How Do You Prevent Cheese From Drying Out During Aging?

“My home cheese aging setup in the basement is working out great so far, but I’ve noticed some of my cheeses are starting to dry out, especially around the edges. I know the humidity can be tricky to control. Do you have any tips for keeping cheese from drying out during aging?” Thanks a bunch, Jonathan, Seattle, USA.

How Do You Prevent Cheese From Drying Out During Aging?

Aging cheese can be quite the venture, Jonathan, and keeping it from drying out is a common challenge. It’s crucial to maintain the proper texture and flavor. Let’s take a friendly walk through some effective strategies to ensure your cheese stays just right during the aging process.

Understanding Humidity’s Role

Humidity is a significant factor in cheese aging. Too little moisture in the air can lead to dry, cracked cheese, while too much can encourage unwanted mold growth.

• Ideal Humidity Levels: Most cheeses age well at humidity levels between 75% to 85%. You can use a hygrometer to measure and regulate these levels in your aging space.
• Humidity Control: If your setup is in the basement, naturally more humid but might still need adjustments. Using a humidifier or even placing a pan of water nearby can help manage the moisture levels.
• Checking Regularly: Keep a close eye on the environment’s humidity, especially during changes in weather or season.

Suitable Wrapping Techniques

Wrapping your cheeses correctly can significantly reduce the risk of them drying out. The method can vary depending on the type of cheese you are aging.

• Traditional Cloth: Wrapping cheese in breathable cheesecloth allows some moisture loss without drying out the cheese completely. Waxing the cloth can also help retain moisture.
• Wax Coating: Dipping cheese in food-grade wax after it has developed its initial rind can lock in moisture. Just be careful with handling to avoid breaking the wax coating.
• Vacuum Sealing: This is highly effective for preventing any drying, but it might alter the aging process slightly. It’s a good option for cheeses that you don’t mind aging differently than traditional methods.
• Natural Rind Development: For harder cheeses like aged cheddars or goudas, letting a natural rind form can protect the interior moisture. Ensure frequent turning and brushing to manage mold growth on the outer rind.

Controlling Airflow

Airflow plays a huge part in how cheese ages and retains its moisture.

• Ventilation: Maintaining gentle airflow around your cheeses can help prevent drying out and discourage uneven aging. Too much airflow can cause excessive drying, Jonathan, so moderation is key.
• Cheese Cave Shelving: Use wooden shelves in your aging space as they can absorb excess moisture and provide a more stable environment. Avoid metal shelves which can sometimes accelerate drying.

Using Cavalies and Other Techniques

To keep things creative and effective, there are several other techniques you can explore.

• Brine Baths: Regularly bathing your cheese in a saltwater solution can replace lost moisture, especially for cheeses like feta or mozzarella that benefit from higher moisture content.
• Olive Oil Coating: For semi-soft cheeses, brushing or dipping in olive oil can help maintain moisture and add flavor complexity.

Cheese Type Considerations

Different cheeses have different moisture needs. Let’s break down some common types and what they might require during the aging process.

• Soft Cheeses: Such as brie and camembert, require high humidity and regular turning to keep the mold growth even and prevent drying.
• Semi-Hard Cheeses: Such as gouda and cheddar benefit from waxing or wrapping to keep moisture inside while they develop their flavors.
• Hard Cheeses: Such as parmesan and asiago might need more time to develop a rind, so keeping a higher initial humidity can help prevent premature drying.

Regular Monitoring

Jonathan, consistency is your best friend with aging cheese. Here’s a little reminder on keeping tabs on your cheese:

1. Frequent Checks: Inspect your cheeses regularly for any signs of drying, especially around the edges.
2. Turn It Around: Regularly turn your cheese to ensure even moisture distribution and prevent one side from drying out more than the other.
3. Documenting Changes: Keep a log of humidity, temperature, and any changes in texture or appearance. This helps to tweak processes as needed.

Creating the Perfect Cheese Cave Environment

If your basement setup is flexible, consider creating a more controlled environment, often referred to as a ‘cheese cave’.

• Temperature Control: The ideal temperature for aging cheese is between 50-55°F (10-13°C). You might need a small wine refrigerator or a similar cooling unit.
• Managing Humidity: Incorporating a hygrometer-controlled humidifier can automate maintaining ideal humidity levels, allowing you more consistency.
• Shelving and Storage: Wooden shelves and well-ventilated containers can prevent mold from becoming an issue while maintaining adequate airflow.

Special Tips for Your Cheese Aging Journey

Since you’re aging cheese at home, Jonathan, here are a few nuanced tips that might add some ease to your process:

1. Rotation: Regularly rotate your cheese to prevent uneven drying, at least once a week.
2. Moisture Balance: Keep a damp cloth or sponge in the aging area to maintain ambient humidity without affecting the cheese directly.
3. Smart Wrapping: Switch up your wrapping techniques; feel free to experiment until you find what best fits each cheese type you’re working with.

Final Thoughts…

Jonathan, these tips should help you keep your cheeses moist and delicious throughout the aging process. Remember, maintaining the right balance between humidity, temperature, and proper wrapping is key to successful cheese aging.

Thanks for sharing your challenge with me. It’s all part of the fun and learning in home cheese-making. Happy aging!