Humidity Control for Cheese Maturation and Storage

Get advice on cheese humidity control

Benefits

Condair humidifiers create the ideal climate for cheese maturation, ripening and storage. They maintain consistent humidity, improve quality, increase yield, reduce waste, and save energy throughout the production process.

Consistent humidity

Stable humidity ensures even ripening, preserves texture and flavour profile, and reduces product defects.

Energy savings

Humidity control lowers cooling loads, cutting energy use and operational costs in production.

Less product waste

Precise humidity control prevents cracks, drying, and spoilage, protecting valuable cheese batches.

Humidity control for cheese maturation and storage

Top of page Use cases FAQs

Stable humidity for perfect cheese ageing

Maintaining a stable relative humidity between 75% and 95% is crucial for the correct ageing of cheese. Fluctuating moisture levels can dry out the rind or encourage unwanted microbial growth. Condair humidification systems ensure a consistently balanced climate, so cheeses mature evenly and retain the ideal texture and flavor profile. This results in predictable product quality and reduced losses during curing and storage.

Consistent quality and visual appeal

Cheese quality is judged largely by appearance—surface texture, rind integrity, and color. Condair humidifiers prevent unwanted drying, shrinking or cracking by keeping the relative humidity constant during curing and cold storage. This ensures a consistently attractive final product that meets customer expectations and reinforces your brand reputation for quality and craftsmanship.

Save energy with adiabatic humidifiers

Condair’s adiabatic humidifiers (high-pressure spray, mist spraying, or evaporative media systems) deliver the exact humidity needed for cheese ripening while simultaneously cooling the surrounding air. This reduces the energy load on refrigeration equipment and cuts cooling costs. Compared to steam humidifiers, adiabatic systems use significantly less energy, contributing to sustainable and cost efficient production.

Tailored humidity control for every phase

Cheese needs different conditions during curing (60–65% RH at 10–13°C) versus cold storage (75–95% RH). Condair offers a full range of systems designed to match each stage of your production, from small artisan rooms to large industrial facilities. This flexibility allows you to fine-tune humidity at every step, ensuring reliable production schedules and consistent product results.

Use cases

Prevent evaporative losses

Organic materials have an internal moisture content and will lose moisture to the atmosphere when exposed to air with a low humidity. Humidifiers are used to create an environment with perfect balance between the material’s internal moisture content and the air’s relative humidity.

Extend produce shelf life

Extend produce shelf life with precise humidity control. Reduce spoilage, maintain freshness, and ensure optimal storage through advanced moisture management with professional humidifiers or dehumidifiers/dryers.

Frequently asked questions

What is the ideal humidity for cheese ripening rooms?

Why is humidity control important in cheese aging?

How does humidity affect cheese storage quality?

Can humidification lower energy costs in cheese curing?

Are Condair humidifiers suitable for food environments?

Can they be used in both small and large cheese plants?

Get free expert advice

If you want to explore your options for humidity control, Condair's expert sales engineers will visit your site, review your project and talk you through their recommendations.

Alternatively, if you would prefer a call or online meeting, our team are always happy to discuss possible solutions and offer free technical advice.