cheese cave: hack
This is a reposted comment from elsewhere in this blog; thank you to the cheesemaker who submitted it!
I have used a standard size refrigerator placed in my partially heated garage along the north wall. It is between two other refrigerators, one that stores raw milk for processing and the other stores beer, etc. I bought all three from the Habitat for Humanity resale store for $100. I keep the vegetable-bins in the cheese refrigerator filled with water to promote humidity. This refrigerator is kept “on” in late spring through late fall and off all winter with the door just open enough to let garage temperature air in. I coat my cheese blocks with paraffin and turn them weekly. Unfortunately, I never get my cheese to age beyond a year. Too good.