Hard cheese types

Hello everyone!

I love seeing all these gorgeous aged cheeses here ❤️

Soon getting a small wine fridge, but for now i would love to make any type of hard cheeses that can be pressed, vacuum sealed, and stored in the fridge.

I only have animal Rennet so far. No lipase, or any 'philic cultures, for parmesan cheese etc.

I do have a lot of extra milk that i want to use up ASAP. Whole milk as well as 2%. Are there any hard cheeses that would do well with a longer period of aging via fridge, that don't need extra thermophilic cultures or lipase, etc.? Any pointers are welcome and appreciated 😊