Aging Jack Cheese: How Long To Wait?

The length of time required to age Jack cheese depends on various factors, including the desired flavour and texture. Aging cheese, also known as ripening or maturing, involves breaking down proteins and fats to create a complex combination of acids that influence the cheese's characteristics. A longer aging time results in a firmer, more intense cheese, while shorter aging periods yield milder flavours and softer textures.

To age Jack cheese, maintaining a constant temperature between 45–58 °F (7–14 °C) is crucial. Additionally, regulating humidity levels between 75% and 95% is essential to prevent mould growth and drying out. The ideal environment for aging Jack cheese can be achieved through the use of wine fridges, regular fridges with crisper drawers, or cellars, depending on your available resources and desired level of control.

How to age Jack cheese in a regular fridge

Aging cheese is an important step in its production that changes the cheese's flavor and texture. When aging cheese, it's important to control the temperature and humidity levels. While a regular refrigerator tends to be 10-15 degrees cooler than a cheese cave and can cause cheese to dry out, it is still possible to age cheese in one. Here are some steps to age Jack cheese in a regular fridge:

Choose the Right Storage Area

First, choose a storage area in your fridge. The crisper drawer is a good option as it can be sealed, helping to control humidity. Clean the crisper drawer thoroughly with bleach before placing the cheese inside. If you don't have a crisper drawer, choose an area of the fridge that is consistently cool, such as the bottom shelf. Make sure to clean the area and any containers you will be using with a bleach solution to prevent contamination.

Prepare the Cheese

Place the cheese in a sealed container in the chosen storage area. The container should be about 40% cheese and 60% empty space to allow for proper air circulation. If the cheese is in a sealed container, you can add humidity by using a wet paper towel, crumpled up in a ball, and placed in a corner of the container. Do not let the paper towel touch the cheese, as the goal is to add moisture to the air, not the cheese.

Control the Temperature and Humidity

The ideal temperature for aging cheese is between 45-58°F (7-14°C). Most refrigerators are colder than this, so try to place the cheese in the warmest part of the fridge. If possible, adjust the temperature settings on your fridge to a warmer setting. Use a thermometer to monitor the temperature. The humidity should be between 75-95%, depending on the type of cheese. Use a hygrometer to measure the humidity levels. If the humidity is too low, you can add a shallow pan of water with a sterilized sponge or butter muslin to help increase moisture.

Maintain the Environment

Check on the cheese daily to ensure there isn't any unwanted mold growth. Some cheeses will need to be flipped or wiped down daily, so refer to specific instructions for the type of cheese you are aging. Open the fridge door at least once a day to allow for air circulation and to prevent the build-up of gases from the ripening cheese.

Aging cheese in a regular fridge can be a challenging process, but with careful monitoring and control of temperature and humidity, you can successfully age Jack cheese to develop its flavor and texture.

Aging Jack cheese in a wine fridge

Setting Up Your Wine Fridge

First, ensure your wine fridge is clean and sanitized. Add a thermometer to the fridge to monitor the temperature, and place a cup or jar half-filled with water inside to help with humidity levels. The ideal temperature for aging cheese is between 45-58°F (7-14°C), and the humidity should be between 75-95%.

Aging Your Jack Cheese

Place your Jack cheese in the wine fridge, ensuring it is not touching any walls or other cheeses. You want to allow for good air circulation, so leave at least 1-2 inches (2.5-5.1 cm) of space around the cheese. Check on your cheese daily, wiping away any unwanted mold with a cloth dipped in vinegar. Flip or rotate the cheese as needed, and ensure you open the wine fridge door at least once a day to let in fresh air.

Troubleshooting

If your cheese is too dry, increase the humidity by adding a damp cloth or paper towel to the fridge (ensuring it doesn't touch the cheese). If the humidity is too high and your cheese is growing mold, reduce the humidity and wipe down the cheese and fridge with a vinegar-soaked cloth.

Aging Time

The aging time for Jack cheese will depend on the flavor and texture you want to achieve. For a softer, milder cheese, age for a shorter period (2 weeks to 2 months). For a firmer, more intense cheese, age for longer (a few months to 2 years).

Storage

For long-term storage, Jack cheese can be frozen. Cut the cheese into portions no larger than 1/2 pound, and wrap tightly in heavy-duty aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. Frozen Jack cheese will maintain its best quality for about 6-8 months but will remain safe to eat beyond this time.

Aging Jack cheese in a cellar

Choosing the Right Cellar

Select a cool cellar with consistent temperatures throughout the year. The ideal temperature for aging cheese is between 45-58°F (7-14°C). Most regular refrigerators are colder than this, which is why they are not ideal for aging cheese. A wine fridge or a mini-fridge with temperature control can be a good alternative if you don't have access to a cellar.

Preparing the Cellar

To age Jack cheese in a cellar, you will need to create a suitable micro-environment within the cellar. Place the cheese in a protected cabinet or a plastic box with a lid. The container should be large enough to allow for adequate air circulation around the cheese. A general rule of thumb is to have 40% cheese and 60% empty space within the container. Place cheese mats or racks inside the container to keep the cheese slightly elevated and ensure proper air circulation.

