Hello everyone, my husband and I are new to cheesemaking and are very grateful there is such a great Cheese Forum. We just made Emmental yesterday and are brining it now. Our plan is to put it in a large tupperware container with a wet sponge in our office which stays at 55 degrees for the first week. Do we leave the top off or partially on so some air can get in? For the second step we plan to put it on a low heating pad (we don't keep our house at 70 degrees) for the next 2 weeks and then into the garage for the 45 degree 3 month period in a cooler, possibly with an ice pack. Does this sound like a good plan? Any ideas/opinions are greatly appreciated.