Why Did My Cheese Not Form A Proper Rind?

“Hey, I’ve been making cheese at home for a while now, and I recently tried my hand at making a traditional aged cheese. Everything seemed to be going well, but when it came time to age the cheese, the rind just didn’t form properly. It stayed kind of mushy and tacky instead of developing that nice firm crust. What could I have done wrong? I followed the recipe to a T, but I’m clearly missing something critical. Any advice would be much appreciated!” Thanks, Patricia, Melbourne, Australia.

Why Did My Cheese Not Form A Proper Rind?

Hi Patricia, thanks for reaching out with such an interesting query. The process of making cheese at home is both an art and a science, and forming a proper rind is an essential part of aging cheese. When things don’t go as planned, it can be frustrating, but fear not. We can uncover some common pitfalls and their remedies to get that perfect rind next time.

Understanding the Role of a Cheese Rind

A proper rind forms a protective barrier around the cheese, controlling moisture loss and protecting against unwanted microorganisms. It also contributes to the overall flavor and texture of the cheese. If the rind isn’t forming correctly, it can indicate an issue with the cheese recipe or the aging environment.

Common Reasons for Poor Rind Formation

1. Humidity Levels

Cheese rinds need the right humidity level to form properly. If your cheese aging environment is too humid or too dry, the rind can suffer.

• Too Humid: Excess moisture can prevent the rind from drying out and forming properly, leaving it tacky and soft.
• Too Dry: Low humidity can wick too much moisture from your cheese, causing cracks and an uneven rind.

Aim for a humidity level between 80-85% for most aged cheeses to foster the right rind conditions.

2. Airflow

Cheese needs adequate airflow around it to develop a rind. Insufficient airflow can allow moisture to accumulate on the cheese surface.

• Insufficient Airflow: Can cause a sticky rind due to lack of proper drying.
• Excessive Airflow: Can overly dry the cheese surface, leading to cracking or an overly hard rind.

Ensure that your aging space has good, even airflow around each cheese. Using a cheese mat can help elevate the cheese, allowing air to circulate more evenly.

3. Aging Surface

The surface your cheese rests on during aging plays a pivotal role.

• Non-breathable Surfaces: Can trap moisture, preventing the rind from forming properly.
• Regular Rotation: Not rotating your cheese can cause uneven rind development.

Use wooden boards or cheese mats made of natural materials that allow the cheese to breathe and dry appropriately. Rotate your cheese regularly to ensure even rind formation.

4. Temperature Control

Temperature is crucial. Typically, aged cheeses prefer cooler environments, around 50-55°F (10-13°C).

• Too Warm: Excess warmth can promote unwanted bacterial and mold growth, leading to an imbalanced, mushy rind.
• Too Cold: Can impede the development of necessary molds and bacteria, affecting rind formation.

Keep your aging environment stable at the recommended temperature for your specific cheese type.

Troubleshooting & Practical Tips

Preventative Measures

Developing a proper cheese rind can sometimes mean taking preemptive steps. Here are a few:

• Salting: Salt is essential for rind formation. Ensure the cheese is salted correctly based on the type of cheese you’re making.
• Brushing and Washing: Consider brushing or washing the cheese rind with a brine solution or the recommended wash for your cheese type to encourage proper rind flora development.

These steps can help create an environment conducive to strong rind formation.

Monitoring the Environment

Constantly check the conditions in your aging space.

• Hygrometers and Thermometers: Use these tools to maintain consistent humidity and temperature.
• Adjustments: Based on your readings, you may need to adjust your aging chamber by using humidifiers, dehumidifiers, or changing the position of your cheese.

Ensuring stability in your aging environment is crucial for cheese development.

Specific Adjustments for Common Cheeses

Patricia, if you’re making any of these specifically, consider their unique needs:

1. Brie or Camembert

With these bloomy rind cheeses, moisture is a big factor:

• White Mold: Ensure the cheese is inoculated with Penicillium candidum for that soft white rind. Spray or rub it on evenly.
• High Humidity: Often, 90-95% humidity levels during the initial aging days help form the signature bloom.

2. Cheddar

Typically aged without a natural mold rind, but with bandage wrapping:

• Wrapping: Ensure cheesecloth is applied snugly with lard or butter to foster proper air flow and moisture control.
• Airflow: Aging rooms should balance airflow to prevent excessive drying or too much moisture retention.

3. Washed Rind Cheeses

These require a combination of techniques:

• Regular Washing: Brine washing with added cultures encourages the growth of desired bacteria, leading to a robust, orange-hued rind.
• Humidity and Temperature: Maintain higher humidity (around 90%) and keep temperatures consistent for optimal bacterial development.

Examples of Issues and Solutions

Let’s take a hypothetical example. Imagine you’re working on a Gouda but find the rind isn’t forming properly despite best efforts. Here’s a breakdown:

Issue: The rind remains wet and sticky. Possible Cause: High humidity or poor airflow.

Solution:

• Reduce Humidity: Lower the humidity slightly in your aging space, aiming for around 85%.
• Improve Airflow: Position fans to circulate air without directly blowing on the cheese, helping balance moisture levels.

Or perhaps your Manchego is developing cracks:

Issue: Cracked and dry rind. Possible Cause: Low humidity or excessive airflow.

Solution:

• Increase Humidity: Lift it to around 85-90% to retain moisture.
• Monitor Airflow: Ensure air is circulating gently to avoid overdrying the rind.

Final Thoughts…

Patricia, thank you for sending in your question. From managing humidity and airflow to understanding the specific needs of different cheeses, rind formation hinges on several factors. Keep monitoring and tweaking your cheese aging conditions, and keep the specific cheese type’s requirements in mind. With each attempt, you will get closer to mastering the art of creating that perfect, protective rind.