Is the room temp drying important

[Georgeheath]

Just doing my first experiments in cheese making.  I have built a cave.   They came out of the brine and are drying on the top shelf of the cave.   Is it important to remove them from the cave to dry at room temp?

I searched around and am not seeing the answer.

[MarshmallowBlue]

I'm going wayyy out on a limb as I'm a relatively new cheesemaker myself but I think humidity is more important than the temp when it comes to drying at the proper rate.

[awakephd]

I mostly dry my cheeses in the cave rather than at room temperature. It has worked for me ...

By the way, welcome to the forum!

[Georgeheath]

OK good to hear.   I set up my cave and am reaching 52f and 85% humidity, but when the controller kicks on the freezer is drops humidity to 50%.     I am hoping the the constant yo yo of humidity will not be a problem.

[OzzieCheese]

Yeah the fridges are bit of a pain like that.  Mine - and its a proper wine fridge - does the same.  Keeping a constant humidity in these little space is almost impossible.  I have a Cave Cube and it is set to 85% and when the fridge kicks in it drops to 60% - the cave cube tries valiantly to maintain the 85% but it is a loosing battle.  It takes the Cube approx. 2 minutes to get it back up to 85% - ready for the next cycle.

-- Mal