Inside a French Cheese Cellar: How Temperature and Humidity Shape the Final Cheese

Oct 28 2026

There are historic tales of medieval cheesemakers ageing cheese in caves, but the reality today is not too far removed from that, unlikely as it sounds, with cellars typically used. The key difference is that centuries ago, cheesemakers landed on the right temperature and humidity levels perhaps by chance and after many unpalatable attempts. Meanwhile today, these parameters are tightly controlled, along with airflow, to ensure characteristics such as moisture and chemical breakdowns can be carefully monitored and adjusted to find the right standards and consistency.
It is these controls which single different French cheeses out as amongst the best in the world, but what exact role do variables such as temperature and humidity play, and why are the climactic conditions of French ageing cellars so important? French ageing cellars have to be cool and dry, but temperature and humidity thereafter has to be very tightly controlled, particularly as the maturation process can be between a few weeks and over a year.

How does temperature affect cheese maturation?

A typical French cheese cellar would regulate its temperature range very closely. A cheese which has a softer texture, such as Brie de Meaux, and which needs to retain moisture, would ripen best in the range between 12-15°C. At this temperature range, surface moulds develop a softer, creamier paste and not too much moisture is dried out of the cheese. Of course, the length of maturation in the cellar has just as much impact on the eventual texture.

Harder cheeses, such as Cantal or Comte, would age at a slightly higher temperature, around 19°C. These cheeses would also be aged for longer, to produce a drier texture, but also a more intense and concentrated flavour. In general, higher temperatures accelerate the microbial activity in the cheese, resulting in stronger flavours, while a lower temperature slows this process down, adding more complexity to the flavour.

How does humidity affect cheese maturation?

It is always the aim of French cheesemakers to retain a high relative humidity of between 85-98%. High moisture obviously prevents the cheese wheels from drying out or cracking, while high humidity is good for softer cheeses with bloomy rinds, such as Brie and Coulommiers. High humidity between 90-94% supports the bacterial activity that develops distinctive features such as the rind and the cheese’s aroma.

Air inside a ripening cellar will eventually lose its humidity as it loses temperature, and hence the environment will be periodically renewed with fresh air from outside, so that optimum relative humidity can be maintained. For this reason, humidity levels are constantly monitored.

Managing a French cheese ageing cellar

The ageing process in French cheesemaking is called Affinage, and master affineurs manage their ageing cellars with care and precision. This is to regulate the temperature and humidity, but also to carry out manual processes in the cellars, such as turning the wheels or brushing and washing rinds. This all has a significant impact on the final cheese in terms of ripening rates, weight loss, rind formation, surface and body texture, appearance and of course smell and taste.

In today’s business climate, it is also important to control temperature and humidity levels so that energy costs are under control and the cheesemaking process remains profitable and sustainable. Meanwhile, cheese is carefully stacked and handled in the cellars in order that they receive the right amount of air circulation and moisture exposure.

You can experience the effect that this precise management of the maturation process has, by experiencing the best quality French cheeses for yourself, from Sodiaal UK.