I got a Big Kahuna and really want to do cheese, but I'm at a lost, and need some advice.
My plan is to tackle this Sunday.
1) What is a good basic cheese?
2) What is the proper temp, cold is defined as less than 100F. So how low can I go?
3) Aging, why and how long?
4) Fridge or freezer for aging
5) What happens if I don't age it?
6) What is a good wood?
In advance, thanks guys.