Now they just look the goods from here
At 4 degrees the progress will be slower but there are a couple of beneifit to that
1. The rinds will be thinner.
2. You can run the ripening longer without too much risk of ammoniation.
Just remember that the humidity will need to be kept high and if you have them in an enclosed container - Turn and wipe out every other day - can go out to 3 or 4 but they do need to breathe. The PC needs to breathe to do it's work and one by-product of that process is water. So, as long as you are still getting a little condensation - it's woking.
By the looks of those cheeses that they are quite thick so don't be too surprised if they don't soften all the way through - I actually like them like that with a smooth outside and a firmish (slightly tangy) centre.
I can taste them already..