Aging Cheese In Caves: How Long Does It Take?

Aging cheese in a cave is a time-honoured tradition, with the practice being used for centuries to create unique and pungent flavours. Caves provide a very specific humidity and temperature, which can be replicated in modern times through the use of fridges, freezers, and cellars. The time it takes for cheese to age in a cave depends on the type of cheese, with soft-ripened cheeses like Brie requiring only three to five weeks, while harder cheeses can take months or even years. The process is labour-intensive and demands a fanatical devotion to detail, as well as considerable skill and patience.

The ideal temperature and humidity for a cheese cave

Temperature is a key factor in controlling the activity of microbes in the cheese and the cave environment. The optimal temperature range for a cheese cave is between 45°F and 60°F (7°C and 16°C). This temperature range is just warm enough to allow the desired microbes to work, while still being cool enough to properly control the cheese's journey into ripeness. Maintaining a consistent temperature within this range is essential, as fluctuations can impact the ageing process.

Humidity is another critical component of a cheese cave's environment. High humidity is necessary to prevent the cheese from drying out and cracking. The ideal humidity range is between 75% and 99% relative humidity, depending on the temperature of the cave. Humidity levels can be controlled by using devices that regulate moisture, such as humidifiers or pans of water with partial covers. Maintaining the proper humidity ensures that the cheese retains the necessary moisture for optimal ripening.

Additionally, factors like air circulation, fresh air intake, and the materials used in the cave construction can also impact the quality of the cheese. Proper air circulation and fresh air exchange are necessary to remove the by-products of ageing, such as CO2 and ammonia. The use of wood in the construction of shelves and ageing surfaces can help maintain humidity levels and provide a traditional, sanitary surface for the cheese to mature.

Creating the ideal conditions in a cheese cave requires careful monitoring and adjustments to temperature and humidity levels. These factors play a crucial role in the art of cheesemaking, allowing cheesemakers to guide the development of flavours, textures, and aromas in their final product.

How to create a cheese cave at home

Caves have been used for centuries to age and store cheese, and they still are today, although now they tend to be man-made structures with highly controlled environments. However, you can create a cheese-friendly space in your own home.

The two primary factors that determine the suitability of a space for ageing cheese are temperature and humidity. Most cheeses age best at a temperature of around 45-55°F, which is much warmer than a regular refrigerator but much cooler than average room temperature.

Using Your Existing Fridge

You can use your existing fridge, but it will be 10-15°F cooler than a cave, and it will tend to suck the moisture out of anything that is unprotected. To protect the cheese, place it in an airtight container in the warmest part of the fridge with a wet paper towel to control the humidity. The container should be larger than what is needed, with 40% cheese and 60% empty space.

Modify an Old Fridge

You can easily control the temperature of an old fridge using a temperature controller, which will cycle the refrigerator on and off to maintain the desired temperature. The humidity can be controlled by using a pan of water with a partial cover; adjust the cover opening to control the humidity. You may need to spray the inside with sterile water or provide a damp towel to increase the moisture.

Find a Cool Space in Your Cellar

A cool cellar will maintain stable temperatures during most of the year, but controlling the humidity will be a challenge. You can use plastic boxes with lids to conserve moisture; fill them with a wet sponge or paper towel to maintain the moisture. The paper towel or sponge should be damp, not dripping wet, and should not be touching the cheese. You will need to open the boxes frequently to exchange the gases produced by ripening for fresh air, especially with higher-moisture young cheeses.

Other Considerations

• The optimal temperature range for ageing cheese is between 45°F and 55°F and should remain as constant as possible.
• The optimal humidity range is between 85% and 95%.
• You will need fresh air to remove the by-products of ageing.
• Different cheeses have different requirements, so each 'cave' will have its own plan depending on the type of cheese you are ageing.

The types of cheese cave (e.g. Washed Rind, Bloomy Rind, Natural Rind, Alpine)

The length of time it takes for cheese to age in a cave depends on the type of cheese and the conditions in the cave. The temperature and humidity of the cave, as well as the type of mould that forms, will impact the flavour, texture, and colour of the cheese. Caves tend to have very specific humidity and temperature, which can lead to pungent scents and bold flavours.

Now, onto the types of cheese cave:

Washed Rind

Washed rind cheeses are brushed or washed with a salt water solution during the ageing process. This process helps to create a distinct flavour and texture, and can also help to control the growth of mould on the cheese. Examples of washed rind cheeses include Limburger and Taleggio.

Bloomy Rind

Bloomy rind cheeses are characterised by a soft, fluffy rind that forms as a result of mould growth. This type of cheese is typically aged for a shorter period of time, and has a creamy texture and mild flavour. Examples of bloomy rind cheeses include Brie and Camembert.

Natural Rind

Natural rind cheeses are aged without any intervention, allowing the cheese to develop a natural rind. This process can result in a more intense flavour and a harder texture. Examples of natural rind cheeses include Cheddar and Parmesan.

Alpine

Alpine cheeses are typically made in the Alpine regions of Europe and are known for their strong, nutty flavour. These cheeses are usually aged for several months, and have a firm texture. Examples of Alpine cheeses include Gruyere and Comte.

How long to age different types of cheese

The length of time cheese is aged depends on the variety of cheese, with some cheeses undergoing little ripening (e.g. ricotta) and others experiencing more significant ripening. The ripening process can be influenced by factors such as the type of bacteria added to the milk, the application of yeasts and bacteria to the outside of the cheese, the presence of moulds inside or on the outside of the cheese, and the addition of extra enzymes. The water content, temperature, and salt content of the cheese also play a role in how quickly it ripens.

Cheeses like Chevre and Ricotta are made, salted, and then immediately sold as they are best eaten fresh. If they are aged too long, the high water content will contribute to off flavours in the cheese.

Soft cheeses like Camembert or Brie are usually aged for no longer than a month. Even those cheeses start to get pretty rank after a month.

Hard cheeses with a very low moisture content are the best cheeses for long ageing. For example, a block of 40-year-old Cheddar made headlines in 2012 when it was found in the back of an old cooler. More recently, a 20-year-old Cheddar was selling for more than $200 a pound.

The specific conditions in which cheese is aged, such as temperature, moisture level, and air circulation, also play a role in the ageing process. Caves, which typically have cool temperatures and consistent humidity, have been used for centuries to age and store cheese. The unique conditions in caves, such as specific humidity and temperature, natural airflow, and the presence of certain types of mould, can contribute to the development of pungent scents, bolder flavours, and more defined textures in the cheese.

The history of cheese caves

Caves provide a natural environment for the ageing process, with their humidity and irregular temperature creating ideal conditions for mould to grow and imparting bolder flavours and scents to the cheese. This process was traditionally carried out in cellars or dark sheds, but the natural airflow and temperature variations in caves made them a superior environment for mould development.

In modern times, the concept of cheese caves has been adapted for large-scale use by governments and dairy producers. Since the 1970s, the United States government has been storing cheese in converted limestone mines in Missouri, which maintain a constant temperature of 36 degrees Fahrenheit. This began during a national dairy shortage when the government intervened to increase production and reduce inflation on dairy products. However, this led to overproduction, and the government ended up purchasing excess cheese to stabilise prices.

The practice of government cheese stockpiling continued, and by 2019, the United States possessed 1.4 billion pounds of cheese, much of it stored in these underground "cheese caves". While the initial intention was to stabilise the dairy market, the accumulation of cheese reserves became a long-term strategy. Today, these stockpiles serve as a resource for food assistance programs, providing cheese to Americans in need through food banks and similar initiatives.

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