I’m utterly enamored with cheese – it’s an essential component of my life. When I embarked on building my homestead, a herd of dairy goats was at the top of my list. Today, I have the privilege of hand-milking 8 Nigerian Dwarf dairy goats to create a diverse range of cheeses. However, great milk is only half the battle; you also need precise cultures, an abundance of patience and knowledge to craft truly exceptional cheese.
Aged cheeses require an additional crucial element – a dedicated cheese cave. My vision for my homestead initially included an underground cheese cave with wooden shelves, where I could age various types of cheese from creamy Camembert to pungent Roquefort. Unfortunately, budget constraints and time limitations have prevented me from realizing this dream… yet.
Fortunately, this setback has given me the opportunity to explore innovative DIY cheese cave ideas, allowing me to experiment with different aging methods and techniques.
Easy DIY Cheese Cave Ideas
For those who, like myself, are still working towards realizing their dream of an underground cheese cave, I’ve compiled a rundown of the various solutions I’ve explored or considered. This includes not only the options themselves but also some of the obstacles that may arise and potential strategies for overcoming them.
The Fridge Crisper Drawer
While it may seem counterintuitive, the crisper drawer of your refrigerator can be an ideal spot to age certain types of cheese. I’ve had success aging Camembert-style, blue cheese, and farm cheddar in these humid environments, which mimic the conditions found in a traditional cheese-aging room. The key is to limit the number of cheeses aged simultaneously, as different cultures will interact with one another and potentially affect the final product’s flavor and texture.
For best results, stick to aging a single type of cheese at a time, sanitizing the drawer between each batch. Additionally, the air in these drawers can become stagnant, leading to unpleasant ammonia smells. To mitigate this issue, I recommend turning your cheeses every 12 hours or so, allowing them to ‘breathe’ and reducing any potential off-flavors.
The Converted Dorm-style Fridge
Transforming a small fridge into a DIY cheese cave is a relatively straightforward process. To begin with, you’ll need a functioning fridge and a temperature override controller. Simply plug the fridge into the controller, and then connect the controller to the wall outlet. Next, place the copper temperature reader that comes with your controller in a glass of water inside the fridge. This will provide a more accurate reading than relying solely on air temperature.
Keep in mind that you’ll need to replace this water every few days as it may absorb some of the strong cheese aromas, including any off-smells that could impact your finished products. In addition to controlling temperature, you may also need to adjust the humidity levels depending on your location and how frequently you open the fridge door. This can be achieved by using a humidifier or dehumidifier in conjunction with a humidity controller.
The simplest approach is to purchase a combined device that serves as both a reader and a controller. Plug the device into the fridge, then use a heavy-duty extension cord to route power through the door and out to the wall. In my experience, I found that certain converted fridges required added humidity for most of the year. However, during the summer months, I had to switch to using a dehumidifier instead.
When utilizing both devices, be sure to regularly inspect and adjust them as needed to add or remove water. Since you’ll likely need to turn your cheeses daily, this will also provide an opportunity to inspect your progress each day.
The Converted Fridge/Freezer Combo
After experimenting with a fridge/freezer combo, I encountered significant issues controlling the temperature and humidity in the fridge section. The unit’s performance suffered greatly as a result, ultimately failing after just a few months. Seeking guidance from an appliance repair expert and conducting further research revealed the fundamental differences between these combo units and standard refrigerators.
Specifically, the freezer is cooled first, and then air from the freezer is circulated into the fridge compartment, making it nearly impossible to regulate the fridge temperature using a controller. To overcome this limitation, I opted to prioritize controlling the freezer section instead.
By installing a temperature reader in the freezer and utilizing the space for aging cheese, I was able to extend the life of my appliance and achieve better temperature control, albeit at the expense of limited storage capacity.
The Converted Freezer
When attempting to convert a stand-up freezer into a cheese cave, I discovered firsthand the challenges that come with this approach. A friend gifted us a stand-up freezer, which I decided to repurpose for aging cheeses. Initially, the condensation was overwhelming, with water dripping from shelf to shelf and soaking my cheese collection. This resulted in inconsistent mold formations on my cheeses.
Furthermore, the freezer’s power consumption was significant enough to trip our solar panel system’s circuit multiple times. After researching the issue, I found that stand-up freezers cool using coils in the shelves, which causes condensation to form and freeze, cooling the surrounding space. However, when not frozen, this condensation remains in its liquid state and continues to drip.
