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Oct 21, 2007 07:12 AM

storing/curing cheese

Has anybody used a wine refrigerator for storing or curing cheese? Seems like the temperature range would be right. Do any have humidity controls?

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  1. That's an excellent question -- I'd like to know that as well!

    A google search turned up this article:

    1. I have been using a wine box for dry curing meats like duck prosciutto and the such. It's relative humidity is a little high though. Here is a website that goes over curing meats and he lays out a great way to control humidity and such check it out.

      1. that address is not working here is the correct one