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I buy fairly fresh Friulano cheese and place it inside some homemade wine for a few days to add some flavour to the cheese. I then hang dry the cheese for a couple of months ut I notice that the outside of the cheese gets really hard. Would drying cheese work on the same principles of drying meat.....do I need to keep the humidity high to dry it properly and if so what R/H should I have it at?

Thanks,

Rob

Cheese is normally matured at ~90% humidity so I think you should aim for that.

Dave

Thanks, i will try that