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thanks for taking the time to answer my post. i am new to this and that cleared up some questions that i had about temps i am going to start with soft cheese but i want to get started with hard cheese as soon as possible.

We are about to start using our excess goat milk to make cheeses. I have a question about aging hard cheeses like the recipes say to do. Is there a "perfect" temperature for aging the cheeses, and is one place preferable over another for aging cheeses? I have heard of people aging cheeses in...