Randy Chandler
Bandaging is a traditional method of preserving cheese that is often used with cheddar to produce a drier, flakier texture. The process involves wrapping the cheese in cloth bandages and sealing it with a fat-based product like lard, butter, or ghee. This helps to hold in moisture, prevent the cheese from drying out, and allows the cheese to breathe. Bandaging also gives the cheese a unique flavour profile and a rustic appearance. The bandages are removed once the cheese has finished ageing, which can take anywhere from six months to two years.
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What You'll Learn
- Bandaging helps to form the rind on cheddar cheese
- The cheese is wrapped in cloth strips to hold moisture in
- The cloth is sealed with a fat-based product like lard or butter
- Bandaging allows the cheese to breathe, enhancing the aging process
- Bandaged cheddars have a drier, flakier texture and a more complex flavour
Bandaging helps to form the rind on cheddar cheese
Bandaging is a traditional method of preserving cheddar cheese as it ages. It involves wrapping the cheese in cloth bandages, which are then sealed with a fat-based product like lard, butter, or ghee. The bandages help to form the rind on cheddar cheese during the ageing process.
The cloth bandages serve multiple purposes: they help to hold moisture in, preventing the cheese from drying out; they allow a small amount of oxygen in, which enables a small amount of mould to grow at the rind; they let gases produced during ageing escape; and they protect the cheese from contaminants like flies, lint, and mites.
To bandage cheddar cheese, start by cutting two circles of cloth bandage, slightly larger than the top and bottom of the cheese. Melt your chosen fat and soak the cloth in it. Then, wring out any excess and spread the cloth evenly over the surface of the cheese, smoothing from the centre outwards. Repeat for the other side, then seal any overhang with more of the melted fat. The cheese can then be placed back into its mould and pressed for one hour.
After bandaging, the cheese is placed in a cool, humidity-controlled environment to age for 6 months to 2 years. During this time, mould will begin to grow on the outside of the bandage, which can be gently brushed and distributed to slow its growth. Once the ageing process is complete, the bandage is removed, revealing a mottled, aromatic rind.
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The cheese is wrapped in cloth strips to hold moisture in
The fat used to soak the cloth helps to seal the cheese and enhance its flavour. It also prevents the cheese from drying out. The type of fat used can vary, with some people preferring butter or ghee, while others use lard as it does not tend to go rancid. It is important to ensure that the fat is free of bacteria by heating it until it is fully melted and clear. Once the cloth is applied, the cheese is placed back into the cheese mould and pressed for one hour at full pressing weight.
The bandaging process is an important step in the ageing of cheddar cheese. It helps to form the rind on the cheese and promotes whey drainage. The cloth also allows the cheese to breathe, as opposed to wax or vacuum sealing, and prevents unwanted contaminants such as flies, lint, and mites from reaching the cheese. The bandages are typically left on the cheese for the duration of the ageing process, which can range from six months to two years depending on the desired flavour profile.
During the ageing process, mould will begin to grow on the outside of the bandage wrap, which is a desirable outcome. This mould can be gently brushed to distribute it evenly, but it will not be eliminated. The brushing should be done with a sanitised nail brush or soft-bristled boar or horsehair brush, and it is important to brush away from the cheese rather than in a circular motion. The bandages are removed only when the cheese has finished ageing, and the cheese is then sliced and served.
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The cloth is sealed with a fat-based product like lard or butter
Bandaging is a traditional method of preserving cheese, which is often used for cheddars to achieve a drier, flakier texture. The cheese is wrapped in cloth bandages, which are sealed with a fat-based product like lard or butter. This process helps to hold moisture in, preventing the cheese from drying out. It also allows small amounts of oxygen in, facilitating the growth of a small amount of mould at the rind, which contributes to the cheese's flavour. The bandages also allow gases produced during the ageing process to escape, and they protect the cheese from unwanted contaminants like flies, lint, and mites.
To bandage cheddar cheese, you will need to cut two circles of cloth, slightly larger than the top and bottom of the cheese. You will also need to cut lengths of bandage to cover the full diameter of the side of the cheese, with a slight overlap. All cloth used should be sanitised before use. The fat-based product, such as lard or butter, should be melted and then cooled to ensure it is free of bacteria. The cloth bandages are then soaked in the melted fat before being applied to the cheese. The bandages are smoothed out from the centre to the edges, ensuring that the cheese is completely covered.
Once the cheese is wrapped, it is placed back into the cheese mould and pressed for one hour at full pressing weight. It is then moved to an ageing location, where it will remain for several months. During the ageing process, mould will begin to grow on the outside of the bandage, which can be gently brushed and distributed to slow down mould growth. When the cheese is done ageing, the bandage is removed and discarded. The final product is a bandaged cheddar with a drier, crumblier texture and a complex flavour profile.
