Aging Secrets: Aging Time For Cugar Cheese Perfection

Cougar Gold is a unique American Cheddar cheese produced at Washington State University and sold in 30-ounce cans. This cheese is notable for its indefinite shelf life when properly refrigerated and unopened. The canning process, which began in the 1940s, ensures the cheese lasts for years, with some customers ageing their Cougar Gold for over 30 years. The cheese becomes more flavourful, sharp, dry and crumbly with age, and Cougar Gold, in particular, does not develop a bitter aftertaste over time. However, once opened, the cheese should be handled and stored similarly to other store-bought cheese, lasting around 4-6 weeks if stored correctly.

The aging process

Cougar Cheese is produced at Washington State University in Pullman, Washington. The cheese is canned and, as long as it is unopened and refrigerated, it will last indefinitely. The canning process prolongs the aging process, as there are no external contaminants and limited oxygen for bacteria to grow.

The WSU Creamery recommends that customers use the cheese once the can starts to bulge, as this indicates that carbon dioxide has built up inside and the seal is no longer intact. However, the cheese remains safe to consume and will have the same quality as freshly opened cheese.

Some customers have aged Cougar Cheese for over 30 years, and the cheese is claimed to get better with age. The flavor becomes more crystallized and intense, and the texture becomes drier and crumblier.

How long does aging take?

Cougar Gold is a white, sharp cheddar cheese produced at Washington State University. It is aged for at least one year before shipping and is notable for being sold in 30-ounce tin cans. The cheese is not processed and is natural, and the cans ensure that the cheese remains uncontaminated.

The ageing process for Cougar Gold cheese can continue after purchase if the cheese remains unopened and refrigerated. The cheese will become more flavourful, sharp, dry, and crumbly with age. Cougar Gold does not become bitter with age, unlike some other cheddar varieties. The cheese can be aged for over 30 years and still remain edible, although it is recommended to consume it sooner if the can starts to bulge as this indicates a build-up of carbon dioxide gas.

Once opened, the cheese should be removed from the can and stored in an airtight container in the refrigerator. It will then last for a similar duration as other store-bought cheese, typically around 4-6 weeks but dependent on handling and storage conditions.

What does aging do to cheese?

Aging is one of the most important elements of the cheesemaking process. It allows cheese to develop its full flavor, aroma, and texture. Although not all cheese requires aging, some do, and the aging period is also key to certain cheeses reaching their unique texture. For example, Swiss cheese starts to form holes as it ages, giving it the texture it is known for.

The reason for the unique flavors of aged cheese is because of what happens over time. Cheese becomes more sour and sharp as time passes because the lactose keeps breaking down into lactic acid. This is good news for those who are lactose intolerant, as the longer the cheese is aged, the more lactose is broken down into lactic acid, making it easier to digest. The proteins also break down into amino acid compounds during proteolysis, which gives certain cheeses fruity, nutty, or smoky flavors.

During the aging process, the first curd that is created by the rennet contains long-chain proteins that are complex. The proteins break down into amino acid compounds during this stage, referred to as proteolysis, which gives certain cheeses fruity, nutty, or smoky flavors. In some aged cheeses, this process changes the texture of the cheese, which can lead to crunch crystals, otherwise known as tyrosine in certain aged cheeses.

Another important part of the aging process is called terroir. This occurs when other bacterial factors are added to the cheese, like mold cultures, which allow for more variety. Environmental factors like humidity and temperature also play an important role in the process, which is typically referred to as terroir.

As cheese ages, it loses moisture. This is what gives aged cheese a harder and firmer texture compared to young, fresh cheese.

Aged cheeses also offer harder and sharper textures than fresh cheese varieties, giving them a more rich, complex, and concentrated flavor. Their firm, compact nature allows them to be shaved, sprinkled, or grated over vegetables, salads, and pasta dishes. Therefore, they tend to be more effective as a topping or garnish than a spread.

How to store aging cheese

Cougar Gold is an American Cheddar cheese produced at Washington State University and sold in 30-ounce tin cans. It is a white, sharp cheddar that is aged for at least a year and can be stored indefinitely if unopened and refrigerated. Once opened, it should be consumed within 4-6 weeks.

Understand the Different Types of Cheese and Their Storage Requirements:

• Soft cheeses such as Feta, Halloumi, and Ricotta can be stored in brine, oil, or vacuum-packed in a standard refrigerator.
• Harder cheeses and mold-aged cheeses require more specific conditions, such as controlled temperature and humidity.

Provide the Right Conditions for Aging:

• Temperature and humidity control are crucial for aging cheese. Each type of cheese has specific requirements, and maintaining these conditions will help you achieve the desired outcome.
• Avoid using a standard kitchen fridge, as the temperatures are often too low, and the humidity is unsuitable. Additionally, the aromas and bacteria in a kitchen fridge can contaminate your cheese.

Consider a Dedicated Cheese Fridge or Cave:

• A dedicated cheese fridge or cheese cave is ideal for aging cheese. These provide the necessary temperature and humidity control, ensuring more successful cheese maturation.
• Wine fridges are a popular option for aging cheese, as they often have dual temperature zones and wooden shelving.
• If a dedicated cheese fridge is not feasible, consider converting an old fridge or using containers in a cool part of your home. However, maintaining the right conditions may be more challenging.

Wrap and Store Cheese Properly:

• Hard cheeses, such as Parmigiano-Reggiano and aged Gouda, should be wrapped in wax or parchment paper and then covered with plastic wrap before placing them in the crisper drawer.
• Soft and semi-soft cheeses, like goat, Camembert, and Brie, should be placed in a resealable plastic container and stored in the crisper drawer.
• Always use a fresh piece of plastic wrap or wax paper to rewrap the cheese after each use.
• If using plastic wrap or a plastic bag, "face" your cheese by cutting off a slice that has been in direct contact with the plastic before each use to improve the taste.

Monitor for Spoilage:

• Examine the cheese for off odors, textures, or tastes to determine if it has spoiled.
• If the surface texture becomes slimy, wet, or soft, discard the cheese immediately.
• Mold that is not part of the manufacturing process (gray or green fuzzy spots, coin-sized velvety circles, or white dust) indicates spoilage. Remove the moldy parts or discard the cheese entirely, depending on the type.

Why age cheese?

Cougar Gold is an American sharp cheddar cheese produced at Washington State University. It is aged for at least one year and can be aged for much longer. But why age cheese at all?

Aging, or ripening, is one of the most important steps in the cheesemaking process. It allows cheese to develop its full flavor, aroma, and texture. Although not all cheese requires aging, some do, and the aging period is also key to certain cheeses reaching their unique texture. For example, when Swiss cheese begins to age, it starts to form holes, giving it the texture it is known for.

The aging process breaks down the different components in cheese, including milk proteins, milk fat, and milk sugar (lactose). These factors ultimately determine the flavour and texture of the cheese. The breakdown is caused by enzymes, and how quickly a cheese ripens can be based on the cheese's water content, temperature, salt content, and more.

The reason aged cheese has such unique flavours is because of what happens over time. Cheese becomes more sour and sharp as the lactose breaks down into lactic acid. This process also makes cheese easier to digest for those who are lactose intolerant. Proteins also break down into amino acid compounds, which give certain cheeses fruity, nutty, or smoky flavours. In some aged cheeses, this process changes the texture of the cheese, which can lead to crunchy crystals, otherwise known as tyrosine.

Terroir is another important part of the aging process. This is when other bacterial factors are added to the cheese, such as mould cultures, which allow for more variety. Environmental factors like humidity and temperature also play an important role in the process.

Frequently asked questions