cheese caves

[twodogs]

looking to improve storage facilities for our various cheeses and would like any and all imformation on cheese storage and the ways to make a small cheese cave.

cheers

p.s. should there be a forum for cheese itself, its a vast world out there

Edited January 7, 2004 by twodogs (log)

[Harry Covére]

not sure what your facilities consist of, but i know a fine food distributor who installed a simple river rock bedded fountain in one of his warehouse's walk-ins, which he swears by.

[dano1]

would this be for home or manufacturing/professional storage??

danny

[GG Mora]

p.s. should there be a forum for cheese itself, its a vast world out there

Yes...we could call it the, um, Cheese Board.

[Boris_A]

the ways to make a small cheese cave. 

Oh, you're on the way to become an 'affinateur'!

Unfortunately, I have no idea about cheese storage, what is always cheese maturing at the same time.

p.s. should there be a forum for cheese itself, its a vast world out there

And an utmost complex and fascinating world. I advocate your proposition.

[Placebo]

Is this for home use or for a commercial facility? What sorts of cheeses will you be storing? For home use a small refrigerator set to an appropriate temperature (probably around 50 degrees though it'll depend on the cheese(s) to be stored) with a way to control the humidity (pan of water in the bottom or something more complex). This is something I've been podering as well. Additionally, depending on what sorts of cheese you're storing and how they will be wrapped you may need to take precautions against molds and bacteria from the rinds contaminating other cheeses. After all, while blue mold is great in Roqueforte you don't want it spreading to your fine aged gouda or the like.