I've finally come to terms with the damp basement. I cream waxed my hard cheeses, and I'm MUCH more diligent about turning them, and turning and wiping down the others that aren't waxed. When I go to regular wax, I'm going to dispense with the red and black and use clear only, so I can see if something awful is happening under there. It is an ideal environment both humidity- and temperature-wise. It's just that gungy brown mold that's so awful.