How Do You Handle And Store Aging Cheese To Prevent Contamination?

“I’ve recently started making my own cheese and am getting the hang of it, but I’m worried about how to handle and store aging cheese properly to prevent contamination. I’m in the middle of aging a batch of cheddar and want to make sure I’m doing everything right. What should I be doing to ensure my cheese ages safely and stays delicious?” Thanks, Megan, Portland, USA.

How Do You Handle And Store Aging Cheese To Prevent Contamination?

Aging cheese is like an art form that requires a balance of care, environment, and patience. Megan, it’s great to hear you’re diving into the world of cheese making! Let’s break down the main aspects of handling and storing aging cheese to ensure it remains uncontaminated and develops that wonderful flavor profile you’re aiming for.

The Right Environment

The environment in which cheese is aged, often called an “aging room” or “cheese cave,” is vital. Here are some key factors to consider:

• Temperature: Cheddar, like many hard cheeses, benefits from a consistent temperature between 50-55°F (10-13°C). Too warm, and it can spoil; too cold, and it slows the aging process.
• Humidity: Maintaining a humidity level of around 80-85% is ideal for cheddar. This prevents the cheese from drying out while inhibiting harmful mold growth. High humidity can be maintained using a humidifier or by placing bowls of water in the aging space.
• Airflow: A gentle airflow is essential to prevent unwanted mold and bacteria. Good ventilation ensures gases and moisture produced by the cheese can escape, reducing the risk of unwanted contaminants settling in.

Proper Handling

Handling your cheese with care and cleanliness is key to preventing contamination. Here’s what you need to focus on:

• Clean Environment: Before you start, ensure that all surfaces, tools, and your hands are thoroughly cleaned. Use food-safe sanitizers for surfaces and utensils.
• Regular Monitoring: Check on your cheese regularly. This means looking out for any signs of unwanted mold or bacteria. If you spot any, address it immediately by wiping the affected area with a cloth dipped in vinegar or saltwater.
• Handling With Clean Hands: Always wash your hands before touching the cheese. Alternatively, use clean gloves to avoid transmitting any contaminants from your skin.

Preventing Mold and Undesirable Bacteria

Unwanted molds and bacteria can affect the flavor and safety of your cheese. Here’s how to handle them:

• Controlled Mold Introduction: Some cheeses, like blue cheese, require specific molds introduced purposely. For cheddar, it’s crucial to keep the cheese free from unwanted molds and bacteria.
• Brine Solution: Wiping your cheese with a salt brine solution can prevent the growth of unwanted molds. Use a solution of non-iodized salt and distilled water to wipe down the cheese every few days.
• Vinegar Wash: Lightly dampening a clean cloth with white vinegar and wiping the surface of the cheese can deter mold growth. Make this part of your cheese maintenance routine if you notice surface mold.

Wrapping and Packaging

How you wrap or package your cheese during aging can impact both its flavor and its safety. Here’s what you should know:

• Cheese Cloth: For cheeses like cheddar, wrapping them in cheese cloth allows them to breathe while also protecting them from contaminants. Be sure to replace the cloth regularly and reapply any coatings like lard or butter if needed.
• Wax Coating: For long-term aging, coating your cheese in wax can be protective. Waxing helps create a barrier against air and contaminants, but remember to sanitize the cheese surface before waxing to prevent trapping any nasties inside.
• Vacuum Sealing: Vacuum sealing can also work well for hard cheeses. This method can remove air and create an anaerobic environment that slows down mold growth. Just ensure the cheese is properly dried before sealing to avoid moisture build-up inside the packaging.

Dealing with Contamination

Sometimes, despite your best efforts, contamination can occur. Here’s what to do if you spot it:

• Identifying Contamination: Familiarize yourself with what different types of mold look like. White, blue, green, or black molds can indicate various levels of contamination. Surface molds are often harmless and can be scraped or wiped off with vinegar.
• Localized Contamination: If the mold is localized, you might be able to salvage the cheese by cutting away the affected area with a sanitized knife. Ensure you cut at least an inch around and beneath the moldy spot.
• Severe Cases: If contamination is widespread or if you detect any off smells or textures, it may be best to discard the cheese. Safety first!

Storage Conditions After Aging

Once your cheese has aged to perfection, proper storage is necessary to maintain its quality:

• Refrigeration: After aging, cheeses should be stored at a lower temperature of around 35-45°F (1.6-7°C). Wrap the cheese in wax or parchment paper before placing it in an airtight container to let it breathe while also protecting it from moisture.
• Freezing: Freezing cheese is generally not recommended as it can alter the texture and flavor. However, if necessary, hard cheeses like cheddar can be frozen for up to six months. Wrap it tightly in plastic wrap and then place it in a freezer bag.
• Avoid Contamination: Store different types of cheese separately to prevent cross-contamination of flavors and bacteria. If you keep any smelly cheeses, be sure to wrap them well to prevent their aroma from affecting others.

Using Natural Techniques

Sometimes, traditional methods can help maintain and enhance the aging process:

1. Lard or Butter Coating: This traditional method can create a breathable barrier that protects the cheese. Melt lard or butter and brush it onto the cheese after wrapping it in cheese cloth.
2. Wine or Beer Washes: These not only impart unique flavors but also can deter mold growth. Periodically brush the cheese with your preferred alcohol to keep the surface moist and flavorful.
3. Herbs and Ashes: Coating cheese with herbs or vegetable ashes can add flavors while protecting it from contaminants. This method is often used for cheeses like Morbier and Valençay.

Final Thoughts…

Megan, thanks so much for raising such an important question! Preventing contamination while aging cheese involves creating the right environment, careful handling, monitoring for mold, and proper wrapping and storage. With these tips, I’m confident that your cheddar will turn out fantastic. Enjoy the cheese-making journey, and don’t hesitate to reach out if you have more questions!