The Aging Art: Warehouse Cheese Storage Duration

Cheese is a living product that continues to ripen and change over time. The length of time cheese is kept in ageing warehouses depends on the type of cheese and the desired flavour profile. For example, soft cheeses should be eaten more quickly than aged cheeses, with soft cheeses typically lasting up to 2 weeks and aged cheeses lasting for months or more.

The process of ageing cheese can be complicated and requires careful control of temperature and humidity. The ideal temperature for ageing cheese is between 50°F and 60°F, with humidity levels of around 70%. These conditions can be achieved through the use of specialised equipment such as wine refrigerators or crisper drawers in refrigerators. However, it is important to note that the ageing process can also be done at home with basic equipment, such as a regular refrigerator or a cool space in a cellar.

Soft cheeses should be eaten within two weeks of receipt

To keep soft cheeses fresh for as long as possible, it is important to store them properly. They should be kept in the fridge when not being served, as colder temperatures will stabilise the cheese and keep it from ripening too quickly. Soft cheeses should be wrapped in cheese paper, which is specially designed to allow the cheese to breathe without drying out. If you don't have cheese paper, foil is the next best option, followed by parchment paper. If using parchment paper, it is recommended to first wrap the cheese in paper and then put it in a Ziploc bag or wrap it in plastic wrap. Do not wrap soft cheeses directly in plastic or Saran wrap, as the fats in the cheese will interact with the plastic and cause a stale, plastic-y flavour to develop.

When it comes to determining whether a soft cheese has gone bad, it is important to use your senses. If the cheese has developed an off smell or taste, it is best to discard it. Soft cheeses should also be free of any mold. If mold is present, it is recommended to throw away the entire product, rather than trying to cut it off.

While soft cheeses should be eaten within two weeks, they can sometimes last a little longer. However, their taste and texture will continue to change as they age, becoming runnier and stronger in flavour. If you are unsure whether your soft cheese has gone bad, it is always better to be safe and discard it.

Firmer cheeses can last in the fridge for a few weeks

Cheese is a living product that continues to ripen and change over time. Firmer cheeses can last in the fridge for a few weeks, depending on their moisture content and the temperature of the fridge. The firmer the cheese and the less moisture it has, the longer it will keep.

When storing cheese in the fridge, it is important to maintain a consistent temperature and humidity level. The ideal temperature for ageing cheese is between 52-55°F, and the humidity should be between 65-75%. To achieve this, you can use a converted refrigerator with a temperature regulator, or store the cheese in the warmest part of a regular refrigerator.

To prevent the cheese from drying out, it should be stored in an airtight container with the right amount of empty space to allow the cheese to breathe. The container should be made of porous material, such as wax, parchment, or cheese paper, rather than plastic wrap, which can cause the cheese to dry out and harden.

It is also important to monitor the cheese for any signs of spoilage, such as mold, dryness, or an unpleasant smell. If any mold is present, it should be cut off, and the cheese should be consumed within a few weeks.

Aged cheeses can be kept for two months or more

The ideal temperature for ageing cheese is between 50° and 60°F, with a humidity of about 70%. A wine refrigerator is a good option for achieving these conditions, and they can often be found second-hand for less than $100. Alternatively, a converted regular refrigerator can be used, with the temperature set to 52-55°F and humidity increased using a shallow pan of water.

If you are ageing cheese in your kitchen, a simple way to create a suitable environment is to use an enclosed container. The container should be placed in the same location as your other ageing cheeses, to maintain the proper temperature. The container will also help to maintain the proper humidity for optimum mould growth.

When ageing cheese, it is important to prevent the cheese from drying out. This can be done by wrapping the cheese in cheese paper, foil, or parchment paper. If using parchment paper, it is recommended to first wrap the cheese in paper and then in plastic wrap or a ziploc bag. Do not wrap cheese directly in plastic or saran wrap, as the fats in the cheese can interact with the plastic and cause a stale, plastic-y flavour to develop.

It is also important to regularly check on your ageing cheeses. If they start to feel too dry, rub them with olive or coconut oil. If any unwanted mould develops, rub it off with a clean rag dipped in white vinegar.

Freezing cheese is not recommended as it can alter the flavour and texture

Freezing cheese is not recommended as it can alter its flavour and texture. While it is possible to freeze cheese, and doing so can extend its shelf life, the freezing process can negatively impact the cheese's texture and taste.

Cheese is a complex mixture of proteins, fats, water, minerals and other compounds, each contributing to its unique taste, texture and structure. When cheese is frozen, the water molecules present in the cheese undergo a phase transition from liquid to solid, forming ice crystals. These ice crystals disrupt the internal structure of the cheese, affecting its texture and mouthfeel. The cheese's fat content can also be affected, hardening and clumping together, further altering the cheese's texture and mouthfeel.

Additionally, the freezing process can impact the volatile compounds responsible for the cheese's aroma and flavour, resulting in a less intense or nuanced flavour profile upon thawing. Freezing cheese can also make it more difficult to slice and may cause it to become crumbly, dry, and mealy.

Some cheeses are more susceptible to these changes than others. Softer cheeses, such as Brie, Camembert, and Ricotta, have a high moisture content and delicate textures, making them more likely to become grainy, watery, or crumbly upon thawing. Fresh cheeses like Cottage Cheese and Quark are also high in moisture and should be consumed fresh.

Hard and semi-hard cheeses, such as Cheddar and Parmesan, tend to withstand freezing better than softer varieties. However, even these cheeses can become crumbly, mealy, and difficult to slice after being frozen.

While freezing cheese can extend its shelf life, it is important to note that doing so may compromise its flavour and texture. Therefore, it is generally recommended to consume cheese fresh or within its recommended storage time to preserve its original qualities.

Wrapping cheese in plastic wrap is not recommended as it can cause a stale, plastic-like flavour to develop

Cheese is a living, breathing product that requires the right conditions to age well. It is a preserved product with high acid and salt content, and a lot of the water is removed during the cheese-making process.

When storing cheese, it is important to avoid wrapping it in plastic. Cheese should be allowed to breathe, and plastic wrap can cause a stale, plastic-like flavour to develop. Plastic wrap can also trap moisture, creating an environment for poor mould to develop.

Instead, cheese paper is the best option for wrapping cheese. It is designed to allow the cheese to breathe and not dry out. If you don't have cheese paper, foil, parchment paper, wax paper, or butcher paper are all good alternatives.

When wrapping cheese, it is important to minimise the surface area exposed to air. This will help prevent the cheese from drying out or getting mouldy. Precise cuts that leave flat surfaces will also make it easier to wrap the cheese effectively.

For soft cheeses, it is recommended to use a container to store them, as they are more likely to dry out. Glass, Pyrex, ceramic, or stainless steel containers are ideal. It is also important to maintain consistent temperature and humidity levels when storing cheese. A cool, dark place like a cellar is a good option, and a hygrometer can be used to monitor humidity levels.

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