It's fine if you are using maturation boxes. However, if you are keeping your cheeses in the fridge as they are, too much air migration dries out the rind and causes issues with getting the proper mold growing. In a large cave, it's necessary to move CO2 around, etc. But in a fridge, you should be opening it up every day anyway. Sometimes you need it if you have humidity problems in one area, etc, but it's kind of a tradeoff.