Andy Montoya
Cheddar is one of the most well-known aged cheeses, and the process of ageing it at home can improve its flavour and texture. The first step to ageing cheddar is to ensure that the cheese is as dry as possible to the touch, so as to avoid mould growth. This process can take over a day. The next step is to decide where to age the cheese. This could be the crisper section of a fridge, an attic, a basement, or a cellar, as long as the temperature remains consistent between 7-15°C (42-55°F). The cheese should not be exposed to light, and the environment should be clean and sanitised. The length of ageing will determine how sharp the cheddar tastes; a year will produce a sharp, mature cheddar, four to eight months a medium-aged cheddar, and one to four months a mild, fresh cheddar.
Characteristics and Values Table for Aging Cheddar Cheese:
| Characteristics | Values |
|---|---|
| Cheese Type | Harder cheese, semi-soft to hard |
| Cheese Quality | Moderate to high |
| Temperature | 42-58 °F (10-15 °C) |
| Humidity | 70% |
| Aging Time | 1-12+ months |
| Container | Sealable, non-plastic, food container |
| Light Exposure | No light exposure |
| Location | Wine fridge, cellar, regular/mini fridge, attic, basement |
| Mold | Wipe with a clean cloth dipped in vinegar |
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What You'll Learn
Choosing the right cheese
Cheddar cheese is a versatile and rich staple in households around the world, with a unique flavour and texture. It is a cow's milk cheese, originating from the village of Cheddar in Somerset, England. The curing process, called "cheddaring", is what sets it apart from other cheeses.
When it comes to choosing the right cheddar cheese, there are a few factors to consider. Firstly, it's important to understand the different levels of sharpness available. Mild cheddar, aged for a few months, has a creamy, mellow, and mild taste. Medium cheddar is aged for a few months longer. Sharp cheddar, aged for over a year, has a tangy and robust taste, perfect for adding flavour to recipes. Extra sharp cheddar, aged for two or more years, has a distinct crumbly texture and a strong flavour. It is best enjoyed on its own or with a glass of wine. The longer the cheese is aged, the sharper and more robust the flavour becomes.
Another factor to consider is the desired texture. As cheddar ages, it loses moisture, resulting in a harder and firmer texture compared to young, fresh cheese. Extra sharp cheddar, for example, has a higher melting point and is slightly crumbly due to the loss of moisture.
Additionally, the colour and type of cheddar cheese should be considered. Cheddar typically has a golden or yellow colour, which can darken as it ages, especially in the case of Gouda. When it comes to types, there is young or mild cheddar, which is readily available in supermarkets and has a mild flavour. Vintage or mature cheddar, on the other hand, is aged for more than 12 months and has a sharp flavour and tang. It is the star of a charcuterie platter and can be used for cooking to add a rich flavour.
Lastly, the quality of the milk and the curing process are important considerations. Raw milk can provide more complex flavours, but it must be sourced from a trusted supplier. The curing process involves cutting the curd into large slabs, stacking and flipping them regularly to release liquid, pressing the dense curd into moulds, and then ageing. Experimenting with different bacterial cultures will also produce various flavours.
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Temperature and humidity control
To achieve these temperatures, a wine refrigerator is often considered the best option for ageing cheese. Wine refrigerators are designed to maintain stable temperatures, and second-hand units can often be found for less than $100. When selecting a wine refrigerator, look for one with temperature control features, as this will allow you to adjust the temperature to your desired setting. Additionally, ensure that the unit has good air circulation to facilitate proper ageing.
If a wine refrigerator is not available, a regular refrigerator can be used, specifically the crisper section, which often has a separate temperature control. However, the temperature in a regular refrigerator is generally colder than ideal for ageing cheddar cheese, so you may need to adjust the settings to their warmest option. It is important to note that the temperature in a refrigerator fluctuates when the door is opened, which can impact the ageing process.
Another option for temperature control is to use a mini-fridge or a small, dedicated refrigerator. These can be excellent choices for ageing smaller batches of cheese and often have temperature control features. Additionally, consider investing in an ultrasonic humidifier to help regulate humidity levels.
Regardless of the refrigeration method chosen, it is essential to monitor the humidity levels to ensure they remain within the optimal range of 55-65°F (13-18°C) and 70% humidity. To increase humidity, you can place a bowl or glass of cool water inside the refrigerator or use an ultrasonic humidifier. Ensure that the water container is only about half full. Additionally, regularly check on your cheese, rubbing it with olive or coconut oil if it starts to feel too dry.
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Wrapping and sealing
Firstly, choose the appropriate wrapping material. If you are ageing a store-bought wax-covered cheddar, you can leave it in its original wax coating. This wax coating acts as a protective barrier and helps maintain moisture levels. If your cheddar is not wax-covered, you can opt for cheese paper, a special type of semi-porous paper designed to maintain the right balance of moisture and aeration. Wrap your cheese tightly with a single or double layer of cheese paper, ensuring no part of the cheese is exposed.
