The Art of Aging Cheese: A Comprehensive Guide for Home Cheesemakers

Aging cheese is where the magic truly happens. It’s the transformation from a fresh, often bland curd into a complex, flavorful masterpiece. While cheesemaking itself requires precision, aging is where patience and understanding of the process come into play. This guide delves into the art of aging cheese at home, providing you with the knowledge and steps needed to create delicious, matured cheeses in your own space.

Understanding the Science of Cheese Aging

Before jumping into the practical steps, it’s crucial to grasp the science behind cheese aging. Several key processes are at work:

• Proteolysis: Enzymes, either from the milk, rennet, or added cultures, break down proteins into smaller peptides and amino acids. This process contributes significantly to the cheese’s texture, aroma, and flavor.
• Lipolysis: Enzymes break down fats into free fatty acids. These fatty acids contribute to the characteristic aromas and flavors of many cheeses, such as the piquant taste of aged cheddar.
• Lactose Conversion: Leftover lactose (milk sugar) is converted into lactic acid by starter cultures. Further degradation of lactic acid results in complex flavors and affects pH levels.
• Moisture Loss: As cheese ages, moisture evaporates, which concentrates flavors and changes texture. This is often controlled to a great extent during aging.
• Microbial Activity: The growth of molds, yeasts, and bacteria (both beneficial and unwanted) is very important. They play crucial roles in flavor development, rind formation and texture.

The interplay of these processes, influenced by temperature, humidity, and time, determines the final characteristics of the aged cheese.

Essential Equipment for Home Cheese Aging

You don’t need a professional cheese cave to age cheese at home, but some essential equipment is necessary:

• Temperature-Controlled Environment: The most crucial element is a stable temperature. The ideal temperature for most cheeses ranges from 50-55°F (10-13°C). A dedicated wine fridge, a basement corner, or even a repurposed mini-fridge can work.
• Humidity Control: Maintaining the correct humidity is vital for preventing the cheese from drying out or developing unwanted mold. A humidity range of 75-85% is generally recommended. You can use a humidifier, damp cloths, or a simple container with water inside the aging space for increasing the humidity. Hygrometer is a must for accurate readings.
• Airtight Containers: Glass, plastic, or food-grade stainless-steel containers are suitable for aging smaller cheese wheels or portions. Remember that every cheese wheel needs to be stored in its own container, to prevent cross-contamination.
• Cheese Mats or Boards: These allow for airflow around the cheese and prevent it from sitting in its own moisture. They are crucial to a even aging. Bamboo or plastic mats are easy to clean.
• Cheese Wrap or Wax: Depending on the cheese type and desired outcome, you’ll need cheese wrap (either plastic or specific cheese wrapping papers) or wax to control moisture loss and protect it from unwanted mold.
• Thermometer and Hygrometer: These are essential for monitoring temperature and humidity levels within your aging space. Digital models are recommended for better accuracy.
• Optional Tools: Cheese knives, brushes (for cleaning and caring for rind), and a notebook to keep track of your aging process.

Detailed Steps for Aging Cheese at Home

Now let’s delve into the specific steps for aging cheese, using a semi-hard cheese as an example:

1. Preparing Your Cheese

Once your fresh cheese is made and properly pressed, it is time to prepare it for aging. Make sure to have clean hands, working surfaces and all your equipment.

• Salt your Cheese: If your cheese was not salted yet in the process of making it, this is the time to do it. Dry salting is the most popular option. Simply rub the entire surface of the cheese with fine sea salt. The amount of salt will depend on the size of your cheese, but usually the general guideline is 2-3% of the weight of the cheese wheel. This process is important, not only for flavoring, but also because salt draws out moisture, and controls unwanted microbial growth.
• Air Dry the Cheese: After salting your cheese, it is important to let it dry for several hours, or even up to a few days, at room temperature. This will allow the salt to be absorbed and the surface of your cheese to become dry. Dry surface is important to the next step.
• Prepare your chosen method of protection: This can be waxing, wrapping or a combination of methods. Clean the working surface and have your chosen material ready.

2. Waxing Your Cheese (Optional)

Waxing is a traditional method of protecting cheese, especially hard cheeses. It reduces moisture loss and helps prevent the growth of unwanted molds. Here’s how to wax a cheese:

• Melt the Wax: Use a double boiler or a pot over low heat to melt food-grade cheese wax. Do not overheat the wax, this can cause it to smoke and start to burn.
• Apply the First Coat: Once the wax is fully melted, dip the entire wheel of cheese into the melted wax, until fully coated. Alternatively, use a brush to cover the entire surface of the cheese with wax, ensuring there are no missed spots.
• Let the Wax Cool and Dry: After applying the first layer, let the wax to cool and dry completely. It usually takes several minutes for the wax to harden.
• Apply a Second Coat: Once the first layer of wax is completely dry and hard, repeat the waxing procedure, dipping or brushing the cheese, to ensure complete coverage. A double coating provides an extra layer of protection.
• Let the Wax Cool Completely: Before placing the cheese in the aging environment, allow the wax coating to cool completely and harden.

