Cheddar Cheese

Dressing Homemade Cheddar Cheese for Aging

At this point, it’s time to decide how to “dress” the homemade cheddar cheese for aging. There are three common methods used these days, clothbound, waxed, or vacuum packed.

One option is to make a traditional clothbound cheddar, where strips of cheesecloth are slathered with lard to form a barrier around the outside of the cheese, but you can also use coconut oil or butter. The cheesecloth helps the lard stick and forms a barrier that helps retain moisture, but still allows the cheese to “breathe” so that it can develop a natural rind and complex flavors.

Note: If using a natural cloth binding (instead of waxing or vacuum sealing), the cheese will develop mold on the outside during aging. This is normal, and it's part of the process that will result in a natural rind. After a few months, the mold will die back and the cheese will have a firm, dry rind around the aging cheese within.

Making a waxed cheddar is also an option, and the cheese is dipped in melted wax to create a barrier around the outside. Since it’s fully surrounding the cheese in a waterproof layer, moisture isn’t lost during aging and it’s easier to age if you’re not able to maintain consistent humidity in the aging space. The wax also prevents a natural rind from developing, which means you don’t lose the outer layer of the cheese. (Thus a higher yield by weight due to the higher moisture content.)

The cheese won’t develop the complex flavors of a clothbound cheddar, but really intense crumbly aged clothbound cheddar isn’t everyone’s cup of tea anyway. If you like high quality aged waxed cheddar, then this is a good option.

The last option is vacuum packing, which is what happens to much of the industrial cheddar produced in the US. Simply place the cheese in a vacuum sealer bag, suck all the air out, and seal it up. It’ll age in there similar to waxing, as either way it’s creating a waterproof layer excluding air around the outside.

Ideally, cheddar is aged at 50 to 55 degrees F (or 10-13 degrees C) and 85% relative humidity for at least 3 months. Ideally, it’s aged 6 months to a year, or up to 2 years if you’re patient. Humidity isn’t important if you’ve waxed or vacuum-sealed the cheddar, that’s more of a concern with clothbound cheddar.