I am in the process of making a cheese aging room, but had to make cheese before it was finished. I made a Gouda, but am afraid the non-ideal aging conditions will adversely affect the cheese. The room is a small partially underground basement room. It looks like it may have been a root-cellar type of storage area at one time. The ceiling was recently painted, and the paint smell is very prevalent. Will that affect the cheese?
The floor is crumbling cement that I'm working on replacing. I have the Gouda in a cheese cupboard (basically screened shelves with a door) in this room. The temp is too warm...I think it is above 60 degrees, and I have no idea what the humidity is, but I'm sure it is too dry.
I know this sounds terrible...but it is my situation at the moment, and I don't have money to invest, just time...which takes a while ;)
Is there anything I can do to help the situation temporarily? What will probably happen to my poor abused cheese in these surroundings?
Well to start with get a plastic box and lid big enough for the cheese and a small bowl of water at least you can improve your humidity situation.
And addition to that plastic box, get 2 frozen water bottles underneath the box to decrease the temp.
I'd say try to bring down the temp for sure, but don't worry too much about humidity. I can barely maintain my space at 60 RH and while not recommended, is still workable. As to temp, getting it down to 54°f would be great. At 60°f I would wonder if any of the gas producers might become a little more active. There are also more examples of ageing at ambient temperature. You'll be fine. Hope your paint smell goes away.
Thanks everyone! :)
I was able to clean up a mini fridge and stick it in the room to use until I get the room itself finished.
I stuck some water in a bowl, and a frozen water bottle in it for humidity and cool temperatures.
Thanks for the idea...it was very helpful!