3. Wrapping Your Cheese (Alternative to Waxing)

Wrapping is another method of controlling moisture loss. Different types of wraps are used for different types of cheeses:

• Plastic Wrap: This is a common option, especially for smaller cheese portions. Cover the cheese tightly, without leaving any air pockets. Wrap it around completely, using several layers of plastic wrap to ensure total coverage.
• Cheese Wrap Paper: Specific cheese wrapping papers, often made from cellulose, provide a semi-permeable layer, allowing some air circulation while still protecting from excessive moisture loss.
• Natural Wraps: Some cheeses are traditionally wrapped with natural materials like leaves (such as grape leaves or fig leaves) or bark, which can contribute to the flavor profile.

4. Setting Up the Aging Environment

Once your cheese is waxed or wrapped, it’s time to place it in the aging environment:

• Place the Cheese on a Mat: Place the cheese, wrapped or unwrapped (if rind development is desired) onto the cheese mat or board inside the airtight container.
• Monitor Temperature and Humidity: Use your thermometer and hygrometer to ensure that the environment inside your aging space is within the recommended range of 50-55°F (10-13°C) and 75-85% humidity. Adjust as needed using a humidifier or a water container.
• Regular Inspection: Periodically check your cheese for any signs of unwanted mold growth. If you see any mold that is not characteristic of the cheese, carefully remove it with a clean brush or cloth dipped in brine (salt and water).

5. Monitoring and Adjusting

Aging is not a set-it-and-forget-it process. Here are important aspects to monitor:

• Regularly Check for Mold: While some cheeses develop surface molds as part of their aging process, be on the lookout for any signs of undesirable or unexpected molds. Black, blue or pink molds are something that must be carefully watched and, if needed, removed. Remember, this is an art that takes time and practice.
• Adjust Humidity: If the cheese seems too dry, increase humidity by adding a damp cloth or water. If it seems too wet, reduce humidity by letting the cheese air dry for a while.
• Record Your Observations: Keep a notebook to track the progress of your cheese. Note the date you started aging, any changes in appearance or smell, and any adjustments you make to the aging environment. This record will be helpful for future batches.

6. Turning and Rind Care (if applicable)

For unwaxed cheeses or those with natural rinds, regular turning and rind care is essential:

• Turning: Turn the cheese every few days to ensure even aging and prevent sticking. Make sure to do this with clean hands.
• Brushing: If surface mold growth is a part of your recipe, regularly brush the surface of your cheese to encourage even rind development. A brine solution may be used at this stage.

7. Patience is Key

The aging process can take anywhere from a few weeks to several months, or even years, depending on the type of cheese. Be patient, and resist the temptation to cut into the cheese before it’s fully aged. The rewards of a well-aged cheese are well worth the wait.

Aging Different Types of Cheeses

The general principles of aging apply to most cheeses, but there are specific nuances for different types:

• Soft Cheeses (Brie, Camembert): These cheeses typically ripen from the outside in. They require higher humidity (around 90-95%) and lower temperatures (around 40-50°F or 4-10°C). Aging takes place for a few weeks, and they are very delicate.
• Semi-Hard Cheeses (Gouda, Havarti): These cheeses are best aged at 50-55°F (10-13°C) with 75-85% humidity. Aging time ranges from a few weeks to several months.
• Hard Cheeses (Cheddar, Parmesan): These cheeses are usually aged at a slightly lower temperature, around 50-55°F (10-13°C) and need lower humidity (around 60-75%). Aging time can be from several months to several years. They also often have rinds that need specific care.
• Blue Cheeses: These cheeses rely on the growth of Penicillium mold for their characteristic blue veins and flavor. They need a moist and cool environment, typically 50-55°F (10-13°C) and 85-90% humidity. Aging is usually around a few weeks to a few months. The blue mold will usually grow in small holes made in the cheese before the aging period.

Troubleshooting Common Issues

Even with the best efforts, you may encounter issues during the aging process:

• Too Dry: Cheese that is too dry might mean the humidity is too low. Increase humidity in the aging space or wrap the cheese more tightly.
• Too Wet or Slimey: Cheese that is too wet, or develops a slimey surface might mean that humidity is too high. Reduce humidity and make sure air is circulating around the cheese.
• Unwanted Mold Growth: White or pale molds are usually not a problem, but black, blue, green, or pink molds can ruin your cheese. Remove unwanted mold growth promptly and if it does not stop, discard the cheese. It might mean that the conditions in the aging environment are not right.
• Off Flavors: Off flavors can indicate undesirable bacteria growth. Make sure to clean your equipment and follow the instructions carefully.
• Inconsistent Aging: Different parts of the cheese might develop differently. Regular turning and care for the rind, if it is not wrapped, is key for a even aging process.

Conclusion

Aging cheese at home is a rewarding and enjoyable experience. It allows you to take control over the flavor profile of your cheese and explore the art of cheesemaking beyond just the initial making. With patience, proper equipment, and careful monitoring, you can transform fresh curds into delicious, complexly flavored aged cheeses. Remember that practice makes perfect, and each batch of cheese that you age will bring new experiences and better knowledge of the process. Happy Cheesemaking!