Purpose of cold period at the end of affinage

[elkato]

I am making a Roquefort type cheese that is turning out relatively good, but since I only have one big walk in cave 1030 cubic ft I am doing all the affinage in the same room, so instead of an initial 20 days at 55F and 2-6 months at 37F wrapped in foil like the recipe reads, I have the cave at 48F and 95%RH for the whole affinage
I understand that the warmer period is for the initial blue development, but don't fully understand the purpose of the wrapping and colder period,
So my questions are..
Can I use just one room?
should I use a separate fridge set at 55F for the first 20 days, and set the large cave at 38F for the rest of the affinage?
I attached a picture of a wheel after 55 days in the large cave at 48F the flavor is mild blue, flexible but not creamy,
 i hope to find the best solution using the  equipmet that i have

[hoeklijn]

First of all, what a magnificent piece of cheese you have there!
As I understand it, the colder period and the wrapping is to slow down the development of the cheese: With a Brie or Camembert I wrap it when the rind is fully covered with PC, so development of the PC stops. When they are soft enough in the middle, I put them in a normal fridge to slow down the inner development.

[elkato]

Thank you Hoekljin!
I have lowered the temp in the main (only) Cave, to 44F in hopes of slowing blue development so all the ageing can be done in one place, while I wait... and wait.... for advice!