Will you share photos of your caves? and Mini-cave techniques?

[jcrenfroe]

Heres mine started about 4 months ago and have 18 cheeses going

[Dorchestercheese]

I like the large Danby.  Thinking of investing in one myself. I scanned this post and no one has natural rind cheeses I wonder why..no mold any where..

[H-K-J]

I like the large Danby.  Thinking of investing in one myself. I scanned this post and no one has natural rind cheeses I wonder why..no mold any where..

OH ya?

Do a little bit more checkin over the 5 years i've been here I have seen quite a few natuai rinds

[GortKlaatu]

Here you go!
And Dorchestercheese--you will note that one of my caves it only for natural rinded cheeses--There's a Jarlsberg, a Gruyere, an Appenzellar, a Sbrinz, a Manchego, and a Gouda in there--all natural rinds.  One cave is only for vac'd cheeses. And the small one is only for blues.
The other photo is just where I keep my cheeses after they've been cut and aged....currently there are 17  2-3 pound hunks in there.

[Dorchestercheese]

Beautiful

[5ittingduck]

Manufacture is slowing down for Autumn, there are only Blues (in the red containers) and one "Alpine" (Gouda infused with P. Shermanii) on the go here.
Camemberts in the house fridge, and about 12 Kg of Alpine styles warm ageing in my wardrobe.

[GortKlaatu]

Wow 5ittingduck, do you ever actually EAT any of your cheese?  LOL
AC4U for the sheer massive quantity of cheese  you've made.

[5ittingduck]

Of course we do! 
In our house fridge for everyday eating, we have the following:
2016 Farmhouse cheddar with Wasabi.
2017 (late) Gouda.
2015 Manchego
2016 Caerphilly (been using it in cooking, just a bit left)
4 week old Camembert.
All of the halved big wheels you can see in the Left fridge door and in most of the right fridge are new, from about October 2017.  They replace all the cheese which we ate over the last year.
Our older cheeses are very interesting, and the pressure to keep our cheeses several years is intense ;)

[paul pennell]

Here's mine

4 munsters, 1 cheddar, 7 camembert, 5 epoisses, 1 semi hard cheese and 1 Tomme so far.