Greetings to all,I am so glad to find this site. My first question has no doubt been covered,but be gentle,I am new. How is a wine cooler for a cheese cave? I have a Haier 6 bottle.

Welcome to the forum, Jason.  There are a lot of people who use wine coolers quite successfully.  I’ve never used one myself, so I can’t say how optimal it would be; but if that is what you have it should do quite well.  So, some history - what have you attempted so far; and what are you looking to make in the future?  Have you already acquired/made the necessary equipment for hard cheese?

So, keep us posted.  And happy cheese making (and eating!).

I am quite sorry for not getting a reply sooner. I work as a snow plow operator for my town,and the phone rang early so its been a long day. I have cheese press and 2 rings, along with meso and thermo in the freezer. I have a farm 2 minutes away with whole milk that is what I am going to use. I love sharp cheese and am aware that takes months to age. I have hopes to make a blue cheese when I get more experience.

Sounds like you’re pretty well set up.  I’d suggest you start with something like a Caerphilly.  You won’t have to wait months to start enjoying it; and it will give you something to munch on while your cheddar types are maturing.  I’d also suggest you do at least 4 gallons at a time so you have a sizeable wheel.  You’ll likely need a 6” mold for this.

I guess you won’t be able to make cheese while being snowed in - sorry about that!  In that case, you’ll be a fair weather cheese maker.

Check on the Wine fridge temperature range and that it is in range of the cheese you want to make, they do vary.

Welcome!

Thanks cheese hole. The one I have is a brand name with a range of 46-66 degrees,depending on ambient temp. I was thinking that it would cover my newbie tries. Live and learn I suppose. Maybe a DVD would help. I will have to look into that.