cheese cave

[twodogs]

steve--we are located in the middle of nowhwere and need to get cheeses shipped to us. we are looking to create an optimum environment in which to store multiple varieties of cheese. do you have ideas, suggestions, resources which we could draw from to create or make said environment. thanks for your input and time steve.

cheers

alex talbot

chef

keyah grande

pagosa springs, co

[master cheesemonger/grocer]

Alex, don't give a second thought to an "optimum environment" except to maybe segregate your blues from non-blues. Your walk-in refrigerator is fine in terms of temperature and humidity. Cheeses are tough. They don't require that pains-taking approach unless you're putting on airs. Pay more attention to how you wrap them (loosely shrouded with wax paper, your chevres with flimsy bakery paper -- the sheets we use to pick up pastries; cut faces sealed with plastic wrap).

You've got a couple of great importers in Denver. Also call Shelli at Crystal in Boston (800.225.3573); also Cheeseworks (973.962.1220); also Forever Cheese, Michelle (718.777.0772).