I have been making cheese for about two years. I live in southern California so I only make cheese in the winter so my season is short. because I live in So Cal, I have problems with maintaining a good temperature for aging the cheese.I tried using a dedicated section of my refrigerator, but the temperatures and humidity were not ideal. Any cheese makers out there who can help?
If you are serious about aging cheeses the most practical way to go is to buy a small dorm fridge and then create an environment within that environment by using tupperware boxes with lids that you poke holes in, cardboard boxes to insulated from the air movement (unless that is desired) etc.you will have to babysit your wheels more (turning, flipping, patting dry) more often because as you know it's not an ideal cheese environment but I've seen it work pretty successfully. Good luck!