HI ya'll! I know I haven't checked in for a long time, but that's because I haven't been making any cheese. But things have changed. I am now involved with an impromptu, sorta transition type group, where we get into doing things together like sausage making, and everyone wants to do cheese now. Tom and I have a little experience with that, so we are game for that. We have a refrigerator wine cellar (one of those small ones_ that we don't really need to use for wine, but it would seem perfect for cheese because we can control the temperature. We would have to replace the loopy shelves that the wine bottles rested in, but I'm sure with Tom's woodworking skills we could do that. I've been looking at
http://www.perfect-cheese.com/ to get a humidifier for the cellar, is that a good company? Are these nerds reliable? (They have to be nerds to make something like this).
Anyone have any experience with them?
Thanks for the answers in advance.
Joy Williams
Wanting to make Gruyere....and camembert... and brie... and cheddar... and oh just about everything cheesy, except blue, unless it's stilton.