Many recipes for white mould cheeses refer to the need to keep the humidity high. Some recommend filling the base of the container below the tray that the cheese sits on with water to keep the humidity high. But we are also advised to wipe away any excess moisture that collects in the ripening box - sometimes in the same recipe! What's the answer?
It depends on the level of humidity it you cave/box. You don't want moisture dripping on the cheese that will ruin itso you wipe off you boxes.
The two pieces of advice aren't contradictory. You need humidity: moisture in the air, which provides a nice environment for your moulds, etc to grow in & also stops your cheese from drying out while it sits around for a month or so. But they don't want to be sitting in a puddle either - water condensing and dripping off the lid will make your cheese slimy and possibly ruin it (this style, anyway).
If you're using containers to ripen, I have found wet paper towels under the rack to be more convenient than a pool of water sloshing around.
In a small closed space (ripening box) the cheese will creat its own enviroment from expelled whey and such and you will easly reach 90+ % RH. If your not getting there you can use a moist paper towel in the bottom of the box.
Quote from: tinysar on May 02, 2012, 08:45:43 AM
The two pieces of advice aren't contradictory. You need humidity: moisture in the air, which provides a nice environment for your moulds, etc to grow in & also stops your cheese from drying out while it sits around for a month or so. But they don't want to be sitting in a puddle either - water condensing and dripping off the lid will make your cheese slimy and possibly ruin it (this style, anyway).
If you're using containers to ripen, I have found wet paper towels under the rack to be more convenient than a pool of water sloshing around.
Good clarification, tinysar.
-Boofer-
Thanks everyone. I appreciate that one wouldn't want water dripping onto the cheese, it was more about whether excess water in the bottom of the tray is problematic, assuming one sits the cheese above the level of the water. Re how much humidity in my cave, I use individual boxes with racks that lift the cheese off the base. The lids have a vent which can be opened or closed. From what Tomer1 says this should be OK in terms of creating sufficient humidity. I don't have a tool to measure it though.
Jen,
I bought a temp/humidity gauge recently via Ebay for $9.99 posted from somewhere in Australia. Large digital display. If I knew how to do a link to the eBay site I would put it in, but I don't. Just search on this - LCD Digital Temperature Humidity Meter Hygrometer Clock supertech. Came in less than a week. Bit of an eyeopener to find out what the humidity is inside my cheap wine fridge.
Margaret
Thanks margaretsmall, I'll chase it up.
Also a very cheap source for stuff like that (and other gadgets) is www.dealextreme.com (http://www.dealextreme.com). Digital thermometers, PH meters, humidity meters etc... Not all of very high quality, so read the reviews.