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11
Wine and Cheese Center
WINE REFRIGERATOR
BOTTLE CAPACITY
Wine bottles may differ in size and dimensions so the actual number of bottles can be stored may vary. The
18 bottle capacity is the approximate maximum when storing traditional 750 ml bottles.
OPERATING THE WINE COOLER
It is recommended you install the Whynter BCR-291SB in a place where the ambient temperature is be-
tween 68º-78ºF. If the ambient temperature is above or below recommended temperatures, the performance
may be affected. For example, placing your Whynter BCR-291SB in extreme cold or hot conditions may
cause interior temperatures to fluctuate
RECOMMENDED TEMPERATURE SETTINGS FOR WINE STORAGE
CHEESE STORAGE
At its peak maturity, cheese is a perfect but delicate balance of appearance, taste, aroma, and consisten-
cy. Proper treatment and storage can mean the difference between vibrant, pleasant, living cheese and am-
moniated, spoiled cheese, dead.
There are many types of cheeses and a lot of ways to store all types. However, there are general guidelines
that can significantly reduce untimely spoilage. Below are few tips that should help keep your cheese active
and delectable.
GENERAL TIPS
Most cheeses require relatively high humidity and a temperature range of 40 - 45ºF to age properly. The
range of effective humidity should be no less than 75%RH and no greater than 95%RH. The humidity level
can be controlled by simply using a pan of water with a partial cover. By simply adjusting the cover opening,
you should be able to control the amount of humidity.
1. Do not wrap cheese in conventional non-porous materials
• Cheese needs to breathe. The delicate flavor balance achieved by the cheesemaker requires oxygen
exchange and storage at the proper humidity. Non-porous materials suffocate cheese, causing the
dreaded ammonia flavor (particularly in soft cheeses). Non-porous materials also trap too much moisture
within, accelerating the growth of invasive surface molds.
2. Be mindful of the “Cut and Packaged Date” printed on pre-cut cheese.
• If this is how you buy your cheese, always make sure the cut date is within a day of purchase. When
you get home, rescue your cheese from plastic suffocation and rewrap using a cheese paper.
3. Use cheese paper to wrap and store cheese
• Cheese requires high humidity, yet must be able to breathe. Most cheese papers are designed to
maintain optimal humidity, while not allowing water to accumulate--thus preventing the growth of surface
molds. Wax paper, tin foil and plastic wrap are unsuitable for wrapping cheese because they neither
regulate humidity nor allow oxygen exchange. Cheeses wrapped in these materials are prone to drying
out, growing surface molds and other spoilage. In other words, not using cheese paper will make your
cheese taste bad.
Conservation 49 - 57ºF
Red Wines 58 - 72ºF
Dry/White Wines 48 - 57ºF
Rose Wines 49 - 51ºF
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