Affinage Guide

[Dreedmba]

I have been searching the Internet and reading through the Forum for guide type information for aging cheese.  While I have found partial answers I haven't necessarily been able to find what I am looking for.  Does anyone have suggestions for books or other materials for such a resource?   Thanks.  Donnie

[RayJ]

Ageing cheese kind of depends on the cheese you are making. What kind of information are you looking for and what kind of cheese are you ageing?

[Dreedmba]

I enjoy making Alpine styles the most.  Mostly I am wanting to understand how to manage natural rinds on these aged style cheeses.  What I am seeking is very much a guide.  I would like to see steps, cause and effect, and descriptions/illustrations of what is happening to the cheese during this process.

Here is an example of my thoughts. 
Aging 0-14 Days, maintain temp at 58degrees +/- 2 degrees and humidity at 85%. Wipe 2x/day turning cheese each time.  During this period rind will begin to dry out. At 7-10 Days rind should become tacky.  This is due to yeast development and is expected. ..........

Thoughts from anyone on such a resource?

Thanks!

[RayJ]

I dont know of a book but here is the best place to start in my opinion: https://cheeseforum.org/forum/index.php/topic,10633.0.html
You can also read thru all of Alp's old posts and learn a lot (I did anyway)

[Dreedmba]

Thanks.  I have read through lots of the aging forum.  Will read the Alps next.