The next house we are going to build will be designed by me and my wife. I would like to have a dedicated basement; half for cheese making and the other half for aging so that I won't be occupying kitchen space and get to make big cheeses (hopefully).
Apart from the equipments that I need, how would you design something like this? What percentage of area should go for making and aging? What are the pitfalls? What are the key points? What sort of space required for the fridge equipment that cools the aging room? Is there a CAD drawing somewhere? How do you keep it clean and hygienic? What are the drainage, air conditioning, venting, emergency requirements etc?