As it matures, cheese cares about humidity as much as temperature and loses quality in both directions. In a study of Camembert-type cheese, 8, 12 and 16 °C were combined with 88, 92 and 98 per cent humidity; the best balance was 13 ± 1 °C and 94 ± 1 per cent. The extremes turned out like this:
| Condition | Cheese on day 40 |
|---|---|
| 8 °C, 88 per cent humidity | Too dry, dry underrind, hardest core |
| 16 °C, 98 per cent humidity | Ammonia odour, dark brown rind, completely runny underrind |
Those values are for Camembert type. For a soft smear-ripened cheese another study found the best condition at 12 °C and 95 ± 1 per cent; the cheese's process owner sets the range for each variety.
In a closed container the cheese releases its own moisture and it cannot escape; when the temperature drops it condenses on the cold inner wall and the surface sweats. Steadiness is therefore the target before the average value. Record humidity and temperature together at the same points, leave room for air between the cheeses (in a tight stack the surface of the cheese underneath sweats), and tie rind cracks, surface water and weight loss to the lot.
