Client: Milawa Cheese Company
Industry: Food manufacturing, artisan cheese production
Application: Controlled humidity for cheese ageing and preservation
Solution: RYJS-06D ultrasonic humidifiers
Location: Milawa, Victoria
Target condition: Approximately 90 percent relative humidity
Milawa Cheese Company is a Victorian artisan producer known for traditionally aged cheeses.
Maturation is where the product is made or lost, and it depends on holding a very high humidity band steadily for weeks at a time.
Results at a Glance
- ~90% RH held in maturation rooms
- No added heat, so room temperature stays under separate control
- Multiple producers now using the same unit
The Challenge
Cheese maturation demands stable, high humidity across the entire ageing period.
Ambient conditions cannot deliver that in an Australian climate without help.
Fluctuation causes:
- Cracking and drying of cheese rinds
- Inconsistent flavour development and texture between batches
- Batch quality loss, leading to spoilage and waste
The producers also needed equipment that was quiet and hygienic enough to run continuously in a food-grade room.
Our Solution
Moisture Cure supplied the RYJS-06D ultrasonic humidifier, which suits maturation rooms specifically.
Why this unit fits the application:
- Fine mist dispersion that raises humidity without wetting the product surface
- Consistent output holding conditions near 90 percent relative humidity
- Low noise, which matters in rooms staff enter regularly
- Compact, hygienic design suited to small and medium scale food-grade operations
Ultrasonic humidification is the correct technology here because it adds moisture without adding heat, and a maturation room’s temperature is as tightly held as its humidity.
Results and Impact
Reported outcomes:
- Consistent high humidity maintained in ageing rooms
- Improved batch quality and maturation control
- Reduced product loss from humidity variability
- Hygienic, low-maintenance operation suited to food-grade use
The same unit is now in place across other boutique producers working to similar maturation requirements.
Humidity and Rind Development
The rind is where humidity control shows up in the finished product.
It forms as the surface dries at a controlled rate while the interior continues to ripen.
What the humidity band governs:
- Too dry. The rind hardens and cracks, the cheese loses weight, and moisture is drawn out of the paste beneath
- Too wet. Unwanted surface growth takes hold and the rind goes slimy rather than setting
- Unstable. Alternating wet and dry cycles produce uneven rinds and inconsistent flavour between wheels of the same batch
Holding near 90 percent steadily is harder than reaching it, which is why output consistency matters more than peak capacity in this application.
Related Solutions
- cheese ripening humidification. Target conditions by cheese style and maturation stage.
- ultrasonic humidifiers. Ultrasonic units add moisture without heat, which suits temperature-controlled maturation rooms.
- RYJS-06D ultrasonic humidifier. This is the unit installed in these maturation rooms.
Holding High Humidity in Maturation Rooms
Maturation rooms need humidity held steady, not just held high.
Contact Moisture Cure Commercial for sizing advice on ageing, curing and maturation spaces.
Contact Moisture Cure Commercial for expert sizing advice on your application.
