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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => STANDARD METHODS - Aging Cheese => Topic started by: Brian on November 26, 2008, 02:29:57 PM

Title: Cheese Shed - Low Temperature Question
Post by: Brian on November 26, 2008, 02:29:57 PM

Howdy folks.
In a recent post on the equipment forum, I posted about my cheese "shed".  It seems to be working well but had a question on temperture.
What is the lowest I can go on temp?  I know it should be at 55F but I'm starting to dip to around 46F.
I'm thinking a small space heater.  I'm sure I will have the opposite problem in the Summer.

B

Title: Re: Cheese Shed - Low Temperature Question
Post by: Tea on November 27, 2008, 05:40:30 AM

I had a similar question, but mine was if the cave failed (unable to keep it cold enough through summer) and the cheese needed to be placed in a normal fridge, would it ruin the cheese.
I think the general thought was that it would be fine, it would just mature at a slower rate.  So that would be my thoughts here. 
My only question about adding a heater, would be drying the air too much, and causing cheeses to crack.  Just a thought.

Title: Re: Cheese Shed - Low Temperature Question
Post by: Cheese Head on November 30, 2008, 02:36:00 AM

Howdy Brian, in my limited experience, humidity is the most important part of aging, and if temperature too low then as Tea says, slower to age.