I've read the various posts about cheese caves, but I have a question specific to controlling humidity.
I am using a dorm fridge for aging my cheese. Most of them are cheddar which have been waxed, so for them I'm not too concerned about the humidity level in the fridge. But, I have one Parmesan that I put in there as well. The fridge is out in my garage and I don't even have it turned on because I can't get it warmer than 49 or 50 degrees even with it off. That will change as the weather warms up. I see that there is a way around the temperature problem with an external thermostat and I intend to research that further.
What I am finding is that the humidity level gets so high that the hygrometer goes off the digital humidity reading and simply says "very high". So I remove the Parm from the fridge and the humidity settles back down at which point I put the Parm back in. As the Parm continues to dry (which by the way has a nice rind to my way of thinking) will it cease to throw off so much moisture thus requiring me to start adding humidity to the fridge? Is this normal with a cheese like Parmesan?
Your thoughts and advice are always appreciated.