Will you share photos of your caves? and Mini-cave techniques?

[Tiarella]

where do you get the fluorescent light grids?

Building supply stores like "Lowes" or "Home Depot"

[qdog1955]

Some of the lowes and home depot---guess it depends where you live---don't stock the grids any more unless you use their online order---but you have to order a whole case----like I really need a whole case
Qdog

[Tiarella]

Some of the lowes and home depot---guess it depends where you live---don't stock the grids any more unless you use their online order---but you have to order a whole case----like I really need a whole case
Qdog

Hey after kidding and lambing season I could buy you some and cut it into smaller, more shippable pieces and send them to you if you are desperate.  What are cheese-making buddies for???     Let me know if you want to do that.  My local Lowes had it last time I looked.  If they still have it I don't mind doing this as long as you pay for the grid and shipping. 

[Stinky]

For buying other cheese buddies light fixtures?

[Tiarella]

For buying other cheese buddies light fixtures?

No, we're talking about the plastic grid that is used on those long fluorescent light fixtures.  Some of us use that plastic grid in the bottom of ripening boxes to keep the cheese up off the bottom puddle of whey.  I advise using the plastic mesh stuff on top of the plastic grid since the mesh is food safe and the other might not be.
Sorry I don't have a photo of it handy.  Maybe someone else does?  I know I've posted it before somewhere.......   

[shaneb]

I think it's referred to as egg crate. At least that is what I've heard it called in Australia.

Shane

[awakephd]

Do a google search for egg crate light diffuser and you will see lots of pictures. Here is a link from Home Depot: http://www.homedepot.com/p/Lithonia-Lighting-White-Eggcrate-T12-Troffer-Replacement-Diffuser-L2GT-PLTS-R5/100579509

[Stinky]

I'm at 23 pounds and will max out at 25 with the sort of maybe Emmental?

[awakephd]

Follow-up -- inspired by the discussion above, I bought a sheet of egg crate light diffuser from Lowe's yesterday. It cost around $13 for a rather large sheet -- I now have a lifetime's supply! It is easy to cut out pieces to size, using just a pair of sturdy scissors. A sharp knife will trim the "nubbins" left behind.

One thing that surprised me -- I couldn't find this on the Lowe's website when I searched for it, but since I was by there I stopped in on the off chance. It turns out that it is not sold in the lighting section of the store, but rather in the building materials as a type of ceiling panel.

[Spoons]

An update on my caves:
1 x Smoked Paprika/olive oil/coconut oil rubbed Friulano
1 x Friulano
2 x Double Gloucester
1 x Experimental parm/cheddar cheese
2 x Parm/cheddar hybrid (my own creation, so far very good at 9 months but will keep aging)
2 x Lancashire
3 x Gouda
2.5 x cheddar
1 x Pumkin Ale Cheddar

Only reason why I prefer sealing a cheese: They're stackable.
Also, just like Andy, I use the egg crates for my ripening boxes.

[Stinky]

Ah man I want that cheese.

[scasnerkay]

Spoons, if you are willing to share your recipe for the friulano (never heard of it) and for the cheddar parm hybrid, that would be lovely!
Mine are:
Tomme
Bitto
Gouda x 3
Cheddar x 2
Hispanico
Caerphilly x 2
Havarti
1/2 of a 4# cheddar from August
1/2 of a 4# gouda from August
I would say it is about 25# of cheese. The oldest unopened is the Tomme from October 2014. I will open it for the Caldwell class in April!!

[Stinky]

Spoons, if you are willing to share your recipe for the friulano (never heard of it) and for the cheddar parm hybrid, that would be lovely!
Mine are:
Tomme
Bitto
Gouda x 3
Cheddar x 2
Hispanico
Caerphilly x 2
Havarti
1/2 of a 4# cheddar from August
1/2 of a 4# gouda from August
I would say it is about 25# of cheese. The oldest unopened is the Tomme from October 2014. I will open it for the Caldwell class in April!!

Oo, nice. How patient will you be with the bitto?

As far as I can tell Friulano is very similar to Montasio.

[scasnerkay]

I probably will open the bitto really soon. The make did not go as well as I wanted, and the form was not the right size. So I have been ignoring that cheese for awhile. It was made November 4, and feels quite firm. It may be a grating cheese...

Stinky, where do you live in California? There is still space available in the Caldwell Class in Sacramento!! I would love to meet some other forum members there!

[Stinky]

South San Francisco. I got your note, unfortunately I don't think I'll be able to make it. It looks fantastic though.