How To Create Your Own Cheese Cellar

For many centuries now cheese has been made in different cheese caves around the world. Customers of course have had to go to different places so that they can buy the products that come out of the caves, but you can make your own cheese cellar and make your own cheese right at home. You will need some patience and a little “know how”, but in the end you will be rewarded with your own homemade cheeses that you can experiment with to create new flavors. You will need a cool spot in the cellar to match the type of environment that you would get in a cave; it is possible to get it done and get great results.

What You Need

As mentioned earlier a cool temperature is essential, and those temperatures should always be somewhere between 45F and 58F. The moisture levels are also important and they depend on the cheese that you are trying to make. The ranges in moisture should be between 80 and 98%. Don’t forget that at least some fresh air is also necessary as the cheese will develop byproducts while it ages. The good thing about a cellar is that it can provide all those things year round. The temperatures and humidity are pretty similar and controlling them if they are not is actually easy.

Air Circulation

Air circulation is very important to the aging process. You need to get some air coming in, but if you were to use a fan or a steady strong breeze you would risk drying the cheese too much. A good option is a refrigerator fan as it will not be as strong and will provide good air flow. Using wood as a base for placing the cheese is also recommended as it will help with the air circulation and even moisture development. Make sure to also leave enough space between the shelves. You want to make sure that the quality is better and not necessarily the quantity. Without the proper airflow the entire process can be for nothing.

Should I Build It?

Making cheese is an art and if you have decided that you wish to be a part of it, then building your cheese cellar makes sense. If on the other hand you just want to save a few bucks then you may want to remain a customer of established cheese makers. The first few products that you make are not likely to be as good, but with patience and practice you will start making cheeses that are worth tasting. The process does take some time, so you need to ensure that you have the patience for it. Some people decide that the process takes too long and requires too much attention to detail to do at home.