Here are a couple of images of my new cheese caves - one for white molds and one for non-molds.
Non-moulds:
The cheeses are standing on stainless steel bars and have a glass shelve underneeth to colect any drips etc. Now I do need to make a lot more cheeses... Right now there are two Harvarti, a Drunken Cow and a Caerphilly. The fridge is temperature controlled by an external temperature controller 12 degrees Celcius).
White-moulds:
I have a lot of brie lying there in boxes with small air holes - it works perfectly. Unfortunately they are all way too salt (brine bathed). Temperature: 5 degrees Celcius.
Please comment and ask any questions - sorry that two of the images are not rotated correctly... :-)
"Danbo"