Author Topic: Aging At Sub-Optimal Humidity Levels  (Read 1208 times)

advancewithcourage

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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

Groves

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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.