Humidity is an important environmental variable that affects cheeses during their maturation. Raising the relative humidity of the environment during maturation of the cheese both reduces loss of moisture from the cheese, but also reduce the variability of moisture content, enabling better control of the maturation process.
** Refer to the article attached for interesting results on this study that was done - by implementation of higher humidity levels during maturation of Stilton cheese, results showed an increase of yield of cheese at point of sale by 2.7 %.