While the satisfaction of creating fresh cheese is immediate, the true depth of flavour and complexity in many cheeses develops over time through the process of aging or maturation. For the Canadian home cheesemaker looking to elevate their craft, understanding the principles and techniques of aging homemade cheeses is the next exciting step. This process involves carefully controlling environmental factors to allow enzymes and microorganisms to work their magic, transforming a simple curd into a flavourful masterpiece.

The first crucial element in aging cheese is temperature control. Different cheese types require different aging temperatures, but generally, a cool and stable environment is essential. A temperature range of 10-15°C (50-59°F) is often ideal for many hard and semi-hard cheeses. Fluctuations in temperature can negatively impact the aging process, leading to uneven ripening and potential off-flavours. A dedicated cheese fridge or a cool, consistently temperature-controlled area in your basement can work well.

Humidity control is equally important. The ideal humidity range for aging most cheeses is between 75-85%. Too low humidity can cause the cheese to dry out and crack, while too high humidity can encourage the growth of unwanted molds. You can monitor humidity using a hygrometer and adjust it by using containers with lids, placing a bowl of water in your aging space, or using specialized humidity control devices if needed.

Air circulation is another factor to consider. Gentle airflow helps to prevent the build-up of excessive moisture and inhibits the growth of undesirable surface molds while allowing for even ripening. Ensure your cheeses are not packed too tightly together and consider using wire racks or open containers to promote air movement.

The aging period varies significantly depending on the type of cheese you are making. Fresh cheeses are not aged, while some soft cheeses might only require a few weeks. Semi-hard and hard cheeses can be aged for months or even years to develop their characteristic textures and complex flavour profiles. Following your recipe’s recommendations for aging time is crucial, but you will also learn to judge ripeness by the cheese’s appearance, aroma, and texture over time.

During the aging process, you will need to monitor and care for your cheeses. This may involve regularly turning the cheeses to ensure even ripening and prevent flat spots. You might also need to address any surface mold growth. As mentioned previously, unwanted mold can often be wiped away with a brine solution. For some cheeses, like washed-rind varieties, you will need to periodically wash the surface with a brine or other liquid to encourage the growth of specific bacteria that contribute to flavour and aroma.

The type of rind that develops on your cheese during aging also plays a significant role in its final character. Natural rinds form through the drying of the cheese surface and the growth of ambient molds and yeasts. Washed rinds are cultivated through regular washing. Bloomy rinds, like those on Brie and Camembert, are encouraged by the introduction of specific molds like Penicillium candidum. Understanding the desired rind for your cheese and how to cultivate it is an integral part of the aging process.

Aging homemade cheese requires patience and attention to detail, but the reward of tasting a perfectly matured cheese that you crafted yourself is truly exceptional. As you delve deeper into the world of Canadian craft cheesemaking, mastering the art of aging will unlock a whole new realm of flavour possibilities.