Dairy Layout - Milk Processing, Cheese Making, & Aging

[Tammy]

I think I have about got my husband talked into taking a large unfinished area on the ground level of our home and coverting it into a processing/aging room for my milk and cheese.

I have four Jersey cows and one heifer that will freshen (calve) this year.  That means I have a lot of milk to play with (and I love it!).  We have an octagon home that is built into the side of a hill.  The front and back on the ground level are open but the sides are underground.  This unfinished area is quite large and I plan to take the front portion of the room that has a window and put a door where the window currently exists.  This will give me a seperate outside entrance to this room and I can milk my cows and then take the milk in through the ground level into the processing room instead of carrying it up the steps to the kitchen like I currently have to do.  The back portion of this area I would like to section off and make a pantry/cheese cave for my canned goods and aging cheese.  This part of the house is "underground" and has no windows.  I am thinking that I can put shelves in there and regulate the heat and humidity and have a perfect "cheese cave". 

I would love to have your ideas for both the kitchen/processing area as well as for the "cave" area.

Thanks!

Tammy

[MrsKK]

Tammy,
I don't have any input or ideas, but I think it is awesome that you will have a cheesemaking area set up in your own home.  I know it has been a challenge for you to get all the milk upstairs if your hubby isn't home, so I'm really excited for you.  Keep us posted on updates!
Karen

[wharris]

Tammy, I will say that I am quite envious of your potential setup and your access to milk.

I would start by saying that you do not need a whole lot of room to make cheese.  My room is about 10X12.  Storing cheese will depend entirely on how much cheese you want to store.

I guess my first thoughts on your space is ensuring that you have adequate water supply, electricity and drainage. Ideally a drain in the middle of the floor would be fantastic.
I would tile as much as possible and create an environment that is easily sanitized.

You will want to have a clean workspace for curd processing, a tub for washing equipment, and a method and space for cheese pressing.

The bottom line is there are a thousand ways to lay out a space, and there are a thousand variables.  The common threads amongst all those layouts will be sanitation.

[Cartierusm]

Any pics of the area? Then I can see what work flow I can come up with.

[Cheese Head]

Tammy, it's probably a good idea to have a read through some of these articles plus this book is supposed to be excellent for commercial artisan cheese makers.

[Tea]

Would love to see some pics when you finally get it done.