I have finished most of the smear cheeses and have now a fridge full of Tomme style cheeses. To raise the temperature I added a external overriding thermostat to this refrigerator. The copper wire in the photo is part of this device.
I have been making cheese since early 2008 in my kitchen in Brooklyn, NY. I started without any intentions. The cheeses turned out pretty good and soon friends encourage me to start a business. I did a little research and concluded that the market could bear another artisanal cheesemaker. I am now in the process of building a small creamery in Walton, NY. I hope to be certified and legal in early 2011.