FRIULANO CHEESE.......ANY SUGGESTIONS????

[robarnone]

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

[saucisson]

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

Dave

[robarnone]

Thanks, i will try that