Simplicity, wholesomeness and quality. The goal is to build a cheese shop which surpasses the expectation of a small outlet part way along a hippy-style street in Canterbury; and which delivers delicious product, presented well, which will give to customers friends and families true pleasure.
If I can achieve that, I will be happy!
Different cheese types need different environments. A cheddar would benefit from cool humidity. Winterdale Shaw situated in the North Kent Downs mature their stunning cheddar in caves. A traditionally made cloth bound cheese, it has perfect moisture content and stunning dryish texture; full of flavour!
A washed rind cheese, like stinking bishop or oxford isis are more suited to a warmer humidity. These are the true stinky cheeses which are washed in brine or alcohol and need to breathe to develop their pungent orange rinds. Whereas, a bloomy rind (camembert or brie), can be sped up or slowed down by storing at the right temperature.
Cheese affineurs (maturers), use a bit of science as well as their senses to take a hand made cheese to perfection.