This is my cheesecave/winecellar. It's dug out under my garage, and shares a wall with the basement of my house. The temperature fluctuates somewhat through the year, i have recorded it to between 15,5 Celsius (summer) and 9,8 Celsius (winter). I could probably even it out a little by limit the airflow through the room. The humidity is kept in the high eighties to low nineties by pouring out water on the concrete floor at intervals. The walls and ceiling are limewashed.
As i have only been crafting cheeses for a few months, i haven't really got a feel for the caves qualities and limitations yet, but i guess it will come in good time.