How Do I Address Issues With Cheese That Doesn’t Age Well?

“I’ve been getting more into cheese making and noticed that some of my cheeses just don’t age well at all. They either develop off flavors, molds, or seem to dry out. For instance, recent batches of my homemade Gouda and Cheddar aged poorly and I can’t figure out why. What steps can I take to properly address these issues and ensure my cheeses age gracefully?” Thanks, Robert, Portland, USA.

Hey Robert,

It’s great to hear that you’re diving into the world of cheese making! Aging cheese can indeed be a tricky art that requires a blend of science, intuition, and a bit of trial and error. Let’s break down the key factors that might be affecting your aging process and how to tackle them effectively.

Understanding the Aging Process

Cheese aging, or affinage, is a delicate process where the flavors, textures, and overall character of the cheese develop over time. Proper aging can turn a good cheese into a superb one. Here’s why understanding this process is vital:

• Moisture Content: The moisture content in cheese impacts texture and flavor development. Too much moisture can lead to spoilage, while too little can cause dryness.
• Temperature: Cheese aging requires consistent temperatures, usually between 50-55°F (10-13°C). Fluctuations can disrupt the aging process and ruin the batch.
• Humidity: Proper humidity levels, around 80-85%, are essential to prevent drying out or excessive mold growth.
• Airflow: Good ventilation helps the cheese breathe and develop rind properly, which in turn affects flavor and texture.
• Time: Each cheese has a different aging period. For example, Gouda can be aged between a few months to over a year, while Cheddar can be aged from 3 months to over a year depending on the desired sharpness.

Common Issues in Cheese Aging

Addressing specific problems with aging cheese requires understanding the root causes. Below are some common issues and how to address them.

1. Development of Off Flavors

Off flavors can occur due to various reasons, such as contamination or improper aging conditions:

• Contamination: Ensure all equipment and environments are properly sanitized. Even minor contamination can alter flavor. Use dedicated tools for cheese making to avoid cross-contamination.
• Milk Quality: The quality of milk is crucial. Make sure to use fresh, high-quality milk. If using raw milk, be certain it’s from a reliable and clean source.
• Starter Cultures: Consistently use the right starter cultures for each type of cheese. Cultures that are not well suited can produce unwanted flavors.
• Temperature Control: Maintain a constant temperature in your aging environment. Sudden temperature changes can affect the bacterial activity, leading to flavor inconsistencies.

2. Excessive Mold Growth

Mold is a natural part of aging, but excessive mold can be problematic:

• Humidity Control: Maintain proper humidity levels. Too high humidity encourages excessive mold growth. Keep humidity around 80-85%.
• Regular Monitoring: Regularly inspect your cheeses and wipe off unwanted molds using a clean cloth dipped in a vinegar solution. Doing so prevents it from penetrating the cheese.
• Proper Wrapping: Wrap your cheeses in breathable materials like cheese paper or natural wax. Plastics can trap moisture and exacerbate mold growth.

3. Cheese Drying Out

Drying out can ruin the texture and flavor of your cheese:

• Proper Humidity: Ensure the aging environment has adequate humidity. Too low humidity leads to moisture loss. Use a hygrometer to regularly check and adjust the humidity levels as needed.
• Waxing or Vacuum Sealing: Consider waxing or vacuum-sealing cheeses that are prone to drying out. These methods provide a moisture barrier, preserving the cheese’s texture.
• Regular Checks: Monitor your cheeses frequently. If you notice signs of drying, adjust the humidity or storage methods accordingly.

Improving Cheese Aging Techniques

Here are some advanced tips to enhance your cheese aging process.

1. Creating the Perfect Aging Environment

Your aging environment, or “cheese cave,” plays a significant role in how well your cheese ages:

• Dedicated Space: Designate a specific space for aging. A wine fridge or a specially built cheese cave can work wonders. These spaces offer controlled temperature and humidity conditions.
• Temperature and Humidity Control: Invest in quality hygrometers and thermometers. A small humidifier can also help maintain proper humidity levels.
• Air Circulation: Ensure there is adequate airflow. Small fans can help circulate the air and prevent the build-up of excessive humidity.

2. Selecting and Using Proper Cultures

Starter cultures and rennet are essential for setting the right foundation for your cheese:

• Right Cultures: Use cultures specific to the type of cheese you are making. Each cheese has preferred bacterial strains that define its flavor and texture.
• Consistent Quality: Use fresh and quality cultures. Store them properly, usually in a freezer, to maintain their viability.
• Proper Dosage: Follow the recommended dosages for cultures and rennet. Incorrect amounts can affect the curd formation and aging process.

3. Patience and Timing

Aging cheese is an exercise in patience. Rushing the process or being overly eager to taste can lead to underdeveloped flavors:

• Allow Full Aging Period: Respect the aging period specified for each cheese. Cutting it short can result in underdeveloped flavors and textures.
• Regular Monitoring: Check your cheeses regularly but resist the urge to open and taste them too frequently. Frequent handling can introduce contaminants.
• Record Keeping: Maintain detailed records of each aging batch. Keep track of temperature, humidity, and any interventions you make. This helps in understanding what works and what doesn’t.

Case Study: Improving Aging for Gouda and Cheddar

Let’s look at how to address aging issues for Gouda and Cheddar specifically, as these can represent common aging challenges:

Gouda:

• Waxing: Gouda is often waxed to preserve moisture. Ensure you are using quality cheese wax and apply it evenly.
• Humidity Control: Gouda requires higher humidity. Check your aging environment for consistent conditions. If it’s drying out, increase the humidity slightly.
• Regular Turning: Turn your Gouda wheels regularly to ensure even aging and prevent unwanted mold growth.

Cheddar:

• Bandaging: Traditional cheddar is often bandaged with cloth. Ensure the cloth is clean and tightly wrapped to retain moisture and protect the rind.
• Wax or Vacuum Seal: If not bandaging, consider waxing or vacuum sealing to prevent drying out and mold contamination.
• Aging Time: Cheddar’s flavor develops significantly with time. Be patient and allow it to age for at least a few months, ideally longer.

Final Thoughts…

Creating well-aged cheese is a rewarding experience that brings rich flavors and textures. It takes practice, patience, and meticulous attention to detail but becomes more intuitive with time. Robert, your passion for cheese making is evident, and with these tweaks, your Gouda and Cheddar will likely improve significantly in their aging profiles. Keep experimenting and fine-tuning your process; each batch is a step closer to perfecting your craft. Happy cheese making!

Thanks, Robert!