I'm a new cheesemaker and I'm practicing making 1lb batches and aging them, but I'm not sure if you still age the smaller cheeses the same amount of time you age the bigger cheeses. Does a smaller cheddar or havarti cure in less time? Thanks for any info, I'd hate to wait a year to find out my cheese turned to stone :)
Also, for basic info, the cheddar is waxed, the havarti is not, and both are in a wine cooler w/temp at 54 and humidity at ~70 (best I can do right now but plan on working on it in the future). Both have been in there about three weeks.
-Dab