Author Topic: Hande's cheese cave (Read 2071 times)

Hande · « **on:** January 05, 2011, 03:35:35 PM »

Here is my cheese cave, it's wine cooler and can holds 24 of 2 pound cheese.
Only problem is that it is so windy, fans are running all the time. Cheeses drying too fast.
I have water container in bottom.
I try to ripe cheeses first 4 weeks natural and then vac or wax.

Hande

zenith1 · « **Reply #1 on:** January 05, 2011, 09:27:38 PM »

Very nice Hande! Are all those wheels your work? I have a similar refrigerator that I use from time to time and with that one I put on a Johnson temperature control. So the fans only run when the controller turns on the compressor. I have recorded the temps top to bottom in the unit and they are very close through out the off cycle times. Probably because the fans have mixed the air during cooling.

Boofer · « **Reply #2 on:** January 05, 2011, 10:12:12 PM »

Beautiful cheeses. Are they your work?

-Boofer-

Hande · « **Reply #3 on:** January 05, 2011, 10:37:53 PM »

Thanks Keith and Boofer !
Yes, I made those wheels, older ones are in the regular fridge with vacum because wine cooler start to be full now.
I must start thinking at that Johnson temperature control, if it can stop fans at even moment ! But on the other hand, I have no mold issue yet.
I just love cheese making, it's so relaxing in this busy world

Hande

zenith1 · « **Reply #4 on:** January 05, 2011, 10:47:50 PM »

very nice work. I noticed that the wine refrigerator that you are using also has two temperatures that it has to maintain. Probably because it was meant fro both red and whit wine storage temperatures. The controller will cut down on the number of on off cycles that the compressor has saving you some money and stress on the unit. I noticed early that the one I have was cycling quite a lot and the fans were always on.

Hande · « **Reply #5 on:** January 05, 2011, 11:22:08 PM »

Yes, that fridge has 2 separately zone.
When I put it more cooler or putting more cheeses, it's start running more heavy.
And when it get target temperature, fans start going much lower speed.

Hande

Boofer · « **Reply #6 on:** January 06, 2011, 07:25:26 AM »

How long have you been making cheese? How big (size & weight) are the cheeses we see there? They really are well done. <Big sigh>

-Boofer-

Hande · « **Reply #7 on:** January 06, 2011, 09:11:44 AM »

Boofer, I start to make 'hard' cheese few month ago. Before I was making soft cheese, halloumi..
Those wheels are quite small, about 4x3inch and 1,5-1,8 pound.
Soon I get bigger 8x6inch tomme mold.

Hande

CheeseForum.org » Forum