Goat cheese question

[ahahahni1]

I recently made basic farmers goat cheese and it has been aging (covered with parafin) in the veggie drawer of our fridge. I was told that I could age it in the fridge but it would take longer, is this true? Also we got tempted and tasted a small slice of the cheese and it was kinda dry and had a little bit of an "alcoholicy" kinda after taste. Is this normal or did I do something wrong?

[Alice In TX/MO]

I dried my first couple of batches too long before I coated them with wax. They turned out almost like parmesean.

I have a small fridge, like a college dorm room fridge, that I set as high (warm) as I can. It stays about 50 degrees, and that works well for aging.

Don't give up. Cheese making is a learning process.