Cheese Cave Aging Monitoring & Control

A 1 °C drift over a week ruins months of work

Aging cheeses live in narrow T/RH windows for weeks to years. An overnight excursion is catastrophic — and not always visible until you cut a wheel and find off-flavours or unwanted mould.

Manual temperature checks and paper log sheets

A walk-through with a thermometer is hours per week, and produces gaps on weekends and holidays — exactly when failures matter most.

No remote visibility into multi-cave operations

Commercial cheesemakers run distinct caves for different styles (bloomy-rind, washed-rind, hard alpine, blue). No single picture of what is happening across every cave.

FDA / FSMA inspectors expect continuous records

Commercial cheesemaking falls under FSMA Preventive Controls for Human Food. Inspectors expect continuous temperature + humidity logs with timestamps — not retroactive clipboard entries.

Edge-PID temperature + humidity loops per cave

On-Pi PID loops drive refrigeration relays, glycol valves, and humidification systems to hold each cave inside its setpoint band. Process control survives ISP outages, power flickers, and cloud incidents.

Multi-cave dashboard with sparkline trends

See every cave — bloomy-rind, washed-rind, hard alpine, blue — on one screen with T, RH, and (optionally) CO₂ trend lines. Spot drift weeks before it becomes a problem.

Threshold + anomaly alerts before product is at risk

Configure narrow alert windows per cave style. Anomaly detection catches failing equipment — a refrigeration compressor losing efficiency shows up as baseline drift before the cave actually warms.

FSMA-grade compliance records and affinage logs

Every reading is logged with a timestamp and exportable as a HACCP / FDA / FSMA-style PDF report. Lot-traceable affinage logs per cave for chain-of-custody and recall readiness.