I'm still relatively new to cheese making. I've made lots of mozzarella, a couple of blues, and a cheddar. The cheddar didn't really turn out that well so I'm making some changes this time around to ensure a bit more success. However, the one sticking point is the issue of aging. Some folks say to let it air dry for up to 2 weeks, then wax. Some say air dry, then move it to a fridge for some further drying, then bandage or wax. In fact, it seems like every resource I find gives a different opinion on how a cheese should be aged.
For something like cheddar, is there a more standard aging process? Starting from taking the pressed curds out of the mold - what's my best bet for a sturdy cheddar? I have a small cheese fridge available for use, with a hygrometer and thermostat bypass. I'm in Michigan so the air is pretty dry right now, and it's still fairly chilly. I have a basement but it is not cheese friendly.
Any pointers are welcome!