigerator is ideal for maturing cheddar cheese. If you don't have one, you can use the crisper drawer of your fridge, ensuring it is thoroughly cleaned with a bleach solution and lined with a clean rag or paper towels.
The maturation time depends on the desired sharpness of your cheddar cheese. For a properly sharp, mature cheddar, the cheese should be aged for at least a year.
To prevent mould growth, ensure your cheese is dry to the touch before maturation. During maturation, regularly check your cheese and rub off any unwanted mould with a clean rag dipped in white vinegar.
