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Title: Aging At Sub-Optimal Humidity Levels
Post by: advancewithcourage on July 03, 2010, 08:55:39 PM

Hello,
Just learning to make cheddar. Can anyone tell me what will happen if I store cheese at suboptimal humidity levels? I am only able to get my humidity to 72%.

Thanks,
Tiffani

Title: Re: Aging At Sub-Optimal Humidity Levels
Post by: Groves on July 03, 2010, 08:59:05 PM

We had ours sitting in 55 percent humidity for the first week of it's young life. We sliced into one today just to see and the hard rind was very thin.

If you vacuum seal it, the humidity won't matter, just the temp.

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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: advancewithcourage on July 03, 2010, 08:55:39 PM