Patrick Oconnell
Aging homemade cheese is an important step in its production that changes the cheese's flavour and texture. The aging process allows time for enzymes and microbes to break down proteins and fats, influencing the cheese's texture, taste and aroma. The aging environment is the most essential factor for the success of your final cheese and should be carefully controlled to provide the right conditions for your homemade cheeses. This includes maintaining the correct temperature and humidity levels.
Characteristics and Values for ageing homemade cheese:
| Characteristics | Values |
|---|---|
| Temperature | 45–58 °F (7–14 °C) or 52-55°F; warmer is better |
| Humidity | 70-75-95%; use a wet paper towel or bowl of water to increase humidity |
| Container | Sealable, plastic, 40% cheese and 60% empty space |
| Location | Wine fridge, cellar, regular fridge, or mini-fridge with temperature control |
| Time | Longer for firmer, more intense cheese; shorter for milder, softer cheese |
| Maintenance | Check daily for unwanted mould; rub with oil if dry; flip, pat, wipe or wash |
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What You'll Learn
The importance of temperature and humidity
Temperature and humidity play a critical role in the aging process of homemade cheese. The aging space, often referred to as a "cheese cave," requires consistent temperature and humidity levels to ensure proper cheese maturation.
Maintaining the right temperature is essential for cheese aging. The ideal temperature range for aging cheese is between 50°F and 55°F (10°C-12°C), with some sources suggesting a broader range of 45°F to 70°F, depending on the desired characteristics of the final product. Lower temperatures cause the aging process to slow down, and cold temperatures can mute flavors and make the cheese's texture waxy and firm. Therefore, it is recommended to keep cheese in the warmest part of the refrigerator or use a wine refrigerator with temperature control features.
Relative humidity is also crucial in the aging process. The ideal relative humidity range for aging cheese is generally considered to be between 70% and 95% RH, with some sources suggesting up to 99% RH. Higher humidity levels are necessary to prevent the cheese from drying out, and the moisture within the cheese itself contributes to the humidity in the container. If additional humidity is required, this can be achieved by placing a bowl or glass of water, a damp sponge, or a wet paper towel in the aging container.
Maintaining proper air circulation is another critical aspect of aging cheese successfully. The aging space should have consistent, low airflow to facilitate the exchange of oxygen and carbon dioxide and prevent the cheese from drying out too quickly. Regular turning of the cheeses is also essential for even moisture release and development.
Overall, temperature and humidity are key factors in the aging process of homemade cheese, and controlling these factors helps ensure the development of flavor, texture, and quality in the final product.
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How to store cheese
Storing homemade cheese for aging requires maintaining the right temperature and humidity levels. The traditional method of aging cheese is to store it in a "cheese cave", which is a cellar-type room or an actual cave. However, most home cheesemakers use mini-refrigerators or wine coolers to age their cheese.
When aging cheese in a refrigerator, it is important to control the temperature and humidity levels. Each type of cheese has specific temperature and humidity requirements, and these conditions need to be regulated to ensure the cheese matures properly. For example, hard cheeses like Parmesan and Romano should be stored in the refrigerator after being vac-packed or re-waxed. Soft cheeses like Feta can be stored in brine or oil in the refrigerator.
To increase humidity in a refrigerator, add tubs of water to the space, and to decrease humidity, simply crack open the lid of the container or remove it temporarily. A hygrometer/thermometer can be used to gauge the right humidity levels. Additionally, the presence of mold on the cheese can indicate whether there is too much or too little humidity.
When storing cheese after it has finished aging, it is important to wrap it properly. Hard cheeses can be wrapped in wax or parchment paper, followed by a layer of plastic wrap, and stored in the refrigerator. Soft and semi-soft cheeses should be placed in a resealable plastic container or bag and stored in the refrigerator, with leftovers consumed within a week. Fresh cheeses like mozzarella or Feta can be left in their original packaging, with the water changed every few days, and will last between 7 to 10 days in the fridge.
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The impact of aging time on taste and texture
The aging time of cheese has a significant impact on its taste and texture. The longer a cheese is aged, the sharper and more complex its flavour becomes. This is due to the breakdown of lactose in the cheese into lactic acid, a process that also gives aged cheeses their unique smoky, fruity, or nutty flavours. The aging process also affects the texture of the cheese, making it firmer and crumblier. This is partly due to the evaporation of moisture during aging, which also concentrates the cheese's flavour.
