How Do You Adjust The Culture For Different Aging Profiles?

“Hey, I’ve been trying to make different types of cheeses here in Sydney, Australia but I’m having a bit of trouble when it comes to adjusting the culture based on aging profiles. I’ve got a cheddar that I want to age for different lengths of time – some for a few months, others for over a year. What should I consider when adjusting the cultures for these different aging profiles?” Thanks, Peter, Sydney, Australia.

Hi Peter! That’s a fantastic question, and it’s great to hear about your cheddar making endeavors in Sydney! Adjusting the culture for different aging profiles can be a bit tricky, but once you understand the nuances, it becomes a fascinating part of the cheese-making process. Let’s break it down step-by-step.

Understanding the Role of Cultures

Cultures are the backbone of cheese making. They influence the flavor, texture, and overall characteristics of your final product. When you’re planning to age cheeses for different lengths of time, selecting and adjusting cultures becomes crucial. The key is to balance the activity levels of these cultures to align with the desired aging period.

Types of Cultures

Cheese making primarily uses two types of cultures: mesophilic and thermophilic. Each serves different purposes and responds uniquely to various aging conditions.

Mesophilic Cultures

• Optimal temperature range: 20-30°C (68-86°F).
• Commonly used in cheeses aged for shorter periods, like Cheddar < 4 months.
• Examples include Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris.

Thermophilic Cultures

• Optimal temperature range: 42-45°C (107.6-113°F).
• Ideal for cheeses aged for longer periods or those requiring higher temperature processing.
• Examples include Streptococcus thermophilus and Lactobacillus helveticus.

Adjusting Cultures for Different Aging Profiles

Now, let’s get specific about how to adjust cultures for your cheddar, considering your intention to age some for a few months and others for over a year.

Short-Term Aged Cheddar (Aging: Up to 4-6 Months)

For cheddar that you plan to age up to 6 months, mesophilic cultures are your friend. These cultures thrive at moderate temperatures, helping in faster acid development, which is crucial for shorter aging periods.

• Culture Type: Primarily mesophilic.
• Acid Production: High acid production is favorable as it helps develop the initial texture and taste quicker.
• Examples: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris.

Since these cheeses will be aged for a shorter period, the aggressive acidification helps in creating a well-defined flavor in less time. You might also consider adding a small amount of thermophilic cultures to add complexity but keep their proportion minimal.

Long-Term Aged Cheddar (Aging: Over 1 Year)

For cheddar intended to age over a year, the strategy changes significantly. We need cultures that work slower, allowing the cheese to develop deep, nuanced flavors over time.

• Culture Type: A mix of mesophilic and thermophilic, with a higher proportion of thermophilic cultures.
• Acid Production: Moderate, slow acid production is preferable to avoid overly acidic outcomes over long aging periods.
• Examples: Streptococcus thermophilus, Lactobacillus helveticus, alongside base mesophilic cultures.

Using more thermophilic cultures gives the cheese stability during long aging, preventing it from breaking down too quickly. It also helps develop the deep, nutty flavors characteristic of well-aged cheddar.

Considerations for Culture Adjustment

There are several additional factors to consider when adjusting your cultures. These include:

Aging Environment

The conditions of your aging environment – temperature, humidity, and airflow – can significantly influence how cultures behave over time. For example:

• Temperature: Consistent and appropriate to the culture type. Example: 10-13°C (50-55°F) for cheddar.
• Humidity: Typically 80-85% for proper rind development and moisture retention.
• Airflow: Good airflow helps in reducing unwanted mold growth.

pH Levels

pH monitoring is vital as it affects culture activity and cheese texture. For cheddar:

• Initial pH: Target around 6.5-6.7 after renneting.
• Final pH: Should gradually drop to about 5.1-5.3 after pressing.

Storage and Rind Development

The way you store your cheese post-production also impacts culture performance. Waxing, vacuum sealing, or natural rind development should be considered based on the desired aging profile.

• Waxing: Suitable for cheeses aged both short and long-term to protect from excessive drying.
• Vacuum Sealing: Maintains moisture but might restrict rind development.
• Natural Rind: Allows for interesting flavor development, ideal for long-term aging.

Practical Tips for Adjusting Cultures

Here are some practical steps to ensure you get the most out of your cultures based on aging profiles.

Experiment and Document

• Try using different ratios of mesophilic to thermophilic cultures and document the outcomes.
• Take notes on taste, texture, and appearance at different aging stages.

Use Quality Starters

• Opt for high-quality commercial starter cultures known for cheese making.
• Ensure cultures are stored correctly to maintain viability.

Fine-Tuning

• Adjust culture amounts based on seasonal changes and milk quality.
• Monitor pH closely and be prepared to tweak processes if necessary.

Examples

Imagine you’re working with a 50/50 blend of mesophilic and thermophilic cultures for your long-term aged cheddar. This blend helps to ensure stability and nuanced flavor development. On the other hand, for the short-term aged batch, you might use an 80/20 blend favoring mesophilic cultures, helping to accelerate the flavor profile within the short time span.

Another example is blending different strains to balance out specific functionalities. Lactococcus lactis for acid production and texture, combined with Streptococcus thermophilus for more complex flavor profiles.

Final Thoughts…

Peter, I hope this gives you a clear understanding of how to adjust cultures based on aging profiles. Remember, cheese making is both an art and a science; a bit of experimentation and careful observation can lead to magical results. Keep detailed records of your processes, and don’t be afraid to tweak things until you get the result you’re after. Thanks for your fantastic question!

Happy cheese making!