Randy Chandler
Cheese ripening is the process of ageing cheese to develop its flavour, texture, and aroma. The process is influenced by the interaction of bacteria, enzymes, and physical conditions in the curing room. The speed of the reactions is determined by temperature and humidity conditions, as well as by the moisture content of the cheese. Different types of cheese are ripened in different ways and for varying amounts of time, resulting in a wide variety of cheeses with distinct characteristics.
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Temperature and humidity
The temperature and humidity conditions during ripening vary depending on the type of cheese being produced. For example, Camembert, Blue cheese, and other surface-ripened cheeses are typically ripened at temperatures between 10°C and 15°C, while Gouda and Edam are ripened at slightly lower temperatures of 10°C to 14°C. Cheddar cheese is ripened at a relatively low temperature of 6°C to 8°C. Increasing the ripening temperature of Cheddar to 13°C-16°C has been shown to accelerate flavour formation by up to 50%, offering a simple method for speeding up the process while reducing refrigeration costs.
The humidity of the environment is another critical factor in cheese ripening. Controlling humidity helps prevent the growth of unwanted mould and ensures the desired texture of the cheese. For example, maintaining 85% relative humidity (RH) is recommended to prevent the drying of rindless cheeses cured in moisture-impermeable film. On the other hand, vacuum packaging alone is not recommended for cheese as it can lead to unsightly mould spots. Instead, a gas flush with CO2 or a blend of CO2 and N2 is used to effectively prevent mould growth and control the packaging environment.
The interaction of temperature and humidity with other factors, such as bacteria, enzymes, and moisture content, further influences the ripening process. The speed of biochemical reactions during ripening is determined by these environmental conditions, affecting the breakdown of proteins, fats, and sugars within the cheese. The degree of proteolysis, or protein decomposition, is particularly important, as it impacts both the flavour and consistency of the final cheese product.
Overall, temperature and humidity are key factors in the complex process of cheese ripening, requiring careful control to produce cheese with the desired flavour, texture, and quality characteristics.
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Bacteria and enzymes
Bacteria are essential for the development of flavour in cheese. Starter lactic acid bacteria (LAB), for instance, convert lactose into lactic acid, creating an acidic environment that inhibits the growth of unwanted microorganisms. This process, known as glycolysis, lowers the pH, facilitating biochemical reactions during ripening. Additionally, non-starter bacteria, such as Lactobacillus and Pediococci, contribute to flavour development and act in complex symbiotic relationships with other bacteria.
Enzymes, on the other hand, are responsible for breaking down proteins and fats, a process called proteolysis. This breakdown releases peptides, amino acids, and fatty acids, which contribute to the unique flavour, aroma, and texture of the cheese. Enzymes can come from different sources, including rennet, enzyme preparations of animal or vegetable origin, and the cheese milk itself. Enzyme-modified cheeses are created by adding enzymes individually or in combinations to cheese milk or curd, accelerating the ripening process and intensifying flavours.
The interaction between bacteria and enzymes is influenced by physical conditions in the curing environment, such as temperature, humidity, and ventilation. Controlling these factors is crucial for the desired outcome. For example, mould-ripened cheeses like Camembert and Brie are kept at 10–15 °C, while Gouda and Edam are ripened at slightly lower temperatures of 10–14 °C. The duration of ripening also varies, ranging from a few weeks to several months or even years, depending on the type of cheese and the desired quality.
The ripening process is a complex interplay between bacteria, enzymes, and environmental factors, resulting in the transformation of fresh curd into a distinctive aged cheese with its own unique flavour, texture, and body.
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Type of cheese
The type of cheese determines the ripening process, which affects the flavour, texture, and body of the final product. Fresh cheeses like cottage, cream, ricotta, and most mozzarella cheeses are not ripened and are ready for sale as soon as they are made. They have a sweet and delicate flavour and a soft texture due to their short or non-existent ripening period.
Soft cheeses, on the other hand, undergo a maturation process of between 15 and 30 days, resulting in a mild flavour and a soft texture. Moving up the scale, semi-cured cheeses are ripened for one to three months, giving them a stronger flavour and a slightly harder texture. During this longer curing period, these cheeses also develop higher levels of protein, calcium, and potassium.
Cured cheeses are matured for three to six months, resulting in a harder texture and a stronger flavour due to the loss of water during the ripening process. Cheeses that are ripened for even longer, between six and nine months, fall into the "older" category and have the strongest flavour and hardest texture.
The ripening process for specific types of cheese varies. For example, Camembert, Blue cheese, and other surface-ripened cheeses like Gruyère, brick, Port Salut, and Limburger are kept at 10–15 °C, while Gouda and Edam are usually ripened at 10–14 °C. Cheddar is ripened at a relatively low temperature of 6–8 °C, though attempts have been made to increase this temperature to speed up the ripening process.
The ripening process can be influenced by the addition of moulds, yeasts, and bacteria, as well as the use of enzymes and coagulants. For instance, the unique ripening of blue-veined cheeses is achieved by adding the mould spores Penicillium roqueforti or P. glaucum to the milk or curds before pressing and needling air into the cheese. Surface-ripened cheeses like Brie and Camembert derive their flavour from both internal ripening and the surface environment, where specific organisms contribute to the breakdown of proteins and the development of flavour and texture.
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Ripening agents
The most important agents in the ripening process include bacteria, enzymes, and physical conditions in the curing room. Bacteria play a role in many varieties of cheese, with the enzymatic process being the most crucial step for all cheeses. Starter lactic acid bacteria (LAB) are added to the milk, converting lactose into lactic acid and reducing the pH at which biochemical reactions occur during ripening. Enzymes released from the bacteria are involved in the degradation of proteins and fatty acids, which are important in developing flavour, aroma, and texture.
The speed of these reactions is influenced by temperature and humidity in the curing room, as well as the moisture content of the cheese. The duration of ripening varies depending on the type of cheese and the desired quality, ranging from a few weeks to several years.
Other ripening agents include microorganisms that grow within the cheese or on its surface, and the cheese milk itself. In some cases, mould spores are added to the cheese milk or applied to the surface of the cheese to facilitate ripening.
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Time
Cheeses are typically ripened for anywhere from a few weeks to several years. Fresh cheeses, for example, are not ripened at all and are ready for consumption immediately after production, maintaining their sweet and delicate flavours. Soft cheeses undergo a brief maturation process, usually between 15 and 30 days, resulting in a mild flavour and soft texture.
On the other hand, semi-cured cheeses are ripened for a longer period, typically between one and three months. This extended curing time gives them a stronger flavour and a slightly harder texture. Cured cheeses are matured even further, spending between three and six months in ripening chambers. As a result, they develop a much harder texture and a more intense flavour.
The length of the ripening process directly impacts the cheese's moisture content. The longer a cheese is left to mature, the more water it loses, resulting in a harder texture. This loss of water also contributes to a more concentrated and robust flavour profile.
Additionally, the speed of the ripening reactions is influenced by the temperature and humidity conditions in the curing environment. For instance, Camembert, Blue cheese, and other surface-ripened cheeses are typically ripened at temperatures ranging from 10°C to 15°C, while Cheddar is ripened at a relatively lower temperature of 6°C to 8°C. Adjusting these temperature parameters can accelerate the ripening process and enhance flavour formation.
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Frequently asked questions
A combination of bacteria, enzymes, and physical conditions in the curing room is used to ripen cheese.
Temperature, humidity, and ventilation of the room where the cheeses are left to mature are some of the physical conditions used to ripen cheese.
Some examples of enzymes used to ripen cheese include proteinases, peptidases, lipases, and esterases.
