Floor of aluminum container used as a cheese cave collapsed.
Repurposing a shipping container—especially a reefer container with a T-bar or flat aluminium floor—into a cheese cave is common, but the environmental conditions of cheese ripening are highly aggressive toward aluminium.
Aluminium relies on a microscopic, protective oxide layer to prevent rust. In a cheese cave, several factors will systematically destroy this layer and deteriorate the floor.
1. Salt and Brines (Chloride Pitting)
This is often the fastest-acting culprit. Whether from direct brine spills, cheese dripping onto the floor after salting, or salt carried in tracking boots, chloride ions are highly destructive to aluminium. They penetrate the protective oxide layer, causing deep, localized “pitting” corrosion that turns the smooth metal into a rough, porous, structural hazard.
2. High Humidity and Ammonia Gas
As cheeses ripen—especially washed-rind or bloomy-rind varieties—they release significant amounts of ammonia gas.
- A cheese cave requires an ultra-high relative humidity (often 80% to 95%).
- When ammonia gas dissolves into the airborne moisture and condensation on the floor, it forms ammonium hydroxide, an alkaline solution.
- Aluminium is an amphoteric metal, meaning it corrodes in both highly acidic and highly alkaline environments. Constant exposure to this alkaline moisture will slowly dissolve the floor.
3. Acidic Whey and Lactic Acid
Dripping whey contains lactic acid. While aluminium handles mild organic acids better than it handles harsh mineral acids, continuous pooling of warm, acidic whey in the grooves of a container floor will gradually etch the metal and worsen existing pits.
4. Harsh Cleaning Chemicals
Using traditional dairy-plant cleaners on an aluminium container floor will ruin it rapidly:
- Caustic Soda (Sodium Hydroxide): Commonly used to strip organic soils and fats in dairies, it aggressively attacks aluminium, dissolving it with a fizzing reaction that releases hydrogen gas.
- Chlorine Bleach (Sodium Hypochlorite): Combines severe alkalinity with high chloride content—a worst-case scenario for aluminium.
5. Galvanic Corrosion (Mixed Metals)
If you place stainless steel ageing racks, copper drain fittings, or mild steel brackets directly onto the wet aluminium floor, you create a battery cell. In the presence of high humidity and salty moisture, the aluminium acts as a sacrificial anode and corrodes at an accelerated rate where the metals touch.
How to Protect the Floor
? Recommendation: If you want the container to last, you must create a barrier between the room’s atmosphere and the bare metal.
- Epoxy or Polyurethane Coating: Thoroughly clean, etch, and prime the aluminium using a specialised metal primer, then apply a heavy-duty, food-grade seamless epoxy or polyurea floor coating. Ensure it curves up the walls slightly (a coved edge) to prevent liquids from pooling in corners.
- Isolate Equipment: Use heavy-duty plastic or rubber pads under the feet of all stainless steel or metal shelving units to break the electrical contact and prevent galvanic corrosion.
- Sloped Drainage: Ensure the container has a slight tilt toward a dedicated plastic or high-grade stainless drain so that washing water, brine, and whey can never sit and pool on the floor.
Cheese Consultant needed? https://cheeseconsultant.com
Buying cheese-making ingredients? https://mavericktrading.co
Small-scale cheese making in Southern Africa? https://cheesemaking.co.za/shop
Contemplating 2026
Beach House for Rent Hermanus
Enjoy this amazing Beach House for Rent Hermanus >>
7 5th Avenue Voelklip Hermanus
https://web.facebook.com/Beachhouseon5thavenue
https://www.instagram.com/beachhouseon5thavenue
https://maps.app.goo.gl/3Ayyd7PQpavqxjBP6
Have a great stay in Hermanus! Nr 7 Fifth Avenue Voelklip
Beach House Hermanus is a spacious, yet cosy family home, where friends and family can feel at home, entertain, play, rest & restore.
The house offers quiet privacy, with both ocean and mountain views.
Sleeps 8.
Four bedrooms, and multiple social areas from the downstairs patio to the swimming pool and braai area to the indoor fireplace/braai lounge, dining room to the upstairs dining room, bar and playroom to a large seaview braai and seating area.
Main Bedroom Upstairs
Walk into your spacious and serene main bedroom with its King size bed, large enough for the whole family to cuddle up in. The sweeping mountain views and balcony overlooking the swimming pool extends the delightful spaciousness of this beautiful room. The ensuite bathroom, shower, bidet and toilet has an extra separate toilet.
Bedroom 2 Downstairs
A spacious room with a lot Queensize bed and ample cupboard space, vanity seat. The sach window opens up to beautiful mountain views and the swimming pool and outside braai area. The bathroom and separate toilet is just across the hall.
Bedroom 3 Downstairs
This playful, book- and toy-filled room has two singel beds with an ensuite bathroom and interlinking door to bedroom 3. There is ample space to play and a bookshelf full of interesting books and toys to ocupy and inspire inquisitive minds.
Bedroom 4 Downstairs
Bedroom 4, like beroom 2 spacious room a Queensize bed and ample cupboard space, vanity seat. The sach windows also opens up to beautiful mountain views and the swimming pool and outside braai area. It has an ensuite bathroom and interlinking door to bedroom 3.
