What is the use of delivering the best-ripened cheese if one does not know how to maintain the cheese in its optimal condition? When one investigates the current literature about cheese, it is overflowing with advice regarding what not to do with cheese. The usual recommendations include: moist, cool cellar or storage place, placing cheeses on wooden shelves and covering them with a dampened sheet etc. Modern housing, with concrete cellars and central heating systems, no longer provides the climatic conditions cheeses require. That is why the Fromagair was developed.

The Fromagair cheese climatization cabinet is not a refrigerator but a genuine climatically controlled cabinet that provides the ideal conditions for cheese storage. Moreover the good circulatory characteristics provided in the construction of the Fromagair, precludes the traditional cheese cellar.
The Fromagair has 2 climatic zones. Ideally, one zone should be set to provide a temperature of 6 °C. This temperature level and a constantly controlled relative humidity factor of 90 °C or more serves to slow down the cheese ripening process. Nevertheless the ripeness of cheeses should be periodically checked and overripe cheeses removed. However, by utilizing a Fromagair one may safely assume the absence of overripe cheese as well as undesirable smells and taste.

The second climatic zone in the Fromagair serves as the cheese storage area from which more constant regular supplies should be removed. Ideally this zone should be set at 16 °C thereby keeping the cheese supply intended for use at an ideal serving temperature.
The high relative humidity factor in Fromagair maintains the characteristics of cheese and at the same time prevents any drying out. Nevertheless, after removal of the cheese from the 16 °C zone and on serving the remainder of the served cheese should be placed in the lower temperature (6 °C) storage zone and moved into the higher temperature zone about 1 hour prior to serving. The standardized cheese boards or plates in a Fromagair facilitate the transfer of the cheese.
Thus the Fromagair offers the ideal storage conditions for a maximum variety of raw milk varieties of cheese. It also enables the gourmet to serve his guests ideally handled cheese with a minimum of loss through spoilage.