Cave-Aged Cheeses
Ripening the cheese - also called aging or affiange - is the final, and for many cheeses the most critical step of the cheese making process. It involves holding a cheese for a designated period of time to develop its flavor, texture, and final personality. A controlled combination of temperature, humidity, and air circulation is needed for proper reopening of any given style of cheese.
Long ago, underground caves created the ideal environment for aging cheese. In today's times, real caves are hard to come by, so most cave-aged producers re-create the environment in man-made caves.
In Europe, cheese makers are still using the same caves they have used for centuries, but aging cheese in caves in the United States is quite different. Here in the U.S., the usual practice consists of aging cheeses in sterile, aboveground rooms with highly regulated temperature and humidity controls.
Cave and cellar-aged cheeses ripen in environments naturally more humid and develop rinds on their own, resulting in a dry, moldy crust, and flavorful interiors.
Pictured below, is a gallery of the aging process at Edgewood Creamery.
Long ago, underground caves created the ideal environment for aging cheese. In today's times, real caves are hard to come by, so most cave-aged producers re-create the environment in man-made caves.
In Europe, cheese makers are still using the same caves they have used for centuries, but aging cheese in caves in the United States is quite different. Here in the U.S., the usual practice consists of aging cheeses in sterile, aboveground rooms with highly regulated temperature and humidity controls.
Cave and cellar-aged cheeses ripen in environments naturally more humid and develop rinds on their own, resulting in a dry, moldy crust, and flavorful interiors.
Pictured below, is a gallery of the aging process at Edgewood Creamery.
