We are artisan cheese plant. We are trying to ripen brie, camembert properly. We have a refrigerator but its maximum temperature gives -1C and outside is 20C. Proper ripening temperature is ideally around 13C and humidity of 80 to 85. In order to reach the 13C what measures can we take, purchase a wine cooler? or purchase air conditioner or room cooler? We are confused in what exactly we need to buy. We have a cellar but it is for ageing hard cheeses. Please help us as summer is approaching and we need to get the ripening correct.
Submitted May 01, 2016 at 08:36PM by delbee http://ift.tt/1X22VGu cheesemaking
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