Ah Al, you're a frustrated gadget guy as I. The fridge is a purpose built wine fridge, designed with keeping corks moist and wines at their best maturing Temperature which is basically the same as our cheese 10-12 DegC. The wooden shelves came with the unit but I'm unsure of the coating. That said they wont be in direct contact with the cheese unless they are cloth bandaged, Vac Bagged or waxed. I using my old shelves as maturing boards as I know they are clean - mostly
after a few email discussions with John (@PerfectCheese) we came to the conclusion that there isn't a fridge built that does all that we need. Even this one needs watching as it builds up water in the condensation tray faster than it uses it back into the fridge. It's not anything I can do as the condensation tray is internal. I'll need to investigate a way to syphon off some of the water. Might mean a hose and a syringe to extract it. It is pretty cool and I do feel very spoilt.
I hear you re: the different voltage stuff. I searched high and low for something as versatile and programmable as the "cave cube" here in Oz and nothing came close. I have just received a camembert request from my daughter so thats is this weekend. Getting casein withdrawal symptoms - haven't made cheese in two weeks.
Hope you are recovering well.
-- Mal
