Keys to Aging Cheddar Cheese
- Be sure that the cheese is in a controlled environment and the temperature is between 46°F and 52°F for best aging. At Golden Age Cheese we age our cheese at a constant 48°F.
- The Cheese must have a good seal so the cheese does not mold during the aging process.
- The cheese should not be exposed to natural light while in the aging process.
- Time is key! "The longer the cheese sits, the sharper it gets". A good start is 18 months for sharp Cheddar, but age it yourself for as long as you please.