How Do You Turn Cheese During Aging?

“Hey, I’ve been making cheese in my small home creamery and I recently started with some aged varieties. I know turning the cheese is part of the aging process, but I’m not entirely sure how often I should be doing it or what the best practices are. Any tips on how to turn cheese effectively during aging? I’m in need of advice as my cheeses are beginning to develop uneven rinds. Thanks a lot!” thanks, Diana, Victoria, Australia.

How Do You Turn Cheese During Aging?

Hi Diana, that’s an excellent question! Turning cheese during aging is a vital part of the cheesemaking process, and it’s fantastic that you’re taking such a keen interest in perfecting your craft. Let’s walk through the ins and outs of turning cheese, covering why, how, and when to do it.

Why Is Turning Cheeses Important?

Turning cheese isn’t just a routine—it has a real impact on the final product. Here are some reasons why:

• Even Moisture Distribution: Cheese, especially larger wheels, can lose moisture unevenly if left in the same position. Turning helps ensure that every side gets a chance to lose moisture equally.
• Rind Development: A well-formed rind is crucial for certain cheese types. Turning the cheese helps develop a uniform rind all around, preventing one side from becoming too soft or too hard.
• Mold Growth: In cheeses that are meant to develop mold, turning aids in even mold growth. For cheeses where you don’t want mold growth, regular turning helps keep unwanted mold at bay.

When Should You Turn Your Cheese?

The frequency of turning cheese depends largely on the type you are aging.

• Fresh Cheese: Fresh cheeses like mozzarella or ricotta, which are not aged, don’t require turning.
• Soft Aged Cheese: For cheeses such as Brie or Camembert, you should turn them every day initially and then every other day as they mature.
• Semi-Hard to Hard Cheeses: Cheeses like cheddar or Parmigiano-Reggiano need a different approach. Typically, these are turned daily for the first few weeks, then every other day, and eventually, as the cheese firms up, every week.

How to Turn Cheese: Step-by-Step

Turning cheese might sound simple, but doing it correctly makes a world of difference:

1. **Prepare Your Workspace**: Make sure your hands are clean and the workspace is sanitized to avoid contaminating the cheese.
2. **Gently Lift the Cheese**: If the cheese has a natural rind, be very gentle to avoid damaging it. For cheeses in molds, ensure you have the right tools to lift without squishing.
3. **Inspect and Clean**: Before turning, inspect both sides for any unwanted mold or debris. Wipe down with a cloth if necessary.
4. **Turn Slowly and Carefully**: Gently flip the cheese and place it back on its opposite side. This helps redistribute moisture and prevents rinds from sticking to shelves.
5. **Repeat Regularly**: Follow the frequency guide mentioned above for turning, ensuring you set reminders if you’re handling multiple cheeses.

Specific Tips for Different Cheeses

Because you might be making various types, here are some specific pointers:

• Camembert: This cheese benefits from daily turning for around two weeks, then reducing the frequency as mold develops evenly.
• Cheddar: Turn daily for the first two weeks, then every other day for the next month, and finally settle on weekly turns.
• Blue Cheese: This will need frequent turning, first daily, then bi-daily to ensure even mold formation.

How to Handle Common Issues

Even with careful turning, you might encounter some issues. Here’s how to deal with common problems:

• Uneven Rind: If one side is developing faster, let the slower side face up for a bit longer.
• Cracks or Splits: Check humidity levels and adjust to prevent the cheese from drying out too quickly.
• Excessive Mold: Regular turning and proper humidity control are your best defenses. If mold becomes a problem, wipe the affected area with a cloth dampened with a salt solution.

Storage Environment

Where you store your aging cheese affects how often and how you should turn it:

• Humidity: Ideal humidity is around 85-90%. A humidity-controlled cheese cave can help maintain this level.
• Temperature: Keep your cheese cave or storage at a cool, stable temperature—generally around 55°F (13°C).
• Air Flow: Ensure good airflow around the cheese to prevent mold growth and aid in even drying.

Tools You Might Need

While turning cheese is mostly a hands-on task, a few tools can make it easier:

• Cheese Mats: Non-slip mats can help keep the cheese from sticking and make turning easier.
• Gloves: Keeping hands clean is essential, and gloves can help maintain that hygiene.
• Spatulas: For soft cheeses, a spatula can help lift without damaging the structure.

Examples from Traditional Cheesemaking Regions

Let’s look at some renowned cheesemakers around the world and how they turn their cheeses:

• France: French cheesemakers in Normandy or Alsace often use wooden racks and turn their Camembert or Muenster cheeses daily, paying close attention to mold development.
• Italy: In Italy’s Emilia-Romagna, Parmigiano-Reggiano is turned meticulously in large aging rooms. This ensures the cheese develops its signature crumbly texture and flavor.
• Switzerland: Swiss cheesemakers turn their Emmental and Gruyère wheels frequently in the first month. They use specific cells designed to maintain optimal humidity and temperature.

Common Mistakes to Avoid

While the basics are straightforward, a few pitfalls could trip you up:

• Neglecting to Turn: Inconsistent rind and uneven texture are often due to neglecting proper turning.
• Inadequate Cleaning: Always sanitize tools and hands; contamination can spoil an entire batch.
• Improper Storage Conditions: Regularly monitor humidity and temperature to keep conditions ideal for your cheese.

Final Thoughts…

Diana, the process of turning cheese might seem intricate, but once you get into the rhythm, it becomes intuitive. By understanding the why, when, and how, you’re well on your way to producing beautifully aged cheese. Remember, practice makes perfect, and every batch will teach you something new.

Happy aging, and thanks for your insightful question! Stay passionate and curious about your cheesemaking journey.