The Garden
Ample space on the patio, around the swimming pool, outdoor braai and seating area.
Downstairs
A very well equiped kitchen with two fridge/freezers, shelves full of utensils and equipment. A Pizza oven, gas stove, microwave and everything you might need.
Upstairs
A comfortable and cosy second dining room/ lounge area cum playroom complete with a computer station next to the bar and guest toilet.
Seaview Patio/Braai
A spacious wrap around patio stretches from the seaview braai and seating area, all along the house to include glorious mountain views.
Accommodation Hermanus
Accommodation Voelklip
Accommodation Voelklip Hermanus
Self catering Accommodation Hermanus
Beach House Accommodation Hermanus
Private Beach House Accommodation Hermanus
Luxury Beach House Accommodation Hermanus
Hermanus Accommodation Self-catering Sea View
Private Residence for Hire in Hermanus
Private Villa in Hermanus
8 Sleeper Self Catering accommodation in Hermanus
Private beach house for rent Hermanus by owner
Hermanus house for whale watching
Accomodation close to Hermanus whale watching
https://www.lekkeslaap.co.za/accommodation/beach-house-on-5th-avenue/location
https://www.sa-venues.com/visit/beachhouseon5th
https://www.inhermanus.com/en/property/beach-house-on-5th/location.html
https://www.bestgetaways.co.za/go/beach-house-on-5th-hermanus
LifeandFork.co.za
When we present our cheese making courses in Bryanston we make use of the venue and fantastic catering of Life and Fork. We always get fantastic reviews from the course attendees on the food that Kathy presents.
Please support them. They are great for an emergency, or to send some meals to loved ones, but their real value is in long term dietary commitment and is an investment in your health. Try them today. Eat well – feel well
Read their FAQ’s
Check their MENU
Contact them with your request to see if they can help.
- Sandhurst – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- Hyde Park – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- Hurlingham – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- Morningside – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- River Club – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- Dainfern – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- Lonehill – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- Parkhurst – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- Rosebank – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
- Craighall Park – frozen healthy and delicious prepared meals for delivery or pick-up in Bryanston
19-20 Feb 2025 in Hartbeespoortdam
Closing on 6 Dec 2024
Recent service providers
I recently used painter, Tommy Ndlovu, from https://helderbergtilersandpainters.co.za and was very satisfied with the job. Drop him an email at tommyndlovu93@gmail.com or tommy@helderbergtilersandpainters.co.za
Rennet and setting issues in cheese making
https://cheesemaking.co.za/shop/search?controller=search&s=rennet
Hi everyone, it’s Leon the Milkman here and today we are talking about rennet and how it sets milk if you have possible issues with the rennet-setting of milk how to solve them so either you have a problem with the milk or the rennet or both. So what issues can we have with Rennet? Well, firstly you could be using too little. So we normally need about 30 to 40 IMCU’s per liter of milk, so if I want to rennet 100 liters of milk and I’ve got liquid rennet with a strength of 600 IMCU, 600 divided into the 3000 IMCU I need to set the 100 liters of milk would give me 5 so I would need 5 milliliters of that 600 IMCU strength rennet to set the 100 liters of milk for which I need a minimum of 3000 IMCU. Also, we could be using the rennet at too low a temperature remember rennet is a stomach enzyme originally and even the microbial rennets need close to body temperature to function optimally um we could be using too high temperatures or hot water to make up the rennets and that would knock off animal rennet 40 to 41 degrees Celsius is normally already too much for animal rennet the microbial rennets can take it a little bit more heat. It could also just be that the rennet is too old, so we can do a little bit of a rennet, test we can take some raw milk heat it up to 35 Celsius in the microwave add a few drops of the rennet, and see if the milk sets. If it works then your rennet is still active then on the milk side um could be that your milk is diluted so there’s water addition that would dilute the protein and the soluble calcium both play important roles in the setting of the milk could also be that the milk is over-pasteurised so um when the milk is used for long life milk or UHT, ultra-high temperature milk then the temperatures are too high there is too much denaturation of the protein and the casein, the structure actually changes so with the rennet being an enzyme that fits like a key into a lock, when the lock changes the key doesn’t fit anymore so remember calves are not used to drinking UHT milk or long life milk they drink raw milk so the more the structure changes the less chance that the rennet will be able to do the job so some shop milk we can use we’ve got to do that little rennet test that I shared with you earlier. Yeah, so I hope that helped you on your way to solving your rennet setting issues in your cheese making. If not, please drop me an e-mail or join our Facebook group at cheese making and dairy science.
Leon the Milkman, all the best
For cheese making questions please mail Elaine on info@cheesemaking.co.za
For other cheese-making ingredients and supplies as well as cheese-making kits, please visit https://cheesemaking.co.za/shop – search bar top right • rennet tablets dischem • rsa where to buy rennet tablets • buy rennet South Africa rennet South Africa • buy rennet at clicks • rennet for cheese making South Africa • how much is rennet in Durban • rennet tablets • dischem rennet rennet near me rennet halal rennet cape town rennet cheese
Brief history of American Cheese Making
The history of cheese making in the United States dates back to the arrival of European settlers in the 17th century. The first cheesemakers were of English, Dutch, and German descent. They brought with them their traditional methods for making cheese. Cheese making initially was a way for settlers to preserve excess milk from their cows, but it grew into a profitable industry.
