It's been a while since I've been able to make cheese, but I have some leave coming up which will provide a few opportunities and I'm really keen to get back on that cheddar wagon!

The catch is we're now in summer here in South Aus. I live in a north-east facing apartment and the kitchen/living area temperature can vary wildly during the day, even in winter.

With air conditioner usage and daylight sun parts of the apartment can easily swing between 20 degrees and 30 degrees during the day in summer.

Guessing that's not optimal for the air drying part of the process.

Aside from leaving the air conditioner on 24/7 is there anything else I can do to combat this? Perhaps there are other recipes which are more resilient at that early part of the process?

I have a small, old wine fridge which I think sits at about 12 degrees - could that be used for drying because it's stable?

Cheers!