I have 2 new stilton cheeses going now, 1 has been in my "cave" for 1 week , the other for 2 weeks. I am ageing them on bamboo mats and covering them with upside down plastic boxes about twice the size of the 2#, 6' dia. cheeses. This is the first time I have used this method, The first cheese I made, I kept in a plastic bag which worked just ok. The next 2 I aged in the boxes with the lids in them. The lids worked ok but they seemed to be too moist (alot of condensation etc.). After reading someone's post on here, I chose my present method which I thought was working ok. There is a small amt of condensation on the inside of the box, which I assumed meant that the humidity in there was at least high(80+%?). I have one of those Oregon Scientific weather station things that has a remote sensor that is supposed to go outside placed under the box with one of the cheeses and there is condensation, but the instrument says the humidity is only 52%. It says the humidity in the fridge is 47% and I have a pan of water in there. What gives? Can there be condensate and only 52% humidity under the box? Guess it's been too long since I have had meterology. T-Bird