So, I am thinking about getting into hard cheeses. Of course that means I need a place to age them. I have read about cohabitation issues with mold/waxed/natural rind cheeses and am at a slight loss. I will only have funds and space for one smaller unit (debating between a wine cooler or mini fridge) to hold my cheese creations. On top of that I was wanting to occasionally use it for some charcuterie such as drying of meats prosciutto because, often, the required temperature and high humidity are complimentary in both crafts.
Would meat/cheese and varying cheese type cohabitation be an issue? Is there anything I can do to avoid such issues if they are present?
Also, any suggestions on what to look for in a cave? Also are there any preferences between a minifridge or wine cooler? I will probably be buying used and don't want anything too massive. I figure I will have to use a bowl of salinated water with a towl in it to keep humidity at decent levels (BTW any recommendations on a good digital hygrometer/thermometer?).
Any other tips/pointers would be greatly appreciated as well!