u/Jargonicles

Long time lurker first time poster. I have a question re these maturing tomme wheels (two separate batches in the video). As you can see there is some black spot mould.

I suspect the culprit is the higher than desired humidity in the fridge, which reads between 92-96%. Older wheels have more severe blackspot.

I have just placed a small fan centrally on the floor of the fridge pointing directly upwards between the two fridge columns (it's a large two door commercial fridge). The idea is to get more airflow and reduce humidity slightly. I'm concerned though that this may dry out the cheese too much.

I'm brushing with saline every five days currently.

Would appreciate any advice here.

Cheers