Author Topic: cheese cave temp advice  (Read 114 times)

Offline zarko

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cheese cave temp advice
« on: October 20, 2017, 04:22:40 AM »
hello i have old fridge, and on its lowest working it is 9,5C on the bottom and 10,5 C on the top shelf.
i have termostat too which i can use and regualte it around 12 or 13C
my question is should i leave it s it is or should i target for 12 13C?
cheeses that i have made and planing to made are blue cheese, white brie type, also i have Gouda and planing to make cheddar and similar varieties.

thanks

Offline botanist

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Re: cheese cave temp advice
« Reply #1 on: October 20, 2017, 11:09:12 AM »
If you plan on using a single cave for aging moldy cheeses and non-moldy, you may find they all become moldy. I use separate caves. Caldwell has a good chart for RH and temp guidelines for different types of cheeses
before goats, store bought milk = chevre & feta, with goats, infinite possibilities, goatie love, lotta work cleaning out the barn!

Offline zarko

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Re: cheese cave temp advice
« Reply #2 on: October 20, 2017, 01:22:06 PM »
let say for moldy cheese only should i go with this or target 12 13C?

Offline botanist

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    • CalOakGoats
Re: cheese cave temp advice
« Reply #3 on: October 20, 2017, 07:13:58 PM »
11-13 will work until you move to normal refrigerator
before goats, store bought milk = chevre & feta, with goats, infinite possibilities, goatie love, lotta work cleaning out the barn!