Tips for Cheese Ageing

Cheese can be an incredibly long-lasting food, and some varieties develop deeper, more complex flavours as they mature. That is why you will often hear that cheese gets better with age.

But it isn't quite as simple as keeping any cheese in your fridge for longer. Different cheeses age in different ways, and shop-bought cheese has usually already been matured by the cheese maker before it reaches you.

So, can you continue ageing cheese at home? Here are a few things to know before you try.

What Happens During the Cheese Ageing Process?

Cheese ageing, also known as ripening or maturation, is the period when a cheese develops its characteristic flavour, aroma and texture.

During this process, enzymes and microorganisms gradually change the proteins, fats and other components within the cheese. These changes are what can turn a relatively mild young cheese into something stronger, more aromatic and more complex.

The exact cheese ageing process varies depending on the type of cheese, which is why different varieties are matured for different lengths of time.

Does Cheese Get Better With Age?

Some cheeses develop beautifully with age, but every cheese has its own ideal stage of maturity.

Hard cheeses such as cheddar are particularly well suited to longer maturation. As cheddar ages, its flavour can become stronger and more complex, while its texture may become firmer or more crumbly.

Fresh and softer cheeses are different and are often intended to be enjoyed much younger. So keeping a cheese for longer does not automatically make it better.

Can You Continue Ageing Store-Bought Cheese?

To an extent, cheese can continue to change while it is stored, but keeping shop-bought cheese in your fridge is not the same as professionally ageing cheese.

Cheese makers mature cheese under conditions suited to that particular variety, including carefully controlled temperature, humidity and time.

A normal fridge is primarily designed to store food safely. For Chuckling Cheese products, our current guidance is to keep cheeses below 5°C. So if you want to keep a cheese for longer at home, think of it mainly as careful storage, rather than trying to recreate the professional ageing process yourself.

Practical Tips for Cheese Ageing 

1. Choose the Right Cheese

The first tip from our original article still matters: choose the right type of cheese.

Hard and firm cheeses such as cheddar are generally better suited to longer maturation than fresh, high-moisture cheeses.

If you're buying cheese with the idea of keeping it for a while, check what type of cheese it is, how it has been packaged and the storage instructions provided with it.

2. Keep Cheese Away From Heat and Direct Sunlight

Cheese that requires refrigeration should be kept cool and away from direct sunlight.

Leaving cheese somewhere warm will not simply make it mature faster. Higher temperatures can change the way cheese ripens and can also encourage unwanted microbial growth. Temperature is one of the factors professional cheese makers carefully manage during maturation.

For shop-bought cheese, follow the temperature given on the packaging rather than trying to speed up the ageing process yourself.

3. Keep It Properly Packaged

If your cheese is still sealed, there is usually no reason to unwrap it simply because you want to keep it for longer.

The packaging helps protect the finished cheese during storage. Once opened, the priority should be keeping the cheese fresh and following the storage instructions for that particular product.

For more detail on storing cheese once you've bought it, read our Ultimate Guide to Cheese Storage.

4. Do You Need to Turn Cheese Regularly?

Turning cheese can be part of the ageing process for some varieties, especially during professional maturation where cheesemakers are controlling how the cheese develops.

For a sealed piece of shop-bought cheese, however, you usually do not need to turn it regularly in your fridge unless the packaging specifically tells you to.

The safest approach is to keep the cheese stored as directed and avoid applying professional ageing techniques to a finished product at home.

5. Give It Time, But Follow the Packaging

Ageing good cheese takes time. Some cheddars are matured for months, while stronger vintage varieties can spend several years developing their flavour.

However, when you've bought a finished cheese, always pay attention to its storage instructions and date rather than assuming that keeping it indefinitely will make it better.

More time does not always mean better cheese.

Want the Aged Flavour Without the Waiting?

The easiest way to enjoy the flavours that come from long maturation is to choose a cheese that has already been professionally aged.

Intense Vintage Cheddar Truckle

Our Intense Vintage Cheddar Truckle is aged for over three and a half years, creating our strongest cheddar with an intense, tangy flavour and distinctive crunchy salt crystals.

That long maturation gives it a deep, full-bodied flavour while keeping the creamy character of cheddar.

2kg Mature Cheddar Wheel

Looking for something larger? Our 2kg Mature Cheddar Wheel has been matured for over two and a half years.

The extra-mature cheddar has developed a strong classic flavour and makes a great centrepiece for cheeseboards, buffets and celebrations.

So while experimenting with cheese ageing at home can be interesting, you don't need to wait years yourself to discover what time can do to a good cheddar.

Explore our British cheese range to find everything from creamy favourites to long-matured, full-flavoured cheddar.