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Hey all, Im planning on making a sausage curing chamber out of a freezer that I don't use much.
My question is, can this chamber be used for cheese making in anyway?

You may need slightly different conditions for maturing cheese in, but I see no reason why not. Depending on how the freezer is designed you may even be able to partition it to get two different temperature zones.

11-13 deg C and 80% humidity are ideal for most cheeses, I think.

Hmm, two separate chamber areas, now thats interesting. Not sure what I would have to check on my freezer to see if it's possible to do. Any ideas?

Having two temperature zones happens naturally in lots of chambers depending on the design of the chamber. Having two humidity zones might be tougher to achieve.

I'm not sure that you'd run into any problems, however, drying sausages at 11-13 C and 80% humidity. Maybe you'd have to deal with some mold cross-contamination but that's not a huge deal depending on your personal tastes.

Forkin Pork wrote:Hmm, two separate chamber areas, now thats interesting. Not sure what I would have to check on my freezer to see if it's possible to do. Any ideas?

You'd need to work out where the cooling elements run. Ideally (for a freezer) they will be equally distributed, but if they are concentrated one end or the other, partitioning off the end with fewer/no elements may give you a warmer section. Is it a chest or upright?

I see what your sayin about placement of the elements effecting temps, thanks.
My freezer is a nice single door upright, commercial grade with a nice size chamber.