I’m a person who likes to plan, especially for family get togethers or for our parties. I also like to make our own cheese for those events. Therefore, I needed a cheese making calculator. I am still working on a half a dozen more cheeses to add to this page, but for now, you can start using these to start your next cheese making day.

Type of Cheese

Ready to eat time from production date.

How long it is good after the ready to eat date?

  • 4-5 weeks
  • 4-5 weeks
  • 4 weeks
  • 4 weeks, but 12 weeks is better
  • 4-5 weeks
  • 2 weeks
  • 12 weeks
  • 24-25 weeks
  • 4-6 weeks
  • 4-6 weeks
  • 2-4 weeks
  • 2-3 Months unless going for sharp cheddar
  • 2-3 Months unless going for aged Gouda
  • Eat it now. Don’t wait.
  • It gets better every Week/Month/Year
  • It gets better every Week/Month/Year

Do the results on the calculator mean that the cheese is no longer good after those time frames? Well not really. Quite often if we cannot eat our cheese fast enough, we run it through the shredder and use it when making lasanga or stuffed shells or even macaroni and cheese. It may even add a special flavor to your favorite fondue. We have even baked a Brie or Camembert in a puff pastry when it was a little too dry to spread on crackers. Maybe that Cambozola that dried up too much is ready to shred or crumble into your next blue cheese dressing!

Remember when making cheese that you rarely will make a bad cheese.
 It may not taste like what you thought it would if you made a mistake in the process, but you did make a cheese. 
You may even enjoy it more than the cheese that you planned to make.
You may have created your own new specialty cheese.