OK. I made a dedicated cheese-making room and before I started my first recipe, I had ordered and received all supplies I would need (I did this by following provided supply-lists in a couple of my cheese making books). So, of course, I have cheese ripening boxes and mats, etc. I also have two under-counter wine fridges that will be equipped (each) with a Cave Cube humidity control.
So, am I supposed to age the cheeses in the ripening boxes in the "caves" or do I age the cheeses in the cave without the boxes? If I do it without the boxes, I take it I should still use the mats, right?
Sorry if this is a ridiculous question because I feel like I'm missing something waaaaaaay obvious.
Thanks and all the best!
Cindy