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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Caves => Topic started by: bbracken677 on August 05, 2012, 02:31:12 PM

Title: Question about cheese cave temp
Post by: bbracken677 on August 05, 2012, 02:31:12 PM
I have managed to adjust my mini-fridge cheese cave to reach temps up to 48F. Is this close enough for camembert/brie aging?
I have read the optimum temp for camembert or brie to be 52-55F.
Title: Re: Question about cheese cave temp
Post by: bbracken677 on August 05, 2012, 03:01:48 PM
While I am at it...I am thinking that if I move the temp probe into the freezer (it is currently attached to the bottom of the freezer unit via a plastic holder that insulates the probe from direct contact with the freezer) I should be able to achieve warmer temps. Does that seem likely?
Title: Re: Question about cheese cave temp
Post by: Jaspar on August 06, 2012, 08:46:39 AM
I moved the probe to under the freezer, and put a piece of Styrofoam under it to hold it against the freezer bottom then adjust it from there. I can get temps from 50 to 65 f.
Title: Re: Question about cheese cave temp
Post by: mjr522 on August 18, 2012, 05:08:13 AM
If you can identify the type of sensor, you might be able to trick the unit into thinking it's actually at a different temperature.  Can you tell what it is?
Title: Re: Question about cheese cave temp
Post by: BobE102330 on August 18, 2012, 01:22:44 PM
bbracken677 - according to the Wiki recipe 52-55 is where you want to be to get the initial bloom.  Your current temperature is just a bit high for ripening. 

Before I got my warm cave running I used the 45 degree fridge for the Camembert entire ripening process.  The initial bloom takes about a week longer, but otherwise it worked out just fine. 

So many other cheeses like to age in the 50-55 degree range, I have two mini-fridge caves.  We'll see if I get to keep two when my soon to be fiance moves in.  ;)
Title: Re: Question about cheese cave temp
Post by: BobE102330 on August 18, 2012, 01:25:47 PM
bbracken677 - according to the Wiki recipe 52-55 is where you want to be to get the initial bloom.  Your current temperature is just a bit high for ripening. 

Before I got my warm cave running I used the 45 degree fridge for the Camembert entire ripening process.  The initial bloom takes about a week longer, but otherwise it worked out just fine. 

So many other cheeses like to age in the 50-55 degree range, I have two mini-fridge caves.  We'll see if I get to keep two when my soon to be fiance moves in.  ;)

Both of my mini fridges use a mechanical thermostat driven by a bulb/capillary sensor.  It seems to be the standard.  Some of the mechanical assemblies can be adjusted to cover a higher range than others. 
Title: Re: Question about cheese cave temp
Post by: bbracken677 on August 23, 2012, 08:27:07 PM
Thanks!  I found a calibration screw and adjusted it so highest temp would be 50F or so....that solves that problem, but when I will need it up around 65F I will have to find another solution.
Title: Re: Question about cheese cave temp
Post by: BobE102330 on August 23, 2012, 09:16:37 PM
That's where the external thermostats come in.  Like this: http://www.amazon.com/Johnson-Controls-A19AAT-2C-Temperature-Controller/dp/B0002EAL58/ref=sr_1_3?ie=UTF8&qid=1345756539&sr=8-3&keywords=johnson+controls+a419 (http://www.amazon.com/Johnson-Controls-A19AAT-2C-Temperature-Controller/dp/B0002EAL58/ref=sr_1_3?ie=UTF8&qid=1345756539&sr=8-3&keywords=johnson+controls+a419)
Title: Re: Question about cheese cave temp
Post by: bbracken677 on August 23, 2012, 09:20:04 PM
Thanks!!!

I am going to snatch one of those up!  That would solve the only cave issue (other than capacity) that I have   : )