Mike Richards, jwalker and Boofer -- thank you so much for your quick answers!
I do wonder about your idea of building a cheese storage rack for aging. Cheeses generally need to be kept at cooler than room temperature to age properly.
Actually, my wardrobe was built right along the outside wall and gets quite cold once the worst of summer heat is past, so I was planning to use it mid/end-September to maybe April/May (after that, anyway, I'll have to stop in order to prepare for moving).
Of course, I wasn't planning to make real stinkers right away, mostly some cheddar, gruyère, gouda, feta, try my hands on some cantal... cheeses that can be waxed and/or don't need to age all that much before I can eat or gift them. I'm waiting next year for my dreams of morbier, fontina, parmesan, cancoillotte, danish blue and other cheeses I *know* will smell quite a bit before they're ready to be in my plate.
Would you please update your profile to include your location?
Sorry, will do right away! I'm from Quebec, Canada.