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[Lynn Wigglesworth <lynnw1366 AT hotmail.com>]

I aged my hard cheeses in the fridge in tupperware containers. I 
experimented poking holes in the tupperware to get the right amount of 
humidity. I never got it quite right, but my family always ate the 
cheese before it fully aged anyway. I also waxed mine and kept it in the 
basement; waxing lessens the need to worry about humidity. Waxing has 
it's own problems...you can't see what's going on with the cheese until 
you cut it.

Lynn Wigglesworth

Robert Walton wrote:
> 3.  If you don't have a root cellar, make an area where you can control the 
> humidity for aging cheeses.  Cheddars need this-they don't age well in the 
> fridge due to the moisture's not right.
>   
>
> The fridge is a pain unless it is dedicated one. I'm thinking of a
> space in the crawl space. That';s going to be tough to secure and
> tough to get to.
>
>   


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