Air-Drying Cheese: How Long Should You Leave It Out?

Air-drying cheese is a great way to preserve it without refrigeration. This process involves drying the cheese to evaporate excess moisture, forming a dehydrated rind that can withstand moulds and yeast. The time it takes to air-dry cheese depends on various factors, such as the size and moisture content of the cheese, air humidity, movement, and temperature.

For hobbyists and small-scale commercial cheese makers, air-drying is done by placing the cheese on a mat at room temperature for 2-3 days, with the cheese being turned periodically to maintain its shape and enable even drying. Commercially, cold air is blown on the cheese to accelerate the process.

The ideal air-drying time and temperature depend on the cheese's size and moisture content and the air humidity, movement, and temperature. At average room temperature and humidity, air-drying takes around 1-3 days. Higher temperatures or humidity levels will require less time, while lower temperatures or humidity may result in cracking, so partial enclosure is recommended.

It's important to note that air-drying cheese at home can be challenging due to the difficulty in achieving the optimal temperature and humidity conditions. Additionally, the type of surface used for air-drying can impact the process and the aesthetic of the final product. Impermeable surfaces like plates can cause the bottom of the cheese to stay wet, while widely spaced metal racks can cause deformation in soft cheeses. Cloth and mats can also hold water, creating a conducive environment for moulds and yeast.

Air-drying cheese at home

Steps to Air-dry Cheese at Home:

• Cut or shred the cheese into small pieces. Blocks of cheese will not dry all the way through, regardless of the type. Use a cheese grater to shred the cheese into small pieces. If you don't have a cheese grater, cut the cheese into tiny cubes no larger than about 1/2 inch (1.3 cm) on any side.
• Soak up any moisture by patting the cheese with a paper towel.
• Set up your drying equipment. You can use a food dehydrator, oven, or microwave. If using a food dehydrator, set it below 140 °F (60 °C). For ovens, set the temperature between 110–170 °F (43–77 °C).
• Spread the cheese out on the drying surface. Try not to overlap the pieces so they dry evenly. If using a dehydrator, line the tray with paper towels to absorb excess grease. If using an oven, place the cheese on an oven-safe baking sheet with parchment paper or paper towels to soak up grease.
• Dry the cheese. The drying time will depend on the type of cheese and the equipment used. In a food dehydrator, drying can take 6-10 hours. In an oven, it may take 8-12 hours. In a microwave, pulse the cheese in 30-second intervals for about 2 minutes until it melts and the fat comes out.
• Check on the cheese. After a few hours, check if the cheese is dry and crunchy. If it's still soft, it needs more time.
• Remove the cheese from the drying equipment. Place the cheese on paper towels to absorb any excess grease.
• Break or grind the cheese. If you want powdered cheese, use a coffee grinder or food processor to grind the dried cheese into a fine powder. You can add cornstarch to the powder for a smoother consistency.
• Store the dried cheese. Place the dried cheese pieces or powder in an airtight container and store in the refrigerator. Dried cheese can last several years if stored properly.

Tips for Successful Air-drying:

• Air-drying cheese at home can be tricky due to the risk of food poisoning and the difficulty in achieving the right temperature and humidity conditions. Commercially dried cheese products are processed quickly at high temperatures to prevent bacterial contamination, which is challenging to duplicate at home.
• The high-fat content of cheese also makes it difficult to dehydrate using a home dehydrator. The fat can drip down and affect lower layers of cheese in the dehydrator.
• To prevent mould and yeast growth, ensure the cheese is thoroughly dried. Place the cheese in a well-ventilated area at room temperature for 2-3 days, periodically turning it to maintain its shape and enable even drying.
• If using an oven, ensure it can operate at temperatures below 200 °F (93 °C), as higher temperatures may cook the cheese instead of drying it.
• For food safety, it is recommended to freeze-dry cheese at home using a home freeze-dryer. This method is safe and easy, and the final product is less expensive than store-bought freeze-dried cheese.

