Aging Cheese in a Solar-Powered Formworks "Cave"
The Chicago Reader ran a story last week on Willi Lehner's Wisconsin cheese operation. His cheeses are aged in an underground building which stays at a uniform temperature of between 51 and 59 degrees Fahrenheit year-round. The small amount of heat and energy he needs comes from solar panels and a wind turbine. The structure, from Formworks, cost $130,000 but he expects it to pay for itself in 15 years, just from the money he saves on energy. Lehner's cheese is highly prized and the New York Times referred to him as....
"....something of a local legend, the off-the-grid rock star of the Wisconsin artisanal cheese movement. Lehner practices his freestyle alchemy in nearby Blue Mounds, within an underground cheese-curing vault that he excavated from the land. Inside, the beautiful ceilings worthy of an Italian chapelare filled with shelf after wooden shelf of cheese, from complex, English-style bandaged cheddars to the funky Earth Schmier, which Lehner spritzes with a brine culture derived from soil taken from his woods."



