I've been researching a lot, and I wanted to find out what temperatures you maintain in your caves, and what cheeses are in there.
I don't want to start making...a provolone, and then some waxed cheeses that should be at different temps or humidity. For example, would 55 instead of 50 matter much?
Thanks all.
Tom in my opinion except for the washed rind and maybe blues (which I am alergic to so I don't make them) 50F degrees and 85 to 90% RH is is a good all round setting in the cave. Much like mother nature!