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3 weeks ago I made my first cheddar.  After a week of Air Drying I placed in the Cheese Fridge (temp 48-51F-thermostat dial taped in place for now) and it has been quite happily sitting there. I have good solid rind and it seems to be doing ok.   I have not seen any mold or blemishes on it at all (it might help that it is the only cheese in there right now)  I should be placing my gouda I made on saturday in with it in the next few days.

I guess my question is what now, do I have to do anything special to it now that I will have another cheese in there with it?

They will need a chaperone or they will breed. So make more cheese ASAP.

lol,

Thanks that is the plan, most of my weekend are taken up with other activities, one more cheese this month and then no more free weekends until March.