How Do You Control Humidity For Aging Cheese?

“I’ve recently set up a small cheese aging cellar in my basement and am struggling with maintaining the right humidity levels for proper aging. I want to ensure the cheese matures perfectly without issues like cracking, molding or drying out. Can you provide detailed guidance on how to control humidity for aging cheese effectively?” Thanks, Daniel, Toronto, Canada.

How Do You Control Humidity For Aging Cheese?

Hey Daniel, I understand your dilemma! Maintaining the right humidity for aging cheese is an art and science all its own. Keeping the environment properly humidified can mean the difference between a beautifully aged cheese and one that’s riddled with issues. Let’s break it all down so you can manage your cheese aging cellar like a pro.

Why is Humidity Important for Aging Cheese?

The right humidity levels are paramount because they directly affect the cheese’s texture, flavor, and overall quality. Humidity helps cheese retain moisture and avoid problems such as:

• Drying Out: Too little humidity can cause your cheese to crack and become hard.
• Excess Moisture: Overly high humidity can encourage unwanted mold growth and create a slimy texture.
• Proper Rind Development: Humidity helps in forming the rind, which is essential for certain cheeses.

Ideal Humidity Levels for Different Cheeses

Your target humidity depends on the type of cheese you’re aging:

• Soft Cheeses (e.g., Brie, Camembert): 90-95% humidity.
• Semi-Hard Cheeses (e.g., Gouda, Cheddar): 85-90% humidity.
• Hard Cheeses (e.g., Parmesan, Asiago): 80-85% humidity.

Getting these levels just right ensures optimal aging conditions tailored to each cheese type.

Tools and Equipment for Monitoring and Control

Daniel, having the right tools can make all the difference. Here’s a list of must-haves:

1. Hygrometer: This device measures humidity levels. It’s essential for monitoring and can be analog or digital.
2. Humidifier/Dehumidifier: Depending on your cellar’s natural humidity, you might need a humidifier to add moisture or a dehumidifier to remove excess moisture.
3. Aging Shelves/Boards: Materials such as wood help moderate humidity naturally by absorbing and releasing moisture as needed.
4. Digital Thermostat: To maintain a consistent temperature, since temperature fluctuations can influence humidity.

Maintaining the Right Humidity

Let’s talk about practical steps to control humidity:

1. Regular Monitoring:

   Use your hygrometer to check humidity levels daily. Make adjustments as needed to keep within your target range.

2. Using a Humidifier:

   If your cellar is too dry, a humidifier can add moisture to the air. Choose one that allows you to set specific humidity levels for greater accuracy.

3. Using a Dehumidifier:

   If your basement is too humid, especially during the summer months, a dehumidifier can help bring levels down to your target range.

4. Natural Methods:

   Containers of water with sponges or placing damp towels can also add humidity. Conversely, bowls of silica gel or rock salt can help absorb excess moisture.

Preventing Common Problems

• Mold Growth:

  If mold that you don’t want starts to form, clean it with a brine solution and a clean cloth. Maintaining proper air circulation can also help prevent unwanted mold.

• Cracking:

  If cheese starts to crack, it may not be humid enough. Adjust your methods to increase humidity, whether with a humidifier or natural methods.

• Slimy Texture:

  Overly high humidity can cause cheese to develop a slimy texture. Use your dehumidifier more frequently and ensure adequate air circulation around your cheese.

Creating a Controlled Environment

Consider setting up a dedicated cheese cave if you have the space and resources. This can be a commercial fridge or a wine cooler repurposed for aging cheese. Cheese caves allow you to control both temperature and humidity uniformly, creating an ideal environment for your cheese.

Adjusting Based on Seasonal Changes

Daniel, one thing to remember is that seasonal changes can significantly impact your cellar’s humidity:

• In Winter, indoor heating can dry out the air. Using a humidifier is often more necessary during these months.
• In Summer, the air might be more naturally humid, possibly requiring more dehumidification.
• Spring and Fall: Transitional seasons may demand close monitoring and frequent adjustments.

Documenting Your Process

One of the best practices is to keep a detailed log of your cheese aging process. Note down:

• Humidity and temperature readings
• Adjustments made (using a humidifier, dehumidifier, etc.)
• Any issues (e.g., mold, cracking)
• Overall observations on cheese development

This will help you see patterns and fine-tune your approach over time.

Using Proper Ventilation

Airflow can influence humidity and help prevent mold. Ensure your aging area has some form of ventilation. This can be as simple as opening the door periodically or using a small fan to keep the air moving.

Additional Tips and Tricks

• Waxing: Certain hard cheeses can benefit from being waxed to help seal in moisture during the aging process.
• Natural Rinds: Encourage the growth of natural rinds by maintaining correct humidity levels and proper handling.
• Diverse Storage Solutions: Aging different types of cheese with different humidity needs? Consider using smaller, specialized containers within your main cellar to create micro-environments.

Other Environmental Factors

Remember to also control temperature and light exposure:

• Temperature: For most cheeses, you’ll need to maintain temperatures between 50-55°F (10-13°C).
• Light: Excessive light can lead to unwanted bacterial growth. Keep aging areas dark or use a light-safe setup.

Balancing these elements with humidity will help you achieve the best results.

Final Thoughts…

Daniel, thanks for the question! Managing the humidity for aging cheese is all about balance. You’ll need to monitor consistently and make adjustments based on the changing conditions around you. It might sound like a lot, but with a good hygrometer and some proactive measures, you’ll soon find what works best for your setup. Happy cheese aging!