PredFan
Diamond Member
- Thread starter
- #41
I have a refrigerator that has been set up just for curing cheese. You also have to keep the humidity at a minimum level, too. Keeping pans of water in the bottom serves acceptably well.
Good. This is what I had planned. I have a frige in the garage that has been keeping beer and colas in it. I'll move those to the house and use that one for cheese. If the temp will go up to 55.
My cheese "cabinet" stays at around 50-52F. A little low but it just means a longer ripening time for most cheeses. Where temp is really critical is when you start making moldy cheeses, like Brie or bleu.
The troubleshooting section of Rikki's book says that cheddars can get oily if the temperature is higher than60 degrees. I live in Florida.