Using lots of pans with water and cloths in the “Cave”, the maximum RH I reached was 80%, rarely 85%. Yesterday I bought a
second-hand ultrasonic humidifier (about $20.00). This morning i found the fridge like after Tsunami, the monitor showed 99%. Adjusting the output level to minimum, in the afternoon still 99%. Now the humidifier is connected through a timer, 15 minutes ON, 30 minutes OFF cycles. lowering humidity level is much simpler then elevating it. That’s the reason I’m in heaven.

take me with u to it man

After 48 hours of adjustments up and down, the environment is quite stabilized on 12.7+/-1 deg C and 90-95% RH. This should be real cheese ageing heaven.

Alex - 02 July 2009 05:30 AM

After 48 hours of adjustments up and down, the environment is quite stabilized on 12.7+/-1 deg C and 90-95% RH. This should be real cheese ageing heaven.

perfect for Blue and white bloomed cheeses

Yes, but we really don’t like “Blues”. All my other cheeses are bloomed or rind washed. I keep even the waxed cheeses in the same environment.

Alex - 02 July 2009 07:50 AM

Yes, but we really don’t like “Blues”. All my other cheeses are bloomed or rind washed. I keep even the waxed cheeses in the same environment.

u do not love blues, because u r happy man

Some people have such a phobia of furry cheese LOL

I have no phobia from any kind of cheese, I meant, we do not like the taste of blue veined cheeses.

Do u like Brie/Camembert? if so try mixing the blue with the Brie as an experiment, its one of my favs.

As you already know me, you noticed I like to experiment and much more I ADORE Brie/Camembert.
But, I do have phobia of blue mold contamination of my cheese making environment. I made Roquefort once at the beginning of my class, as I said I didn’t like it.