You can age cheese in a regular refrigerator. Unfortunately, a standard refrigerator is 10-15 degrees cooler then a cheese cave and has the tendency to remove moisture from the air, causing unprotected cheese to dry out. The lower temperature causes the aging process to slow down.

For the best temperature, place cheese in the warmest part of the refrigerator. To keep it from drying out, the cheese should be in an airtight container. The size of the container will depend on the size of the cheese, a general rule of thumb is 40% cheese and 60% empty space within the container.

The proper humidity in the container usually maintained from the moisture within the cheese, as the cheese ages. If needed, you can add humidity to the container by using a wet paper towel, crumpled up in a ball and placed in a corner of the container.

Converting a regular or dorm sized refrigerator is a good way to age cheese at home. The temperature in a refrigerator can be easily controlled with a regulator like our refrigerator thermostat. Simply plug it in and set the temperature to 52-55F. The humidity can be increased by using a shallow pan of water with a sterilized sponge or butter muslin, to help the moisture evaperate.

At times you may need to increase the humidity, especially when there are only a few cheeses being aged. In this case, you may need to spray the inside walls with sterile water. You may also notice abrupt changes to the humidity levels as the seasons change.

The amount of cheese inside the cave affects the humidity levels, because as cheese ages it naturally adds moisture into the air.

A cool space in the cellar where the cheese can be protected in a cabinet or in covered plastic box, is a great choice for aging.

Cellars usually have consistently cool temperatures for most of the year. However, controlling the humidity can be a challenge. Placing cheese into a plastic box with a lid will help regulate proper humidity for aging.

To elevate the humidity within the container, simply place a damp sponge or paper towel in the corner of the container, not touching the cheese. The goal is to add moisture to the air, not to have standing water in the container. The air should be damp, not the cheese.

When using a plastic box/container for aging cheese, there are several considerations.

The size of the container will depend on the size of the cheese, a general rule of thumb is 40% cheese and 60% empty space within the container.

Do not let too much moisture build up inside on the container. If the condensation is building up and dripping onto the cheese, there is too much moisture in the container. You may need to leave the container slightly ajar for some moisture to escape.

If moisture is condensing on the lid or collecting in the bottom of the container, wipe it off when turning the cheese. You do not want a wet surface to develop because mold growth can become a problem.

When aging soft ripened and high moisture cheese, that continue to drain for several days, pay close attention to the moisture build up. Cheese mats should also be used in the containers to keep cheese slightly elevated, allowing it to breathe. Cheese mats also prevent the bottom of the cheese to become too moist.

Since the volume of air in these boxes is limited, they should be opened frequently to exchange the gases, from the ripening cheese, with fresh air. This is especially important with higher moisture young cheese.

Even if the temperature and humidity are not right on target, cheese is usually safe to eat. For healthy cheese, be sure the milk was fresh, and it was collected and stored in a clean environment. Also be sure the cheese making process was done in a clean environment and the recipes guidelines were followed properly

If the milk had any bad bacteria, it can easily survive the cheese making process and cause health issues. This is why it is important to have a healthy starter culture, to prevent other bacteria from growing in your cheese while aging.

Of course, sanitation is always essential.

It is natural for cheese to have mold growth, even after just a few days. Simply, wipe it down with a cloth dampened in heavy salt water.

If your cheese is cracking, the humidity in the air is probably too low. In the winter, humidity can be especially low.

Cracks in the cheese surface, is a common problem during the winter. To prevent this, the cheese will need to be placed in a more humid environment, 65-75% humidity. This can usually be achieved by placing the cheese into a plastic box or aging container.

In our large cheese cave, we add about five gallons of water, per week, into the air, during the cold winter months.

If cheese is too dry or crumbly, it is usually because of too much acidity development when the cheese is being made. As acid increases, it causes the calcium balance to change, resulting in less calcium in the cheese. This can cause a weaker bond for the curd and a less elastic, more brittle cheese. The excess acidity can also cause the curds to shrink and expel too much moisture over time. This is commonly known as 'acid cut.'

To much acidity is typically caused by one of the following:

• Too much culture or too long of a ripening time, resulting in more acid development.
• Not stirring the curds long enough to drive off excess lactose, after heating. The retained lactose will affect the later stages of the cheese making process and provide fuel for increased acid development.

For your next batch of cheese, use 20-50% less starter culture. Also, when cooking, stir the curds longer until they seem drier. Following these tips should get you back on track.

If using our small cultures packs, use 1/2-3/4 of a packet for two gallons of milk, or increase the batch size to 3-4 gallons of milk and use the full packet.

If your cheese has mold throughout, not just on the surface, after being aged, it was not properly prepared for aging.

The interior of finished cheese, should be a single consolidation of the curd. This prevents mold from developing internally, because mold needs air to grow and when curds are properly prepared and pressed there should be no holes or cracks on the surface for air to permeate.

The curds may have been too dry or too cool before pressing, preventing them from knitting together properly. Not using enough weight when pressing and/or not pressing long enough could also be the cause.

The rich, creamy color of cheese comes from the milk it is made with. If the herd is grass fed you will get a rich creamy to yellow hued cheese. If it is silage fed, the milk will be white.

Most store bought milk will produce white cheese with little to no color.

You can use all natural Annatto Cheese Coloring to add a slight yellow or deep orange hue, depending on how much is addd, to store bought milk.

