Kathrin, if you remember in the recipe I mentioned that washed rind cheeses like Reblochon should have limited circulation on the bottom as they rest on wood shelves. Only the top and side are washed, so that no excess moisture will collect on the bottom, block the air and suffocate the rind. The next day, the top is drier, you turn the cheese and wash the top (which was the bottom until now), and so on and so forth. Too much circulation over the aging period can make a dry cheese which is also a problem.
Here is a photo of Reblochon Fermier AOC aging in the cave in France:
Tomme de Savoie - same deal:
Emmental - still the same deal:
I can go on and on... Morbier, St. Necrtaire, Beaufort, Mimolette, Fontina, Cheddar, Stillton, etc. Even some Bries can enjoy wood shelves aging; the common practice is to line the shelf in this case with a ripening mat (such as the stiff one you got from me). The two-tier crisscross structure facilitates air exchange, yet it keeps the air quite still.