How Do You Age Washed-Rind Cheeses?

“I’m planning to start making washed-rind cheeses at my small dairy farm, and while I’ve got a grip on the basics of cheese making, I’m not sure about the aging process for these specific types. Could you provide some detailed advice on how to age washed-rind cheeses effectively? I’m aiming for that perfect balance of texture and flavor that my customers will love!” thanks, Jessica, Boise, USA.

How Do You Age Washed-Rind Cheeses?

Great question, Jessica! Aging washed-rind cheeses is an art that, when done right, can result in some of the most aromatic and flavorful cheeses around. Here’s a deep look at the process, the factors to consider, and some tips and tricks to ensure your cheeses age perfectly.

Understanding Washed-Rind Cheeses

First things first, washed-rind cheeses are unique due to their distinctive rind, which is often orange, red, or pinkish. This type of cheese is washed with a brine solution or other washing agents such as beer, wine, or spirits. The washing encourages the growth of specific bacteria (like Brevibacterium linens) that give the rind its characteristic color and pungent aroma.

The Importance of the Washing Process

The washing step is crucial for developing the flavor and texture of the rind. Here are some key things to keep in mind:

• Frequency: Regular washing is essential. Usually, cheeses are washed two to three times a week. This helps maintain a moist environment and promote bacterial growth.
• Solution: The composition of your washing solution can vary. While a simple brine (saltwater) works well, some cheesemakers prefer to use other liquids like beer or wine to impart additional flavors.
• Technique: When washing, gently rub the solution onto the rind to distribute it evenly. This process helps ensure consistent bacterial development.

The Ideal Aging Environment

The environment in which you age washed-rind cheeses is just as important as the washing process. Here’s what to look for:

• Temperature: Washed-rind cheeses generally age best at around 50-55°F (10-13°C). Keeping a stable temperature is essential for preventing unwanted mold growth and ensuring the right bacterial development.
• Humidity: High humidity, around 90-95%, is critical. This helps keep the rind moist, which is necessary for the bacteria to thrive. A cheese cave or a dedicated aging room with a humidity control system works wonders.
• Airflow: Moderate airflow is needed to avoid excessive drying of the rind while still allowing for some moisture to escape. Too much airflow can dry out the rind, while too little can lead to unwanted mold growth.

Caring for Your Cheese During Aging

Aging cheese is an active process that requires regular attention. Here are some procedures to follow:

• Turn the Cheeses: Regularly turn your cheeses to ensure even aging. This prevents liquid from pooling and encourages uniform development.
• Monitor and Adjust Humidity: Keep an eye on humidity levels and adjust as necessary to maintain that ideal range. Using a hygrometer can help you keep track.
• Inspect for Unwanted Molds: Occasionally, you might find unwelcome molds on your cheeses. If this happens, gently remove them with a soft brush or cloth dipped in saltwater.

Determining When Your Cheese is Ready

Timing is key. Here are some ways to know when your washed-rind cheese has aged to perfection:

1. Appearance: Look for a rind that’s well-developed and evenly colored. The cheese itself should feel firm to the touch but with a slight give.
2. Aroma: Washed-rind cheeses are known for their strong aromas. A ripe cheese will have a pungent, earthy smell. However, it shouldn’t smell overly ammonia-like, which can indicate over-ripening.
3. Texture: Cut into the cheese to check its texture. The paste (inside part) should be creamy and slightly soft. Any curd breakdown should be gradual, not excessively runny or hard.
4. Taste: Finally, taste your cheese! A well-aged cheese will have a balanced flavor, with hints of nuttiness and earthiness from the rind, and a creamy, rich interior.

Storing Your Aged Cheese

Once your cheese has reached the desired maturity, proper storage is important to maintain its quality.

• Wrapping: Use specialized cheese paper that allows the cheese to breathe while keeping the rind moist. Avoid plastic wrap as it can suffocate the cheese and promote unwanted mold growth.
• Temperature: Store at a slightly lower temperature than aging, around 45-50°F (7-10°C). A dedicated cheese fridge or a specific area in your regular fridge can work.
• Humidity: Maintain moderate humidity levels to prevent the cheese from drying out but not so high that mold growth becomes an issue.

Common Challenges and Their Fixes

Every cheesemaker faces obstacles. Here are a few common issues and solutions:

• Unwanted Mold: If you find green or blue mold on your rind, remove it with a cloth dipped in brine. Ensure your humidity and airflow are balanced to prevent recurrence.
• Ammonia Smell: If your cheese smells overly of ammonia, it may be aging too quickly. Lower the aging temperature slightly and wash the cheese with a milder brine solution.
• Rind Drying Out: Check your humidity levels and washing frequency. Increase the humidity slightly and ensure you’re washing the cheese regularly.
• Cheese Too Soft or Runny: This can be due to over-aging or high temperatures. Adjust your aging time and environment to find the right balance.

Examples of Popular Washed-Rind Cheeses

If you need some inspiration, here are a few famous washed-rind cheeses:

1. Époisses: Washed with Marc de Bourgogne, a French pomace brandy, this cheese is known for its intense aroma and creamy texture.
2. Taleggio: An Italian cheese washed in seawater, recognized for its mild fruity tang and semi-soft interior.
3. Munster: From the Alsace region of France, usually washed with a brine, this cheese boasts a strong smell and a smooth, rich taste.

Final Thoughts…

Thanks for sending in your question, Jessica! Understanding how to age washed-rind cheeses can be both challenging and rewarding. Remember, patience and consistent care are key to achieving that perfect balance of flavor and texture. Keep experimenting and fine-tuning your processes based on the conditions at your dairy farm. Your customers in Boise are in for a treat with your delicious creations!

Happy cheesemaking, Jessica!