Aging
Many cheeses can be eaten fresh, but many benefit from aging. Peak texture and flavor may take many months to achieve. During ripening microbial processes continue and refine the flavor and texture. The main agent at work is the naturally occurring lactic bacteria as well as added cultures and enzymes.
Aging should take place in a controlled environment. Different cheeses required different temperatures and humidities, however I use a small refrigerator that is kept at 55°F and 85% humidity.
During aging, the cheese should be rotated or flipped periodically to prevent moisture from settling in the cheese and to prevent an inconsistent internal consistency.