Win a copy of Permaculture Playing Cards this week in the Permaculture forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources the cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • James Freyr
  • Nicole Alderman
  • Anne Miller
  • r ranson
  • Mike Jay Haasl
  • Dave Burton
  • Pearl Sutton
stewards:
  • paul wheaton
  • Joylynn Hardesty
  • Joseph Lofthouse
garden masters:
  • Steve Thorn
gardeners:
  • Dan Boone
  • Carla Burke
  • Kate Downham

Root cellar and cheese cave - together or separate?

 
gardener & author
Posts: 676
Location: Tasmania
337
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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?
 
gardener
Posts: 641
182
personal care gear foraging hunting rabbit chicken cooking food preservation fiber arts medical herbs homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

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.
 
Kate Downham
gardener & author
Posts: 676
Location: Tasmania
337
homeschooling goat forest garden fungi foraging trees cooking food preservation pig wood heat homestead
  • Likes 2
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
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?
 
Carla Burke
gardener
Posts: 641
182
personal care gear foraging hunting rabbit chicken cooking food preservation fiber arts medical herbs homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Lol - You're probably right!
 
Put the moon back where you found it! We need it for tides and poetry and stuff. Like this tiny ad:
Food Forest Card Game - Game Forum
https://permies.com/t/61704/Food-Forest-Card-Game-Game
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!