Dehydrating cheese for long-term storage

Dehydrating cheese is a great way to preserve it for long-term storage. However, it's important to note that cheese is not recommended for home dehydration as it can cause food poisoning if not done correctly. Commercially dried cheese products are processed quickly at high temperatures to prevent bacterial contamination, which cannot be duplicated with a home dehydrator. Additionally, the high-fat content of cheese makes it difficult to dehydrate. If you do choose to dehydrate cheese at home, it is recommended to use a freeze-dryer rather than a dehydrator to avoid the risk of food poisoning.

If you have access to a home freeze-dryer, the process of dehydrating cheese is safe and easy. Here are the steps to dehydrate cheese for long-term storage:

Step 1: Prepare the cheese

Shred the cheese using a cheese shredder or food processor. You can use any type of cheese, but keep in mind that wet or soft cheeses like ricotta may require more time to dry.

Step 2: Prepare the trays

Spread the shredded cheese onto the freeze-dryer trays. Tray liners are not necessary.

Step 3: Start the drying process

Turn on the freeze-dryer and let it run its cycle. The drying process will take approximately 15 hours, depending on the type of cheese.

Step 4: Check the cheese

The cheese is done when it is completely dry and brittle. Remove it from the freeze-dryer and let it cool down before handling.

Step 5: Package the cheese

Package the dehydrated cheese immediately in an airtight container to prevent moisture from getting in. You can also seal it in bags or mason jars to further extend its shelf life. Consider adding an oxygen absorber to remove any extra oxygen from the container.

Storage and Shelf Life

When properly dehydrated and packaged, cheese can be stored at room temperature and will last for several months. If vacuum-sealed with an oxygen absorber, it can even last for 10-15 years!

Rehydrating the Cheese

To rehydrate the dehydrated cheese, you can soak it in boiling water or spritz it with cold water and let it sit until it absorbs the moisture. You can also wrap it in a moist paper towel and place it in a bag or container until rehydrated.

Alternative Methods

If you don't have access to a home freeze-dryer, there are alternative methods to dehydrate cheese using an oven, microwave, or food dehydrator. However, these methods may not be as effective or safe as using a freeze-dryer.

When using an oven or food dehydrator, set the temperature between 110-170°F (43-77°C) and arrange the cheese in a single layer on a baking sheet or dehydrator tray. The drying time will vary depending on the type of cheese, but it can take anywhere from 6-12 hours.

If using a microwave, grate the cheese into small pieces and spread them on a microwave-safe tray lined with parchment paper. Microwave in 30-second intervals for about 2 minutes, until the cheese melts and the fat is drawn out. Then, place the cheese on a paper towel to absorb any excess grease and let it harden.

It's important to note that these alternative methods may not kill all the bacteria in the cheese, so there is still a risk of food poisoning. Always make sure to store the dehydrated cheese in a cool, dry place and check for any signs of spoilage before consuming.

How to dehydrate cheese without a dehydrator

Dehydrating cheese is a great way to preserve it for future use and can be a tasty addition to homemade trail mix, cereal snack mix, and fruit and nut mixes. However, it is not recommended to dehydrate cheese at home as it may cause food poisoning. Commercially dried cheese products are processed quickly at high temperatures to prevent bacterial contamination, which cannot be duplicated with a home dehydrator.

If you are still interested in dehydrating cheese without a dehydrator, you can use an oven, toaster oven, or microwave. Here are the steps:

Using an Oven:

• Cut or shred the cheese into small pieces. Blocks of cheese won't dry all the way through, so it is important to cut them into small cubes, ideally 1/2 inch on any side. You can also use wet cheese like cottage or ricotta, but make sure to strain out as much liquid as possible with a fine strainer or cheesecloth.
• Set your oven to a low temperature, ideally between 110-170 °F (43-77 °C). The cheese will dehydrate slowly at this temperature, and it will take around 8-12 hours for the cheese to dry out.
• Arrange the cheese in a single layer on an oven-safe baking sheet. Spread the pieces of cheese out evenly and do not overlap them to ensure even drying. If you are using a wetter cheese, put down parchment paper or paper towels to absorb the grease.
• Bake the cheese for 8-12 hours. The cheese will be done when it is crunchy and slightly brown.
• Break the cheese into pieces or grind it into a powder using a coffee grinder or food processor.
• Store the powdered cheese in an airtight container in the refrigerator.

