Abstract:
A cheese cave with adjustable shelves for storing cheeses and improving cheese quality by maintaining preferable temperature and humidity levels, air exchange levels, and air circulation levels, using a water soaked block and a plurality of selectively adjustable ventilation holes. The number and positions of shelves are adjusted to accommodate cheeses of different sizes and also creates different regions allowing the maintenance of multiple microclimates within the cheese cave.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
       [0001]    This application claims the benefit of Applicant&#39;s prior provisional application, No. 62/045,006, filed on Sep. 3, 2014. 
     
    
     STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT 
       [0002]    Not applicable. 
       REFERENCE TO COMPACT DISC APPENDIX 
       [0003]    Not applicable. 
       BACKGROUND OF INVENTION 
       [0004]    Field of the Invention 
         [0005]    The present invention relates generally to food storage. More particularly, this invention relates to a novel cheese cave for maintaining and improving cheeses stored therein. 
         [0006]    Background of the Related Art 
         [0007]    The production and consumption of cheeses has been rising dramatically. As consumer access to and appreciation of both domestically produced and imported fine cheeses grows, consumers also discover that the quality of a fine cheese may degrade rapidly from the time it is purchased. This degradation in quality is due, in part, to the conditions under which cheese is stored. The packaging materials in which cheeses are sold are often not ideal for storage of the types of cheeses they contain. Additionally, a combination of factors, including but not limited to relative humidity, air flow, temperature, handling, container size, and container shape, affect the rate of degradation in the quality of a cheese. Beyond maintaining a cheese&#39;s quality, proper conditions may allow cheese to continue to improve, referred to as “ripening”. 
         [0008]    One conventional method for storing cheese is to simply place it on a refrigerator shelf or in a refrigerator drawer wrapped in plastic, wax paper, or cheese paper. While this solution may have some success at maintaining the temperature at which a cheese is stored, different types of cheeses require varying permutations of conditions to maintain quality. A refrigerator&#39;s standard temperature setting would be appropriate for only a limited range of fresh cheeses. This temperature setting will have detrimental effects on the quality of many other fresh cheeses, as well as many aged cheeses. In addition, this solution fails to control any of the many other factors that may affect cheese quality, such as oxidation, suffocation, ammonification, excessive drying and cracking, and off flavors. 
         [0009]    Another obstacle to proper storage of cheese is maintaining optimal levels of relative humidity. A relative humidity of 70-99% is ideal for cheeses. While a closed refrigerator theoretically may be capable of maintaining a steady level of humidity, the reality that a refrigerator door will be opened and closed numerous times during the course of a day results in drastic fluctuations in relative humidity that will detrimentally impact cheese quality. While the more confined environment of a refrigerator drawer mitigates such fluctuations in relative humidity, it does not eliminate them, and is often too aerated by harsh fridge air. Furthermore, different cheeses have different optimal relative humidity levels. Even where a refrigerator drawer is capable of maintaining a relative humidity level, the particular relative humidity level maintained within that refrigerator drawer would not be appropriate for a large number of cheeses that would be stored therein, especially if these cheeses are stacked on top of each other, trapping moisture between them. Therefore, it remains desirable to provide a solution that is capable of storing and ripening cheeses at varying optimal conditions, without the need for extra packaging. 
         [0010]    Another problem encountered in the storage of cheeses is that certain cheeses require some minimum amount of handling and breathability, referred to as “maintenance”. One example of maintenance involves periodically inverting the cheese to ensure that all sides of the ripening cheese are exposed to the air. Another example is preserving ample space between cheeses so that they do not develop off flavors or altered textures due to excess pressure. Accordingly, it remains desirable to provide a solution that creates and maintains microclimates uniquely suited to storing and improving each individual cheese placed inside. 
         [0011]    A further problem encountered in the storage of cheeses is that, where cheese is stored along side other products, accessing these other products results in frequent exposure of the cheeses to sunlight. Sunlight has a detrimental effect on the quality of stored cheese and results in cheese degradation. 
