Any Cheesemakers Here: Maintaing Super High Humidity?

[Kitchen]

I recently got into making my own cheese (and unfortunately I don’t have a root cellar, which would be awesome).  Just did my first Roquefort Blue that needs to be aged at 98% RH.  Maintaining 80% is difficult but getting it to 98% seems impossible.  Any one have any tips? 

[BoliDan]

12 minutes ago, Kitchen said:

I recently got into making my own cheese (and unfortunately I don’t have a root cellar, which would be awesome).  Just did my first Roquefort Blue that needs to be aged at 98% RH.  Maintaining 80% is difficult but getting it to 98% seems impossible.  Any one have any tips? 

Sounds like you need a humidity controlled wine cooler for this task.

[avaldes]

Non-condensing humidity at 98% is going to be quite a challenge. In environmental chambers for test, these conditions require careful monitoring and closed loop control to maintain that. 98% average will include some parts of the environment at 100% and some parts at 90%. Which will require a method of carrying off the condensation and keeping the appropriate conditions elsewhere.

[BrightonCorgi]

Maybe a room humidifier piped into a box or barrel, where the cheese surrounded by baffles to keep away from direct water from the humidifier.  The condensation will roll off the baffles, keeping it away from the cheese.

[GavLew79]

"Blessed, are the cheese makers". 

[Chas.Alpha]

4 hours ago, Kitchen said:

I recently got into making my own cheese (and unfortunately I don’t have a root cellar, which would be awesome).  Just did my first Roquefort Blue that needs to be aged at 98% RH.  Maintaining 80% is difficult but getting it to 98% seems impossible.  Any one have any tips? 

When I am making soft cheese, I have had success using a bamboo cheese mat on a plate, and taping an upside down Tupperware bowl to the plate. What the actual humidity is, is anybody’s guess. I have never failed to develop rind on Camembert or Brie. My “cave” is nothing more than a dorm fridge that I removed the little freezer flap from and keep a bowl of distilled water in the bottom.

Are you running off of Ricki Carroll’s book?

 

[7kingsguy]

"Blessed, are the cheese makers". 

Clicked through suspecting this.

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[Kitchen]

20 hours ago, GavLew79 said:

"Blessed, are the cheese makers". 

Great scene!

Thanks for the tips on this one.  Actually the hygrometer I had in the cave was not working correctly.  I was able to get the humidity to 97% with sponges soaked in distilled water.  

[GavLew79]

7 hours ago, 7kingsguy said:

Clicked through suspecting this.

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I scrambled through this morning hoping no-one had beaten me to the punch! Palpable excitement when no one had! ?