thank you for letting me post, I am brand new to making cheese.  I have two swiss cheeses and a goat milk gouda that I made last weekend in the wine fridge, the question I have is, that for the swiss, the recipe says to keep it at 55 degrees for a week then age it for 3 weeks at 72-78 degrees, then back in the wine fridge for 12 weeks. I bake bread and can so my kitchen is usually in the 80-90 degree range for at least 3 days a week, will this ruin my new cheeses if I keep them in a hot kitchen?  thanks

Ya that’s to high. I have seen where people have gone to 78-80F. In my experience , I have lost a lot of the fat at that temp. Would also ripen much faster and drop the PH much faster so you will have to watch for that.

thanks, one of my cheeses didn’t make it, it started smelling very bad.  the one I made from raw milk looks good so far

If you have access to raw milk, that’s the way to go. You will get a much better flavor profile ( even if you do a vat pasteurization ) at 145F for 30 min. That’s all I use where I live.

I wanted to do some pasturized milk cheeses for practice, to get used to the double boiler and temperature rising ect, I belong to an amish cooperative here so I have access to raw cow and goat milk, but it is very very expensive, not sure what I did wrong with the one that went bad, but it was mushy and stank to high heaven so I tossed it.  I have two made from raw milk, a raw goat gouda and a raw cow swiss that I hope keep doing well.

You can alwasy use 2% milk and add some half/half batch to practice.