Aging Cheddar: The Time Needed For Perfection

Cheddar cheese is one of the most well-known aged cheeses, and the length of time it is aged for will determine how sharp its taste is. The aging process is what gives cheddar its flavour – the longer it ages, the sharper and more flavourful it becomes. So, how long does it take to age cheddar cheese?

The longer the aging, the sharper the cheddar

The ageing process of cheddar cheese plays a crucial role in determining its sharpness and flavour profile. The longer cheddar cheese ages, the sharper and more flavourful it becomes. This transformation is a result of the natural ageing process, where the enzymes and bacteria in the cheese interact over time.

To delve into the specifics, let's explore the different ageing categories of cheddar cheese. Firstly, there is mild or fresh cheddar, which is aged for a shorter duration of one to four months. This results in a milder, less sharp flavour that is ideal for those who prefer a gentler cheese experience.

Moving along the ageing spectrum, we encounter medium-aged cheddar. This variety is typically aged for four to eight months. During this period, the cheese begins to develop a more pronounced flavour, transitioning from mild to moderately sharp.

However, if you're a true aficionado of sharp cheddar, you'll want to opt for the mature or sharply aged cheddar. This is achieved by ageing the cheese for at least a year or more. The extended ageing process intensifies the sharpness and creates a complex flavour profile that is deeply satisfying. For those who crave an even more intense experience, there are extra-sharp cheddars that have been aged for 15 months or longer.

The ageing process doesn't have to stop there, though. Some cheesemakers take it to the next level, ageing their cheddar for multiple years. For instance, the Hex 13 Year Aged Cheddar offers a very sharp yet creamy and buttery flavour, complemented by a slightly crumbly texture and tiny crunchy tyrosine crystals that form naturally during the extended ageing process.

It's important to note that the ageing process can be influenced by various factors, including temperature, sealing, and lighting conditions. To ensure optimal ageing, the cheese should be maintained at a consistent temperature between 10°C and 15°C (or 42°F to 55°F). Additionally, proper sealing is crucial to prevent mould growth, and the cheese should be kept away from natural light during the ageing process.

Aging temperature and environment

The aging temperature and environment are crucial factors in the cheese-making process. The ideal temperature range for aging cheddar cheese is between 45 and 70 degrees Fahrenheit, with many popular cheeses aged between 50 and 55 degrees Fahrenheit. This temperature range influences the rate of ripening, microbial growth, and humidity levels. Relative humidity is inversely proportional to temperature, meaning that warmer temperatures can hold more moisture in the air. Therefore, maintaining the appropriate humidity levels during aging is essential. For cheeses aged between 50 and 55 degrees Fahrenheit, the relative humidity should be maintained between 70% and 99%.

To measure temperature and humidity accurately, a digital hygrometer thermometer can be used, which provides instant readouts of both factors. The cheese should be stored in an airtight container, with approximately 40% cheese and 60% empty space to allow for proper air circulation. The container should be placed in a cool location, such as a basement or cellar, to maintain the desired temperature range.

It is worth noting that a regular refrigerator can also be used for aging cheese, but it tends to be cooler than a dedicated cheese cave and can remove moisture from the air, causing the cheese to dry out. If using a refrigerator, set the temperature to the warmest setting, typically around 52 to 55 degrees Fahrenheit. Additionally, an airtight container is necessary to prevent the cheese from drying out further.

The aging environment should be carefully monitored to ensure consistent temperature and humidity levels. Abrupt changes in humidity may occur with seasonal variations, so adjustments may be needed. The amount of cheese being aged can also impact humidity levels, as aging cheese naturally adds moisture to the air. Therefore, regular monitoring and adjustments are crucial to maintaining optimal conditions for aging cheddar cheese.

Sealing the cheese

The cheese should be stored in a controlled environment, with a constant temperature of between 10-15°C (42-55°F). Some sources suggest a slightly colder temperature range of between 46°F and 52°F, with a constant temperature of 48°F. The cheese should not be exposed to natural light while it is ageing.

If mould does grow on the cheese, it can be cut off, and the coating reapplied. The cheese should be sealed in a bag and carefully watched to ensure no mould grows.

