Cheddar - Ripening Temperature

[headcheese]

Hi there,

  I am aging several waxed cheddars in my concrete floor basement.  Today was the warmest day of the year so far around here (83F).  I keep a plastic container of water in the cheese area.  This afternoon I checked the water temp and it registered 62F.

  Is this too warm?  I have some used wine friges that I haven't plugged in as of yet.  Do you think now would be the time?  Thank you

[smilingcalico]

While 62 might be a bit warm, it's still reasonable. However I would recommend searching Cheddar aging temperature.  It's not often discussed, but there are certain cheeses and locations where ambient room temperature is the norm for aging.  A consistent temp however would never hurt.

[zenith1]

62 is a on the warm side. Cheddar varieties do best aged in the temperature range of ~42-52F. The lower the temperature the longer to achieve your full aging potential. At 62 you risk inviting unwanted bacteria to the party.

[Louise]

Rippening cheddar in the UK is around 54 - 56