I'm kinda rebuilding my cheese shop a bit. Will be building new stainless tables and presses. running new power, and re-furbing the medival nature of my cheese dungeon.
Ultimately we are embarking on a home remodel, and the plan (as of now), is for a new, dedicated 10X20 workshop complete with waterproof walls, ceiling, floor with drain in it.
But as change up my situation in 2011, I will expand my work from cheddar and gouda, to a Camembert and perhaps others....