I've been making chevre, icecream and yoghurt with my goats milk and I'd love to try my hand at making hard aged cheese like cheddar for instance. I don't have access to a cheese cave and I have read about folk using a cool box with a frozen bottle of water added daily to keep the correct ageing temperature for the cheese. Has anyone tried this method or have any of their own ingenious ways of producing hard goats cheese they might like to share?