Woohoo. This is my very first cheese cave. It's a 4.4 cubic foot Danby DAR440BL
, refrigerator only, no freezer. I'm sure I'll fill it up before long and I'll wish I'd gotten something bigger, but honestly I'll have to get a bigger house to fit a larger refrigerator. Regardless, I'm very excited to finally be able to age cheese at the right temperature.
Speaking of temperature, I'm running it off of a Ranco ETC 111000-000
digital electronic controller. I've got it set for a target temperature of 53°F with a hysteresis of 3 degrees. That should give me an operating range of 50 to 56 degrees. In addition to the Ranco, I've also got a Thermoworks RT817E
remote probe thermo - hygrometer installed to measure humidity and to give me another temperature feed to compare to the Ranco. I'm not too worried about the humidity right now since all my cheeses are waxed.
Those are my first four cheeses inside. The red one on top is a farmhouse cheddar. The yellow one next to it is a colby. On the lower shelf, the red one is my most recent cheese, a plain Monterrey Jack. The bigger yellow one is my first Habanero and Jalepeno Pepper Jack.