Wow, almost six months since my last post! Yes, I’ve been busy.

I’ve recently started making cheese. Generally you start off making soft cheeses like Brie & Camembert. After a little while these cheeses no longer do it for you and you move onto the gateway cheeses such as Gouda. Before too long, you’re an addict and you need something harder – Yep, I’m talking Cheddar and Parmesan.

Cheddar and Parmesan require a long aging period. At least six months kept around 12 degrees C at ~90% humidity. Historically this was done in caves. Some cheese makers excavate and construct their own caves into the side of a hill – I considered it, but since we live on a north facing (the sunny side here in the southern hemisphere) hill, it will be too hot for a cave.

The next best thing is to modify a fridge or freezer to have the right conditions.

I recently inherited a fridge freezer which I intend to modify into a cheese aging fridge.