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Author Topic: Cheese, charcuterie and wine  (Read 477 times)


  • Joined May 2016
Cheese, charcuterie and wine
« on: June 28, 2020, 08:52:22 am »

So I’ve finally got around to sorting the cellar out. Having moved here 4 years ago and having soo. Ugh work on the house and grounds to do it wasn’t on my priority list. But now I’m hoping to make use of the cellar. Its not massive measuring at around 3x3m. It has a couple of windows which need replacing, they are just at ground level. I’ve had a thermostat and hygrometer in there since the start of the year and we seem to be averaging about 14 Celsius and 70% humidity.

I’ve got some wine racks in there, got some meat hooks and shelves. I’ve been reading and starting to look more into making some cheeses, like cheddar, and charcuterie like salamis, dry cured hams etc.

My question is can you get a cellar with the right conditions for doing all the above, aging and ripening cheeses, curing charcuterie and storing wine.

I think some of the temps will be too high for cheese and then the humidity will be different for all 3.


  • Joined Feb 2016
Re: Cheese, charcuterie and wine
« Reply #1 on: June 28, 2020, 12:09:35 pm »
I have no idea, but am also interested in finding out if those kind of conditions are suitable especially for cheese and meat conditioning.
Growing loads of fruits and vegetables! Raising dairy goats, chickens, ducks, geese rabbits and a little boy on 1/2 acre in the middle of the city of Leicester, using permaculture methods.


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