G'day Bonk and welcome to the forum! I believe you are the first one from Northern Territory so I've just added a Geographic > Australia > Northern Territory Board
in case you want to post anything local. We now have members from 6 of the 8 Ozzie States/Territories, just missing WA & Tas
On cheeses, good points from Rich, to add, even after gravity draining or pressing depending on cheese type, the cheese will still be expelling enough moisture to give you 100% humidity if you close it in the plastic box, so the problem for you will be how much to crack the lid to have have the recipe's required normally very high humidity yet not too much. For that you need a humidity gauge, or if none then by feel. For me if lots of condensation, then too much, if minimal condensation on container, then too little, and need to add a tablespoon water.
If the recipe you are using calls for 30-34 C then you should be good to go, many members here like to warm their milk slowly, so your room temp should be ideal, as long as it doesn't take hours and hours.
Lots of us here use this forum to record our cheese making batches, also help others with our tricks and traps, some of my failures are very picturesque
Good luck and watch out for those crocs!