Jack question

[yatir]

Hi
I am following the recipe for "Just Jack" from the book "artisan cheese making at home" by Mary Karlin.
After bandaging with cheesecloth and butter it calls for aging in 55f and 65-75%.
Isn't the humidity a little low?

[mikekchar]

Never done a cloth bound cheese, but I think you can probably get away with the low humidity because the fat limits the amount of moisture loss.

[yatir]

Thanks.
Do you think I necessarily need to keep it at low humidity?
(Say I want to add more cheeses to the cave)

[cheesehead94]

I have a cloth bound cheddar right now that has been doing just fine in my 85% humidity cave, so yes it should be ok to go higher.