Hi, My name is Joanna and I live in Jamaica where I have a small herd of Nubians. I make and sell chevre, feta, mozzarella, ricotta, yogurt, quark and a bloomy rind cheese. (I have named my bloomy rind cheese after the little hamlet we live in and call it the Tom's Hope.)
I have been ripening it in an old fridge regulated to stay at 54 degrees. I have to put it in plastic boxes to keep it humid enough but can only fit in 3 dozen at a time, not enough to keep up with the demand since it takes 3 weeks to ripen. Next season I want to use a 20 cu ft freezer instead and am debating whether to get a humidifier or just go with a small towel in a bowl of water. I'd like to eliminate the boxes because caring for the cheese would be easier if I could have it on racks. But I'm worried about getting a build-up of condensation on the lid of the freezer which would drip onto the cheese.
Any ideas or experiences with this? It would be greatly appreciated.
Joanna in Jamaica