tacotupac's Radient Fridge-Freezer Cheese Cave

[DeejayDebi]

Maybe that's the point of the salt? Slow down or control evaporation while wicking the water through the cheese cloth? I don't really know but it works.

[Tom Turophile]

Maybe that's the point of the salt? Slow down or control evaporation while wicking the water through the cheese cloth? I don't really know but it works.

Technical answers:
http://forums.egullet.org/index.php?showtopic=79195&st=1500&p=1223930&#entry1223930

http://www.padfield.org/tim/cfys/satslt/satsol.php (not food-specific)

[DeejayDebi]

Kewl thanks!

[Foodieguy]

Very Jealous!!!

The only input I will offer is you might want to seal your shelves. Oak will hold moisture, bacteria, and if the cheese sits on the oak, like in wine you will get tannins in your cheese. I do not remember if they are bad or good for the cheese.
Like a home cutting board is to be sealed for the same reasons. You are inviting issues because you are intentionally keeping it in the range of growing nasties.