Temperature of Curing

  • Cheddar types: 4 - 10C, 8-10C is the recommended range. It is desirable to initiate ripening for several weeks at 4-6C and then increase the temperature to 8 - 10C. Low temperature initially, minimizes early growth of starter and non-starter bacteria and reduces the risk of too rapid ripening and off flavour development. It also minimizes the risk of the minimum pH reaching levels below 5.0.
  • Most European varieties are stored at 10 - 15C for initial ripening and then 4C until consumed.
  • Surface ripened varieties are ripened at 11 - 15C.