regarding aging on their sides, the long aged cheeses will be stored this way in the final aging room, there is nothing wrong or 'anathema' about this at all, the only problem is cheeses stored such do dry a little bit faster, but it's the best way to ensure even aging and such on long-stored cheeses that only get washed maybe once or twice a week.
Researching a bit into them (because I've never had to fight cheese mites before) it seems to me, some level of mite attack in open aging conditions are inevitable, but regular washing practices seem to hold them at bay and keep them from infesting the cheese. From what I understand, if I keep the cheeses washed off regularly, the tiny mites are unable to reproduce quickly and are unable to do any more than surface attacks to the rind. With cheeses like mine, it would seem, they only become a problem if, like this case, the cheeses are neglected for a few weeks.
Also I've read they like dark, and as such do tend to attack the underside of the wheels when stored flat.