Nice video Mal, I salted my second batch today and after browsing some of your posts I have a question. Some of the recipes in GC's book, which I believe you have if I recall from other threads, sometimes seem to suggest starting the ripening at about 62F, just over 16C, and 80-85%RH. Your Malemberts
http://cheeseforum.org/forum/index.php/topic,13412.0.html seem to suggest that after salting they should go right into my cave. My basement is right around the 16C, but due to some machinery there is a dehumidifier running 24/7; I figure if I keep the lids partially cracked I should be able to get the humidity up high enough with the cheeses doing their thing in there.
My cave is a wine fridge which I keep at 55F, 13C, and have a humidistat with an ultrasonic humidifier keeping it between 85-87%RH. Used to be that I couldn't keep the humidity low enough in there but since it has been slowly warming up the ambient temperature has risen a bit and the fans were sucking all of moisture right out. I can easily get my humidity up to 99% if I want and my controller will keep it there, but I am also aging all of my other cheese in there and seem to have fewer issues with rampant mold growth on those ones now that I have better control of the RH. I have 2 questions:
1. Would you recommend putting those into the cave ASAP after salting?
2. Would you recommend, for the sake of the bloomies, turning my humidity up to 95% and just dealing with the other molds elsewhere in the cave, or will the bloomies create enough of their own humidity in their micro-caves if I leave them open a crack for airflow and leave the humidistat set for 85-87%RH?