Originally Posted by Grimsawyer
Am I going to want to get a fridge to cure/ripen/etc... cheese or am I going to want to temperature controll a big humidifier? Would it be easier to humidify a fridge? Seems like bad stuff would grow on the inside of a humid fridge. Maybe put the cheese in a humidifier inside a temp controlled fridge?
Of course I look stuff up and other than mozzerella I want to do all the stinky or creamy cheeses that need a cooler temp and high humidity. Anyone got ideas? What do you do for your brie or gorgonzola?
I bought a themostat overide for 50 bucks and it did the trick for my old freezer. Temp is at 50 degrees, and I don't need to do anything for humidity at all. Stays at 80-85% humidity. One reason is that because the coils freeze and then thaw -so the inside is humid.
I would try the fridge out without a humidifier first. take a reading, if not humid enough put a bowl of water in there.