         [0012]    It is, therefore, an object of this invention to provide a cheese cave capable of controlling and maintaining the factors that contribute to cheese quality. Another object of this invention is to provide a cheese cave capable of providing a range of conditions to match the storage requirements of different cheeses, stored as both cut wedges and whole wheels of cheese, without the need for additional packaging. A further object of this invention is to provide a cheese cave that maintains optimal cheese storage conditions while avoiding excess exposure to sunlight. 
       SUMMARY OF INVENTION 
       [0013]    Accordingly, the present invention contemplates a new and improved cheese cave. The invention eliminates the above-discussed and other drawbacks of the currently employed methods of cheese storage. 
         [0014]    The invention solves the problem of creating conditions beneficial to maintaining and improving cheese quality by providing an assembly that reduces the fluctuation of factors affecting cheese quality. The problem of maintaining temperatures appropriate to different cheeses is solved by providing a cheese cave scalable to a range of sizes. A smaller size implementation of the cheese cave is capable of being placed, alternatively, in a refrigerator, on a counter, or in any other area or container appropriate to the temperature desired to be maintained as determined by the cheeses being stored therein. A mid-sized implementation is capable of storing a modest sampling of cheeses simultaneously. A larger implementation is capable of storing a large selection of multiple cheeses simultaneously. 
         [0015]    The invention solves the problem of changing any inappropriate humidity levels by providing a cheese cave that includes a means for maintaining beneficial humidity levels. Humidity is further regulated by providing a closed system that is capable of maintaining appropriate humidity levels while perforations and natural permeation of air at imperfectly sealed edges prevent the development of excessive humidity by allowing for the escape of moisture. Humidity is also regulated by providing a cheese cave with a vaulted ceiling that provides additional air volume within the cheese cave and directs any condensate that forms on the ceiling away from any cheese located below it. 
         [0016]    Humidity is further regulated by providing a cheese cave with an electronic means of setting and maintaining desired relative humidity levels. Humidity is additionally controlled by providing a container made of permeable materials capable of absorbing excess humidity in the internal environment, as well as absorbing condensation that may form on inner surfaces. Temperature is regulated by providing a cheese cave with an electronic means of setting and maintaining desired storage temperature. 
         [0017]    Cave air exchange circulates air at a low, gentle rate from the top and bottom of the cave, as well as gently expelling ammoniated air for fresh outside supply. There are varying air renewal rates and air movement rates dependent upon the cheeses being aged. For small to medium models, a simple, passive ventilation system will suffice. Cool air will enter through the lower compartment of ventilation holes and warmer air will be released through the higher compartments of ventilation holes. For larger models, ventilation supports such as fans for air circulation and internal pipe attachments that help distribute fresh air will aid in even air distribution. 
         [0018]    In one embodiment, a cheese cave is provided with four walls, wherein one wall is a removable panel functioning as a door, a top piece, a bottom piece, and a plurality of shelves. 
         [0019]    In another embodiment, a cheese cave is provided with four walls, wherein one wall is a sliding door, a top piece, a bottom piece, and a plurality of shelves. 
         [0020]    In yet another embodiment, a cheese cave is provided with one or more transparent panels, a top piece, a bottom piece, and a plurality of shelves. 
         [0021]    In another embodiment, a cheese cave is provided with top and bottom pieces having a plurality of perforations, and a plurality of selectively adjustable shelves, the shelves having a plurality of perforations. 
         [0022]    In an additional embodiment, a cheese cave is provided with non-transparent walls of permeable nature. 
         [0023]    In a further embodiment, a cheese cave is provided that is composed of air and water permeable materials. 
         [0024]    In still another embodiment, a cheese cave is provided with a vaulted top piece that is concave on its interior side and a concave bottom piece. Having a concave surface serves multiple purposes. The concavity provides an additional volume of air that facilitates the regulation of humidity. Further, in circumstances in which the humidity within the cheese cave rises to the point where condensation begins to form, the concave surfaces will direct any condensate that forms on the upper interior surface to slide along the surface of the concavity such that condensate will drip away from any cheese centered below the concavity or continue sliding down along the interior of the walls. 
