Fun Facts - Issue 5

Why do Havarti, Tilsiter and Gouda care about Relative Humidity?

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Havarti, Tilsiter and Gouda are specialized types of cheese.  Relative humidity and temperature play a major role in the taste and texture of the finished cheese product.

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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.
  

Read more about humidity and the cheese ripening process in this one page Fun Fact newsletter.

Click here to download this issue of Fun Facts about Humidity.

Next issue: Fun Facts about Humidity and the Lumber Production Drying Process delivered to subscribers on October 9th.

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