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Clear Polycarbonate "Minicaves"

These are transparent polycarbonate food storage pans made by Cambro, but but because of their transparency and ruggedness they make super mini-caves. We stock 4 different sizes for aging cheeses up to 9" dia. x 5" tall.

In addition to the stock Cambro covers we also make matching wood bases that can be used with the pans or by themselves.

7" x 7" x 4" tall Clear Minicave

Product No. PC-CAV7x4

For small cheeses up to 6" dia. x 3" tall

Shown with ripening board (sold separately)

$7.50 ea.

7" x 7" x 6" tall Clear Minicave

Product No. PC-CAV7x6

For tall cheeses up to 6" dia. x 5" tall

Shown with ripening board (sold separately)

$9.50 ea.

Polyethylene lid for 7x7x4 and 7x7x6 Clear Minicaves

Product No PC-CAVC7

Tight fitting lid to maintain high humidity

$3.00 ea.

12" x 10" x 4" tall Clear Minicave

Product No. PC-CAV12x4

For large cheeses up to 9" dia. x 3" tall

Shown with ripening board (sold separately)

$12.00 ea.

12" x 10" x 6" tall Clear Minicave

Product No. PC-CAV12x6

For large cheeses up to 9" dia. x 5" tall

Shown with ripening board (sold separately)

$16.00 ea.

Polycarbonate lid for 12" x 10" Clear Minicaves

Product No.PC-CAVC12

Shown with 12" x 10" x 4" tall Clear Minicave (sold separately)

$6.50 ea.

Please contact us for questions, custom requests or product suggestions.

Q&A

Q: What is a "Minicave"?

PC: Often young cheeses require higher humidity during initial aging and/or isolation to prevent cross-contamination (blue cheeses being a good example). Mini-caves should be at least twice the volume of the cheeses.

Q: Are polycarbonate containers worth the extra expense?

PC: We think the answer is yes when you consider being able to size the minicave to your cheese (to conserve fridge space and stack containers) and the ability to "see" your precious cheeses at a glance.

Q: What is the advantage of wood boards?

PC: Wood has long been a substrate for aging cheese and softwood (spruce, white pine) is popular because it is less apt to impart any off-flavors to the cheese. It serves as a humidity "buffer" to even out swings in %RH and has a natural resistance to bacteria. It can warp, so our boards are rabbeted on both sides so the board can be flipped along with the cheese.

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