The biggest challenge, actually, is temperature. I live in Maine, and it's always pretty humid here, particularly with all the rain we've been getting. When I've used containers, the humidity goes much too high. Even my large Styrofoam containers with holes in the top create too much humidity, and if I take them off, I get unwanted mold. Those are in the basement of the old farmhouse I live in, and there are varieties of mold I never knew about until they ate through the wax on my cheeses.
Refrigerator temperatures are a bit too low for most cheeses, but occasionally I but cheese in them, in containers, to age. I always wonder, though, if it's going to inhibit the aging process.