Hi, I made cheers in the Swiss Alps for the last four years. For cheese agi g you want a cellar that has a temperature somewhere between 10 to 14 Celsius and a humidity between 85 and 95%. You don't want all kinds of mold in your basement, therefore if you have walks that are easy to clean the better. You will never have the exact same climate throughout the entire basement, therefore it is good practice to move the cheese around when you flip and clean it. For the ground gravel is great. You might also want the area you walk on to be solid. It is usually concrete or tiles. The better the cellars climate the less high tech climatizer, etc you need. The toughest part is to get started and to create the right environment. You want certain bacteria and not others. The more of the favorable you have the less chance for undesired bacteria to develope. What you don't want is coli, staphylococcus, or worse lysteria. The later are extremely hard to eradicate and very dangerous for our health if they get on the food. Therefore I would not place vegetables and cheese in the same room. It is also important to keep flies and mice away. I hope that helps. Cheers, Dietmar
