All of the resources I’ve read have said to age my gouda at 50 degrees for a period of weeks.

There aren’t many 50 degree temperature spaces in my home.

I’ve got some cooler areas that are around 60 degrees most of the time, and I have some others in the mid-40s.

Which is best for aging my cheese?

Chris

Hi Chris

I use the crisper of my fridge.  I got a fridge thermometer, and it stays about 48 to 52 in there, and it’s worked very well so far.  I have a couple of goudas in there right now, a couple of colbys and an experiment.

- Jeanne Ring -

age it for one month in 60, then put it for another two months in 40 , but not less then 40 and u will have a good results

I never thought about doing it that way.  Have you tried it and had good results, Nabil?

yes cheeses like Gouda and similar, may first be stored for a couple of weeks in a “green” cheese room at 10 – 12°C and a RH of some 75 %. After that a ripening period of about 3 – 4 weeks may follow at 12 – 18°C and 75 – 80% RH. Finally the cheese is transferred to a storage room at about 10 – 12°C and a relative humidity of about 75%, where the final characteristics are developed.
http://www.food-info.net/uk/dairy/cheese-production.htm

check this also fo rmore details
http://www.specialistcheesemakers.co.uk/best_practice/Annex_D.htm

cheers

Good advice Nabil

JRing - 18 January 2008 08:56 PM

Hi Chris

I use the crisper of my fridge.  I got a fridge thermometer, and it stays about 48 to 52 in there, and it’s worked very well so far. 

Jeanne, do you have the cheese in a bag or are they just loose in the crisper? I’m concerned about not having enough humidity.

Chris

Chris,

Mine are waxed and just stacked in the crisper.  At this point, about two months old, I turn them every couple of days.  I don’t think gouda needs the humidity some cheeses, such as camenbert, etc, do.

Jeanne

Bloomed cheeses are the main ones that need special atention to humidity or they will dry out, the waxed ones u just throw into a box with the right temp.

I purcahsed a small wine refridge for aging.  works great!

Don’t you need to age them for a few weeks before you wax them? My instructions for gouda said to age for 3 weeks at 50 degrees (F) and (I think) 60-65% humidity. It’s much, much drier in my house.

age it for only few days, until u get good dry rind to touch

I air-dry the gouda at room temp., just on a countertop, etc., covered loosely with a cheesecloth or towel, about a week, until a thin rind develops.  Turn it over at least once daily to allow both ends to dry.  Then wax it.  Then age it at in the crisper for three weeks.  I’ve followed this and had great results.  Good luck!

That’s good info. I’ll get some wax and give it a try.

The point is to not have a wet surface when waxing.

Let me know how it turns out.  I’ve had a lot of fun with this hobby.  The main thing is to relax and even if the instructions aren’t followed to the letter, it’s still cheese.  Maybe not exactly what you intended, but, hey, cheese is cheese, and it’s all great!