Since you are just starting, I’m guessing you don’t have an aging refrigerator set up yet. A standard refrigerator would likely be too cold, down in the mid 40’s. An unheated area might be OK if the weather cooperated with you. Here’s what I did when I first started:
Use a large ice chest for your aging cave. You can get a small digital temp/humidity gauge at Wal Mart for about $6, which will give you the feedback you need. Then, just add enough ice to keep the temp at near 55 degrees. You can freeze water in plastic jugs, or you can freeze blocks of ice in plastic containers and just put the ice blocks in the cooler. That’s what I did, and the melting ice provides all the humidity you will need. Just keep the cheese on something so its not down in the water at the bottom.
If it does come down to using your kitchen refrigerator, set the temp up to its highest setting and use one of the crisper drawers for your cheese.
Later, you’re going to want to get a separate fridge for your cheese and install a thermostat on it.
Oh, expect that some mold will grow on your Gouda. You’ll need to check it regularly and when it appears just wipe it off with a brine or vinegar dampened cloth.
