So, I just made these four camemberts on Sunday. This is only my second attempt at making cheese although I have been making beer for 20 years. They are sitting in my ripening fridge. It is currently at 90% humidity. I have had the temp at 54 degree's but I heard that it may be better to keep in at 64 until the mold starts to develop. Any Advice would be appreciated. I can set the temp and humidity pretty easily. I attached a shot of my first cheese a farmhouse cheddar for kicks.
Tom
I was thoroughly confused for a bit. I thought you had waxed a cam!
As I am still working on my first sucessful cam, I don't know if I'll be much help, but it seems like 64 would be too high. Mine went in to the fridge at 52. I can keep the temperature constant, but I am constantly fiddling with the lid of the aging container to keep a consistent 90% RH. How do you control your humidity?
I have an Oasis Cigar Humidifier XL. In the chest freezer with a Johnson controller I really don't need to do alot. It is always about 90. So it makes a good ripening cave.
In my aging cave/upright freezer, I have to put the cheeses in storage containers to keep the humidity right. it stays at about 80.
Tom