Quick Answer
For naturally aging cheese in the wilderness, ideal caves have stable temperatures between 40°F and 55°F (4°C and 13°C) and high humidity levels. The Mammoth Cave in Kentucky, USA, and the Caves of the Pyrenees in France, are suitable examples. These caves provide a consistent environment for cheese aging.
Choosing the Right Cave
When selecting a cave for naturally aging cheese, consider its insulation and temperature stability. A cave with a consistent temperature between 40°F and 55°F (4°C and 13°C) is ideal. Look for caves with high humidity levels, typically above 80%, to prevent drying out of the cheese. Monitor temperature and humidity levels using a data logger or thermometer.
Cave Preparation
Before storing cheese in a cave, ensure it is clean and free of contaminants. Remove any debris or animal waste, and disinfect the area with a solution of water and vinegar. Install shelving or racks to suspend cheese wheels or blocks, allowing for air circulation. This helps to prevent moisture accumulation and promotes even aging.
Aging Cheese in the Wild
To ensure consistent aging, store cheese in small batches and regularly inspect for signs of spoilage or over-aging. Consider using a controlled environment, such as a cave with a consistent temperature and humidity level, to accelerate or slow down the aging process. Monitor cheese weight and texture to determine optimal aging time. Typically, soft cheeses like brie or feta age for 2-6 weeks, while hard cheeses like cheddar or parmesan can age for 6-12 months.
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