I currently have my cheese aging in what is best described as tupperware containers with an elevated base. The problem that I have is maintaining humidty in this container without risking rotting the cheese. The instructions that I have that came with the kit (glengarry) say that I should wipe the container dry everyday. Unfortunately I think this is drying out the cheese. I have tried putting a little water below the line of the cheese to maintain the humidity but am unsure if it is a good idea or not. I have added salt to this water to prevent spoilage but am unsure.
Any suggestions or am I going down the right track?
Well, what's the RH level? And is it stable? Those are the two big factors, steady RH of 90%ish
I unfortunately have a room hygrometer, nothing with a probe that I could put into the sealed container. I assume that because the container is sealed the humidity is stable, Im just wiping the condensation out everyday or so. I have no additional moisture source so it must be evaporation from the cheese that is condensing.
Driekus, this is the method I used at the beginning of my cheese making, but only for Cam's. I made some 4-5 mm holes on the sides of the box, and with masking tape I closed and opened the holes instead of "playing" with the lid. I hadn't a hygrometer then, so the indication for best humidity level was some condensation (sweat), not drops, on the lid.
At the moment I get some condensation on the side of the container, with some beads. What do you mean by not drops?
As english is not my native language, some times I might be missunderstood. Beads, it looks that it's what i meant.
You got it Alex - I understood perfectly. I think drops and beads might be the same idea.