My cheese cave is a mini fridge without a freezer compartment that I bought at Sam's Club several years ago. I am able to adjust it to maintain in the range of 49-53*F, which works well for the cheeses I make.
I have osteoarthritis, so not sure if it is similar to what you have or not. I tried Glucosamine and other supplements such as Osteo Bi-Flex, for over six months with no improvement in symptoms. In fact, during that time my degeneration continued, so I don't think supplements are the answer.
I have been going for PT to strengthen my support and core muscles, so at least now I am not dealing with muscle pain, as I had really bad atrophy. Next Tuesday I am eligible for another round of cortisone injections so my knees will feel really good for at least six weeks after that. Then a few weeks of not so good and a week or two of "Oh, crap! I have to walk again?" before I can have shots again. But at least now I know how to manage my life around my shot schedule.
I'm honestly not very good at describing flavors, but I've found Gouda to be good whether 3 months old or up to a year and a half (the most I've aged one). When I made my first one (because the recipe looked - and is - fairly easy), I bought a wedge of it to know what I was aiming for. It is now one of my favorite cheeses, both to eat and to make.