Some historical early American cheesemakers include:
- Jesse Williams, considered to be the first commercial cheesemaker in the United States. He began making cheese in the late 1700s in New York and his cheese became popular throughout the northeastern United States.
- G.F. Warren, who established a cheese factory in New York in 1851 and is credited with inventing the process for making “brick cheese”.
- John J. Smith, who in 1868, began making Limburger cheese in Wisconsin, which helped establish the state as a major cheese producer.
- Stephen F. Wilber, who in 1869, established one of the first cheese factories in California.
- Joseph F. Steinwand, who in 1885, established one of the first cheese factories in Minnesota.
In the 19th century, the industrial revolution brought new technologies and techniques to cheese making. These developments lead to the mass production of cheese. The invention of the cheese press, for example, made it possible to produce large quantities of cheese in a shorter amount of time. This allowed for cheese production on a larger scale and at a lower cost, making it more accessible to the general population.
Today, the United States is one of the largest cheese producers in the world, with over 900 different types of cheese produced across the country. The most popular cheese types in the USA include Cheddar, Mozzarella, and American.
Cheddar is a hard, sharp-tasting cheese that originated in the English village of Cheddar. It is the most popular cheese in the United States, accounting for over 40% of the total cheese production. Cheddar made from cow’s milk and can age for several months to several years. The aging process gives cheddar its characteristic sharp flavor.
Mozzarella is a soft, mild-tasting cheese that originated in Italy. It is the second most popular cheese in the United States and is mainly used on pizza. Mozzarella made from cow’s milk can be made into a variety of forms, such as fresh mozzarella and low-moisture mozzarella.
American cheese, also known as processed cheese, is a type of cheese made from a mixture of natural cheese and other ingredients. These ingredients could include emulsifiers and artificial colors. It is a popular choice for sandwiches and burgers, and has a mild, creamy flavor.
Besides to these three popular types, there are a wide variety of other cheeses produced in the United States. Examples are blue cheese, Colby, Gouda, Feta, and Brie.
The cheesemaking industry in the United States continues to evolve and adapt to changing consumer tastes and preferences. Today, many cheesemakers are producing artisanal and specialty cheeses, using traditional methods and high-quality ingredients. These artisanal cheeses are becoming increasingly popular among food enthusiasts, who appreciate the unique flavors and textures that these cheeses offer.
In recent years, there has also been a growing interest in farm-to-table and sustainable food movements in the United States. This has led to an increase in the number of small-scale cheesemakers using locally sourced milk and other ingredients.
Buy cheese making kits, culture and rennet in South Africa from: cheesemaking.co.za/shop
Check out our Facebook page: https://www.facebook.com/capecheesemaking
Brief history of cheese making in South Africa
The history of cheese making in South Africa can be traced back to the early days of European colonization in the 17th century. The Dutch and French settlers brought with them their traditional cheese making techniques and knowledge, which laid the foundation for the South African cheese industry.
In the early days, cheese was primarily produced on small-scale farms by individual farmers. The cheese produced was primarily for personal consumption and was not widely available for purchase. However, as the population of South Africa grew, so too did the demand for cheese.
During the 19th century, the cheese industry in South Africa began to expand, with the establishment of large-scale commercial dairy farms. These farms produced a variety of cheese types, including cheddar, gouda, and edam. These types of cheese quickly became popular among South Africans, and they remain popular to this day.
As the 20th century progressed, the South African cheese industry continued to grow and evolve. New technologies were introduced, such as pasteurization and refrigeration, which allowed for the production of a wider variety of cheese types. Additionally, the increasing demand for cheese from both domestic and international markets led to the establishment of large-scale cheese factories.
Today, South Africa is a major cheese producer, with a wide variety of cheese types available on the market. Some of the most popular cheese types in South Africa include cheddar, gouda, feta, brie, camembert and blue cheese.
Cheddar is a hard cheese with a slightly tangy, nutty flavor. It is used in a wide variety of dishes, from sandwiches to casseroles, and is a staple in many South African households.
Gouda is a semi-hard cheese with a nutty, buttery flavor. It is often used in sandwiches and as a topping for crackers and bread.
Feta is a soft, crumbly cheese with a tangy, salty flavor. It is often used in salads, sandwiches, and as a topping for pizza.
Brie is a soft cheese with a creamy, buttery flavor. It is often served as a dessert cheese or used in sandwiches and crackers.
Camembert is a soft cheese with a creamy, slightly mushroomy flavor. It is often served as a dessert cheese or used in sandwiches and crackers.
Blue Cheese is a type of cheese with a distinctive blue veining and a tangy, sharp flavor. It is often used in salads, sandwiches, and as a topping for crackers.
Buy cheese making kits, culture and rennet in South Africa from: cheesemaking.co.za/shop
Check out our Facebook page: https://www.facebook.com/capecheesemaking
Follow me on 