Additionally, stand-up freezers are equipped with powerful compressors that consume more energy than chest-style freezers. In light of these findings, I turned to expert advice from Gianaclis Caldwell, author of several books on cheese-making and goat care. She recommended using a chest freezer instead of a stand-up freezer for DIY cheese aging.
While I haven’t yet attempted to age cheese in a chest freezer, my test run with a temporary setup revealed that temperature control and humidity were well-suited for the task. To effectively age a large quantity of cheeses in a chest freezer, one would need to design smart shelving solutions. A 3-tiered dessert tray or custom-built cheese aging racks could be used to lift out entire shelves and flip the cheeses with ease.
Although I considered implementing such a system in my chest freezer, our family surprised me with an alternative solution, which allowed me to explore other options for creating the perfect cheese cave.
The Wine Fridge
When it comes to creating a DIY cheese cave, wine fridges can be an excellent option. These appliances are designed to maintain temperatures and humidity levels that are ideal for aging fine cheese. Not only do they provide the necessary conditions, but you can also find decent models for a few dollars, even if you’re on a budget. Larger models that can hold 24-36 bottles of wine can accommodate sufficient amounts of cheese for your average homestead needs.
Wine fridges come in two primary forms: compressor-cooled and thermoelectric-cooled. Compressor models tend to maintain temperatures more consistently and have slightly higher humidity levels, making them suitable for use in only somewhat insulated outbuildings or garages. On the other hand, thermoelectric models are more energy-efficient and cost-effective, but temperature fluctuations may occur. They require controlled heating and cooling environments, such as those found inside your home.
Some wine fridges have pre-set temperatures (around 50-55°F) designed for wine storage, while others allow you to adjust the temperatures within a specific range. If you opt for a pre-set model, you might need to install a temperature override controller to gain more control over the temperature. Adjustable models provide built-in control, but even high-end models may not always be entirely accurate.
To achieve ideal humidity levels in your wine fridge, you’ll typically need to increase the moisture content. In smaller models, you can often accomplish this by placing soaked sponges or lightly wrung-out washcloths under your drying racks. Larger models might require a small humidifier to maintain the necessary humidity.
The DIY Basement Cheese Cave
If you’re fortunate enough to have a basement, transforming it into a cheese cave can be a relatively straightforward process. In my previous home, I had an underground cellar with limited natural light and temperatures ranging from 50°F in the winter to 70°F in the summer. To create a suitable environment for storing cheese and other perishables, I insulated a section of my basement by using framing studs and plywood to section off the space.
The walls were then lined with foil-covered bubble insulation, while the door was also insulated with the same material. I covered the existing windows with additional insulation to prevent heat loss. I took it a step further by closing off all ventilation from the house’s heating unit, ensuring that my cellar remained at a consistent temperature throughout the year. This not only preserved the environment but also saved energy costs.
In rare instances where temperatures rose above 60°F, I utilized a used walk-in fridge cooler to cool the space down. This device came equipped with a built-in thermostat, allowing me to set it to run similarly to my home’s air conditioning system. As it turned out, I only needed the cooler on a few occasions, suggesting that it may not be a necessary investment for everyone. To maintain optimal humidity levels, I placed baking sheet trays filled with water beneath the shelves.
Periodically, the air would become stale, particularly during the summer months. To rectify this issue, I’d place a wet kitchen towel over a box fan and direct it towards the doorway on low speed for a few minutes every couple of days. Just be sure to avoid directing the airflow directly at your cheeses, as this can cause them to dry out. In retrospect, the investment I made in creating my cellar was worthwhile.
The space turned out beautifully, with decorative elements like wine racks, lights, and a wine barrel table with stools allowing me to relax and enjoy my cheese and wine collection. While it may have been a luxurious approach, factoring in the long-term energy costs of maintaining a separate environment for my perishables made the initial investment a sound one.
Other DIY Cheese Cave Considerations
To ensure optimal conditions for your artisanal cheeses, consider incorporating temperature and humidity gauges into your DIY setup. As you monitor these factors, be prepared to make adjustments periodically to maintain the perfect environment for your preferred varieties. Meanwhile, swapping out metal shelving for wood can lend a touch of warmth and authenticity to your cheese cave, making it feel more like a rustic cellar than an industrial storage space.
Moreover, daily visits to turn over your cheeses and inspect their progress will become a delightful ritual, as you add a dash of charm to the process.
