Here is how that works.......lower temperature.....slower aging.......higher temperature.......faster aging.....and we need a balance.
We age different cheeses are different temps.....depends on what part of the culture flavor spectrum we want to come out. Generally, I like 38-40 for aging Cheddar.....gives us a nice clean fruit big flavor even past 12 years in age. If you go 35-36 the cheese is a bit flat in flavor....if you go 48-53 your going to cure the cheese too fast and you might pick up some off flavors.
It is a balance of what works for the flavor profile you want....take careful notes and keep records for your temperatures......we do all this... so 10 years down the line we know just what we did to get that cheese.
Sid |