Hi everyone,
I'm a novice cheese-maker. (This almost sounds like the start of a 12 step program... hmmm)
Anyway, I've been making soft cheeses for a couple of years and just started making hard cheeses. I built my own cheese press and have my second batch of farmhouse cheddar pressing as I type.
I'll have to post pictures of my press in a different section.
I have a large basement closet. I closed the door and stuck a thermometer in the room in a plastic container. The temp is currently 59 degrees. If I put my cheese in a sealed container, is this cold enough to work as a cave for my farmhouse cheddar or am I flirting with a temp that's too high?
Thanks for all of the advice that I've already taken and thanks in advance for your responses.
Windflower