White mold growing on recently cut cheese could be either a fine white mold developing on exposure to air or lactate crystals that sometimes find their way to the surface. Either way, it is not dangerous. Simply wipe the surface with brine carefully.

After aging, if your cheese is puffy and filled with holes, it may be a sign of contamination by a late gas producer such as a butyric bacteria. This can even develop enough gas to split a cheese in half. It is quite common in areas where silage was improperly prepared or hay was put away too wet. Unfortunately, we recommend discarding this cheese.

Mold ripened cheese can be wrapped when the mold has fully developed. Be sure the cheese is not too wet, because it will saturate the wrap.  

If your cheese is sticking to the wrap, it may have been too moist when the wrap was applied, or there may have been extreme temperature fluctuations. Next time, wait until it the cheese is dry, before wrapping and keep the temperature consistent while aging and storing the cheese.

If black mold formed on your wrapped, washed rind cheese, it may have been caused from washing the cheese too frequently.

If black mold formed on your wrapped, mold ripened cheese, the white mold rind may have grown so thick that it holds excess moisture.

Always was your hands before caring for aging cheese. To prevent mold growth on other cheese, wash your hands again, after careing for mold ripened cheese, before handling other aging cheese.

Mold ripened cheese being too runny, is a common problem caused by insufficient draining and drying of the curds before it is aged.

Starting with the proper moisture is important, because too much moisture will accelerate protein breakdown.

Since the protein breakdown begins near the rind, where the white mold is growing, it will result in a runny, overripe area, just under the surface.

As the curds are draining and drying be sure the temperature range is around 70-74F and the drying time is sufficient to eliminate any residual moisture on the surface of the cheese, before aging.

Skin separating from the surface of mold ripened cheese, is often a result of residual moisture in the early curd, caused by one or all of the following.

• The curd may not have been set long enough. This will prevent the milk from firming up properly, making the curds more difficult to drain.
• The curds may not have been drained enough in the cheese molds, before drying off. This is a common problem with late lactation milk. Remember, the curd will lose at least 10-20% moisture in the draining/drying phase.
• The cheese was not dried well enough enough or fast enough before the mold started to form. Using a small fan, to encourage drying of the cheese surface, may help. When draining the relative humidity should be 75-80%. The ideal target is to achieve optimum moisture in the cheese, coinciding with the beginning of mold growth, at approximately 5 days.

Too much residual moisture causes the mold to begin forming, before the cheese has dried down to its final size.

The mold forms a ‘jacket’ around the cheese, but the cheese continues to shrink, due to moisture loss. So, the cheese becomes a size too small for the exterior layer of mold.

The rind is also the area where too much protein breakdown ‘proteolysis’ happens the fastest, with excess moisture. This can result in a very runny paste, which is why the skin falls away. The cheese will likely ripen near the surface, very early, while still being chalky and firm in the middle.

If you are allergic to penicillin, there is no need to worry about eating cheese made with penicillium mold powders. A lot of research has been done, on both the blue and white penicillium molds, and they have found no relationship between the mold powdered used for cheese making and medicinal penicillin.

Smear and washed rind cheese are essentially the same type of cheese. The key to this type of cheese is the red to orange yellow surface, with a characteristic B. Linens aroma that ranges from mild to strong.

The surface for this type of cheese is developed from washing or smearing the rind with a salt water and Coryneform (B. Linens) enhanced solution.

When aging this cheese, try to keep a moist, but not wet, surface. It should not be slimy or dried and cracking.

The final cheese should have a red to orange/yellow surface, sometimes with a light white mold growing through it. The paste should be fully ripened with little to no opaque curdiness in the center.

White or blue mold growth on smeared or washed rind cheese, it is typically a collection of molds propagating from other cheese in the aging space.

If the cheese has black spots, is may be too wet.

Try saying the cheese well, then begin a 6% salt wash every three days, to establish a desirable surface. Do not use vinegar, because it will stop good molds from establishing. You can typically save the cheese, by washing everything off with brine, and starting over with a wash every three days.

If the cloth becomes loose, the cheese will not be protected while aging. To fix this, remove the wrap and try to get most of the mold off the cheese surface, scrape stubborn bits. Then wash the cheese with full brine and either re-wrap with lard and cloth or wax the cheese.

When bandaging with lard, we recommend soaking the cloth in melted lard, then pull it through two fingers to squeegee off any excess. Smooth the cloth as best you can, making sure the top and sides overlap. Do the top and bottom first and then press. Then, do the sides and press again. The next day, repeat it. It usually takes 4-5 days for pressing and bandaging. When you do this, the cloth actually imprints into the cheese. We usually do a two layer bandage and the molds at bay.

Mold Under the Bandage

If you see mold forming under the bandage it can be problematic. If mold has grown underneath, you will need to remove all cloth and brush or scrub all of the mold off. Then, when it is clean, try waxing the cheese.

Mold Over the Bandage

Mold can grow as it likes on the outside of the bandaged cheese, but if it gets too heavy, simply brush it off. When the cheese is ripe, pull the cloth off and enjoy. Bandage wrapped cheddar will become quite furry and multi-color molds will grow at certain points while aging, this is all normal. The advantage of bandaging is breathability. Mold will still grow on the exterior of the bandage. Wax does not breathe as well but has no mold growth. Both methods will still need to be turned once a week or so.