For an additional layer of protection and to maintain humidity, some sources suggest wrapping the cheese in aluminium foil after wrapping it in cheese paper. This creates a more stable environment for the cheese to age. You can then proceed to wrap the cheese in a couple of layers of newspaper. The newspaper provides insulation and helps block out light, maintaining a consistent temperature. Tape the layers securely to ensure no moisture escapes and to prevent unwanted air circulation.
If you are using a sealable container, such as a plastic food container or Tupperware, ensure that your cheese does not touch the bottom of the container. Place it on mats or racks to allow air circulation and drainage of any excess moisture. You can also add a damp paper towel inside the container to increase humidity, but ensure it does not touch the cheese directly. Seal the container tightly to maintain the desired humidity levels.
It is important to note that, regardless of the wrapping method you choose, you should regularly check on your cheese. Unwrap it and inspect it for any signs of mould or dryness. If mould is present, it can often be wiped off with a clean cloth or rag dipped in white vinegar. By carefully controlling the environment through wrapping and sealing techniques, you can create the optimal conditions for ageing your cheddar cheese.
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Length of ageing
The length of ageing affects how sharp your cheddar will taste. The longer you age your cheddar, the sharper it will taste. For a sharp, mature cheddar, age your cheese for at least a year. For a medium-aged cheddar, aim for four to eight months, and for a mild, fresh cheddar, age your cheese for one to four months.
If you are planning to make a lot of cheese, you may need a full-sized fridge. However, if you are space-limited or just starting out, a mini-fridge will work. You can also use a wine fridge, cellar, or regular fridge. The ideal temperature for ageing cheddar is between 10-15°C (42-55°F), and the humidity should be about 70% with a range of 55-65°F. You can use a thermometer to measure the ambient temperature, and a hygrometer to measure humidity.
If you are using a mini-fridge, you can control the temperature by replacing the thermostat with an electronic one or by using frozen water bottles and replacing them twice a day. You can also use a wine fridge with built-in temperature control. If you are using a regular fridge, use the crisper drawer and set it to the warmest setting. You can also add a small jar filled with water to the drawer to prevent the cheese from drying out.
If you are using a cellar, the temperature should be stable throughout the year, and you can use a plastic box or cabinet to store the cheese. Make sure the environment is clean and sanitised, and check on your cheese regularly to ensure there isn't any unwanted mould growing.
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How to store
Storing cheddar cheese correctly is crucial to ensure it ages well and develops its full flavour potential. Cheddar is a hard cheese with a low moisture content, which means it can be stored at room temperature for several months. However, refrigeration will increase its lifespan.
If you are planning to consume the cheese within a few days, storing it in plastic wrap is fine. Commodity cheddar cheese often comes vacuum-sealed in plastic, and this is a good short-term storage option. Plastic wrap can also be used to cover cut-out pieces of cheese to prevent drying out or mould growth, but it is not a good long-term solution. Plastic wrap does not allow the cheese to breathe, which means gases like ammonia can build up and create unpleasant flavours and aromas. Plastic wrap also traps moisture, which can promote the growth of undesirable bacteria.
Specialty cheese paper is a better option for long-term storage. This paper is specially formulated to let the cheese breathe, preventing it from drying out. You can also use a tea towel, cloth napkin, or other absorbent material as an outer wrapping and then wrap the whole thing in plastic wrap to keep it airtight.
If you are storing the cheese in the refrigerator, it is best to keep it in the vegetable crisper or cheese drawer, where the temperature is cold and stable. The ideal temperature range for ageing cheeses is between 10-13 degrees Celsius. Keep the cheese away from direct sunlight, as this can cause it to dry out and spoil faster.
If you are ageing the cheese, a wine refrigerator is the best option. These can often be found second-hand for a reasonable price and usually have temperature control features. The ideal temperature for ageing cheese is about 55° to 65°F, with about 70% humidity. You can control the humidity by placing a bowl or glass of cool water inside the wine refrigerator. Keep the shelves clean by wiping them with white vinegar, and try to keep various types of cheeses together to avoid cross-contamination. Check on your ageing cheese every other day or so, and rub it with olive or coconut oil if it starts to feel too dry.
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Frequently asked questions
The first step is to ensure that the cheese is as dry as possible to the touch, to avoid any mould growth.
Cheddar cheese should be aged at a consistent temperature between 10-15°C (42-55°F).
Cheese should be aged at about 55° to 65°F, with about 70% humidity.
The duration of ageing cheddar cheese depends on the desired taste. For a sharp, mature cheddar, age the cheese for at least a year. For a medium-aged cheddar, age for four to eight months, and for a mild, fresh cheddar, age for one to four months.
Cheddar cheese can be stored in a wine refrigerator, cellar, or regular fridge. It is important to ensure that the storage area is clean and sanitised, and the cheese is stored in a sealable container.
