I live in a an apartment that doesn't allow me to have space for a real cave. I am pretty new to cheese making (only made 4 so far).
I'm wondering- once my cheese has dried out (couple of days on the counter, then a couple of days naked in the veggie drawer in the fridge) I vacuum seal them up. But now what? It will take WAY longer to age these cheeses in the fridge- is it ok to pull them out in the evenings to hang out on the counter at room temp? Then back in the fridge overnight...
Is it better to have constant, even temperature- or to give them a break from the chill and a chance to get to the temperature they should actually age at... Or do I have to just give up on making cheese that needs to age?
Thanks for any ideas and help.