Cool Air & Microclimate
The sensory atmosphere of our subterranean vault, where subtle laminar airflow prevents stagnant condensation without drying fragile rinds.
The Physics of Cellar Respiration
When you step into our Tipperary vault, the temperature rests steadily between 11°C and 13°C with a relative humidity exceeding 85%. This climate halts rapid bacterial runaway while allowing slow lipolytic breakdown of fats into complex aromatic esters.
11.5°C – 13.0°C
88% ± 4%
0.12 m/s (Laminar)
Calm Air vs. Forced Drafts
Forced mechanical refrigeration drafts are the enemy of premium cheese; they wick moisture from the rind too quickly, causing thick, bitter case-hardening while leaving the interior core raw and wet. Our passive subterranean system allows gentle natural convection over our stone vaults.