DEHUMIDIFY
CHEESE RIPENING
To ensure a quality product, it is essential to stabilize temperature and relative humidity in the cells of maturing for soft cheeses must be kept in an ambient temperature of 5-10 ° C, for cheeses cooked 12-20 ° C . The relative humidity is very high, between 80 and 90% up to avoid a drastic dimunuzione of water content in the product resulting in a deterioration (hardening crust, etc.).. Must also not exceed 90% to prevent mold growth.