Cheddar types: 4 - 10C, 8-10C is the recommended range. It is desirable to initiate ripening for several weeks at 4-6C and then increase the temperature to 8 - 10C. Low temperature initially, minimizes early growth of starter and non-starter bacteria and reduces the risk of too rapid ripening and off flavour development. It also minimizes the risk of the minimum pH reaching levels below 5.0.
Most European varieties are stored at 10 - 15C for initial ripening and then 4C until consumed.
Surface ripened varieties are ripened at 11 - 15C.