Can I Store Dairy Products Like Cheese In A Root Cellar?

“Hi there! I’ve been experimenting with food preservation and recently started using a small root cellar I built in my backyard. It works great for veggies and potatoes, but I was wondering: can I store dairy products, like cheese, in the cellar too? I’d love to keep them there instead of always crowding my fridge. Any tips? Our summers can get hot, but the cellar stays pretty cool. Thanks for your help!” – Patricia, Calgary, Canada.

Can You Store Dairy Products Like Cheese in a Root Cellar?

Oh, Patricia—I love that you’re already putting your root cellar to good use for veggies! It’s such a game-changer, right? But when it comes to dairy, particularly cheese, storing it in a root cellar gets a little trickier. Generally, it *is* possible to store cheese in a root cellar, but you have to be aware of a few factors to make sure it stays fresh, mold-free, and, most importantly, *safe to eat*.

Let’s break it down and give you some tips to make it work smoothly.

Understanding Ideal Cheese Storage Conditions

Cheese, as a dairy product, tends to be pretty particular about where it hangs out. The main things it craves are:

• Stable Temperatures: Cheese likes to be stored at around 50-55°F (10-13°C), which is about the same temperature as many root cellars during mild months.
• Proper Humidity: Cheese prefers moderate humidity, typically around 70-85%. This level keeps it from drying out, cracking, or developing weird molds.
• Limited Airflow: You don’t want cheese to dry out too much, so minimizing air movement helps hold in that delicious fat and moisture.

A standard root cellar can work wonders if it’s cool enough, but it all comes down to managing these conditions.

Checking the Temp (Especially in Summer)

Now, Patricia, you’re in Calgary, so you’re probably thinking, “My root cellar stays cool enough most of the year!” But keep in mind summer can bring warmer temps that a cellar might struggle with.

One way to monitor this is to *religiously* check your cellar’s temperature, especially during hotter months. A little thermometer down there can be a lifesaver to prevent your cheese from spoiling. If it climbs above 60°F (15°C), it might be best to stick with your fridge for a while.

Some folks who live in warmer climates will even insulate their root cellar extra or add venting to remove warm air. *Something to consider for next summer,* right?

Types of Cheese and What Works Best in a Root Cellar

Not all cheeses are created equal when it comes to root cellar storage! Here’s where it gets interesting. Some cheeses are more “cellar-friendly” than others:

### Hard and Semi-Hard Cheeses

These are usually the *best* candidates for a root cellar storage idea. Think:

• Cheddar
• Parmesan
• Gouda
• Swiss
• Pecorino

These cheeses tend to do well in slightly fluctuating temps and higher humidity because they’re already well-aged and have a lower moisture content. Plus, if a little mold starts to appear on the outside, you can usually just scrape it off (more on that later!).

### Soft Cheeses

Soft cheeses, like brie or ricotta, are a *whole* other story. They require more stable—and cooler—temperatures, and they’re much more susceptible to going bad in less-than-perfect conditions. In general, you’d be better off keeping these creamy babies in your fridge.

### Blue Cheeses

Now, blue cheeses like Roquefort or Gorgonzola… well, they technically fall into their own category. They love humidity and cooler conditions. A cool cellar might work, *but* they tend to mold pretty quickly. Unless you have a really controlled setting and don’t mind a distinct odor in your cellar, I’d say pass on these for longer storage.

Getting That Humidity Right

Cheese, like aging wine, appreciates a *bit* of humidity. Too dry, and it’ll crack and dry out. Too wet, and it becomes a breeding ground for unwanted molds and bacteria.

How to Increase Humidity in Your Root Cellar

If your cellar is on the dry side (like mine tends to get in early fall), you can increase the humidity by:

• Placing pans of water or damp towels around the cellar to add a little moisture into the air.
• Storing cheese in waxed or tight cheese paper! It helps retain moisture without trapping too much of it, and also limits airflow a bit.

I’ve found that using cheesecloth is *okay* for harder cheeses, but only if you already have proper humidity levels in place.

