I’ve tried aging cheese in my under-the-floor root cellar but the times during the year when it is the ideal temperature are way too short. Then I recently was thinking about a place I have that has high humidity, a huge thermal mass, and in spots is over 6′ underground–my cistern. The temperature down there stays above freezing through the winter but because of the thermal mass of the water maintains its coolth much further into the season than my root cellar. So I thought I’d try it out for aging hard cheese without having to use a dedicated cheese fridge. It’s a creative way of stacking functions of already sustainable technology to make my life even more sustainable…and delicious.