I enjoy home cheesemaking, and often make fresh cheeses at home, including ricotta, paneer, queso fresco, and microwave mozzarella. I've stayed away from hard, aged cheeses to date because they appear to all require aging in a special cheese fridge. That is, every hard cheese recipe I've seen requires at least some aging at 55F / 13C. A regular fridge is too cold, and room temperature in our apartment ( 65F / 17C ) is too warm. But I live in a San Francisco apartment, so building a cheese-aging fridge is out of the question. There's no room.
Does anyone know of cheese types or techniques for making semi-soft or hard cheeses which can be aged either at regular fridge temperature, or at 17C room temperature?