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Ryan looks awesome and that's only at a few months. I leave my stiltons go for 6 months or so and I hope to achieve what you have.

That looks absolutely fantastic.  Do you age that with natural rind cheeses?  How do you avoid cross contamination?

Thanks. I'm going to have to address the whole cross contamination issue pretty soon.  Right now my cave (a.k.a. root cellar) is all for mold ripened or storing waxed cheese.  I have a lagering fridge that I have one natural rind Manchego in there to see how it will work. 

It is amazing the cross contamination that can so innocently happen in the cave.  I had a Parmesan in there in one of those vacuum sealed hard sided containers and it still ended up getting the blues!

I too am working on scouring some stainless. A buddy has a bar and they replaced their under counter beer keg refrigerators recently.  I'm trying to score one of those and convert it to a cheese cave.  They would be really nice for a cheese cave.  Like yours though there isn't any partitions between compartments so I'd have to come up with some mold barrier for different aging compartments.   Anyway that is probably a couple of months out yet.

Ryan

basking in the radiance and bowing to the glory.

Wow. That looks just like the commercial ones they show to get you hungry. Amazing piece of work.

That is the best looking cheese I have seen in a while.  Great job!    Where did you get your PH meter/logger?   Do you think it helped or made a difference?     

You said you pay $5 a gallon for your raw milk.  Wow, i feel really blessed.  I pay $3, delivered.   Our milk lady comes to town ever Wednesday.  Im up to 5 gallons a week now and now she is wanting my cheese.  LOL