It always bothered me as a home cheesemaker that there wasn’t an easier way to control temperature and humidity for my aging cheeses. I don’t live in the countryside with a built-in cheese cave. I can’t dig a root cellar on my property. I don’t even have a basement. When I decided I wanted to age cheeses, I needed to find a way to keep them cool (but not refrigerator-cold) and increase humidity so they didn’t dry out.
Then, a couple years later, after we had been making fresh sausages successfully, James and I wanted to add salami to our repertoire. But what we had cobbled together for aging cheeses wasn’t exactly ideal for drying sausages. As we started to research what we would need, we realized to what lengths individuals were going to create their own curing chambers. I am terribly un-inclined when it comes to mechanics, and the thought of constructing one of these chambers on my own intimidated me.
Thankfully, I have a husband who (1) isn’t afraid of putting things together and (2) sees business opportunities everywhere he looks.