NewAir Cheese Cave Review

Cheese Cave

 

Cheese Cave

The Modified Wine Fridge Cheese Cave

As more and more home cheese makers move from making fresh cheese to making aged cheese, one problem keeps popping up; finding the perfect cheese cave to age your cheese in.

Previous articles have talked about vacuum sealing as a form of cheese preservation, but even with this more contemporary method of vacuum sealing cheese, there is still a need to find the best cheese cave for perfect results.

As you may have read, a popular method is to use an old kitchen fridge. This does work well, but requires maintenance to achieve the correct temperature. Many home cheese makers have converted to using wine fridges as cheese caves.

As the name suggests, these fridges are made to store wine, which incidentally is at about the same temperature that we store cheese at.

The fridge will regulate the temperature, so instead of trying to convert an old kitchen fridge, which is way too cold, you just set the temperature that you want on the wine fridge and it will take care of the regulation for you. And just like that, you have the perfect cheese cave.

 

Cheese Cave

 

Using The NewAir AWR-460DB As A Cheese Cave

Of course, wine fridges come in all different sizes and price points, so if you’re in the market for buying one, you will need to choose one to suit your budget. You can find a range of wine fridges in our shop. If I were to recommend one wine fridge in particular, it would be there NewAir AWR-460DB.

As a wine fridge the NewAir dual zone wine cooler can be considered one of the best wine coolers in the business, but as a cheese ripening box, it performs exceptionally well.

Firstly is that it has a 46 wine bottle capacity meaning it has quite a large amount of space just to serve as a homemade cheese cave. And just in terms of space alone, the NewAir awr 460db dual zone 46 bottle wine cooler can offer so much more with its adjustable wooden shelves.

The shelves are removable just in case you have larger blocks of cheese to age.

 

Dual Temperature Zones & Excellent Capacity

Another reason is the dual cooling zones with ranges from 40 degrees to 66 degrees meaning you can store different cheeses that require different aging temperatures in the same unit.

Now, this is a significant advantage over traditional cheese caves in that you do not need separate cheese caves for different types of cheeses, saving you costs in the long run. The third advantage comes in the size of the unit.

The NewAir awr 460db dual zone, 46 bottle wine cooler, makes for a very compact cheese fridge and can even fit right in the corner of your living room.

Most home cheese makers do not have space or the resources to dig the traditional type of cheese cave so; this converted homemade cheese cave is a life saver.

In any cheese cave, the humidity levels must be correct, and this is no exception for a wine fridge. Proper levels of humidity prevent the cheese from sweating and forming whey. This problem presents more of a challenge when using a homemade cheese cave.

You can solve it in a number of ways. The easiest way to do this is to use a small humidifier or lay a wet towel on the bottom of the fridge. Alternatively, if you are using vacuum sealing to preserve your cheese then humidity becomes irrelevant.

 

Cheese Cave

 

Pros & Cons Of The NewAir AWR 460DB As A Cheese Cave

And now a quick summary of the pros and cons of using the NewAir awr 460db dual zone 46 bottle wine cooler as a cheese cave.

 

PROS

  • It has a significant amount of storage space, so you can age a number of cheeses at the same time.
  • Removable wooden shelves so you can store even larger cheeses.
  • Its small size means it can fit anywhere in your home without fuss.
  • It has dual cooling zones so you can store cheeses that require different temperatures to age properly.
  • The digital temperature display makes to easy to set and read temperatures
  • Interior LED lighting is aesthetically pleasing to show off your cheese
  • Stainless steel design
  • Very quiet compared to other wine fridges

CONS

  • Requires modification to suit your specific humidity needs.
  • The door lock isn’t very effective, if you need to lock the door

 

So as you can see the NewAir awr 460db dual zone 46 bottle wine cooler makes for the perfect homemade cheese cave. Of course, other wine fridges for various budgets will work just as well, but our preference remains with the NewAir model.

 

You can see a list of our recommendation in the cheese cave shop.

 

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Vacuum packed cheese

 

The Mooka 4-in-1 Vacuum Sealer Review

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If you’re making hard cheeses like Cheddar or Gouda, chances are you either already waxing them, or have been looking into how to do so.

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It is also a more natural method that will appeal to those not wanting to preserve their cheese with colored waxes.

Bandaging involves wrapping your cheese in cheese cloth bandage and then sealing it with a fat based product like lard. And while it is still a slightly messy preserving technique much like waxing, it looks pretty neat when it’s done.

It also produces a better flavored cheese due to the molds that form around the bandage and contribute to the aging of the cheese. Bandaging also allows your cheese to breathe as compared to wax or vacuum sealing.

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Cheese Plastic Wrap - Is Cling Film Safe For Wrapping Cheese

 

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There are many tried and true methods and just as many personal recommendations for how to nurture and protect your cheese and it can all get a bit confusing about what works and what doesn’t, and for those wanting to be true to the art of cheese making, what’s wrong and what’s right. Read more

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Storing your Feta in Brine is the most common way to preserve this cheese, but what do you if your Feta ends up too salty to enjoy?

Everyone enjoys different levels of salt and Feta is a cheese that has a saltier taste associated with it due to the aging method and the usual preservation method.

In fact if you ever get the chance to eat a traditional Feta from Greece or Cyprus, it’s likely the cheese will be much more salty than any other Feta you’ve eaten.

But, after the hard work you put into your Feta, it can be disappointing when you end up with a batch of cheese that is inedible because of too much salt. Read more

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Salt is an important part of cheese making and has multiple purposes including assisting in drawing out whey, preserving the cheese and protection against undesirable moulds.

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