I am sending you some photos of my wife's new cheese room. My wife started making cheese a year ago, and has not even stopped to come up for a breath! Now, she has an aging room and a dedicated cheesemaking room (photos at a later date). To make the room, I removed all of the insulation from against the 2 cement walls, and applied ceramic directly to the concrete and floor. This helps keep the room cool. I also installed a room air conditioner with a Cool-bot for the summer. For the winter, I installed a bathroom ceiling fan which draws heated air from the basement and blows it into the cheese "cellar". It is thermostatically controlled. The only problem we have had to date is maintaining a steady humidity level, but we are working on it. The shelving is white pine, 1" thick, and the glass doors are just plain French doors. The lighting is set to shut off automatically after 10 minutes, so if we forget to turn it off, no harm done. There is not a lot of cheese in it yet. She wants to keep her "pre-room" cheeses separate, so we still use the wine fridge for now.
Regards, Merry Christmas and Happy New Year from Ottawa, Canada
