Can You Successfully Age Cheese Without An Aging Cave?

Creating a Home Aging Environment

To age cheese at home, you’ll need to replicate the conditions found in a natural cave. Aim for temperatures between 35°F and 55°F (2°C and 13°C) and relative humidity levels between 80% and 90%. You can achieve this by using a temperature-controlled refrigerator or a dedicated cheese aging setup, such as a wine fridge or a converted outdoor shed.

Monitoring and Handling Cheese

For successful aging, it’s essential to regularly monitor your cheese’s temperature, humidity, and physical condition. Use a thermometer and hygrometer to track environmental conditions, and check on your cheese every few days to ensure it’s developing as expected. Handle the cheese gently to avoid contamination and damage, and use a cheese paper or cloth to prevent moisture buildup and promote even aging.

Alternative Aging Methods

If you don’t have a dedicated space for aging cheese, consider using alternative methods like the “wet aging” technique. This involves wrapping the cheese in a damp cloth or paper and storing it in a sealed container or plastic bag. The resulting cheese will have a more intense flavor profile and a softer texture, but be aware that it may be more prone to spoilage.