The length of time that the cheese is aged will determine how sharp its taste is. For a sharp cheddar, the cheese should be aged for at least a year. For a medium-aged cheddar, aim for four to eight months, and for a mild, fresh cheddar, the cheese should be aged for one to four months.

How aging affects taste and texture

The ageing of cheddar cheese is a complex process that significantly impacts its taste and texture. During ageing, cheddar cheese undergoes a series of chemical and biological changes, transforming its flavour, texture, and aroma. The length of the ageing process determines the sharpness and complexity of the cheese's flavour, as well as the firmness and crumbly nature of its texture.

As cheddar ages, bacteria convert the lactose in the milk to acid. After a few months, the bacteria die out, and enzymes take over, enhancing the sharpness of the cheese. The longer the ageing process, the sharper and more intense the flavour becomes. This is because, as the cheese ages, enzymes break down proteins, fats, and residual lactose, resulting in the development of complex flavours and aromas. Younger cheddars tend to have milder, simpler flavours, while aged cheddars offer more nuanced, intense flavours.

The texture of cheddar cheese also undergoes significant changes during ageing. Cheddar is a hard cheese that loses moisture over time, becoming firmer and sometimes crumbly. The older the cheddar, the firmer its texture. This is due to the breakdown of protein structures within the cheese. Some aged cheddars even develop protein crystals, creating a pleasant crunch.

The ageing process can be manipulated by skilled cheesemakers to achieve specific flavour profiles and textures. Factors such as temperature, humidity, and air circulation control are essential to optimising the ageing process and preventing mould growth. Proper storage conditions after ageing are also crucial to maintaining the quality of the cheese.

Overall, ageing affects the taste and texture of cheddar cheese by enhancing its flavour profile and altering its texture. The longer the cheddar is aged, the sharper and more complex its flavour becomes, while its texture transforms from soft and moist to firm and sometimes crumbly.

How to speed up the aging process

Aging cheddar cheese is an important step in its production that changes the cheese's flavor and texture. The longer it's aged, the "sharper" and more flavorful it becomes. The aging process can be influenced by factors such as temperature, humidity, and ventilation. Here are some tips to speed up the aging process of cheddar cheese:

Control the Temperature:

Keep the cheese at a constant temperature between 45-58°F (7-14°C). The ideal temperature range may vary slightly depending on the desired sharpness and texture of the cheddar. A warmer temperature within this range will speed up the aging process. You can use a wine fridge, a mini-fridge with a temperature control device, or a regular fridge with the warmest setting.

Maintain Optimal Humidity:

Humidity plays a crucial role in aging cheese. The moisture level should be between 75-95%. Too high humidity can promote mold growth, while too low humidity will dry out the cheese. Use a hygrometer to monitor humidity levels. To increase humidity, you can use techniques such as adding a damp paper towel or a shallow pan of water with a sterilized sponge inside the aging container.

Ensure Proper Ventilation:

Spacing the cheese away from walls or other cheeses and opening the container or appliance door daily will ensure proper air circulation. This will provide the cheese with fresh air, which is necessary for the aging process.

Regular Maintenance and Monitoring:

Check on the cheese daily to look for any unwanted mold growth. Some cheeses may require daily flipping or wiping. If mold appears, remove it with a clean rag dipped in white vinegar. Maintaining sanitary conditions and regularly sanitizing the aging environment will also help prevent mold growth.

Choose the Right Aging Container:

Use an airtight container made of plastic or glass, depending on your preferred aging method. The container should be slightly larger than the cheese to allow for adequate air circulation. For bandage-wrapped cheddar, ensure the cloth is tight to protect the cheese during aging.

Start with High-Quality Cheese:

Begin the aging process with a well-crafted cheese. The quality of the cheese at the start of the process will impact the final product. Make sure the cheese is free of unwanted bacteria and has been properly prepared for aging.

By following these tips and maintaining the optimal conditions for aging, you can speed up the process and achieve the desired sharpness and texture for your cheddar cheese.

Frequently asked questions