My Parmesan seems to have a nice rind, but then again this being my first attempt I really don't know what I should expect out of my rind at this stage. Nevertheless I think everything is going well. I am aging it in a typical dorm fridge, but my humidity level is registering as "very high", which is the default reading when the humidistat reading exceeds it's upper end. I am assuming that this is the case due to the moisture the cheese is throwing off. Should I keep the cheese out of the fridge for a while yet to allow it to dry out more? Also, the temp reading is in the upper forties even with the fridge turned off, I assume that I need to put a different thermostat on the fridge.