I have read someplace that while most cheeses age in a cheese cave at cooler temps and fairly high humidity, some cheeses can mature at up to 77 deg. F. Is that true? Would this be a waxed rind to keep moisture in and air out? Or a washed rind that is rubbed off and checked/turned every day? What's a person to do who does not have a cheese cave or extra fridge, but a large walk-in pantry off the kitchen?