That's a great question, Wayne.
I have two wine fridges, one with a single compartment I label loosely 'hard cheeses' and another with two compartments, one I use for white mould and the other blue mould. It doesn't always work out as neatly as that as demands surface, but I try to keep to it as closely as possible.
I have also tried a few washed rind cheeses, and am not sure where they fit into my scheme, given that I can't afford yet another fridge!
But a wine fridge is still a problem with humidity and I find that I have to cover the cheeses, and that becomes a problem with air circulation, and if I leave the cover to enable air flow (even a tiny bit) those b....y vinegar flies get in and devastate the cheese - anything soft or damp gets targeted. I have lots so many batches in the last few weeks, particularly the washed rind ones plus a stilton and a camembert.
It has been interesting (not sure if that's the correct word!) - they have not been a problem for almost a year and now that my cheese making is getting a tad better, the flies are into it. Discernment, I guess!
B
