Aging Cheese: How Long Till They're Ready?

The length of time a cheese is aged for depends on the type of cheese and the desired flavour or texture. While some cheeses are best eaten fresh, others are aged for a few weeks, months, or even years. For example, mild cheddar is aged for 2-3 months, while extra sharp cheddar is aged for 18 months to 2 years. Some cheeses, like mozzarella and mascarpone, are not aged at all. The ageing process allows cheese to develop a full flavour, aroma, and texture.

How does the ageing process work?

The ageing process of cheese, also referred to as ripening or maturing, involves nurturing the cheese to develop its full flavour, aroma, and texture. This process is what creates the thousands of cheese varieties that exist.

The ageing process allows the cheese and its proteins and fats to continue breaking down and hardening. Cheesemakers achieve this by controlling the process, conditions, temperature, and time.

The process involves adding a wax, wrap, or rind, as well as specific bacteria to create desired characteristics such as aroma, spice, holes, and texture. The conditions require high humidity and proper air circulation, and the temperature depends on the type of cheese, with an average of 50 to 55°F (12 to 15°C).

The amount of time required to age cheese depends on the type of cheese, with softer cheeses generally needing less time than harder cheeses. For example, softer cheeses like muenster or mild cheddar may only need a few weeks or months, whereas harder cheeses like sharp cheddar, Swiss, or Parmesan may need several months to a few years.

Aged cheeses have a lower moisture content, which gives them a harder and firmer texture compared to fresh cheeses. This also means that aged cheeses last longer than fresh cheeses, with unopened aged cheeses lasting for several months and opened ones lasting for several weeks.

How long can cheese be aged?

The length of time cheese can be aged depends on the type of cheese, with hard cheeses typically aged for longer than soft cheeses. While some cheeses are meant to be eaten fresh, others are aged to develop their full flavour, aroma, and texture. This process can take anywhere from a few days to several years.

Most experts consider cheese to be truly aged if it's cured for more than 6 months. However, the range is broad, with some soft cheeses aged for just a few weeks and some hard cheeses aged for over 2 years. For example, Camembert, a soft cheese, is usually aged for 3 to 5 weeks, while Parmigiano-Reggiano, a hard cheese, is typically aged for at least 2 years.

Cheddar, a popular choice for ageing, can be aged for several years, with mild cheddar aged for 2 to 3 months, sharp cheddar aged for 6 to 9 months, and extra sharp cheddar aged for 18 months to 2 years or more. A recent auction even featured a 21-year-old block of Parmesan cheese.

The ageing process occurs in a cool, controlled environment, with temperatures ranging from 40 to 55°F (4 to 15°C). During this time, the cheese loses moisture, resulting in a harder and firmer texture compared to fresh cheese. The longer the cheese is aged, the sharper and more intense its flavour becomes.

Does cheese improve with age?

Cheese is a fascinating food product that can be made from just a few basic ingredients, yet it comes in thousands of varieties. One of the key factors that determine the type of cheese is the ageing process, which can be anywhere from a few weeks to several years. But does cheese improve with age?

Most people would agree that cheese, like a fine wine, improves with age. As cheese ages, it loses moisture, resulting in a harder and firmer texture compared to young, fresh cheese. This also gives aged cheese a longer shelf life. The ageing process also affects the flavour and texture of the cheese, with older cheeses developing a richer, sharper, and more intense flavour. For example, a young Gruyère has a creamy and nutty flavour, but as it matures, it takes on more complex, earthy notes. Similarly, as Gouda ages, it develops a saltier and stronger flavour, and a slightly harder texture.

The ageing process also makes cheese easier to digest, as the lactose in milk breaks down into lactic acid over time. This means that aged cheeses tend to be better tolerated by those who are lactose intolerant. In addition, the longer ageing time results in a harder and sharper texture, making aged cheeses more suitable for shaving, sprinkling, or grating over salads and pasta dishes.

