How Do You Use A Hygrometer In Cheese Aging?

“I’ve recently set up a small cheese aging space in my basement here in Toronto, Canada. I’ve been making Camembert and Cheddar, but I’m struggling with the humidity levels. I’ve heard that using a hygrometer can help, but I’m not too sure how to go about it. Could you guide me on how to use a hygrometer in cheese aging?” Thanks, Kevin, Toronto, Canada.

How Do You Use A Hygrometer In Cheese Aging?

Hey Kevin! That’s a fantastic question and a great problem to tackle. Managing humidity is crucial to aging cheese perfectly, and a hygrometer can indeed be a game-changer for this process. Let’s walk through how to use a hygrometer in cheese aging, the importance of maintaining the right humidity levels, and some tips for ensuring your cheese ages beautifully.

What is a Hygrometer?

A hygrometer is an instrument used to measure the moisture content or the humidity of the air. In cheese aging, it helps you monitor the specific humidity levels within your aging room or container, which is vital for controlling the environment where your cheese matures. Different types of cheeses require different humidity levels, and being able to keep those levels consistent can help you avoid issues like undesirable mold growth or cheese drying out.

Types of Hygrometers

• Analog Hygrometers: These are mechanical devices that use a coil or piece of human hair to measure humidity. They are easy to use but may not be as precise as digital models.
• Digital Hygrometers: Digital models offer more accuracy and often come with additional features like temperature readings and memory functions to track humidity changes over time.
• Thermo-Hygrometers: These devices not only measure humidity but also temperature, which can be handy since both factors are crucial in cheese aging.

Setting Up Your Hygrometer

Once you’ve got your hygrometer, you’ll need to set it up correctly to get accurate readings. Here’s how you can do it:

1. Calibrate Your Hygrometer: Before using, it’s a good idea to calibrate your hygrometer to ensure its readings are accurate. Some digital hygrometers come pre-calibrated, but you can use a salt test for analog models. Place the hygrometer in a sealed bag with a damp salt solution and let it sit for around 8 hours. It should read around 75%. Adjust if necessary.
2. Place the Hygrometer: Make sure to place the hygrometer in your cheese aging area where it won’t be obstructed. It should be in the open air but not in direct contact with the cheese or any surfaces that can alter readings.
3. Regular Monitoring: Check the hygrometer daily to monitor fluctuations in humidity. Digital models often have memory functions, which are useful for seeing trends over time.

Ideal Humidity Levels for Cheese Aging

Different cheeses need different humidity levels to age perfectly. Here’s a general guideline:

• Soft Cheeses (e.g., Camembert, Brie): These cheeses typically require high humidity levels, around 90-95%. This moisture helps the rind develop and prevents the interior from over-drying.
• Semi-Hard Cheeses (e.g., Cheddar, Gouda): These need a bit less humidity, roughly 80-85%. Maintaining this level helps in avoiding unwanted mold without drying the cheese out.
• Hard Cheeses (e.g., Parmesan, Asiago): For these, aim for around 75-80%. The lower humidity facilitates the development of their hard, crumbly texture.

Adjusting Humidity Levels

Now that you’re familiar with the ideal humidity levels, let’s talk about how to adjust them:

• Increasing Humidity: If you find that your humidity is too low, you can add a bowl of water near your cheese or use a humidifier designed for small spaces. This is especially helpful for soft cheeses like Camembert.
• Decreasing Humidity: When the humidity is too high, it could promote unwanted mold. Increase airflow by using a small fan or opening vents slightly. Also, silica gel packs or other moisture absorbers can help balance the levels.
• Consistent Checks: Regularly check the hygrometer to see if your adjustments are maintaining the desired humidity levels. This is especially key during seasonal changes where external humidity can affect your aging room.

Common Issues and Troubleshooting

Even with careful monitoring, you may run into some issues. Here’s how to handle them:

• Persistent Low Humidity: If adding water bowls or using a humidifier doesn’t work, you may need to check the seal of your aging area. Gaps or cracks can let moisture escape. Adding a small room humidifier can be helpful for larger spaces.
• Excessive Mold Growth: Ensure your hands and tools are clean before handling the cheese. If mold is a persistent issue despite correct humidity, you may want to reduce the overall humidity slightly and check the air circulation.
• Hygrometer Inaccuracy: If readings seem off, it may be time to re-calibrate the hygrometer. Digital models can require battery changes, while analog models might need a manual adjustment.

Tips for Better Cheese Aging

Here are some additional tips to help you along the way:

• Use a Cheese Cave: If you’re really serious about cheese aging, investing in a cheese cave or dedicated aging fridge can help maintain consistent humidity and temperature levels.
• Quality over Quantity: Aging fewer cheeses at a time simplifies management. It ensures each batch gets the attention it needs, especially when you’re just starting.
• Log Your Findings: Keep a detailed log of humidity levels, temperature, and observations for each batch. Over time, this log will help you fine-tune your process and understand how subtle changes impact your cheese.

Why Humidity Is Important

The significance of maintaining proper humidity levels lies in how it influences the development of your cheese:

• Rind Development: High humidity levels are vital for the growth of the right kinds of bacteria and molds that contribute to the rind’s flavor and texture. Low humidity can inhibit this, resulting in a less flavorful cheese.
• Interior Moisture: Proper humidity prevents the cheese from drying out too quickly. This is essential for maintaining the creamy texture in soft cheeses and the right consistency in semi-hard and hard cheeses.
• Mold Control: Excessive or insufficient humidity can both encourage unwanted mold growth. Proper levels maintain an environment where the desirable types of mold thrive, keeping the bad ones at bay.

Final Thoughts…

Kevin, I hope this gives you a clear pathway to mastering the art of humidity control with your hygrometer. Remember, the journey of cheese making is filled with learning experiences, and using the right tools effectively is a big part of it. Stay patient, keep monitoring, and your cheeses will thank you for it! Happy aging, and feel free to reach out if you have more questions.