The ideal aging time for cheese varies depending on the type of cheese and the desired flavour and texture. For example, a delicate French cheese is typically aged for only three to five weeks, resulting in a mild, buttery texture and taste. On the other hand, an older version of this cheese, called Dry Jack, is aged for a minimum of three months, resulting in a much sharper taste and drier texture. Similarly, Emmental cheese comes in three varieties based on aging time: Classic (aged four months), Reserve (aged eight months), and Premier Cru (aged over a year), each with distinct flavour and texture profiles.
Cheddar cheese, a popular variety made from cow's milk, is typically aged anywhere from several months to a few years. During this time, its flavour becomes sharper and nuttier, while its texture becomes firmer and sometimes crystallised. The longer aging time of cheddar also allows for the concentration of beneficial nutrients such as protein and calcium. Parmesan cheese, another hard cheese, undergoes a similar aging process, with a minimum aging duration of 12 months and the option to age for over 36 months for a more profound flavour and crumbly texture.
The aging time of cheese is not just influenced by time but also by the conditions in which it is aged. These conditions, including temperature, humidity, and the presence of certain bacteria and mould cultures, play a crucial role in developing the cheese's final flavour and texture. Therefore, proper aging, or "affinage," is a critical step in the cheese-making process, requiring patience and precision to achieve the desired results.
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Aging locations and their pros and cons
Wine Refrigerator
A wine refrigerator is the best option for aging cheese. It provides the perfect temperature and humidity for cheese aging. Wine refrigerators with temperature control features are ideal. If your wine fridge doesn't have built-in temperature control, you can purchase a separate regulator to maintain the desired temperature. Wine refrigerators can be expensive, but you can often find them second-hand for less than $100.
Regular Refrigerator
A regular refrigerator can be used to age cheese, but it has some drawbacks. The temperature in a standard refrigerator is usually lower than the ideal range for cheese aging, and it tends to remove moisture from the air, causing the cheese to dry out. However, if you place the cheese in the warmest part of the refrigerator and use an airtight container, you can mitigate these issues. A basic refrigerator will work if you are aging a small amount of cheese or have limited space.
Cellar
A cellar is a traditional location for aging cheese and can provide consistently cool temperatures throughout the year. Store the cheese in protected cabinets or plastic boxes to regulate humidity. The challenge with using a cellar is controlling the humidity levels, which may require additional measures such as placing a damp sponge or paper towel in the container.
Crisper Drawer
If you don't have access to a wine refrigerator or cellar, you can use the crisper drawer of your regular refrigerator. It can be challenging to control temperature and humidity in the crisper drawer, and you will only be able to age a small number of cheeses at a time. However, with careful monitoring and proper cleaning, it can be a workable solution.
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How to prevent and deal with unwanted mould
To prevent the growth of unwanted mould on your homemade cheese, it is important to maintain the right temperature and humidity levels. Cheese should be aged in a space with a temperature of around 10-15°C/50-59°F, or 52-55°F, and humidity levels of 70-85-95%. A wine refrigerator is ideal for this, but you can also use a basic refrigerator, a mini-fridge, or a cellar. If using a refrigerator, place a bowl or tray of water inside to increase the humidity. You can also use a plastic box with a damp sponge or paper towel inside to regulate humidity.
It is also important to ensure proper air circulation and ventilation to prevent moisture accumulation and to regularly inspect your cheese for signs of mould growth. If you are using a refrigerator, it is important to keep the shelves clean and to avoid cross-contamination by keeping different types of cheeses separate.
If you discover unwanted mould on your cheese, you can try to remove it by scraping it off with a knife or using a cheese plane to peel off a thin layer. Be sure not to touch the mould with your fingers. If the mould is on a cut surface, the cheese underneath is fine to eat. However, if the cheese was stored next to meat or fish, it should be thrown away due to the risk of cross-contamination. Soft cheeses like mozzarella or burrata that have been left at room temperature should also be discarded.
To prevent mould growth, you can also try heat treatment by quickly passing a butane torch or heat gun over the cheese surface to kill any mould spores. You can also coat your cheese in wax, which will help prevent mould and slow down the ageing process.
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Frequently asked questions
The best way to age homemade cheese is to use a wine refrigerator with temperature control. Cheese likes to be aged at about 55° to 65°F, with about 70% humidity. If you don't have access to a wine refrigerator, you can use the crisper drawer of your refrigerator, a cellar, or a mini-fridge.
The humidity in the container is usually maintained by the moisture within the cheese. If the container needs more humidity, you can add it by using a wet paper towel, a bowl of water, or a tray of water. The goal is to add moisture to the air, not to the cheese.
The amount of time you should age homemade cheese depends on the type of cheese you are making. A longer aging time will result in a firmer, more intense cheese, while a shorter aging time will result in a milder taste and softer texture.