Maintaining Humidity

Maintaining the correct humidity levels is crucial for aging cheese successfully. The humidity should be between 75-95%, depending on the type of cheese. Use a hygrometer to monitor the humidity levels in your cellar. To increase humidity, place a damp sponge or paper towel in the corner of the container, ensuring it doesn't touch the cheese. The goal is to add moisture to the air without creating standing water in the container.

Air Circulation

Constant and low-flow air circulation is essential for the proper development of your cheese. Ensure there is enough space between the cheese and the walls or shelves of the container. Open the container and cabinet doors daily to let in fresh air. Regularly crack open any lids or containers to promote air exchange and prevent the build-up of gases emitted by the aging cheese.

Monitoring and Maintenance

Aging cheese requires constant surveillance and maintenance. Check your cheese daily for any signs of unwanted mold or dryness. Some cheeses will need to be flipped, wiped, or washed regularly, so follow specific instructions for the type of cheese you are aging. If you find unwanted mold, remove it with a cloth dipped in vinegar, and ensure you prevent cross-contamination.

Aging Time

The aging time for Jack cheese will depend on the desired profile and texture. Hard cheeses like Jack cheese typically have longer aging periods, starting from a few months and can go up to two years or more. Remember, a longer aging time will result in a firmer and more intense-tasting cheese.

Maintaining the right humidity levels

Understanding Humidity Requirements

The ideal humidity range for ageing Jack cheese is typically between 65% to 95%. However, the specific humidity level can vary depending on factors such as the desired texture, flavour, and type of cheese. For instance, a more humid environment may be preferable for softer cheeses like Brie.

Choosing a Suitable Ageing Location

The location where you age your cheese, often referred to as a "cheese cave," plays a significant role in maintaining the right humidity levels. While a regular refrigerator can be used, it tends to remove moisture from the air, causing the cheese to dry out. Converted refrigerators, wine refrigerators, or cellars are better options as they offer more control over temperature and humidity.

Measuring Humidity

To accurately monitor humidity levels, it is recommended to use a hygrometer. Many digital hygrometers can alert you if the humidity levels drop too low, helping you make adjustments as needed.

Controlling Humidity

There are several methods to increase humidity:

• Using a shallow pan of water with a sterilised sponge or butter muslin to increase moisture in converted refrigerators.
• Spraying the inside walls of the ageing container with sterile water, especially when there are only a few cheeses being aged.
• Placing cheese into covered plastic boxes or containers with lids to regulate humidity.
• Adding damp items like sponges, paper towels, or wet cloths to the ageing container to increase moisture. Ensure these items don't touch the cheese directly.
• Using ripening boxes, saltwater-soaked towels, or vacuum packing to regulate humidity more effectively.

It's important to avoid excessive moisture build-up, as it can lead to mould growth and other issues. Regularly monitor and adjust humidity levels to maintain optimal conditions for ageing Jack cheese.

Impact of Cheese on Humidity

The amount of cheese inside the ageing container also affects humidity levels. Cheese releases moisture into the air as it ages, so the balance between cheese and empty space in the container is crucial. A general rule of thumb is to have 40% cheese and 60% empty space within the container.

Seasonal Variations

Be mindful of seasonal changes, as they can cause abrupt fluctuations in humidity levels. Winter, for example, tends to have lower humidity, which may require additional measures to maintain the desired levels.

Air Circulation and Exchange

Proper air circulation and exchange are vital to prevent the build-up of carbon dioxide and ammonia produced by the mould. Close the lid of the ageing container and regularly exchange the air inside with fresh, warm air. This helps maintain optimal oxygen levels for mould growth and prevents the dominance of unwanted gases.

How to prevent mould when ageing Jack cheese

To prevent mould when ageing Jack cheese, there are several steps you can take. Firstly, ensure you have a consistent temperature and humidity in the location where the cheese is aged, often referred to as a "cheese cave". A hygrometer can be used to measure the humidity, and many digital hygrometers can alert you if the levels drop too low. The ideal temperature for ageing cheese is 52-55°F (11-13°C). To increase the humidity, use a shallow pan of water with a sterilised sponge or butter muslin to help the moisture evaporate.

When using a plastic box or container for ageing cheese, ensure there is enough empty space within the container. A general rule of thumb is 40% cheese and 60% empty space. Do not let too much moisture build up inside the container, as this can lead to mould growth. Wipe away any condensation that forms on the lid or collects at the bottom of the container. Use cheese mats to keep the cheese slightly elevated, allowing it to breathe and preventing the bottom from becoming too moist.

Always wash your hands before handling ageing cheese, and avoid touching the cheese with bare hands, as this can encourage mould growth. Instead, use food preparation gloves or ensure there is a plastic barrier between your hands and the cheese. Each time you open the container, reseal it tightly to limit exposure to air.

If mould does develop, you can wipe it away with a cloth dipped in white vinegar or a saltwater solution. Alternatively, cut away the mouldy parts and treat the remaining cheese as a new block, following the steps above to prevent further mould growth.

Frequently asked questions