Hey Alice, sorry it took so long to get back to you; I was traveling for the summer.
Yes! I am a Manhattan apartment dweller. In New York standards my apartment is considered huge, but in normal American standards its really quite small. I have a great galley style kitchen with tiles, marble and stainless steel sinks so it is easy to keep clean and sanitize. I also have press that is stored when I don't use it and a special cabinet for all my molds, cheese cloths etc. I have a few large commercial pots used as vats but when I don't use them, they contain my normal kitchen mixing bowls, colanders, etc in the cupboard.
I focus on smaller cheeses so I can make a lot (My largest is 7.5" but most of my cheeses are in the 3"-5.5" diameter range). I also focus on intense cheeses, where a small bite goes a long way. This means that they are being consumed as slow as a large mild cheese.
I have a wine refrigerator next to my desk. It's perfect for cheese because if keeps the humidity in and operates in the 50F-60F range which is perfect for long aging of most cheese and initial aging of surface ripened cheese (Camembert or Crottin style). It has wooden shelves and it is lined up with straw which locks in humidity and keeps the microorganisms busy. (Wine fridge is also perfect to cure meats, keep chocolates and of course, store wine bottles). Whenever a cheese is done with the cave aging I move it to my refrigerator where it can be isolated in containers at 41F. I make more than plenty with this, but for commercial cheesemaking it wouldn't be enough (nor would it be legal or responsible)