Humidity for specialities

Whether it's fine cheese or cheese from the supermarket: both require optimum air conditions.

In cheese production, the starting product is always milk. An important process during cheese production is the ripening of the young cheese. The ripening process can take several days to weeks, as is usual for soft cheeses, or several months to several years for semi-hard and hard cheeses.

In cheese production, the consistency and the climate in the ripening cellar are very important for the development of the taste. The temperature and humidity play a decisive role here.

As a rule, the temperatures are between 7 °C and 15 °C and the humidity between 75 % and 98 %.

Ripened cheeses lying in the cold storage.