I have a small dorm fridge that I plan to start using for cheese making.  (For me, this is the next step up from feta, cheddar, and a few other cheeses that seem less concerned with temperature.  Yay!)

So here are my questions.

Even without an external thermostat, it seems that this fridge holds reasonably steady at temperatures in a range between 55 and 15 degrees.  If I pick one of those, based on the internal thermostat dial, my thermometer keeps indicating the same temp after frequent tests throughout the day—so this seems good so far.  In general, then, how exacting are the suggested temps in recipes?  Am I going to have issues if one of my cheeses prefers 55 degrees, while another prefers 45?  Should I keep my fridge at 50 and hope for the best?  I just can’t imagine having to wait 10 months for a parmesan before I can put in a camembert.

Given that the ideal is a true cheese cave—whose temperature is presumably not that easy to set—I’m guessing I should be okay, but that’s only a guess.  Thoughts?

In addition to this temp question, how about humidity?  Some recipes call for 90%, some 90%, some 85%.  Even if I fudge a bit on the temperature, is a variance in humidity going to give me trouble?

Finally, am I likely to “cross pollinate” molds if I try to age different kinds of cheese in the close confines of a dorm fridge?  Let’s take that parm and camembert, for example.  How likely is it that my parm is going to grow the camembert’s mold?  Is it best to only age like cheeses at the same time?

Hi David and welcome.  Some good questions, I’ll try to give my two cents worth.  First 55 is a good temp for most cheeses.  And if you make one that requires a temp in the 40’s, it can be handled in the crisper of your regular fridge.  As to humidity, you’re going to see a lot of variation from day to day.  Aim at 85, but expect that it will likely only be close.  As long as you are fairly close to target you should be just fine.  As to the mold - it is very invasive.  It will get from one cheese to another.  Even if you only do one type of mold ripened cheese at a time, you may even want to clean out the fridge between, because mold spores are very persistent.  Anyway, here’s my opinion.  Do what you can, enjoy, and make adjustments as you go.

Rich, thanks so much!  That does make sense.  I guess that means I’ll be planning out my cheeses on a schedule, to avoid mixing company between mold cheeses and non-mold.  Ah, patience!  They say it’s a virtue. 

I’m encouraged by your comments about temp and humidity, though.  Thanks again!

Yes, patience IS a virtue; however its not MY virtue.  Happy cheese making.

You might want to age your mold cheeses in a plastic tub ( I used a Rubbermaid 3-gallon one).  You put the top on the tub, which seals in the moisture and isolates the mold from your other cheeses.  Then you can put the tub in the refrigerator with your other cheeses.

Seattle Slim,

Thanks for the suggestion!  I was looking through old newsletter issues (http://www.cheesemaking.com/store/pg/201-Cave-1.html) and saw similar suggestions there.  Sounds like a plan.