Quick Answer
Creating a homemade cave for aging cheese requires precise temperature and humidity control to replicate the conditions found in a natural cave. The ideal temperature range for cheese aging is between 35-55°F (2-13°C), and relative humidity between 70-90%. Achieving consistent conditions will result in well-aged cheese.
Temperature and Humidity Control
To control temperature and humidity in your homemade cave, use a temperature control device such as a thermostatically controlled fan or a heat exchanger. For humidity control, install a humidistat-controlled dehumidifier or a humidifier. Monitor the temperature and humidity levels closely to ensure they remain within the ideal range. Aim for temperature fluctuations of less than 1°F (0.5°C) and humidity fluctuations of less than 10%.
Cheese Cave Design and Setup
Design your cheese cave to be a small, enclosed space with a consistent temperature and humidity profile. A converted root cellar or a small insulated shed can work well as a cheese cave. Ensure good air circulation and adequate space for the cheese to breathe. For a typical cave setup, use a 10x10x10 foot (3x3x3 meters) enclosure, with a temperature range of 40-50°F (4-10°C) and humidity of 80-85%.
Cheese Aging Process
Once your cheese cave is set up, it’s time to age your cheese. Place the cheese in a breathable container, such as a food-grade plastic bag or a cheesecloth-wrapped box, to allow for air circulation. Monitor the cheese regularly, checking for any signs of spoilage or unwanted mold growth. For a typical aging process, start with a young cheese and allow it to age for 6 months to a year, storing it in the cave at 40-50°F (4-10°C) and 80-85% humidity.
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