It is simple and affordable! The one I started with was big enough to house 3 cheeses, each in a maturation box, plus the ice. In the coolest room in the house, I only had to switch the ice out every day or so in winter, but in the summer sometimes twice a day. I just taped a thermometer to the inside of the cooler. The air inside the maturation boxes buffers the cheese a bit from temperature extremes, I think (which can happen when you forget to change the ice out in a timely manner).