I use a couple of small wine coolers to age my cheese and this year I've noticed a problem with one of them.
Last year I was able to set the thermostat to where my temperature was a fairly consistant 52 - 54 degrees. Maybe not ideal, but not bad.
This year I seem to be either stuck with 43-45 degrees or nothing, meaning that if I turn the thermostate dial down (to obtain a higher temp) the compressor shuts off and the fridge gets up to the 62 degree range.
There seems to be a problem with the temperature dial not making small enough adjustments. As I said, it's either on and holding the fridge at a cold temp or off and not running at all.
I know that I could buy an external thermostat to hook up to the fridge but I'm trying not to spend any more money than I have to this year.
So, here's my question: Would I be better off aging my cheese at 43 - 45 degrees or would I be okay aging it at 62 degrees? I know that neither temperature is ideal but which would you choose?
Every cheese in this cave will be either a cheddar, Parmesan or Gouda.
Thanks in advance,