         [0025]    In a further embodiment, a cheese cave is provided with a plurality of perforations in its walls. 
         [0026]    In additional embodiments, a cheese cave is be provided in a range of sizes to permit storage of larger portions of cheese, a greater number of portions of cheese, or to allow extra space for circulation of air around cheese stored therein. 
         [0027]    In yet another embodiment, a cheese cave is provided with one or more of its shelves having one or more recesses at their edges permitting the limited exchange of air above and below the shelf. 
         [0028]    In still another embodiment, a cheese cave is provided with a water permeable block to maintain humidity. 
         [0029]    In an additional embodiment, a cheese cave is provided with one or more adjustable vents to control the circulation of air between the interior and exterior of the cheese cave. 
         [0030]    In another embodiment, a cheese cave is provided with a humidity control component compromising a sensor capable of detecting humidity levels within the cheese cave and a means of adjusting humidity levels within the cheese cave 
         [0031]    In a further embodiment, a cheese cave is provided that controls relative humidity levels by opening or closing air vents to achieve desired levels. 
         [0032]    In another embodiment, a cheese cave is provided with a temperature control component comprising a sensor capable of detecting temperature levels within the cheese cave and a means of adjusting temperature levels within the cheese cave. 
     
    
     
       BRIEF DESCRIPTION OF DRAWINGS 
         [0033]    The invention may take physical form in certain parts and arrangements of parts, a preferred embodiment of which will be described in detail in this specification. Other objects and advantages of the invention will become apparent upon reading the following detailed description and upon reference to the accompanying drawing, in which: 
           [0034]      FIG. 1  is a front view of an embodiment of a cheese cave, with door closed, in accordance with the invention. 
           [0035]      FIG. 2  is a front view of the cheese cave of  FIG. 1 , with door and shelves removed. 
           [0036]      FIG. 3  is a front view of the cheese cave of  FIG. 1 , with door removed and two shelves positioned. 
           [0037]      FIG. 4  is a side view of the cheese cave of  FIG. 1 , with only one shelf positioned. 
           [0038]      FIG. 5  is a rear view of the cheese cave of  FIG. 1 . 
           [0039]      FIG. 6  is a front perspective view of the cheese cave of  FIG. 1 . 
       
    
    
     DETAILED DESCRIPTION OF INVENTION 
       [0040]    While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof have been shown by way of example in the drawings that are herein described in detail. It should be understood, however, that the description herein to specific embodiments is not intended to limit the invention to the particular forms disclosed, but on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. It will of course be appreciated that in the development of any such actual embodiment, numerous decisions specific to any particular implementation must be made to achieve the developers&#39; goals, which will vary from one implementation to another. In the interest of clarity, not all features of an actual implementation are described in this specification. Moreover, it will be appreciated that such development effort might be complex and time-consuming, but would nevertheless be a routine undertaking for those of ordinary skill in the art having the benefit of this disclosure. 
         [0041]      FIG. 1  is a front view of an embodiment of a cheese cave  1 , with door  100  closed, in accordance with the invention. Door  100  is comprised of Door Frame  110  and Panel  120 . Panel  120  is transparent to allow viewing of the interior of cheese cave  1 . Door  100  is attached to top piece  200  and bottom piece  300  by hinges  130 . When closed, Door  100  forms a seal across the opening of cheese cave  1 . 
         [0042]      FIG. 2  is a front view of cheese cave  1 , with no door. Side supports  410  and  420  are fixedly secured to top piece  200  and to bottom piece  300 . 
         [0043]    Rearmost side supports  430  are fixedly secured to top piece  200 , to bottom piece  300 , and to rear wall  400 . Side panels  450  are fixedly secured between side supports  410 ,  420 , and  430 . Side panels  450  are transparent to allow viewing of the interior of cheese cave  1 . Alternatively, side panels  450  may be of a non-transparent nature to provide a darker environment that is beneficial to cheese maintenance. Non-transparent side panels may further consist of a permeable material, such as natural bamboo, that absorbs some humidity from the environment within cheese cave  1  and releases it to the exterior. 
