Project description
I make cheese at home for my own family, and none of it is for sale — I am not going down that road at all: selling food products needs separate permits and a completely different set of conditions, and that has nothing to do with my corner. Right now everything happens on the kitchen counter: a twenty-litre pot takes over the stove, moulds dry on a tea towel, whey ends up on the floor, and the wheels age in the household fridge next to the leftovers. I have cleared about four square metres in the pantry — there is a socket and the tap is two steps away.
What I need first is a work table with a food-grade stainless steel top, a raised lip around the edge and a drain in one corner, so whey can be pushed into a bucket instead of mopped up. Height to suit me, and an open shelf underneath for the twenty-litre pot and the buckets. Next to it, a rack for moulds, draining trays and pressing weights. Any shelf that touches the cheese should be linden or beech, unvarnished and untreated, so it can be washed and dried properly; everything that meets milk or curd must be food-safe material only.
The ripening chamber I would like built from an old fridge: an external temperature controller, humidity held steady, and slatted linden or beech shelves that lift out for cleaning. Smell is a real worry — the pantry has no window, so I need extraction to the outside plus make-up air, otherwise the ammonia note will settle through the whole flat. Cleaning matters too: after a session everything should wash down in fifteen minutes and dry.
— measure the pantry, sketch the layout and agree it before buying anything;
— the table: frame, food-grade stainless top, raised lip, corner drain, lower shelf for the pot;
— rack for moulds and draining trays, with removable linden or beech shelves;
— ripening chamber from the old fridge: temperature control, humidity, slatted shelves;
— extraction to the outside, make-up air, a quiet fan;
— water and waste connection if it makes sense, or a tidy bucket solution;
— a short guide to washing and drying the wood and looking after the chamber.
What I need first is a work table with a food-grade stainless steel top, a raised lip around the edge and a drain in one corner, so whey can be pushed into a bucket instead of mopped up. Height to suit me, and an open shelf underneath for the twenty-litre pot and the buckets. Next to it, a rack for moulds, draining trays and pressing weights. Any shelf that touches the cheese should be linden or beech, unvarnished and untreated, so it can be washed and dried properly; everything that meets milk or curd must be food-safe material only.
The ripening chamber I would like built from an old fridge: an external temperature controller, humidity held steady, and slatted linden or beech shelves that lift out for cleaning. Smell is a real worry — the pantry has no window, so I need extraction to the outside plus make-up air, otherwise the ammonia note will settle through the whole flat. Cleaning matters too: after a session everything should wash down in fifteen minutes and dry.
— measure the pantry, sketch the layout and agree it before buying anything;
— the table: frame, food-grade stainless top, raised lip, corner drain, lower shelf for the pot;
— rack for moulds and draining trays, with removable linden or beech shelves;
— ripening chamber from the old fridge: temperature control, humidity, slatted shelves;
— extraction to the outside, make-up air, a quiet fan;
— water and waste connection if it makes sense, or a tidy bucket solution;
— a short guide to washing and drying the wood and looking after the chamber.
Other / Miscellaneous Cash, Bank transfer
