12-23-2015, 06:24 AM
"I wonder if aging hard cheeses would be more practical higher up on the mountain?"
I have an enclosed storage space under an old redwood water catchment tank which stays a relatively constant cool/cold temperature in the winter months. I'm sure a supply of hand crafted cheeses to be aged there would be safe from being prematurely ripped open and ravenously pillaged by it's shameless cheese-loving guardians.
I once fermented a carboy of homebrew lager in that space with seemingly satisfactory results (lager does well fermenting in a cooler range above freezing up to 55F or so). That was some time ago when the winters seemed a bit colder on average up here. But I really prefer ale anyway, so I only tried lager once or twice.
I have an enclosed storage space under an old redwood water catchment tank which stays a relatively constant cool/cold temperature in the winter months. I'm sure a supply of hand crafted cheeses to be aged there would be safe from being prematurely ripped open and ravenously pillaged by it's shameless cheese-loving guardians.
I once fermented a carboy of homebrew lager in that space with seemingly satisfactory results (lager does well fermenting in a cooler range above freezing up to 55F or so). That was some time ago when the winters seemed a bit colder on average up here. But I really prefer ale anyway, so I only tried lager once or twice.