Cheese taste and texture is heavily dependent on the level of humidity during ripening and storage.

Environmental  conditions are  critically important to the rate of ripening, loss of weight, rind formation and development of the surface flora of cheese.  These characteristics are what one would consider as the very essence that distinguishes one cheese from another!

Read more about the cheese production process and why it is so important to measure and control relative humidity.

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Abstract:  If you're a cheese connoisseur, you'll be interested in this Fun Facts issue.  Cheese ripening or aging is a critical component of the cheese manufacturing process.  Proper texture, surface flora and taste depend on the environmental conditions, namely humidity and temperature.

• Cheddar cheese must be ripened in cool temperatures between 4 and 8° C and relative humidity <80%.
• Tilsiter or Havarti spend 2 weeks in a fermenting room where the temperature is 14 to 16° C and relative humidity is maintained at 90%.
• Gouda goes through three stages of ripening each at different temperatures and relative humidity.
  

Next issue: Fun Facts about Transportation and Dry Ice delivered to subscribers on December 17th.

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