This is from Justin Nadeau–<\/p>\n
“We have made a few changes this year to our operations and I wanted to reach out. We have three (+\/- 400 sq. ft.) cold storage units that are actively being marketed for rented space. I recently started working with a small creamery aging some natural rind gouda. I don\u2019t know a lot about cheese aging but I have been able to bring one of our coolers to an aging environment and she is pleased with her cheese quality. She has asked for 48 deg and 85% humidity. <\/p>\n
The units are professionally serviced, temperature monitored with alerts and alarms. The coolers are cleaned ceiling to floor bi-annually and the rolling shelving units are epoxy coated wire shelves from Regency. In the short term, renting for cheese is a trial because they are one small batch cheese maker and I would need to be able to fill the cooler or have someone interested in the whole cooler. <\/p>\n
I would like to offer more of the space to other small batch cheese makers looking to rents a pallet or a few shelves. The space is flexible right now. I don\u2019t know how different the environments are or the bacteria are between cheeses, maybe different makers wouldn\u2019t want to mix their cheese in the same room. <\/p>\n
I have learned that blue cheese and gouda don\u2019t mix well in the aging environment. I wanted to reach out to see if there was interest from someone you know or work with in the cheese community. Maybe a startup cheese maker, or serious hobbyist, a cheese class that informs people where to start if they don\u2019t have the space? I also don\u2019t know if someone is already renting space like this.”<\/p><\/blockquote>\n
For more information about this opportunity contact:<\/p>\n
Justin Nadeau, General Manager
\nUnity Food Hub
\n69 School St.
\nUnity, ME. 04988
\njustin@unityfoodhub.com<\/p>\n","protected":false},"excerpt":{"rendered":"This is from Justin Nadeau– “We have made a few changes this year to our operations and I wanted to reach out. We have three (+\/- 400 sq. ft.) cold storage units that are actively being marketed for rented space. I recently started working with a small creamery aging some natural rind gouda. I don\u2019t […]<\/p>\n","protected":false},"author":49,"featured_media":4045,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[120,11,41],"class_list":{"0":"post-6404","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","6":"hentry","7":"category-opportunities","8":"tag-affinage","9":"tag-aging","10":"tag-cheese-cave","12":"post-with-thumbnail","13":"post-with-thumbnail-icon"},"_links":{"self":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/6404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6404"}],"version-history":[{"count":0,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/posts\/6404\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=\/wp\/v2\/media\/4045"}],"wp:attachment":[{"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mainecheeseguild.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}