What Are Some Traditional Methods For Aging Cheese?

“Hi, I’ve recently started making cheeses at home and I’m really excited about trying out different aging methods. I live in Ontario, Canada, where the climate can be pretty humid, and I want to make sure I’m doing it right. What are some traditional methods for aging cheese that I should consider? Thanks!”
– Joshua, Ontario, Canada.

What Are Some Traditional Methods For Aging Cheese?

Hey Joshua! You’re in for a delightful journey with cheese aging. Aging or maturing cheese can be as simple or as intricate as you want it to be. There are myriad traditional methods people have followed for centuries to develop complex flavors and textures in their cheeses. Let’s explore some of the time-honored techniques and how they might fit your setup in Ontario.

Natural Caves and Cellars

Historically, the earliest cheese makers utilized natural caves for aging. Caves provide a stable environment with consistent temperatures and humidity levels, ideal for fermenting and aging cheese. If you’re lucky enough to have a basement or cool cellar, you’re already on the right track. But even if you don’t, a dedicated cheese cave (essentially a modified refrigerator) can mimic these conditions.

Wooden Shelves

Traditionally, cheese was aged on wooden shelves, particularly various types of hardwood like beech, oak, or maple. Wood is breathable, which helps in the regulation of moisture around the cheese. This not only contributes to an even aging process but also fosters the development of certain molds that are beneficial to the flavor profile.

• Maintenance: Keeping wooden shelves clean is key to avoiding undesirable bacteria and molds.
• Positioning: Place cheeses evenly spaced to allow for adequate air circulation.

Wax Coating

Applying a wax coating is another traditional method that has stood the test of time, particularly for hard cheeses like Gouda and Cheddar. Wax helps prevent moisture loss and protects the cheese from molds and bacteria, while still allowing it to breathe slightly.

“Different types of wax exist, such as paraffin and beeswax, and the type you select can impact the final flavor and texture of your cheese.”

Rind Washing

For cheeses like Munster and Limburger, washing the rind is an essential traditional process. This involves regularly wiping or washing the cheese’s exterior with brine, wine, beer, or even cider. This helps develop specific bacteria and molds that contribute to the cheese’s unique texture and flavor.

Here’s a basic brine recipe for you:

• 1 liter of water
• 200 grams of salt
• A splash of vinegar (optional, for added tang)

Moisturize a cloth with this solution and gently rub the rind of the cheese every few days. This method is particularly beneficial in a humid climate like Ontario’s, helping to keep unwanted molds at bay.

Cloth-Binding

Cloth-binding is an age-old technique predominantly used for aging English-style Cheddars. The cloth allows the cheese to breathe while maintaining enough moisture to develop that wonderful, crumbly texture.

• Material: Use muslin or cheesecloth soaked in lard or butter for the best results.
• Procedure: Apply the cloth smoothly around the cheese, ensuring there are no air pockets.

Aging Rooms

Monasteries across Europe are famed for their cheese-aging rooms or “affinage” rooms. These spaces maintain specific humidity and temperature controls critical for cheeses like Roquefort or Gruyère.

In modern setups, a specialized aging room can be achieved by modifying a section of your home to create a stable cheese-friendly environment. Consistent monitoring and fine-tuning of temperature and humidity levels are paramount.

Geotrichum Candidum and Penicillium Cultures

Mold-ripened cheeses like Brie and Camembert owe their distinctive characteristics to mold cultures like Geotrichum candidum and Penicillium camemberti. Introducing these cultures can accelerate the aging process and influence the flavor development significantly.

Natural Rind Development

Allowing a natural rind to develop is a technique used in many traditional hard cheeses. This hands-off method involves simply allowing airflow around the cheese, resulting in a protective exterior rind that enhances the aging process.

• Humidity Control: Strive to maintain a humidity level of around 80-90%.
• Air Circulation: Ensure proper airflow to prevent “dead air” spots that can cause inconsistent aging.

Humidity Management

Traditional humidity methods often involved placing the cheeses in naturally humid environments or using water troughs and wet bricks to maintain moisture levels. Some creative cheese makers even use terracotta pots filled with water to achieve the desired humidity levels.

Turning Cheeses

Turning the cheeses regularly helps in even distribution of moisture and fat, preventing dry spots and uneven aging. A good rule of thumb is to flip your cheeses weekly, but keep an eye on them as different varieties may have unique requirements.

Age-Old Traditions Passed Down

Family recipes and regional techniques play a huge role in traditional cheese aging. Many artisans pass down specific practices that have been tested and perfected over generations. While it may not always be possible to replicate these exactly, they offer valuable insights into the aging process.

For instance, in the Swiss Alps, whole wheels of Emmental are rubbed down with salt brine then aged in mountain caves for ideal results.

Final Thoughts…

Joshua, aging cheese can be such a fulfilling aspect of cheese making, blending patience with artistry. From utilizing natural environments like caves and cellars to more controlled techniques like wax coating and rind washing, there’s a traditional method for every aspiring cheesemaker. The trick is to experiment and find what works best for your setting in Ontario. Remember, the journey of cheese aging is laced with continual learning and tweaking. Happy aging, and relish the rich flavors your efforts develop!

Thanks for reaching out!