The Art Of Aging Cheese: Storage Time And Quality

how long is age cheese stored

The length of time aged cheese can be stored depends on several factors, including the type of cheese, the storage method, and the environment it is stored in. Aged cheeses can be stored for a long time – two months or more – and are more durable than soft cheeses, which should be consumed within one to two weeks. The firmness of the cheese is key to its longevity, as the less moisture it contains, the longer it will keep.

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How to store age cheese in a refrigerator

Storing aged cheese in a refrigerator is not ideal, as fridges are too cold and dry for the ageing process. However, if you do not have access to a wine refrigerator or cellar, you can still age cheese in your fridge. Here is how to do it:

Preparation

First, you will need to decide where to store your cheese. The warmest part of the refrigerator is best, and you will need to use an airtight container. The size of the container is important: a good rule of thumb is 40% cheese and 60% empty space.

Humidity

Cheese likes to be aged at about 55° to 65°F, with about 70% humidity. To increase humidity in the container, you can use a wet paper towel, a bowl of water, or a shallow pan of water with a sterilised sponge. You may also need to spray the inside walls with sterile water. Be careful not to let too much moisture build up, as this can cause mould.

Temperature

The ideal temperature for ageing cheese is 52-55°F. If your refrigerator does not have a temperature control feature, you can buy a regulator and plug it in.

Maintenance

You will need to check on your cheese regularly. If it starts to feel too dry, rub it with olive or coconut oil. If any unwanted mould appears, rub it off with a clean rag dipped in white vinegar.

Other tips

  • Turn the cheese regularly and wipe off any mould with a dry cloth.
  • If there is a lot of mould, scrub the cheese with a cloth soaked in brine.
  • If the rind is too moist, scrub the cheese with a brush and brine, and use the edge of a sharp knife to scrape off any stubborn dark spots. Then, air-dry the cheese for 2-3 days.
  • If you are using a plastic container, leave it slightly ajar to allow some moisture to escape.
  • If you are ageing soft ripened and high-moisture cheese, use cheese mats to keep the cheese slightly elevated.
  • Open the container frequently to exchange gases from the ripening cheese with fresh air.

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How to store age cheese in a wine refrigerator

Storing and ageing homemade cheese can be a challenging process, but with a little knowledge and some basic equipment, you can create your own tiny cheese cave in your kitchen. Here is a step-by-step guide on how to store aged cheese in a wine refrigerator:

Step 1: Get a Wine Refrigerator

The first step is to get a wine refrigerator. These can often be found second-hand for less than $100, and they are just about perfect for ageing cheese. Try to find one with a temperature control feature, as the optimal temperature for ageing cheese is around 55° to 65°F (12.7° to 18.3°C).

Step 2: Get a Thermometer

Once you have your wine refrigerator, you will need a thermometer. A basic room or porch thermometer will work fine, and some wine refrigerators even come with one. A cheese or meat thermometer will not work in this case, as you need one that measures ambient temperature.

Step 3: Consider Humidity

Cheese prefers to be aged at about 55° to 65°F (12.7° to 18.3°C), with about 70% humidity. To achieve this, you can put a bowl or glass of cool water, about half full, inside your wine refrigerator. Make sure to refill it when needed and toss it out if it gets mouldy; you don't want any stray bacteria contaminating your cheese.

Step 4: Keep the Wine Fridge Clean

It is important to keep the shelves of your wine fridge clean. Wipe them occasionally with white vinegar, and try to keep various types of cheeses together to avoid cross-contamination as much as possible. Remember to check on your ageing cheeses every other day or so.

Step 5: Handle Dryness and Mould

If your cheese starts to feel too dry, rub them with olive or coconut oil. If unwanted mould starts to grow, rub it off with a clean rag dipped in white vinegar.

Step 6: Be Patient

Aging cheese can be a complicated and time-consuming process, but it's worth it when you bite into that first slice of homemade cheese. Remember to check on your cheese often, as it thrives on attention, just like any fermented product.

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How to wrap age cheese

When wrapping ageing cheese, it's important to ensure that the cheese is not too damp, as this can cause the wrapping to deteriorate. Two-ply wrap is recommended, as it can absorb a small amount of moisture from the cheese, while the outer layer prevents excessive moisture loss. As the cheese ages, the absorbed moisture in the paper supplies needed moisture for the ripening cheese.

If you are wrapping mould-ripened cheese, make sure that the mould has fully developed before wrapping. The cheese should not be too wet, as it will saturate the wrap.

If the cheese is sticking to the wrap, it may have been too moist when the wrap was applied, or there may have been extreme temperature fluctuations. Next time, wait until the cheese is dry before wrapping, and keep the temperature consistent while ageing and storing the cheese.

