All About Cheese

Brie & Strawberries

How is cheese made?

Step 3

Maturing

The cheese matures in controlled conditions for temperature (around 12°C) and humidity. During this time, which varies with each style of cheese, flavour and texture changes as the fat and protein are broken down by the enzymes from the milk, starter cultures and any moulds used.

Blue cheeses are pierced after salting to aerate the cheese and encourage the internal growth of blue veins, which takes around 2 weeks.

It takes 8 days for white moulds to develop on the surface of soft white cheeses such as Brie and Camembert. Washed rind cheeses are scrubbed or washed during maturation to encourage the growth of aromatic surface cultures to produce colour and flavour effects.