One cheese fridge, one humidity level, one temperature to rule them all.
Posted: 15 December 2015 05:41 PM   [ Ignore ]
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I have Cheddar, Blue, Camembert, Jack, and as of tonight a new Bel Pasea. Humidity is 75%, temp is 50 degrees. My thinking is that I will get quicker ripening from some and slower ripening from others. Anyone have experiences to share??

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Posted: 16 December 2015 04:59 AM   [ Ignore ]   [ # 1 ]
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Humidity seems a bit low, but if you’re vacuum sealing your cheeses, it won’t make any difference.  I keep mine at 52 - 55 degrees; 50 should work, just a bit slower to age.  My problem is a bit different - my fridge is too small!  I’m looking for a cheap upright freezer to expand space.  I’ve got about 75 lbs in there now.

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Rich

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Posted: 16 December 2015 09:24 AM   [ Ignore ]   [ # 2 ]
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You dont want quick ripening, it affects the flavor.

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The Cheese Hole

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