Beer Forum

I think cheese aging is about at 50-55 degrees. I keep my keggerator at 46-50 so i figured it was a touch low but doable. I already have 2 stand up fridges and a bench freezer for beer so dont think the wife would go for an addition. My fermentation fridge also has some down time..especially in summer...that could be filled with meat or cheese aging.

Elbone wrote:I have several books on cheesemaking but have never taken the leap. If I could find a local source of raw milk that might push me over the edge. I can imagine SWAMBO's eyes rolling as I even think about it.

I know who SWMBO is, who is SWAMBO?

I know! She Who Ain't My Boss, Okay?

Also, I don't make cheese. But I wanna. So this thread is super relevant to my interests. After I get moved maybe I'll have something constructive to say when I can start doing these kind of things again!