However, not everyone prefers aged cheese. Some people find the strong flavours and smells of long-aged cheeses unappealing, and others may prefer the softer texture of fresh cheese. Fresh cheeses are also better for melting and spreading, making them a popular choice for grilled cheese sandwiches or toast. Ultimately, the answer to whether cheese improves with age depends on individual taste preferences.

What are the differences between aged and fresh cheeses?

The differences between aged and fresh cheeses lie in their taste, texture, production, and storage.

Fresh cheeses are typically mild, soft, and creamy in flavour. They tend to be more watery, like cottage cheese or ricotta. These cheeses are usually rindless, unripened, and white in colour. Examples include ricotta, goat cheese, mozzarella, cream cheese, and mascarpone. Fresh cheeses do not undergo a lengthy ageing process and are best enjoyed right away. They are ideal for melting and spreading.

On the other hand, aged cheeses are cured in a controlled environment, such as a cellar or cave, for an extended period. While there is no strict definition, experts consider cheese to be truly aged if cured for more than six months. During ageing, cheese loses moisture, resulting in a harder and firmer texture compared to fresh cheese. Aged cheeses develop a rich, complex, and concentrated flavour. Their firm nature makes them suitable for shaving, sprinkling, or grating over salads and pasta dishes.

The ageing process allows cheese to develop its full flavour, aroma, and texture. This process is influenced by various factors, including temperature, time, and environmental conditions. For example, cheese is typically aged at temperatures between 50 to 55°F (12 to 15°C), but some cheeses, like brie, blue, and Roquefort, require lower temperatures of around 40 to 45°F (4 to 7°C).

The length of the ageing process varies depending on the type of cheese. Soft cheeses, such as mozzarella and mascarpone, are not aged, while hard cheeses like cheddar, gouda, and parmesan are aged for longer periods. For instance, mild cheddar is aged for 2 to 3 months, while extra sharp cheddar can be aged for 18 months to 2 years or more.

How is cheese stored after ageing?

Storing cheese after ageing is a delicate process. The temperature and humidity of the storage space, often referred to as a "cheese cave", are important factors in maintaining the quality of the cheese. The ideal temperature for ageing cheese is between 50 to 55°F (12 to 15°C), but some cheeses, like brie, blue, and Roquefort, require lower temperatures of approximately 40 to 45°F (4 to 7°C). The humidity in the cheese cave should be kept high, and proper air circulation is crucial.

One option for creating a cheese cave at home is to use a wine refrigerator, which can often be found second-hand for less than $100. Look for one with a temperature control feature, and set it to the desired temperature for the type of cheese being stored. To monitor the temperature, use a basic room or porch thermometer, as a cheese or meat thermometer will not work in this case.

To maintain the desired humidity levels, a bowl or glass of cool water can be placed inside the wine refrigerator. It is important to regularly check and refill the water, and to discard it if it becomes mouldy or contaminated. The shelves of the wine fridge should be wiped down occasionally with white vinegar, and different types of cheeses should be kept together to avoid cross-contamination.

Another option for storing cheese after ageing is to use the crisper drawer in a regular refrigerator. This method is more challenging as the temperature and humidity are more difficult to control, and there is limited space for only 1 to 3 cheeses. However, it can be effective if the proper steps are taken. First, thoroughly clean the crisper drawer with a bleach solution to prevent contamination. Then, line the bottom of the drawer with a clean rag or paper towels, and place a small jar or glass of water inside to increase humidity. If possible, adjust the temperature and humidity settings to the warmest and most humid options.

Regardless of the storage method, it is important to regularly check on the cheese during the ageing process. If the cheese starts to feel too dry, it can be rubbed with olive or coconut oil. Any unwanted mould can be removed with a clean rag dipped in white vinegar. Additionally, when wrapping aged cheese, it is important to ensure that it is not too damp, as this can cause the wrap to deteriorate.

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