Hello all, I'm very new to cheese making - as in never did it before. I have a book called 200 easy homemade cheese recipes and I'm going to read through this forum to learn everything I can. I want to start very easy and work my way up. I think I have a good place to age my cheese but I thought I would ask the friendly people here. My house has a cistern which was used to store water, it's only about 15 years old and it was no longer used right after being put in because the water line came near the house. A few years ago I drained it and cleaned it and I think it makes a good cellar. It sits about 3 feet underground (from the top), completely buried, it's about 5 feet tall, 25 feet long and about 12 feet wide. It has one opening with a little chimney/vent on top, I use a ladder to climb down in it. It is made out of solid concrete and I'm confident it is safe to be in on occasion. The temperature seems to be pretty stable at about 49 F and the humidity is about 75-80%. I think this will be a good place to age cheese, I would love to know your thoughts.