|Mozzarella Cheese ready to cool off in the refrigerator|
|Feta Cheese ready for brine|
Next year we are going to start making hard, aged cheeses. Hard cheeses need to age several months at 55 degrees and high humility, so we need to get a new refrigerator. I need to start looking for a used one soon and we will keep outside in a protected area next to the pump house. I'm not concerned about energy use (of an old one) as we will be keeping the temperature somewhat high (at 55 degrees).