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Root cellar and cheese cave - together or separate?

 
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Reading about these, it looks like both root cellars and cheese caves need the same conditions for humidity and temperature. I’d like to build both and was wondering if it’s a bad idea to just build one structure for both purposes?

One issue I can see is that in cheeses I’m trying to encourage certain moulds, but I don’t want those moulds on the vegetables. I also wonder if the vegetables and the soil on them introduce unwanted bacteria and moulds to the cheeses? Or would the smell of cabbages get into the cheeses? Could these issues be avoided by having a dividing wall between two different sections? Maybe with two separate vent pipes?
 
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Kate Downham wrote:Reading about these, it looks like both root cellars and cheese caves need the same conditions for humidity and temperature. I’d like to build both and was wondering if it’s a bad idea to just build one structure for both purposes?

One issue I can see is that in cheeses I’m trying to encourage certain moulds, but I don’t want those moulds on the vegetables. I also wonder if the vegetables and the soil on them introduce unwanted bacteria and moulds to the cheeses? Or would the smell of cabbages get into the cheeses? Could these issues be avoided by having a dividing wall between two different sections? Maybe with two separate vent pipes?



They used to often be in the same space. I'd imagine, if you have many very strongly items, it wouldn't be a bad idea to separate them, with a dividing wall. However, this is also one of the purposes of covering the aging cheeses in several layers of wax, so I'm not sure how necessary it would really be.
 
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I prefer to make natural rinded cheeses, where I just rub salt on the rinds, age them on wood, and they get eaten, rind included. Thinking about it, there's lots of smelly stuff in the room where I age them now and the cheeses have tasted good, so maybe it isn't much of an issue?
 
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Lol - You're probably right!
 
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I have often wondered this same question. I think the humidity needs could be different for cheeses and vegetables but I’m not sure. Anyone on here have experience building a root cellar in Northern Arizona?
 
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I haven't actually made cheese, but I remember a cheese maker telling us that for aging, the temperature should be around 13-14C. Whereas root cellars, I do know, should be in the 1 to 4C range. Once the cheese is aged properly, I guess the colder temperature would be good for long storage. What temperature do you want for aging your cheese?
 
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