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PostPosted: Tue Dec 19, 2006 4:14 pm
by robarnone
I buy fairly fresh Friulano cheese and place it inside some homemade wine for a few days to add some flavour to the cheese. I then hang dry the cheese for a couple of months ut I notice that the outside of the cheese gets really hard. Would drying cheese work on the same principles of drying I need to keep the humidity high to dry it properly and if so what R/H should I have it at?



PostPosted: Tue Dec 19, 2006 6:07 pm
by saucisson
Cheese is normally matured at ~90% humidity so I think you should aim for that.


PostPosted: Wed Dec 20, 2006 3:50 am
by robarnone
Thanks, i will try that