Randy Chandler
Making cheese at home is a rewarding process, but it requires patience. Aging is an important step in the production of cheese, as it changes its flavour and texture. The length of time you age your homemade cheddar cheese will determine how sharp its taste is. For a properly 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. The aging environment is also a critical factor in the success of your final cheese. While most people don't have access to a traditional cave or cellar, you can use a wine refrigerator, a regular fridge, or containers and a cool space in your house.
Characteristics and Values Table for Aging Homemade Cheddar Cheese:
| Characteristics | Values |
|---|---|
| Aging Time | A longer aging time results in a sharper taste and firmer texture. For a sharp, mature Cheddar, age for at least a year. Medium-aged Cheddar is achieved in 4-8 months, and a mild, fresh Cheddar only needs 1-4 months. |
| Aging Environment | A wine refrigerator is ideal for aging cheese, with temperature control and a thermometer to maintain 55°-65°F and 70% humidity. Alternatively, use a regular fridge's crisper drawer, cellar, or basement, maintaining temperatures between 42°-58°F (10°-14°C). |
| Sanitation | Sanitize the aging environment and wash hands before handling cheese to prevent bacteria. Check cheese regularly for unwanted mold, wiping it off with a clean cloth dipped in white vinegar. |
| Moisture | Maintain humidity by placing a bowl of water in the aging unit. Ensure the cheese is dry to the touch to prevent mold. If the cheese becomes too dry, rub with olive or coconut oil. |
| Turning | Turn the cheese occasionally to keep moisture even. |
| Rind | The cheese will develop a natural grey-white-blue mold rind over time. |
| Separation | Keep aged cheese separate from other cheeses to avoid cross-contamination. |
| Storage | Store in protected cabinets or plastic boxes with a damp paper towel for moisture, ensuring the towel doesn't touch the cheese. |
| Light | Keep the cheese away from light during the aging process. |
| Flavor | Aging changes the flavor and texture of cheese, with aged Cheddar developing nutty and tangy notes. |
| Complexity | The drier and longer Cheddar is aged, the more complex its flavor becomes. |
| Mold | Don't be alarmed by fuzzy mold growth, it's part of the aging process. Gently wipe young cheeses to control mold depth and create a rind. |
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What You'll Learn
The importance of temperature and humidity
Temperature and humidity play a crucial role in the ageing of homemade cheddar cheese. The ageing environment is the most essential factor, along with time and cheese type, in determining the success of your final cheese. Therefore, it is important to carefully control the conditions to provide the right environment for your homemade cheddar cheese to age.
Firstly, the temperature of the ageing space is critical. Cheddar cheese should be aged at a temperature between 50°F to 59°F (10°C to 15°C). This temperature range is warmer than a typical refrigerator but cooler than room temperature. Warmer temperatures are preferable when ageing cheese, as cold temperatures can mute the flavours and aromas of the cheese. Additionally, the temperature affects the rate of enzymatic activity and the growth of beneficial microorganisms. It is important to maintain consistent temperatures, as fluctuations can negatively impact the ageing process.
Secondly, humidity is another key factor in ageing cheese. Humidity levels influence moisture loss and rind development. Most cheeses require high humidity levels, typically between 70% to 95% relative humidity. For cheeses aged between 50°F and 55°F (10°C and 15°C), the relative humidity should be maintained between 70% to 99%. It is important to monitor humidity levels, as too much humidity can promote unwanted mould growth.
To achieve the desired temperature and humidity for ageing homemade cheddar cheese, several options are available. A wine refrigerator is an excellent choice, as it provides temperature control and can maintain the desired humidity range. Alternatively, if a wine refrigerator is inaccessible or expensive, the crisper drawer of a regular refrigerator can be used. However, it may be challenging to control temperature and humidity in a crisper drawer, and proper cleaning and sanitation are necessary to prevent cross-contamination. Another option is to convert a regular refrigerator into a cheese cave by installing temperature and humidity controllers, creating a cost-effective ageing environment. Additionally, some enthusiasts build small, insulated rooms specifically for cheese ageing, ensuring proper air circulation, stable temperature, and consistent humidity.
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The use of a wine fridge
When using a wine fridge, it is important to maintain the correct temperature and humidity levels. Cheese should be aged at around 55° to 65°F (12.7° to 18.3°C) with about 70% humidity. A basic room or porch thermometer can be used to measure the temperature, and a bowl or glass of cool water can be placed inside the wine fridge to help regulate humidity. It is also important to keep the shelves of the wine fridge clean by wiping them with white vinegar occasionally and keeping various types of cheeses together to avoid cross-contamination.
Another option for aging cheese is to use the crisper drawer of a refrigerator. However, this method can be challenging because the temperature and humidity are more difficult to control, and there is a higher risk of cross-contamination. It is also a smaller space, limiting the number of cheeses that can be aged simultaneously.
