My husband's parents have a cellar which I am thinking of using to ripen my cheeses, I went down there yesterday to have a look and there is plenty of space, it's dry and secure, but I wondered what issues I need to be aware of before putting any of my cheese down there?
It seems quite dry, I wonder whether it might not be humid enough? It's also quite dusty and cobwebby, and I don't really fancy having to clean it or paint it, would that be necessary if the racking had covers to prevent dust falling on the cheeses?
Any other thoughts on what I might need to know to make use of this resource? Thanks