Maturing or the Ripening of Cheese

Maturing or the Ripening of Cheese


Some cheeses are consumed fresh, while others require some time to mature. As part of the ripening process they are placed on racks in a well- ventilated cold room whose humidity will be about 80%. The cheeses are regularly turned by hand or machine depending upon the size of the production facility. Over time the cheese develops a surface rind, and the maturation is monitored by touch, sight, smell and taste.


Maturation for cheese, unlike humans who may never mature, can take from several days, to several weeks, to several years to occur. As the cheese matures the inside becomes dry and compacted or firm.