Hello- new to the board, still a newbie cheesemaker--
Here's my question- I made some Camembert last weekend, it all seems to be going well,
however, I'm drying it in my wine room, not really a cellar. The temp is okay 54-58F, but with
my ultrasonic humidifier going night and day, I think I'm only hitting about 70% humidity.
The temp/humidity gauge I bought doesn't go as high as I needed it to, didn't think to check : (
I have a fridge that I was going to use for the colder aging- would it be better for me to put the
cheeses in there humidifying with distilled water? I didn't think the lower humidity would be
a problem but after reading your board, now I'm getting worried. Right now, the cheeses seem
firm and getting a soft white haze, which I am hoping will blossom into some nice white
mold. Any thoughts are much appreciated!!