Who Wants To Help A Fellow Curd-Nerd Out?

By on 31/08/2012

Buying equipment for cheese making can get expensive.

I know I’ve said it before, but this concern often comes up in the comments or emails I receive from Curd-Nerd readers, so it’s definitely on peoples minds.

And yet, not investing in certain pieces of equipment can make some parts of the cheese making process much more difficult, particularly when it comes to aging.

Wine fridges have recently become popular for creating a suitable environment for cheese aging, with the necessary temperatures and a dedicated aging area, but what if you’re not in a position to spend the money on a wine fridge, or you simply don’t want another appliance in your home?

What other options are there for creating an aging environment that keeps cheese making affordable, but also successful?

This is where I need your help.

I personally didn’t spend too much time trying to create custom environments for my cheese aging. I aged a few batches of cheese in containers, in the bathroom at the southern end of the house, but it was such a mission trying to rig up the right conditions for my cheese babies that I jumped straight to a solution I felt more confident about. I took the easy path and bought a wine fridge.

But I know we have a lot of clever Curd-Nerds out there and many of you have gone to the trouble of building your own cheese ‘caves’, and in some cases, created some pretty nifty solutions.

And I know we have readers who really want to find out what other home cheese makers are using as a cheese ‘cave’ so they can try and create something of their own, that is effective in terms of both cost, and function.

So, I’m proposing that we share a bit of Curd-Nerd love and help each other out.

If you have a system that you have cleverly devised for aging your cheeses and it works well and is able to be replicated by others, we would be super grateful if you would share it with us.

By sharing, we can help each other get better results and keep home cheese making alive as a hobby that is not only fun, but also productive.

If you are willing to share the details of your cheese ‘cave’, email me 2-3 pictures of your solution, with a description of the equipment you used and how you put it all together to get the results you want. Try to keep the instructions easy to understand, and not too long and detailed, otherwise we just won’t have room to publish them all.

And to make it worth your while, every Curd-Nerd that shares their cheese ‘cave’ details will go into the draw to win one of our Curd-Nerd Aprons.

Curd Nerd Apron

So, share away if you feel like being generous with your genius, and enter the draw to win!

I can’t wait to see what fantastic solutions you all have, and to share them with our fellow Curd-Nerds.

Note: Entries close on the 14th of September and should be sent to: rachael@curd-nerd.com. Photos will be displayed at no bigger than 300 pixels wide (or long) so, if possible, please reduce the size of the photos before sending. Details of your equipment can be included in the body of your email : )

Want More Home Cheese Making Updates?

Enter your name and email address in the form below, and get all the latest posts from Curd-Nerd delivered directly into your inbox.

Don't worry, we hate spam too and promise never to share your details.

4 Comments

  1. Rae Fairest

    03/09/2012 at 3:18 pm

    Hi. I’ve relented and bought a wine fridge. What they don’t tell you in those cheesemaking kits is that the aging process requires special temperatures and humidity to get a ‘store-bought’ quality for mould ripening cheeses especially. I had success with our bar fridge – I wrapped some cardboard around the small freezer compartment and that made it trick itself into maintaining a warmer temperature. Also a couple of freezer bricks chucked in a chilly bin worked as well. I think If I enjoy the cheesemaking process I may as well have something that holds the right temp – the wine fridge!

  2. Al Lewis

    09/11/2012 at 11:53 am

    Hello, I just got into cheese making and found what may possibly be the perfect cheese cave. After looking at every wine cooler, fridge, freezer, I purchased a 7 cubic foot freezer, made by Igloo, from Best buy for $180.00. I installed a Johnson Controls external thermostat on it, $45.00, and placed a thermometer/hygrometer I found on Amazon for $10.98 and free shipping inside of the door. Next morning I checked to find that the humidity is 90% and the temp is 56 degrees. I have pictures of the entire setup but no idea how to post them here.

  3. Kathryn colvig

    27/02/2013 at 3:26 pm

    Hi,
    I live in Costa Rica on the pacific coast. The ambient temp is around 82 degrees F.
    I made a cave from building a 2cubic foot box from wood, then making a chicken wire (actually1cm x 1cm square wire that was available) outer wrap that had about a 4 inch space between the wire mesh and the wood box. In this space I filled it with charcoal, kept it wet and in the coolest place in my jungle home I could find. It seems to work….keeping the charcoal wet is the key to cooling it. If you live on the equator, and are off the grid….it is an option!
    Pura Vida from a cheese making surf artist in Costa Rica!

    • The Aussie Healthynut

      09/04/2014 at 4:08 pm

      What a great idea!
      The old Coolgardie Cooler AKA meat safe/drip safe/swamp fridge.
      Thank you for that idea
      Heaps of pics & how-to-build demos if you do a “Coolgardie Cooler” internet search.
      Guess what my son & husband are going to build on the weekend 😉

You must be logged in to post a comment Login

Leave a Reply