How Do You Age Cheese In A Regular Refrigerator?

“I’ve recently started making my own cheese at home and I’m loving it! However, I’m not sure how to go about aging cheese considering I only have a regular household refrigerator. I’ve read a bit and gotten mixed advice. Could you guide me on how I can effectively age cheese in my fridge? I’m hoping to make a nice cheddar or gouda. Thanks a bunch!” Appreciate it, Jonathan, Chicago, USA.

How Do You Age Cheese In A Regular Refrigerator?

Hey Jonathan, I’m thrilled to hear that you’re diving into the world of cheese making. It’s such a rewarding experience, isn’t it? Let’s talk about how you can successfully age cheese in your regular refrigerator. It’s totally doable with a few tweaks and a bit of patience. Here’s how you can make it work.

Understanding the Basics of Cheese Aging

Aging cheese allows flavors to develop and textures to change. Essentially, it’s about controlling the cheese’s environment to achieve desired results. Typically, commercial aging (or affinage, if you want to get fancy) happens in a climate-controlled cheese cave or room. These environments maintain specific temperature and humidity levels. However, since we’re working with a regular fridge, we have to improvise.

Setting Up Your Fridge for Cheese Aging

A regular fridge isn’t naturally ideal for aging cheese because it’s generally kept too cold and too dry. But, we can adjust a few things to make it a suitable environment. Here’s a step-by-step guide:

1. Temperature Control:

   Your fridge is likely set around 35-40°F (1.6-4.4°C), which is colder than the ideal aging temperature of 50-55°F (10-13°C). If possible, designate a small wine fridge or an older fridge for this purpose, which allows better control over temperatures. However, if you’re stuck with your main fridge, try the vegetable crisper since it tends to be slightly warmer.

2. Humidity Control:

   The ideal humidity level for aging cheese is around 80-90%. Most fridges run at about 30-40%, which is too dry. To increase humidity, you can:

   • Place a bowl of water in the crisper or near the cheese.
   • Use a humidity-controlled container or cheese cave box. These are available online and can significantly help maintain the right humidity levels around your cheese.
   • Wrap the cheese in cheese-specific paper to allow breathing while retaining moisture.

Cheese Wrapping Options

Proper wrapping is crucial to maintain the right conditions for your cheese. Here are some methods:

• Cheese Paper:

  This is your best option. It allows the cheese to breathe while keeping moisture and contaminants out. You can buy cheese paper from specialty stores or online. Be sure to change the paper when it becomes too wet or dries out.

• Parchment or Wax Paper:

  While not as effective as cheese paper, parchment or wax paper can work in a pinch. Wrap the cheese loosely to allow some air circulation. Avoid plastic wrap as it traps moisture, promoting mold growth and spoiling the cheese.

• Reusable Waxed Wraps:

  These eco-friendly wraps can also work well. They provide the same breathability as cheese paper and can be reused.

Monitoring and Caring for Your Cheese

Regular checks are vital to ensure your cheese is aging correctly. Here’s what you should do:

1. Weekly Inspections:

   Look for signs of mold, drying out, or excessive moisture. A small amount of surface mold is normal and can be scraped off with a clean knife or cloth. Excessive mold or strange odors might indicate contamination.

2. Flip and Rotate:

   Flip your cheese weekly to ensure even aging. If using a container, rotate its position in the fridge to maintain consistent conditions. This helps in avoiding any flat spots or uneven moisture distribution.

3. Humidity Checks:

   Monitor the humidity levels with a hygrometer, especially if you’re aiming for longer aging periods like with cheddar or gouda. Add more water or slightly open the container if adjustments are needed.

Special Tips for Specific Cheese Types

Different cheeses have varied needs. Here are some tips for cheddar and gouda, which you mentioned:

Cheddar

• Aging Time:

  Typically aged for 9-24 months. The longer you age, the sharper the flavor.

• Wrapping:

  Cheddar can be wrapped in cheesecloth and brushed with butter to avoid excessive drying and mold growth.

Gouda

• Aging Time:

  Gouda is typically aged for 6 months to over a year. Older gouda has a deep, caramel-like flavor.

• Waxing:

  Gouda is often waxed to seal in moisture. You can dip your cheese in melted cheese wax, let it cool, and repeat. This also helps in creating a mold barrier.

Common Challenges and How to Address Them

Even with careful planning, you might face some challenges. Here’s how to tackle a few:

Dry and Cracked Cheese

If your cheese dries out, it can develop cracks. This usually means your fridge is too dry. Use a higher humidity solution, like the controlled container or an additional bowl of water. You might also want to consider re-waxing the cheese if significant cracks appear.

Excessive Mold

A bit of benign mold is natural, but if it becomes excessive, something’s probably off. Make sure the cheese is wrapped properly and the humidity is correct. Always use clean utensils to handle the cheese to avoid contamination. If needed, trim off moldy sections and re-wrap.

Patience and Observance

Remember, aging cheese is as much an art as it is a science. Trust your senses – look, smell, and even taste small samples (for hard cheeses) over time. You’ll become attuned to what your cheese needs.

Enjoying the Fruits of Your Labor

Once your cheese has aged beautifully, it’s time to enjoy it! The unique flavors that develop over time can’t be rushed. You’ve put in the effort, and now you get to savor the results, whether in cooking or as part of a cheese board.

Final Thoughts…

Jonathan, it’s fantastic to see someone so enthusiastic about cheese making. Aging cheese in a regular fridge does come with its challenges, but it’s completely possible with some tweaks and regular maintenance. Focus on keeping your climate controlled, checking on your cheeses regularly, and using appropriate wrappings. Soon enough, you’ll enjoy the rich, complex flavors that everyone loves about aged cheese. Thanks for your question, and best of luck with your cheddar and gouda adventures!