How to Decrease Humidity

Now, Patricia, if you notice your cellar getting too humid—you might see condensation on walls or just feel the air is too damp—you’ve got to address that too! Cheese can pretty much get *funky* really fast, and *not* in the good way.

You can decrease humidity by:

• Adding proper airflow through venting or keeping the cellar door cracked now and then.
• Desiccants (like silica packets or similar dry materials) can also help absorb excess moisture.

Additionally, check for any spots where water is leaking in! Sometimes our old cellars love trying to double up as mini swamps.

Mold: A Lover AND an Enemy

Depending on the type of cheese, *some* level of mold might be totally normal. You’ve probably seen this with aged cheddar or Swiss. A little white, green, or blue mold on the surface can simply be wiped off, or the outer layer scraped away without too much worry.

But not all mold is your friend. If the mold looks fuzzy, black, or spreads rapidly, it could indicate bacterial growth, which can be dangerous if consumed. Don’t hedge your bets on those—toss any cheese that gets too wild with mold growth. And just remember: when in doubt, better safe than sorry.

Pro Tip:

Whenever you’re storing cheese in your cellar (hard cheddar, for example, like you might want to try, Patricia), make it a habit to check on it regularly, especially if it’s a warm or especially humid time of year. A little care goes a long way!

Waxing Cheese for Longer Storage

Now, here’s probably one of my favorite little hacks—*waxing cheese*! Ever heard of it? What you do is melt food-grade wax and coat your wheels or blocks of hard cheese. This seals in moisture and keeps out too much air and mold.

When I’ve got a batch of wax-coated cheddar wheels in the cellar, I barely bat an eye at temperature fluctuations because they last so long this way. Just make sure the wax is completely solid and smooth before storing. Plus, it’s kind of fun to peel the wax off, almost like unwrapping a gift.

Storage Containers Are Your Friends

Alright, if waxing isn’t your thing, you can still store cheese in tight containers to limit air exposure and stray critters (mice LOVE cheese, so keep those buggers out!).

Using cheese boxes or even basic food storage containers can help retain moisture levels without letting everything dry out. Just avoid plastic wraps straight up, as they can actually suck in moisture (or create too much), potentially leading to spoilage.

Handling Cheese Safety in a Root Cellar

This might go without saying, Patricia, but because cheese involves bacteria—albeit friendly bacteria most of the time—you must always prioritize food safety.

Smell Check

One of the *best* ways to tell if cheese has turned is its smell. If cheese smells a bit sour or rancid, that’s a clear clue it’s past its prime. Give it a sniff test before enjoying anything that’s been stored a while.

Inspect Texture

Fresh cheese will generally maintain a firm, slightly springy texture. If it’s super soft, gooey (when it shouldn’t be), or collapsing under its weight, there’s a good chance it’s gone bad.

Troubleshooting Common Cheese Storage Issues

Lastly, here are a few common headaches and how to handle them:

Dry, Cracked Cheese

If your cheese is drying out, it could be that your humidity is too low. Waxing can help, as can wrapping it in cheesecloth soaked lightly in salted water.

Mold Spreads Too Fast

If mold is appearing quicker than expected, either your temperature is too warm, or your cellar needs more airflow to keep bacteria from multiplying too fast.

Strange Odors in the Cellar

Cheese can pick up odors from its surroundings, so don’t store it right next to potent-smelling veggies like onions. Keep the cheese in its own corner, or pop it into an airtight container to avoid picking up any funky smells.

Final Thoughts…

Patricia, thanks again for such a great question! The beauty of a root cellar is that it works for so much more than just veggies—cheese included. With a little know-how and preparation, it’s totally doable to store your cheese down there. Just keep an eye on temperature, moisture levels, and of course, a bit of that delightful “mold management.”

I hope you’re feeling confident enough to stash that cheddar or Gouda in your cellar like a pro! Keep an eye on things, experiment, and enjoy every cheesy bite.