How Do You Age Cheese At Home?

“I’ve recently started making cheese at home and it’s been a blast! Right now, I want to learn how to age cheese properly but I’m facing issues with consistency and proper storage conditions. What can I do to perfect aging cheese in my small apartment? Thanks a ton!” cheers, Julie, Seattle, USA.

How Do You Age Cheese At Home?

Aging cheese at home can be a rewarding process that transforms a young cheese into a masterpiece of flavor and texture. Whether you’re a budding cheesemaker or an enthusiast like Julie from Seattle, understanding the intricacies of cheese aging is key to your success. Let’s explore how to age cheese at home step by step.

1. Choose the Right Cheese for Aging

Not all cheeses are created for aging. Soft, fresh cheeses like Ricotta or Cottage Cheese aren’t suitable for aging. Here are some cheeses that work well:

• Cheddar: A popular choice due to its versatility and aging potential.
• Gouda: Develops rich, caramel notes over time.
• Blue Cheese: Perfect for those who enjoy bold, tangy flavors.
• Parmesan: Requires longer aging but offers incredible payoff.

Julie, starting with these cheeses will give you a good range of flavors to work with as you master the aging process.

2. Create the Ideal Aging Environment

Cheese aging requires specific conditions, primarily related to temperature, humidity, and airflow:

• Temperature: Aim for a consistent temperature between 50°F and 55°F (10°C-13°C). A dedicated wine refrigerator can be a great solution if a cheese cave isn’t available. You can also use an old fridge and a temperature controller.
• Humidity: Maintain humidity levels around 80-90%. You might need a humidifier or containers of water to achieve this. Use a hygrometer to monitor levels.
• Airflow: Adequate airflow prevents mold and encourages even aging. A small fan can help in a controlled environment.

Storing cheese in your apartment, Julie, is achievable with these adjustments. A converted wine fridge can easily fit in a small space and offers control over these key conditions.

3. Prepare Your Cheese for Aging

Before aging, certain steps need to be taken:

• Salting: Rub salt on the cheese or immerse it in a brine solution. Salt acts as a preservative and also influences flavor development.
• Pressing (for hard cheeses): This removes excess whey and creates a tighter curd structure, improving the aging process.

For instance, if you’re making a hard cheese like Cheddar, press it appropriately to ensure it can endure longer aging periods without spoiling.

4. Regular Maintenance During Aging

Cheese aging isn’t a ‘set and forget’ process. Regular maintenance is crucial:

• Turning: Rotate your cheeses periodically to ensure even aging and prevent moisture buildup.
• Brushing: Brush the rind to remove unwanted mold and keep the surface clean. Alternatively, you can use cloths soaked in brine or vinegar solution.
• Waxing: For certain cheeses, applying a wax layer can help retain moisture and create a stable aging environment.

Julie, remember that every bit of care you invest in maintaining your cheese during aging pays dividends in flavors and textures.

5. Troubleshooting Common Issues

Even with meticulous care, issues can arise. Here’s how to address some common problems:

• Mold Growth: Not all molds are bad, but the unwanted kinds should be brushed off. If mold appears under the wax, remove the wax, clean the cheese, and re-wax.
• Drying Out: Ensure humidity is intact. If the cheese is drying out, try wrapping it in wax paper or aging it in an environment with higher humidity.
• Ammonia Smell: This can indicate over-ripening. Ensure proper ventilation and consider aging the cheese for a shorter period next time.

Handling these hiccups, Julie, will perfect your cheese aging process over time.

6. Different Aging Techniques

Various techniques impact the final product’s texture and flavor:

• Natural Rind: Aging without any covering allows natural molds to form, adding complexity. Regular brushing is essential.
• Waxing: Provides a protective barrier to retain moisture and prevent undesirable mold.
• Bandaging: Often seen in traditional Cheddar, where cheese is wrapped in cloth. This gives a distinctive texture and flavor.
• Vacuum Sealing: Although less common in artisanal processes, it helps maintain hygiene and moisture balance effectively.

Trying these techniques will help you discover which method produces the most enjoyable results for your palate.

7. Enjoying and Evaluating Your Aged Cheese

Once your cheese has aged, it’s time to enjoy it. Here’s how to evaluate its success:

• Appearance: Look for even coloring, no excessive mold (unless it’s supposed to be there), and a consistent rind.
• Texture: Should match the cheese type. For example, Cheddar should be firm but crumbly, and Blue cheese should have veined interiors.
• Flavor: The ultimate test. A well-aged cheese should have a balanced, deep flavor profile with pleasant aroma.

Julie, savoring the fruits of your labor is the most gratifying part of the cheese aging journey.

Final Thoughts…

Julie, aging cheese at home is truly an art that balances patience with precision. From choosing the right cheese and creating the ideal environment to maintenance and troubleshooting, every step is integral to the process. Take your time, enjoy the learning experience, and relish the rewards of your hard work. Thanks for sharing your journey with us, and happy aging!