It doesn't seem like this forum is exactly filled with shortcut takers, but I'm hoping somebody could answer my question anyway.
This summer I have a few close friends who are getting married and I thought it would be cool to give a present of homemade "stuff" - I though it would be awesome to give a 2-3 pond cheese wheel that was partially aged but would still require weekly flips for a few months. The idea being the couple that got the cheese would be able to participate in the cheese making in a way, and might feel like they had a hand in the final product (they would!). This might seem weird to some but I know my friends would think this a special and unique wedding gift. Anyway the issue of course is that I wouldn't expect that the couple would have a perfect 55 degree 85% humidity cheese cave, I would assume they'll have a refridgerator. So that's what I would assume they'd use to age their cheese.
So the question is already asked, but again, what cheese would be best suited to a few months (or less) of aging in a fridge? I have about a month and a half before the first cheese would need to be ready to give so I'd need to be able to make, brine (if required), wax (if required), etc, before that point.
Thanks for the help all!!!