         [0044]    Top piece  200  has a concave interior surface. The concavity provides an additional volume of air that facilitates the regulation of humidity. Further, in circumstances in which the relative humidity within the cheese cave rises to match absolute humidity—a condition known as the dew point—condensations will occur. The concave surfaces will direct any condensate that forms on the interior surface of top piece  200  to slide toward the periphery of the concavity such that condensate will drip away from any cheese centered below the concavity or continue sliding down along the interior of panels  450 . The permeability of top piece  200  will cause it to absorb excess moisture and impede condensate dripping. 
         [0045]    Bottom piece  300  has a recess  310 . Humidifier block  350  rests in recess  310 . Humidifier block  350  is composed of a non-vitreous or semi-vitreous material that is water permeable. In preparation for use, humidifier block  350  would be charged by sitting in a water bath, allowing it to absorb water. Once charged, humidifier block  350  would then be placed into recess  310  from which it would naturally release moisture into the air in the interior of cheese cave  1 , thereby naturally initially increasing and then maintaining increased humidity levels therein. 
         [0046]      FIG. 3  is a front view of cheese cave  1 . Side supports  410 ,  420 , and  430  have sets of aligned slots  440 , each set capable of supporting a shelf  500 . One or more shelves  500  are selectively inserted into a set of aligned slots  440  from the anterior of cheese cave  1 . Shelves  500  have a recessed front edge  501  and a recessed rear edge  502 . These recessed edges permit the exchange of air above and below shelves  500 . 
         [0047]    Shelves  500  are composed of a water permeable material. Shelves  500  will absorb a cheese&#39;s excess moisture. Shelves  500  have a top surface  510  with a drip trough  520  around the periphery of top surface  510  to capture any moisture released by cheeses resting on shelf  500  or condensate dripping down from the concave inner surface of top piece  200 . Reducing the moisture of a cheese keeps the cheese fresher for longer periods and increases the intervals between routine flipping of the cheese that is necessary to control moisture accumulation. 
         [0048]    A plurality of shelves  500  may be inserted into respective sets of aligned slots  440 . Preferably, where one large portion of cheese is to be stored, a single shelf  500  would be inserted into the lowermost aligned slots  440  providing the largest single storage volume. Each additional shelf  500  inserted into a set of aligned slots  440  provides an additional surface for storing cheeses. The insertion of additional shelves  500  divides the interior of cheese cave  1  into separate smaller volumes. The insertion of addition shelves  500  also results in the creation of varying micro-environments. The volume of space above each successively higher shelf  500  would be successively farther from humidifier block  350  and possess a lower relative humidity than the volume below it. 
         [0049]    Rear wall  400  includes a plurality of vent holes  410 . 
         [0050]      FIG. 4  is a side view of cheese cave  1 . 
         [0051]      FIG. 5  is a rear view of cheese cave  1 . Rear wall  400  includes a plurality of vent holes  410  in channels  470 . A control gate  460  rests in each channel  470 . Control gate  460  may be moved along channels  470  to expose additional or fewer vent holes  410 . Each channel  470  may correspond to a separate smaller volume defined by inserting a shelf  500 . The relative humidity of a particular smaller volume may be further adjusted by operating control gate  460  and thereby exposing more or fewer vent holes  410 . 
         [0052]      FIG. 6  is a front perspective view of cheese cave  1 . 
         [0053]    The particular embodiments disclosed above are illustrative only, as the invention may be modified and practiced in different but equivalent manners apparent to those skilled in the art having the benefit of the teachings herein. Furthermore, no limitations are intended to the details of construction or design herein shown, other than as described in the claims below. It is therefore evident that the particular embodiments disclosed above may be altered or modified and all such variations are considered within the scope and spirit of the invention. 
         [0054]    Although very narrow claims are presented herein, it should be recognized the scope of this invention is much broader than presented by the claims. It is intended that broader claims will be submitted in an application that claims the benefit of priority from this application.