Underground cave

[Sailor Con Queso]

Very cool Joe. How do you plan on waterproofing the roof?

[coffee joe]

The roof is going to be 6" of poured concrete. together with the slope, water shouldn't get in. 
There is going to be a 2" HD foam cover glued to the roof as well for insulation and 5ft of soil above this. Humidity, I expect, will be pretty much naturally maintained at around 80%. I have installed sprayers along the walls as well if needed.
The goal is to make an ideal environment for Cheddar. SAFE Cheddar!
The recent cases of Morningland and Estrella are giving me lots to consider.

JD, this(Product Safety??) may be a subject for a new major heading. There seem to be quite a few of us on this wonderful forum going commercial. 

[Sailor Con Queso]

Joe,

For the most part, the problems at both Morningland and Estrella seem to have come from a breakdown in basic sanitary protocol. You have obviously thought your operation through. So be sure that you develop a formal daily working protocol and train your workers well. It's easy to get "comfortable" with the daily grind.

[coffee joe]

After a few more months of work we are finally getting ready to start making cheese! Here are a few shots of the Cave and the make room.
The cave, still needs the A/C unit and blower as well as few finishing touches but it is really great to have that "almost there" feeling.
Our vat is a 300 liter double wall unit that I am heating with hot water, for now, but I think some sort of steam will be required.
Now for the hard part, consistency in the cheese.

[MrsKK]

All I can say is - WOW!  Looking good.

[KosherBaker]

All I can say is - WOW!  Looking good.

Double WOW. That is just stunning. Thanks for the pictures. Very very inspiring.

[Tar]

Excellent done.
There is  8 wall presses.  Factory or home made? Side, clouse-up foto would be great.
Looks like it's too many presses  for 2 tons of cave?

[Boofer]

Now that's a cheese cave! Great execution, Joe.

I can just imagine after a couple decades the microflora and the reputation that could grow with such an engineering achievement. Onward and upward now! Make some cheese. Fill the cave.

-Boofer-

[coffee joe]

Thanks Boofer and others,

CoolBot installed on a 24,000 BTU AC unit. Keeping 50ºF easily. All that is left is Shelves and Cheese!

[ArnaudForestier]

Joe, I've been watching this thread, and again, extraordinarily impressive. 

My only reservation on the coolbot is a concern for excessive airflow over the cheeses.  Otherwise, it seems like a great solution.  Do you have any thoughts?

[smilingcalico]

Coffee Joe, you are the envy of every kid on the block!  Congratulations on your beautiful dairy and cave!  I hope you do so well that some day you need to build a second cave!

[elkato]

Hello Joe
 I hope all is going well in your factory! how did the coldbot work for you? I am building a 10'x10'x10' above ground cold room inside an existing building, I will put 8'' of insulation and concrete walls and floors, coldbot and 6000 BTU air conditioner. any advise on my plan?

[Sailor Con Queso]

A bigger air conditioner will work better and use less electricity.

[DeejayDebi]

Real nice cheese production/aging facility Joe. Congrats and good luck!

[elkato]

thank you Sailor! how much bigger would you go for a 10'x10'?