CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Aging Cheese
»
Aging At Sub-Optimal Humidity Levels
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: Aging At Sub-Optimal Humidity Levels (Read 1208 times)
advancewithcourage
Guest
Aging At Sub-Optimal Humidity Levels
«
on:
July 03, 2010, 08:55:39 PM »
Hello,
Just learning to make cheddar. Can anyone tell me what will happen if I store cheese at suboptimal humidity levels? I am only able to get my humidity to 72%.
Thanks,
Tiffani
Logged
Groves
Guest
Re: Aging At Sub-Optimal Humidity Levels
«
Reply #1 on:
July 03, 2010, 08:59:05 PM »
We had ours sitting in 55 percent humidity for the first week of it's young life. We sliced into one today just to see and the hard rind was very thin.
If you vacuum seal it, the humidity won't matter, just the temp.
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
STANDARD METHODS - Aging Cheese
»
Aging At Sub-Optimal Humidity Levels