When aging homemade cheddar cheese, it is crucial to maintain the correct temperature, humidity, and cleanliness to ensure the cheese ages properly and safely. The use of a wine fridge provides a convenient and effective solution for creating the ideal environment for aging cheese at home.
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Preventing mould
Humidity control is one of the most important steps in cheesemaking. Different types of cheese need different humidity levels. Humidity influences how moisture stays in the cheese during maturation. If the humidity is too low, the cheese will dry out too fast, resulting in a cracked texture or a too-hard rind. In contrast, too much humidity can encourage unwanted mould and spoilage.
To prevent mould when ageing homemade cheddar cheese, you should ideally use a wine refrigerator. These can often be found second-hand for less than $100 and are perfect for ageing cheese. Try to find one with a temperature control feature. You will also need a thermometer to measure the ambient temperature. A basic room or porch thermometer will work fine, and some wine refrigerators come with one. Place a hygrometer inside to check humidity regularly. If your fridge doesn’t reach the desired humidity, try adding a bowl of water or using damp sponges to raise it. For reducing humidity, open the door slightly for brief periods to increase airflow.
If you don't have access to a wine refrigerator, you can use the crisper drawer of your refrigerator. It is small, and you will only be able to age 1 to 3 cheeses at a time. It can also be tough to control the temperature and humidity. But it will work if you are careful. The first step is to get that crisper drawer thoroughly emptied and cleaned out. Use a bleach solution for this; there are just too many opportunities for contamination in a refrigerator.
When ageing soft ripened and high-moisture cheese, pay close attention to the moisture build-up. Cheese mats should also be used in the containers to keep cheese slightly elevated, allowing it to breathe. Cheese mats also prevent the bottom of the cheese from becoming too moist. Since the volume of air in these boxes is limited, they should be opened frequently to exchange the gases, from the ripening cheese, with fresh air. This is especially important with higher-moisture young cheese.
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How long to age cheddar
The length of time you age your cheddar will determine how sharp its taste is. For a properly sharp, mature cheddar, you should 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, you only need to age your cheese for one to four months. The longer ageing time will also result in a firmer cheese, while a shorter ageing time will give you a softer cheese.
Aging cheddar requires maintaining a consistent temperature and humidity level. The ideal temperature for aging cheddar is between 52 and 56°F (10–12°C), with humidity levels between 80 and 85%. You can achieve these conditions by using a wine refrigerator, a mini-fridge, or a basic refrigerator with temperature and humidity control.
If you use a wine refrigerator, it is recommended to get one with a temperature control feature and a thermometer to measure the ambient temperature. You can maintain humidity by placing a bowl or glass of cool water inside the refrigerator. Keep the shelves of your wine fridge clean by wiping them with white vinegar occasionally.
If you use a basic refrigerator, you can control the temperature and humidity by placing the cheese in a plastic food container to prevent it from drying out. You can also use frozen water bottles to regulate the temperature, replacing them twice a day.
It is important to regularly check on your aging cheddar, turning the cheese every week to ensure even moisture. You should also rub the cheese with olive or coconut oil if it starts to feel too dry and remove any unwanted mold with a clean rag dipped in white vinegar.
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Storing cheese in a cellar
To ensure proper cheese storage, it is crucial to maintain the right balance of temperature, humidity, and environmental control. A consistent temperature between 55°F and 65°F, with about 70% humidity, is ideal for aging cheese. You can use a thermometer to monitor the temperature and adjust it accordingly. Additionally, using thermal mass, such as large containers of water, can help stabilize the temperature.
It is also important to minimize door openings to prevent temperature fluctuations and to separate different types of cheeses to prevent flavour transfer. Wrapping cheese in specialised cheese paper or wax paper before placing it in the cellar can help maintain humidity and protect the cheese. You can also use a damp towel in the cheese container to increase humidity if needed.
While a cellar is great for aging harder cheeses, softer cheeses are not recommended for long-term cellar storage. Soft cheeses have a higher moisture content and are more susceptible to spoilage, so they are best stored in a refrigerator, ideally in clean, airtight containers.
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Frequently asked questions
The best place to age homemade cheddar cheese is a wine refrigerator, which can be bought second-hand for less than $100. If you don't have access to a wine refrigerator, you can use the crisper drawer of your regular refrigerator, but it will be small and tough to control the temperature and humidity.
Cheese should be aged at a consistent temperature between 10-15°C (42-55°F) or 45–58 °F (7–14 °C). The ideal temperature will depend on the type of cheese.
The longer you age your cheddar, the sharper its taste. For a properly 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.
Before ageing your cheddar, ensure that it is as dry as possible to the touch to prevent mould growth. Wherever you choose to age your cheddar, make sure that it sees no light on a regular basis throughout the ageing process.
Store your cheese in a sealable container in your chosen ageing environment. If you are using a cellar, store the cheese in protected cabinets or plastic boxes, adding a damp paper towel for moisture.
