Kamil Perry
While there is no definitive answer to which country ages cheese the best, there are several countries that are well-known for their cheese production and have a long history of crafting excellent cheeses. These countries include France, Italy, Switzerland, the United States, Spain, England, and the Netherlands. Each country has its unique varieties of cheese that have gained recognition in the global cheese market. Factors such as temperature, humidity, milk quality, and the cheesemaking process itself influence the aging process and contribute to the final product's flavor, texture, and quality.
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What You'll Learn
Optimal temperature and humidity
Achieving the optimal temperature and humidity is crucial for successfully ageing cheese. This is because temperature and humidity influence the rate of ripening and the development of flavours and textures. The temperature and humidity conditions depend on the type of cheese, but in general, cheese ages best at temperatures between 10°C and 15°C (50°F and 59°F). This is warmer than a typical refrigerator but cooler than room temperature.
Relative humidity (RH) is the term used to describe the amount of water in the air as a percentage of the maximum amount of water the air can hold at a given temperature. In the context of cheese, RH refers to the amount of water vapour in the air in the environment where the cheese is stored. Warmer air can hold more moisture than cooler air, so relative humidity and temperature are inversely related.
Most cheeses require high humidity levels, typically between 80% and 95% RH. However, if humidity levels are too high, unwanted mould may grow, and the cheese may ripen too quickly, developing undesirable textures and flavours. If the humidity is too low, the cheese may dry out or not ripen properly. The ideal humidity level also depends on the temperature of the environment, so it must be carefully calibrated.
To achieve the optimal humidity level, you can use a damp sponge or paper towel placed in the corner of the container, not touching the cheese. You can also use a shallow pan of water with a sterilised sponge or butter muslin to help the moisture evaporate. It is important to maintain consistent humidity and temperature conditions, as fluctuations can negatively affect the ageing process.
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Cellars and caves
Caves and cellars have traditionally been used to age cheese. Caves are usually cool and have a consistent humidity, which makes them great environments to age and store cheese. In Europe, cheese was traditionally aged and preserved in actual caves before the advent of refrigeration. One of the most prominent examples is Roquefort, which, according to EU law, must be aged in southern France's Roquefort-sur-Soulzon caves.
Today, most cheeses are aged in man-made structures with highly controlled environments. Modern aging caves, for example, can be found in the US, with some caves ageing cheeses from start to finish, and others finishing off cheeses that have been started elsewhere. Caves are also used to age cheese in other countries, such as the Cellars at Jasper Hill in Greensboro, Vermont, which opened in 2007.
For those looking to age cheese at home, a cellar is a great option. Cellars usually have consistently cool temperatures throughout the year. A room in the cellar can be converted into a 'cave' by heavily insulating the walls and installing an insulated door to eliminate solar gain. The humidity in the room can be kept at a fairly stable 85-90% and the temperature can be maintained at 52-54°F for most of the year.
If a cellar is not available, a refrigerator can be used to age cheese. The temperature in a refrigerator can be easily controlled with a regulator, and set to 52-55°F. The cheese should be stored in an airtight container in the warmest part of the refrigerator. To increase humidity, a wet paper towel can be placed in the corner of the container.
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Cheese-making process
Cheese-making is a centuries-old craft that has evolved from an art to a science. The process involves removing water from fresh fluid milk while retaining most of the solids. As water content decreases, the storage life of the cheese increases, making cheese-making a form of food preservation.
To begin the cheese-making process, milk must be of the highest quality. Good farm sanitation and pasteurization, or partial heat treatment, are important to kill pathogenic microorganisms and eliminate spoilage and defects induced by bacteria. The milk must be free of substances that may inhibit the growth of acid-forming bacteria, such as antibiotics and sanitizing agents. Milk can be pasteurized by slowly warming it on a stovetop or by obtaining it straight from the udder, still warm.
Once the milk is prepared, the curds are formed and cut into small cubes with fine wire knives. The curds are then gently heated, causing them to shrink. The degree of shrinkage determines the moisture content and final consistency of the cheese. The curds are stirred and heated for several minutes or an hour, depending on the desired dryness of the cheese. The more the curds are cooked and stirred, the drier the cheese will be.
After heating, the curds are separated from the whey, which can be further processed to make ricotta or other whey cheeses. Salt can be added at this stage, or the curds can be moved into their final forms or baskets and pressed into a wheel before salting. If the cheese is properly salted, acidified, and has the correct moisture content, it can be aged.
Aging cheese requires maintaining optimal temperature and humidity conditions. A cool space in a cellar or refrigerator is ideal, with the warmest part of the refrigerator being suitable for aging cheese. To regulate humidity, the cheese can be placed in a plastic box with a damp sponge or paper towel in the corner, ensuring it does not touch the cheese. Alternatively, a shallow pan of water with a sterilized sponge can be used to increase humidity. Waxing the cheese is another important aspect of aging, as it protects the cheese from drying out. Double or triple dipping is recommended to ensure no pinholes are present.
