Hey Mal
my way may not be the right way, I haven't had one I couldn't eat and I have had some that I didn't care for and I have had some I wish I could replicate
all my experience is with Stilton style attempts.
so, my answers may not be relevant to your cheese
1. I have left all of mine in 55 deg cave for 90 + day's, had no problem.
2. the only time i transfer my cheese is after I cut and bag them, only a piece at a time while we eat them.
3. I don't wrap them I just vacuum bag them.
4. I absolutely never scrape any of the mold from a Stilton (unless it has a nasty rind.
I don't know if any of this helps it's just the way I do them.
H-K-J