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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Aging Cheese, Caves => Topic started by: bundy on October 08, 2008, 11:01:16 PM

Title: Bundy's Radient Fridge-Freezer Cheese Cave
Post by: bundy on October 08, 2008, 11:01:16 PM
i hope this is classified as a cheese cave.
temp here in nth Queensland is starting to get warm 30c today so bit the bullet and bought a second hand all fridge and a temp controller i have fridge set at 12-15deg things seem to be going OK.
as you can see i have a few cheese made cheddar herb jack camembert in blue container colby and gouda.
temp on Fridgemate shows 20c as  i had fridge open to take photos.
Bundy
Title: Re: Bundy's Radient Fridge-Freezer Cheese Cave
Post by: Cheese Head on October 09, 2008, 01:09:11 AM
Bundy, looks great, high tech digital thermostat and great looking cheeses ;D!

So now you have the temp right, next step is controlling the humidity for aging natural rind cheeses!
Title: Re: Bundy's Radient Fridge-Freezer Cheese Cave
Post by: bundy on October 09, 2008, 01:16:50 AM
Hi CH have temp/humidity meter. humidity in fridge is around 75/80. still reading on how to regulate humidity at the moment, have a cup of water in there.
Bundy
Title: Re: Bundy's Radient Fridge-Freezer Cheese Cave
Post by: Cheese Head on October 09, 2008, 02:46:56 AM
To add humidity a good trick is to have a wick to get more surface area for the water to evaporate from such as a small towel lying in your cup/bowl of water and outside of it over edge.

Is yours a forced air fridge with evaporator on outside? If so I'm surprised your natural humidity is so high, either way not far to go to get it high enough.
Title: Re: Bundy's Radient Fridge-Freezer Cheese Cave
Post by: bundy on October 09, 2008, 04:38:17 AM
thanks for the tip.
no not a forced air fridge.
what humidity reading do you suggest?
humidity here can get very high now that we are coming i to summer.
Title: Re: Bundy's Radient Fridge-Freezer Cheese Cave
Post by: Cheese Head on October 09, 2008, 12:06:55 PM
Most recipes/directions call for long term washed natural rind type cheese aging at 80-85% relative humidity. If in bags or sealed with wax then I don't think matters what RH, lower is fine.

In my experience, most forced air - fan type fridges dehumidify the air considerably, making it hard to get back up that high.

You now need a big sign on front saying Bundy's Cheese Cave ;), as in old days most cheeses were aged in damp cool caves.

Let us know long term any tricks and traps you find . . .
Title: Re: Bundy's Radient Fridge-Freezer Cheese Cave
Post by: Tea on October 27, 2008, 08:36:58 PM
Yes I to would be interested in what you have found.  My DH has given the go a head to buy a fridge for my cheeses, so I am in the market for one, and interested in any tips that I might need to keep on hand when buying.
Many thanks.
Title: Re: Bundy's Radient Fridge-Freezer Cheese Cave
Post by: bundy on October 27, 2008, 09:52:57 PM
so far so good i have 6 different cheeses in my cave in  vacuum pac so i can see what's going on.
this info will i hope help Tea as we are both in the same area.got fridge from Pocket Trader.320ltr $200, Fridgmate i bought from craftbrewer's in Brisbane $65 delivered.you have to get a electrician to wire it for you unless better half can do it, instructions are with it.i got local electrician to do it far a carton beer.as i said just over a month and things seem to be OK.
Bundy