Aging Duration
4.4 months
Ready Date
July 28, 2026
Final Weight
4.91 lbs
Maintain consistent conditions. Temperature swings cause cracking and uneven aging.
Weight lost as moisture evaporates during aging (in ounces). Your selection: Waxed (Cheese Wax).
Properly aged Cheddar at the medium / semi-aged stage is worth approximately 2x the raw ingredient cost per pound.
Inputs
Result
Medium cheddar averages (90+180)/2 = 135 days. With wax at 0.4%/month loss over 4.43 months: 5 × (1 - 0.004)^4.43 = 4.91 lbs. Weight lost = 0.09 lbs (1.7%).
Inputs
Result
Aged gouda needs 365 days (12 months). With natural rind at 1.5%/month: 10 × (1 - 0.015)^12 = 8.36 lbs. Butterscotch and caramel notes develop at 6+ months.
Inputs
Result
Stravecchio parmesan ages 1,095 days (~36 months). With natural rind at 1.5%/month: 20 × (1 - 0.015)^35.97 = 11.62 lbs. Significant weight loss concentrates flavor intensely.
Cheddar aging ranges from 60 days for mild to 730+ days for extra sharp. Mild cheddar needs just 2 months and has a creamy, buttery flavor. Medium cheddar (3–6 months) develops tang. Sharp cheddar at 12 months has pronounced flavor, and extra sharp at 24+ months develops crunchy tyrosine crystals.
| Aging Level | Duration | Flavor Profile |
|---|---|---|
| Mild | 60 days | Creamy, buttery |
| Medium | 90–180 days | Balanced, tangy |
| Sharp | 365 days | Pronounced, complex |
| Extra Sharp | 730+ days | Intense, crystalline |
Most hard cheeses age best at 50–55°F with 80–85% relative humidity. Semi-hard cheeses like gouda and gruyère prefer slightly higher humidity (85–90%). Soft mold-ripened cheeses like brie need 90–95% humidity. Blue cheeses require the coolest temps (46–50°F) with 95% humidity for proper mold growth.
| Cheese Type | Temp (°F) | Humidity (%) |
|---|---|---|
| Hard (cheddar) | 50–55 | 80–85 |
| Semi-hard (gouda) | 50–58 | 85–90 |
| Soft (brie) | 50–55 | 90–95 |
| Blue | 46–50 | 95 |
Weight loss during aging depends on rind treatment and duration. Natural rind cheeses lose about 1–2% of weight per month as moisture evaporates. Waxed cheeses lose only 0.3–0.5% per month. Vacuum-sealed cheese loses the least at 0.1–0.2% per month but develops a different flavor profile.
You can, but it is suboptimal. Regular fridges run at 35–40°F with very low humidity (30–40%), while cheese aging needs 46–58°F and 80–95% humidity. If using a fridge, place the cheese in a sealed container with a damp paper towel, and keep it in the warmest spot. A wine fridge set to 55°F works much better.
Waxed cheese is coated in food-grade cheese wax that seals moisture in, resulting in minimal weight loss (0.3–0.5% per month) and a milder flavor. Natural rind cheese develops an edible crust through regular flipping and brushing, losing 1–2% weight monthly but gaining deeper, more complex flavors. Bandaged cheese uses cloth and lard for a middle ground.
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Last Updated: Mar 9, 2026
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