Using a Toaster Oven:

• Set the toaster oven to its lowest setting and leave the door slightly open to avoid condensation.
• Place the cheese on the toaster oven trays and keep an eye on it. It will eventually dry out and become a perfect dried snack.

Using a Microwave:

• This method is better suited for foods that dehydrate quickly, such as apples and herbs.
• Place the food in the microwave and heat it in short intervals, checking frequently to avoid overcooking.

Please note that the above methods may not produce the same results as using a dehydrator, and there is a risk of food poisoning when dehydrating cheese at home.

Air-drying cheese: mats vs racks

Air-drying cheese is a great way to preserve your cheese and make it last much longer. The process involves drying the freshly formed cheese to evaporate moisture from the surface, forming a dehydrated rind that protects against moulds and yeasts. This can be done using mats or racks, but which is better?

Mats vs Racks

Mats are a good option for air-drying cheese, especially soft, mould-ripened cheeses like Chevre, Brie and Camembert. A fine mesh mat is recommended as it leaves less texture on the cheese surface and is less likely to pull mould as the cheese is flipped during ageing. However, it is important to ensure that the mat is placed on a wire rack to allow good airflow beneath it. Without this, the bottom of the cheese may not dry properly and can become a breeding ground for moulds and yeasts.

Racks provide excellent airflow to the bottom of the cheese, which is essential for even drying. However, they can cause deep deformation "dent" lines in young, soft cheeses.

Best Practice

To avoid the issues associated with mats and racks, it is recommended to use a widely spaced "thread count" mat placed on a wire rack. This combination provides adequate airflow to the bottom of the cheese while minimising the risk of deformations. Additionally, it is important to control the temperature and humidity during air-drying to ensure the cheese dries at an optimal rate. At average room temperatures of 72°F/21°C and ~70-75% humidity, air drying before ageing should take 1-3 days.

How to prevent mould when air-drying cheese

Air-drying cheese is a great way to preserve it for the long term. However, mould can be a problem. Here are some tips to prevent mould when air-drying cheese:

Choose the Right Storage

Avoid storing cheese in plastic wrap or containers. Instead, opt for cheese paper, a special two-ply paper that allows cheese to breathe while protecting it from air exposure. If you can't find cheese paper, use wax or parchment paper, and then place the cheese in a partially sealed plastic bag. This creates a barrier between the cheese and the plastic, preventing the cheese from drying out.

Store Cheese Properly

Maintain a consistent temperature when storing cheese. Keep it away from the refrigerator door or the front of shelves, as these areas are exposed to outside air each time the fridge is opened. Instead, store cheese in the cheese drawer or vegetable crisper, where the temperature is more stable and humidity is higher.

Handle Cheese Correctly

Avoid touching cheese with bare hands, as this can encourage mould growth. Always use clean utensils and gloves when handling cheese. If you need to cut the cheese, do so through the plastic wrap, then repackage it.

Keep Your Fridge Clean

A clean fridge is essential for cheese storage. Any mouldy food in the fridge can cause your cheese to mould faster. Regularly clean your fridge and ensure that the temperature is set below 40°F (4°C).

Use Oil to Prevent Moulding

If you want to avoid plastic, you can rub the cut faces of the cheese with a light coat of olive, canola, or another vegetable oil. Store the cheese in an airtight container in the fridge. If mould starts to grow, it will be on the oil, which can be wiped off with a paper towel.

Dehydrate Your Cheese

Dehydrating cheese is a great way to preserve it for long-term storage. You can use a food dehydrator, oven, or microwave for this process. Cut or shred the cheese into small pieces, then dry it at a low temperature (below 140°F or 60°C) for 6-12 hours, depending on the type of cheese.

Frequently asked questions