The first cheese I chose to make is Havarti because you don’t have to age it. Still, as I continue to perfect it, I would like to try aging a bit. Being new to the hobby, I don’t want to invest in a wine fridge quite yet. Still, I wonder if anyone has aged cheese in their regular fridge. If so, is it worth the wait? Also, and I suspect this would be true, would the aging time take twice as long?