ACADEMY SERIES · EPISODE 11Food · Cheese

Humidity Balance in Cheese Maturation

One kilogram of kaşar cheese takes about 10 kilograms of milk; to get the full return on it, the air in the maturation room must be managed correctly. This episode covers rind formation, the risks of cracking and condensation, mould and hygiene, drying and maturation room conditions, and choosing the right dehumidification technology by dew point.

Published: 6 October 2026Narration: Turkish and English6:20

In this video

  • In kaşar cheese, humidity control becomes critical mainly after salting, in the surface drying and maturation stages; the quality of a healthy rind is decided by the air in the first few days.
  • Above 0.5 m/s at shelf level, fine cracks appear in the rind; the aim is an even flow of 20–40 cm/s over every product surface.
  • If the product surface is colder than the dew point of the air, condensation begins: air at 13 °C and 90% RH has a dew point of about 11.4 °C.
  • Typical conditions are 12–16 °C and 80–85% RH for surface drying and 10–14 °C and 85–90% RH for maturation; the exact values are set by the product recipe.
  • With dew points of about 7.6–13.5 °C, these rooms sit on the boundary between two technologies; in maturation rooms condensing, rotor and hybrid options are compared on energy use, and below a 5 °C dew point the clear choice is a silica gel rotor.

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