Grimsawyer
Well-Known Member
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?