Making and forming aged cheese are often the easiest stages and
ripening or aging cheeses from days to weeks to months or years
is often the hardest part. This wiki article discusses aging
equipment minimum and preferred requirements. Examples of Cheese
Cave systems are discussed in the Wiki: Example Cheese Caves
article. Most cheese making recipes or methods require aging at
steady temperatures and humidity levels to minimize shocks to
the cheeses. The actual temperatures and humidity levels are
dependent on the cheese type and method and are typically at a
temperature of 10-13 C/50-55 F and at a relative humidity or
80-95%. The art of aging is called affinage in French and
historically it was performed by a separate person called, again
in French, an Affineur. No one has this magic stable “Cheese
Cave” conditions year round let alone within a 24 hour period
thus unless you have ready access to an underground cave the
hobby and artisan cheese maker will have to create this
environment as do commercial cheese