thinking outloud here, thoughts please

I make hard cheese and just keep it in my milk fridge. I don't stress too much about having the perfect humidity. My cheese is good. It may not be the perfect, text book cheddar or monterey but it has never stopped anyone from shredding it onto a taco. I know it's really dry here. Is the humidity so bad at your house that your hard cheeses get ruined? Can you dry the cheese to the proper level and then wax or vacuum seal them? The humidity wouldn't impact your cheese if it was waxed anyways. I would never enter my cheese in a contest but I wouldn't shy away from feeding it to my family. You could make some for family use until you could buy your cheese cave controller. That would use up a ton of milk. Just wondering.

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"Don't worry what people think, they don't do it very often" ~ Unknown

You can can milk too. I know people say you can't, but many, many people do. It has lactic acid in it. I can for ten min on fifteen pounds pressure. Some other people do it differently, and some brave people actually water bath can it for ten minutes. It just depends on your own level of comfort. But canning and saving to get you through the dry times will save you money. And use it to feed everything, dogs, cats, chickens, pigs......... when you have way too much.
http://www.google.com/search?q=canning+milk&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

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