Author Topic: tacotupac's Radient Fridge-Freezer Cheese Cave  (Read 7187 times)

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,820
  • Cheeses: 106
    • Deejays Smoke Pit and DSP Forums
Re: tacotupac's Radient Fridge-Freezer Cheese Cave
« Reply #15 on: July 05, 2009, 06:16:13 AM »
Maybe that's the point of the salt? Slow down or control evaporation while wicking the water through the cheese cloth? I don't really know but it works.

Tom Turophile

  • Guest
Re: tacotupac's Radient Fridge-Freezer Cheese Cave
« Reply #16 on: July 30, 2009, 05:35:59 PM »
Maybe that's the point of the salt? Slow down or control evaporation while wicking the water through the cheese cloth? I don't really know but it works.


Technical answers:
http://forums.egullet.org/index.php?showtopic=79195&st=1500&p=1223930&#entry1223930

http://www.padfield.org/tim/cfys/satslt/satsol.php (not food-specific)

Offline DeejayDebi

  • Old Cheese
  • *****
  • Location: Connecticut
  • Posts: 5,820
  • Cheeses: 106
    • Deejays Smoke Pit and DSP Forums
Re: tacotupac's Radient Fridge-Freezer Cheese Cave
« Reply #17 on: July 31, 2009, 02:50:50 AM »
Kewl thanks!

Foodieguy

  • Guest
Re: tacotupac's Radient Fridge-Freezer Cheese Cave
« Reply #18 on: July 31, 2009, 07:50:31 PM »
Very Jealous!!!

The only input I will offer is you might want to seal your shelves. Oak will hold moisture, bacteria, and if the cheese sits on the oak, like in wine you will get tannins in your cheese. I do not remember if they are bad or good for the cheese.
Like a home cutting board is to be sealed for the same reasons. You are inviting issues because you are intentionally keeping it in the range of growing nasties.