Hi from Bulgaria

[Maykal]

Yeah, hard cheeses need to be aged at around 12-17C and a particular humidity. It's during this period of time when they develop their flavours and texture.

A reasonably cheap solution (if you have the space) is to get an old fridge (a bit of recycling here, never a bad thing) and rig it up as a cheese 'cave'. The fridge is too cold normally, so basically you buy a thermometer which can be plugged into the mains (the fridge plugs into the thermometer, which plugs into the socket, a bit like one of those timers you can get to turn lights on and off while you are away) and it has a probe and you stick the probe inside the fridge and set the parameters to the temp range you want. This means that when the temp inside the fridge goes above, say 16C, it turns the fridge on for a bit an cools it down. You can get the humidity just by having a bowl of water in the fridge.

[merlin]

Now how cool is that! Good one, thanks.