I live in Vancouver Canada. Our climate is a pretty damp one, even in the winter months. I have several cheeses maturing now. Two (gouda and cheddar) are out in the open, no tupperware. Three are in a tupperware without a piece of wet paper towel. The room they are in is around 52 - 54 degrees F. The two that are out in the open are doing great, a nice rind, no cracking, no mold. The ones in the tupperwares are still quite moist and one (edam) has developed a little bit of mold and the Havarti is still quite damp. i turn them every day, and wipe off the mold with brine if it pops up. They were made almost 2 weeks ago.
My question is - should i take the other ones out of the tupperware and let them air dry more? (they air dried at least a few days before going into the tupperware). As I said, our climate up here is pretty damp, and maybe the tupperware is too humid for them to properly age. The inside of the container is beaded with moisture ever time I go in to turn them. Any suggestions? Thanks! *dalyn