Can You Age Cheese at Home? I Tried It So You Don’t Have To

We’ve all admired those gorgeous wheels behind the cheese counter—the perfectly bloomed rinds, the deep caramel hues of aged goudas, the crystal-studded bites of aged cheddar. And at some point, you might’ve wondered: Could I age cheese at home?

I decided to find out. Spoiler: there’s a reason affineurs (professional cheese agers) train for years.

It started innocently enough. I bought a young gouda—a pliable, mild-mannered wheel with barely a whisper of age. Armed with research (and an underused wine fridge), I aimed for the holy trinity of cheese aging: temperature (50–55°F), humidity (80–90%), and airflow. Easy… right?

For the first week, it felt like I was winning. A thin natural rind began forming—a sign the cheese was drying just enough while still retaining moisture. I flipped the wheel daily, as instructed by every cheesemaking forum I could find. But by week two, things got… fragrant. And not in that warm, nutty way I’d hoped.

A distinctly barnyardy aroma wafted out every time I opened the fridge. By week three, tiny spots of white, blue, and yes, fuzzy gray mold appeared. I knew mold development was part of the natural aging process (per cheesemaking science, molds like Penicillium candidum or Geotrichum candidum help form bloomy rinds)—but I wasn’t entirely sure I had the good molds.

I brushed off the growth, as instructed, and soldiered on. But the humidity spiked midweek (thanks, rainy weather), and the rind started feeling… tacky. By week four, I had a decision: cut into it, or call it a science experiment gone rogue. Naturally, I sliced.

Inside? A firmer paste, slightly drier than the original, with a sharper, nuttier aroma. The flavor was deeper, with a caramelized note peeking through—but also an unexpected bitterness near the rind that hinted at my less-than-perfect conditions. It wasn’t a disaster… but it wasn’t exactly award-winning affineur territory either.

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What I learned? Aging cheese at home is possible—but it’s not as simple as sticking a wheel in your fridge and waiting. Aging (or affinage) requires precise control of microflora, moisture, and airflow—things a regular fridge or wine cooler just can’t consistently deliver. That funky aroma? It’s the delicate dance of bacteria and molds doing their work. But without the right conditions, it’s a gamble.

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Would I try it again? Maybe—with a dedicated cheese fridge, a hygrometer, and a cheesemonger on speed dial. But until then, I’ll happily let the pros handle the affinage, while I enjoy the delicious results.

Curious which aged American cheeses I’ll be buying instead? Check out my favorites here!