The cheese ageing cabinet: innovation of serving taste
Modern technologies can make the cheese ageing process more controlled and safer. The seasoning of this foodstuff is influenced by several factors such as temperature, humidity and air flow and, last but not least, the equipment used. Ageing cabinets are very useful tools to manage at best all parameters, reproducing the optimal seasoning conditions and keeping the tradition of this ancient craft intact.
What is cheese ageing?
Ageing is the period during which a cheese matures and transforms from a young, fresh product into a complex form, rich in aromatic nuances. During this process, bacteria and enzymes present in the milk act on the structure of the cheese, influencing its flavour, texture, aroma and appearance. Seasoning can last from a few days to several years, depending on the type of cheese and the desired result. In addition to time, the other key elements for good ripening are temperature, air circulation and humidity to prevent the cheese from drying out too much or, on the contrary, developing unwanted mould.
The cheese ager
The quality of seasoning makes the difference between a mediocre and an excellent cheese. Professional ageing cabinets enable cheesemakers to achieve consistent results, regardless of external conditions. Equipped with electronic regulation systems, they allow the desired temperature and humidity to be set and maintained. Some models also offer the possibility of programming different ripening cycles, adapting to the specific needs of each type of cheese.
In a context of growing demand for artisanal and high-quality cheeses, having the right equipment allows producers to respond to market demands while guaranteeing excellent products. Thanks to its precision and reliability, the ageing cabinet minimises waste and maximises performance. In a relatively small space, the cheese ripening cabinet can hold a large quantity of product, optimising warehouse management and reducing storage costs.
ILSA’s cheese ageing cabinets
ILSA cheese ageing cabinets offer maximum control over the seasoning process, ensuring optimal conditions for uniform and safe maturation. The ageing cabinets are equipped with advanced electronic management systems that allow precise regulation of temperature, humidity and ventilation at the different stages, in a safe and natural way. Air circulation inside the cheese maturing cabinet is indirect and homogeneous to favour uniform drying on all shelves, unlike vertical ventilation systems that lead to excessive drying of the cheeses positioned at the top, leaving those at the bottom wetter.
Ageing cabinets are designed to maintain a constant and balanced air flow in order to prevent the formation of unwanted mould and ensure homogenous ageing.
ILSA cheese ageing cabinets are made of AISI 304 stainless steel, which is suitable for food contact, easy to clean to ensure hygiene and resistant to offer a longer service life. They are insulated with 75 mm high-density polyurethane foam insulation to reduce heat loss and optimise energy consumption.
