My cave is a bottom compressor driven 70 bottle wine cooler.
As the two top floors are filled with aging sparkling wine which just recently finished its secondary fermentation I decided to put the cheeses on the bottom. (theres a big plastic tray to collect any moisture from the evaporators)
Many of my blues were loosing alot of moisture and heavy condensation on the lids were still happening even a month after the make.
I opened a small one and the rind was awefully dry (yet tasty cheese!)
It puzzled me but I had no solution...
It turns out that the bottom surface was getting much warmer then the ambient 11c in the fridge and heat was transfered to the ripening boxes - making the cheese sweat alot. I reckon the bottom of the cheeses felt 18-19c?
So... poor insulation (which I'l fix with some closd cell foam).
Right now they are on top of some plastic stuff to keep cold air circulating under the boxes and they stoped sweating.
If anyone has a fridge with such design, Look out