I wonder if anyone can answer this question please.
I have recently started making cheese and bought a wine fridge to use as a cave. I have it set up at the correct temperature and I can control humidity reasonably well by putting a container of water inside. My question is - is humidity relevant if I am waxing my cheeses?
I imagine temperature is still important but, if the cheese is sealed in wax, will it be affected by humidity?
Does anyone know the answer?