I've never made cheese before (other than paneer and mozzarella on a few occasions), but am thinking about taking the plunge. I have a chest freezer (two, actually) with a temperature controller that I use for making beer ... is this a good place to make cheese? And, after making cheese, do I need to take any microbiological precautions before I go back to fermenting beer in this freezer? (I currently have 6 chest freezers in my garage, so adding another will be a complete non-starter with the Powers that Be.)