Oh way cool. Thanks for sharing. With caves for cheese it's a tougher issue for one other reason in addition to the challenges mentioned (ammonia, humidity, temp, exchange, velocity). That issue is cheese moisture loss. Cheese is sold per lb and for the artisan, a 10% difference in profit can make or break the bank over a 6-9 month maturation. So if you get a cave to balance at 85-90% RH consistently, you're losing water, losing profit from that cheese. Over the course of a typical mid-size 30,000 lb artisan production facility, that's a lot of money. It more than justifies a proper system.
That said, many people start with smaller volumes and with the idea of starting small or not at all. When the production is 2,000 lbs in a micro dairy, losing water from cheese isn't as big of a deal. And at those levels, the profit issue is better addressed by cheese style (eg doing high moisture lactics or bloomies). It's very doable to cut corners, build a product and market, save pennies, and then upgrade. And you will need to upgrade because most low cost aging caves fail within 5 years or require serious retrofitting.