Cave is getting full, now what to do

[Ptucker]

After giving it some thought I decided to buy another cave, I picked up a beverage cooler rather than a mini frig. So far it is working out well, below are the updated photos. Thanks for all the input, you guys are great. Now I have to make more cheese

[DeejayDebi]

Congrats on the new cave. I have to say though ... I may just be over cautious but I'd put the glass one on top so you don't over stress it and maybe break the glass. Just in case it get shifted of something.

[Ptucker]

DeeJay,

I only put the enclosed frig on top because it did not weight as much, the beverage cooler weighed a ton. I was also concerned if there was a shift it would be the one with the glass door to hit the floor. I also intend to get another beverage cooler to replace the one on top. I really like this one and the temp is constant from top to bottom +/- 3 degrees.

[Boofer]

Yeah, I'd say you've been hooked by this cheese "thing". 

-Boofer-

[hoeklijn]

Looks good. I like the idea of attaching the fan to the door, wonder why I didn't think of that because it's taking up space now on the bottom of my cave. Another thing to do today 

[Ptucker]

Boofer,

I have had the cheese bug for a few years now, I find the hardest thing is making enough cheese to age long term. We seem to go through several pounds a month.

[smilingcalico]

Another suggestion is that once your cheeses have aged a bit, you can stand them on end and get a few more in each fridge.

[DeejayDebi]

Once upon a time we all had but one refrigerator ... then came cheese and there where two ... then three ... then four ....

Now I am think about making a small room in my basement and using an AC unit to keep it cool. With a divider so I can do cheese and sausage at the same time. 

[Ptucker]

Now that sounds like something I would do, Deejay don't forget the humidifier

[Boofer]

We seem to go through several pounds a month.

Okay, that's one cheese.

If you make a cheese a week (not too impossible) and each cheese weighs around 4lbs (with a 4 gallon make), you've got 3 cheeses left for next month. Unless of course you are still on the cheese-a-week schedule next month. 

You're obviously falling behind in cheese production. 

-Boofer-

[Ptucker]

I know right, I make maybe twice a month if I am lucky, most of the time it is once a month. That is why I built the double Pneumatic press, now I can make two to four cheeses within the same time frame. The press is working great, however I over pressed a baby Swiss last weekend, I am having a hard time getting it to form a rind as she is still draining a lot of trapped whey. Still trying to learn the new toy's limits. I have a few cheddars, a couple of Colby's, a couple of parms, a couple of Cheshire's and a couple of gouda's. That's the extent of my cave at the moment. I need to make a few blues now that I have two caves.

[DeejayDebi]

The hard part is balancing between short and long aged cheese so you always have room to store more cheeses.

[Ptucker]

Unfortunately it is the long aged cheese we seem to eat the most of,(Most of which are eaten young) the short aging cheese seems to, ummm , well, not be the favorite of the family. Go figure however I can eat any cheese but as I am only one person eating 4 lbs before it is dried out or it has  expired is challenging.

[Boofer]

the short aging cheese seems to, ummm , well, not be the favorite of the family.

There are quite a few cheese styles that are ready in a couple months and IMHO are very tasty: Gouda, Butterkase, Leiden...to name a few. I'm looking forward to a Double Gloucester that is ready in 3 months from make to cut.

Maybe your discerning audience hasn't been introduced to these younger cheeses.

-Boofer-

[DeejayDebi]

I tend to prefer the stornger long aged cheese too but the ones Boffer mensioned are really good cheeses!