Where to age, temp too high

[Sab77]

Hi all,

I have just moved in to a new house and I don't have a setup for aging cheese yet.
But even so, I went ahead and tried GortKlaatu's Rat Trap cheese:
https://cheeseforum.org/forum/index.php/topic,16601.msg128002.html#msg128002

It says to age at 55F for 10 days.
The coldest I have is in my cold room, and it is 65F.

Would it be ok for this cheese?

Otherwise I have my regular fridge, that is 39F.

I am wondering which would be the best option!
Thanks.

[H-K-J]

I have used a camp cooler for a couple of years
I just freeze bottles of water place one in with the cheese and watch the temps.
I have a pic on the forum somewhere :-\

[Sab77]

Yes I saw that! I wondered about air circulation. I guess it gets air when we check on the cheese. I will try that, it's simple enough.
Thanks.

[mikekchar]

I do the same thing!  It was just a stop gap until I bought a fridge, but now I like it :-)  I use maturation boxes.  I take the cheese out and air it every day -- mostly because it's fun, but also to get air circulation.

[Susan38]

It is simple and affordable!  The one I started with was big enough to house 3 cheeses, each in a maturation box, plus the ice.  In the coolest room in the house, I only had to switch the ice out every day or so in winter, but in the summer sometimes twice a day.  I just taped a thermometer to the inside of the cooler.  The air inside the maturation boxes buffers the cheese a bit from temperature extremes, I think (which can happen when you forget to change the ice out in a timely manner).