For everyone out there making aged cheeses of various types, how do you manage the storage and temperature control?
Are you just throwing the cheese in your regular fridge, in whatever you use for beer fermentation, in your cellar, or something else?
I have been wanting to make some nice aged cheeses for a while, but this issue has prevented me from making the jump so far. I simply do not have an extra fridge to store cheese, and from what I have read, regular fridge temps are not in the correct range for aging. For my beer I have been putting the fermenter in my cooler MLT and filling it with water, and putting ice bottles in there. This has worked very well for controlling fermentation temps, but I cannot use that method for cheese.