Cheese Making Recommendation For Aging In Cold Houshold Fridge?

[padams]

ok...i am languishing on soft cheeses.  I really want to make an aged cheese, but all I have for aging right now is my fridge.

Any suggestions on what would be a good first hard cheese that can age in the fridge?

[Brie]

Traditional Swiss and Emmental age well in the fridge at about 45 degrees--this may be perfect for you! They do need to sweat after brining for 2-3 weeks at 68 degrees to develop the holes, but after that process, they are good to go at lower temps. Keep them in segregated boxes with a damp towel wedged in the corner for the humidity you need--wipe down with a light brine when mold develops and you will be quite delighted at the outcome.