Lard is often preferred for sealing the cloth in bandaged cheddars because it binds better and does not tend to go rancid like butter. Additionally, some cheesemakers use ghee, beef tallow, coconut oil, or bacon drippings as their fat of choice. The type of fat used can be selected based on its compatibility with the flavours of the cheese.
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Bandaging allows the cheese to breathe, enhancing the aging process
Bandaging cheddar cheese is a traditional method of preserving the cheese while it matures. The process involves wrapping the cheese in a cloth bandage, which is then sealed with a fat-based product like lard, butter, or ghee. This technique is particularly associated with cheddar cheese, as it results in a drier, flakier texture that is often sought after in this variety.
One of the key benefits of bandaging cheddar cheese is that it allows the cheese to breathe. The cloth strips used in bandaging serve multiple purposes, including holding moisture in, preventing the cheese from drying out, and allowing small amounts of oxygen to reach the cheese. This oxygen intake facilitates the growth of a small amount of mould at the rind, contributing to the aging process and enhancing the flavour of the cheese.
The breathing effect of bandaging is further enhanced by the release of gases produced during the aging process. The cloth bandage allows these gases to escape, preventing a build-up that could otherwise negatively impact the cheese's maturation. Additionally, the bandage acts as a protective barrier, keeping unwanted contaminants like flies, lint, and mites away from the cheese.
The bandaging process typically begins with cutting circles of butter muslin or cheesecloth slightly larger than the top and bottom of the cheese. The cloth is then soaked in melted fat, such as lard, butter, or ghee. This helps it adhere to the surface of the cheese. After removing any excess fat, the cloth is spread evenly over the cheese, smoothed out from the centre to the edges, and pressed to ensure it is well-sealed.
The bandaged cheese is then placed in a cool, humidity-controlled aging room, where it matures for several months to a year or more. During this time, the cheese develops a unique flavour profile, with notes of caramel, fruit, and earthy tones. The bandaging technique not only enhances the aging process but also contributes to the final texture and flavour of the cheddar cheese.
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Bandaged cheddars have a drier, flakier texture and a more complex flavour
Bandaging is a traditional method of preserving cheese that is often used for cheddars. The process involves wrapping the cheese in cloth bandages, which are sealed with a fat-based product like lard, butter, or ghee. This technique helps to hold moisture in the cheese while allowing small amounts of oxygen to reach the surface, facilitating the growth of beneficial moulds.
The moulds that form around the bandage contribute to the unique flavour profile of bandaged cheddars. This flavour profile is more complex than that of waxed or plastic-wrapped cheddars, with notes of caramel, fruit, and earthiness. The texture, on the other hand, is drier and flakier, with a crumbly, crystalline consistency.
To achieve this distinctive texture and flavour, cheesemakers follow specific procedures. Before bandaging, the cheese is air-dried for at least a week to ensure a dry surface. The bandages are cut slightly larger than the cheese's diameter to allow for overlap and a tight seal. The fat used for sealing is melted and cooled to eliminate bacteria, and the bandages are soaked in it before being applied to the cheese.
During the ageing process, which can last from six months to two years, the cheese is turned regularly, and the mould is carefully managed. The bandages are eventually removed, revealing a rustic surface and a cheese with a reduced moisture content. This results in the desired drier, flakier texture that is prized in aged cheddars.
Overall, the process of bandaging cheddar contributes to a more complex flavour and the desired drier, flakier texture. The combination of mould growth, oxygen exposure, and moisture loss during ageing transforms the cheese's texture and flavour, making it a favourite among cheese connoisseurs.
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Frequently asked questions
Bandaging is a traditional method of preserving cheese. It is a more natural method that does not use coloured waxes. It helps form the rind on the cheese and is important for promoting whey drainage.
First, cut two circles of butter muslin, slightly bigger than the top of the cheese. Melt some butter, lard, or ghee, and soak the cloth in it. Then, wring the cloth to get rid of any excess. Spread the cloth evenly over the top surface of the cheese and smooth out from the center to the edge. Bandage the bottom surface of the cheese and smooth out from the center to the edge.
Bandaging the cheese helps hold moisture in, preventing the cheese from drying out. It also lets small amounts of oxygen in, allowing a small amount of mold to grow at the rind, which contributes to the aging of the cheese. Bandaging also lets gases produced while the cheese ages out, essentially letting the cheese breathe. Finally, it keeps unwanted contaminants like flies, lint, and mites off the cheese.
