So, as I begin to prepare a small basement room to become my cave, I'm still obliged to age my cheeses in less than satisfactory conditions.
I currently have two options. The first, the one I'm using, is another small basement room that stays between 60°F and 65°F but is difficult to regulate for humidity; the other is the downstairs fridge, which hovers between 45°F and 48°F when turned all the way down.
My question is: which of these two less-than-optimal options will likely be the best for my cheeses in the long run? So far, I'm not too displeased with the results in the warmer room, but I'm wondering if the fridge might be the better option. Thoughts?