Hi all, I am using a small refrigerator for my cheese cave, and it currently contains my first two cheddars. I am having a problem in that the lowest setting of "1" on the thermostat dial inside the fridge gives an internal temperature of about 40-45 degrees F, which seems a little low according to the instruction books I have on hand. I tried leaving it turned off yesterday when I left for a few hours and when I came back it was up to 60 degrees F, which I assume is too high.
Any ideas on how to get it to stay in between at about 50, which seems to be the favored temperature? Our temperature lows/highs have been about 50-60/80-95 degrees F, and the refrigerator is on the back porch exposed to the outdoor temperatures. Thanks!
Kim LaSavio
Highfeather Farm
Ione, California