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Countries with the best cheese
While it is challenging to determine which country produces the best cheese, as it is subjective and varies according to individual preferences, several nations are renowned for their cheese-making traditions and diverse offerings. Here are some countries widely recognised for their exceptional cheeses:
- France: France is often regarded as a leading cheese-producing country due to its rich history, variety, and quality. With over 400 distinct types of cheese, France boasts the most extensive cheese-making tradition globally. French cheeses, such as Brie, Camembert, Roquefort, and Comte, are renowned for their distinct flavours and textures, reflecting the country's diverse regions and culinary heritage.
- Italy: Italian cheeses are among the most diverse and beloved worldwide. Italy offers a wide range of textures and flavours, from sharp and nutty Parmigiano-Reggiano to soft and creamy burrata, mozzarella, and aged Pecorino Romano. Italian cheeses are carefully crafted using traditional techniques, showcasing the country's diverse culinary heritage.
- Switzerland: Switzerland is known for its excellent cheeses, with Swiss cheeses making up 25% of the top finalists at the World Cheese Awards. Swiss cheeses, such as Emmental, are recognised for their unique characteristics, such as distinctive holes and buttery, nutty flavours.
- England: While the UK may not be the first country that comes to mind for cheese, England has made its mark on the cheese world. At the World Cheese Awards, England had an impressive showing, with four cheeses in the top 16 Super Golds. The UK also holds its own with its wide variety of artisanal cheeses, including the famous Cheddar, which is the most eaten cheese in the world.
- Germany: German cheese-making traditions date back centuries, and the country offers a range of regional specialties. German cheeses, such as Limburger and Butterkäse, showcase unique flavours and textures that reflect Germany's varied landscapes and culinary heritage.
- Portugal: Portuguese cheeses are gaining recognition for their quality and distinct flavours. Queijo Serra da Estrela, considered the "king of Portuguese cheeses," is a creamy and spicy cheese that showcases the country's cheese-making expertise.
These countries are renowned for their cheese-making traditions, offering a diverse array of flavours, textures, and styles that cater to different tastes and preferences. While it is challenging to crown a single country as the best, these nations are undoubtedly significant contributors to the world of cheese.
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Shipping and storing
When it comes to shipping and storing cheese, several factors come into play to ensure optimal ageing. The first consideration is the type of cheese, as different varieties have distinct storage requirements. For instance, hard cheeses like Cheddar can be stored at room temperature for several months, whereas soft cheeses such as Brie and ricotta should be refrigerated, with the latter best used within 3 days of opening. Semi-soft cheeses can be kept in an airtight container in the refrigerator for up to 2 weeks, but their freshness will gradually diminish.
The temperature and humidity of the storage environment are also critical. Cheese prefers an ageing temperature of around 10° to 13° Celsius or 55° to 65° Fahrenheit, with 70% humidity. A cellar or basement is ideal as it typically maintains cool temperatures year-round, but humidity control can be challenging. To regulate humidity, cheese can be placed in a plastic box with a lid, and a damp sponge or paper towel placed inside without touching the cheese. Alternatively, a wine refrigerator is a good option for achieving the desired temperature and humidity levels.
For those without access to cellars or specialised refrigerators, a regular refrigerator can be utilised. The warmest part of the refrigerator is best, and humidity can be increased by using a shallow pan of water with a sterilised sponge or cloth. The crisper drawer of the refrigerator can also be employed, although it may be difficult to control temperature and humidity. To enhance humidity in the drawer, a small jar or glass partially filled with water can be placed inside, and the drawer and refrigerator settings adjusted to their warmest and most humid options.
When storing blocks of cheese, ensure they are placed upright to facilitate proper air circulation. Using a wooden cutting board or plate with a flat object on top can help elevate the block and prevent moisture collection. Cut pieces of cheese should be wrapped in waxed paper or cloth to prevent drying, and an absorbent outer layer like a tea towel can be used before applying plastic wrap to maintain airtightness.
For those with ample storage space, creating a cheese cave or utilising a cheese maturing box is an option. Waxing cheese is another method to preserve it, and while it requires more effort, it can help extend the ageing process. After sampling or accidentally breaking a piece, wiping the surface with cider vinegar and re-waxing can help preserve the cheese. Ultimately, the key to successful cheese storage and ageing is maintaining the right balance of temperature and humidity while preventing contamination and moisture loss.
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Frequently asked questions
There is no definitive answer to this question, as it is subjective and depends on individual preferences. However, some countries with strong cheese-making traditions include France, Italy, Switzerland, the UK, the US, Spain, Germany, Belgium, and the Netherlands.
The quality of aged cheese is influenced by the cheesemaking process, particularly the ageing or curing stage, which can vary for each type of cheese. Cheese is typically aged in controlled environments where temperature and humidity are carefully monitored.
Popular aged cheeses include Cheddar, Parmesan, Gouda, Gruyère, and Manchego. These cheeses develop complex flavours and textures as they mature, becoming firmer and more flavourful.
