Yeah thanks i figured as much! Cant sort a cave at mo or specialised fridge.
Requirements are 3 weeks to mature at 10 deg and 85% humidity
Locally currently average day time temps is 12 deg and humidity 75%
Locally currently average night time temps is 17 deg and humidity 75%
Fridge is at 8 degree too low with prob too much condensation. Not sure what the humidity is (I will buy a humidity temp meter).
Could I leave it in the fridge during the day for about 8 hours and take it out at night? Kind of averaging the correct environment? Or is stability very important?
Thanks for all the help btw.
Not sure the cheese is going to survive anyhoo
as my husband keeps looking at it and saying "3 weeks? Get outta here, it smells like cheese already" (We're making Gouda because of his bad
Mature Gouda habit)
And I havent told him yet Mature Gouda takes six months lol