415 Artisan Cheese
Artisan Cheese
Soft Cheese
Hard Cheeses
Specialty Wheels
How to use
- Set your unit between 10°c–13°c as unlike a kitchen fridge, which is too cold for enzymatic development, this “Goldilocks” range allows the cheese to mature and develop complex flavors without spoiling.
- Target a humidity level of 75% to 85% for most hard and semi-hard cheeses. High humidity is crucial to prevent the cheese from drying out while supporting the growth of rind cultures. Pro Tip: For “bloomy” rinds like Brie, push the humidity closer to 90-95%.
- The KK Dry Ager naturally maintains low-speed air circulation to prevent moisture causing rot but remember to flip your wheels at least twice a week to ensure even moisture distribution.
- Keep a close eye on mold growth. Your KK dry ager should smell “earthy” or “mushroomy.” If unwanted fuzzy molds appear, simply wipe the rind with a light brine solution (salt and water) or vinegar to keep the surface clean.
Cut Type Guide
| Cheese Type | Humidity Target | Typical Aging Window | Flavor Goal |
|---|---|---|---|
| Soft & Bloomy (Brie, Camembert) | 90% – 95% RH | 3 – 8 Weeks | Mushroomy, Creamy, & Decadent |
| Semi-Hard (Gouda, Havarti, Manchego) | 80% – 85% RH | 2 – 6 Months | Buttery, Mellow, & Smooth |
| Hard (Cheddar, Gruyère) | 75% – 80% RH | 9 – 18 Months | Sharp, Nutty, & Crystalline |
| Extra-Hard (Parmesan, Pecorino) | 75% RH | 1.5 – 3 Years | Savory Umami, Salty, & Crumbly |