CheeseForum.org ยป Forum
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Caves => Topic started by: aiannar974 on March 31, 2009, 08:29:41 AM
-
I have read through the homemade cheese cave posts. There are a lot of references to force / non force air fridges. How can you tell if a fridge is a force air fridge?
Thank you,
Anthony
-
Most refrigerators have a little fan in them and the coils are hidden. The shelves are glass or plastic. That is a forced air refrigerator..
If, however, the cooling coils are actually in the shelves, like mine, and there is no fan, then that is non forced air.
An example of a non-forced air fridge is here (http://cheeseforum.org/forum/index.php/topic,923.0.html)
-
Hello Wayne - I read that post last night and saw that you decided to sell the freezer because of humidity issues. Did you do this or did it end up working out? I walked away from my reading last night thinking a forced air fridge was not good and one with the coils in the shelf was not good (didn't know this was a non forced air fridge). Which now makes me think a fridge or a freezer is not a good way to go. Any thoughts would be appreciated.
On another note. I see you are a wine maker. I have been making wine since 1990 and I used to work harvest season at a winery in Erie, Pa. I just bottle my 2007 Merlot and Chardonnay. In 2009 I only made Cab Sauv. Where do you get your grapes? I got my white from greater Erie area and the red from Lodi CA.
Thank you,
Anthony
-
I am limping along with my freezer. RH is at 85%-90%. I find myself keeping it open on occiasion.
I am either gonna get a regular fridge, or, just convert a small room in my house to cheese/wine.
I get my grapes from Presque Isle Winery. This last year I picked some of their Chancellor grapes. I also get Cab/Sauv from California.
-
That's the winery I worked at. I worked harvest season during the weekends for about 5 years in the early nineties. It was a great learning experience. Its a beautiful location and great people. Cheese is new to me other than mozzarella.
Anthony