If black mould forms on wrapped, washed rind cheese, it may be because the cheese was washed too frequently. If black mould forms on wrapped, mould-ripened cheese, the white mould rind may have grown so thick that it holds excess moisture.

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How to tell if age cheese has gone bad

Aged cheese is a wonderful treat, but it can be tricky to tell if it has gone bad. Here are some tips to help you determine if your aged cheese has spoiled:

Check the expiration date

While this may not be a foolproof method, as cheese can spoil before or after the date, it is a good starting point. If your cheese is past its "best by" date, it is better to be safe and discard it, especially if it has been stored outside of the fridge.

Inspect its appearance

Look for any changes in colour, such as darkening or fading. A change in colour could indicate that something has affected the milk used to make the cheese. Also, keep an eye out for mould. If you spot any abnormal or unusual mould growth, it is best to discard the cheese. Hard cheeses with a small amount of surface mould can be saved by cutting off at least 1 inch (2.5 cm) around and below the mouldy area. However, if the entire piece is covered in thick mould, it is not worth the risk.

Smell it

Give your cheese a good sniff. If it has an "off" smell, such as rancid milk, ammonia, sour, chlorine-like, or sweaty odour, it has likely gone bad. It is helpful to smell your cheese when you first open it so you know what it should normally smell like. Keep in mind that some cheeses can be pungent and have an "off" smell when fresh, so don't rely solely on this indicator.

Examine its texture

Spoiled cheese may also exhibit changes in texture. If it feels crumbly, mushy, or very dry compared to how it usually feels, it has probably gone bad. Hard cheeses like Cheddar can become brittle and prone to cracking when they spoil due to changes in moisture content and bacterial growth.

Taste it (as a last resort)

If all other indicators are inconclusive, you may have to take a small taste (be careful not to eat a large piece). If the cheese tastes sour or has an unpleasant aftertaste, it has likely gone bad. However, this is not recommended if you are unsure, as consuming spoiled cheese can lead to food poisoning and other unpleasant symptoms.

Remember, when in doubt, it is always better to discard the cheese than risk consuming something that has gone bad.

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How to store age cheese in a cellar

Storing and ageing homemade cheese can be challenging, but with a little knowledge and some basic equipment, you can create your own tiny cheese cave. Here is a step-by-step guide on how to store aged cheese in a cellar:

Step 1: Prepare the Cellar

If you have a cellar with cool temperatures that are stable throughout the year, this can be a good place to age your cheese. Ensure the cellar temperature is between 45–58 °F (7–14 °C). The exact temperature will depend on the type of cheese, but it should stay within this range. Most normal refrigerators are colder than this, so a mini-fridge with adjustable temperature control may be preferable.

Step 2: Choose Storage Containers

Store the cheese in protected cabinets or plastic boxes with lids. Plastic boxes with lids, such as Rubbermaid 'Take-Alongs', are ideal as they can hold several smaller cheeses and maintain moisture levels. For larger wheels of cheese, cake holders work well, but they take up more space.

Step 3: Control Humidity

The moisture level is critical when ageing cheese. If the humidity is too high, the cheese will grow mould; if it's too low, the cheese will dry out. Use a hygrometer to measure the humidity in the cellar and aim for a level between 75 and 95%, depending on the type of cheese. 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, not the cheese itself.

Step 4: Provide Air Ventilation

Ensure the cheese has access to fresh air by spacing it evenly and away from walls or other cheeses. If the cheese is in a cellar, open the door at least once a day to circulate fresh air. If using plastic boxes, open them frequently to exchange the gases produced by the ripening cheese with fresh air, especially for higher-moisture young cheeses.

Step 5: Monitor and Maintain

Check on the cheese daily for necessary maintenance and to ensure no unwanted moulds are growing. Some cheeses will need to be flipped or wiped every day, so refer to specific instructions for the type of cheese you are ageing. If mould appears, wipe it off with a clean rag or cloth dipped in white vinegar.

Step 6: Sanitation

Always use bleach and water solutions to sanitise all surfaces, containers, and tools to avoid mould and allergen growth. Wash your hands before handling any cheeses or tools to maintain sanitary conditions.

Frequently asked questions

Aged cheese can be stored for a really long time, two months or more.

Aged cheese should be wrapped in cheese paper, or, if that's not available, foil. It should then be placed in an airtight container in the fridge.

The ideal temperature for storing cheese is 52-55°F, though it can be stored at temperatures as low as 40°F.

Cheese should be stored at a humidity of about 70%.

Freezing cheese can alter its flavour and texture, so it's not recommended.

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