How often do you do housekeeping on your cheesemaking equipment and cave and what to do? I am putting a list together to help me and others...
Here are the things I can think of:
Cleaning the fridge
Recalibrating the thermometer and hygrometer
Checking the aging cheeses and their vacuum seals - turning them
Boiling brines and checking their pH levels
Renewing cheeseclothes - throwing away the old ones
Clening the molds, press, followers with antibacterial cleaner
Recalibrating the press
Checking starter cultures in the fridge and order if needed
Checking the rennet and expiry date
Checking the cheese salt, order if needed
etc...
Can you think of anything else...