From what I seen most cheese are matured at temp that range between 10-15C. If you were to set your temps to around 12c, then with a 3 degree rise, if would still be within the limits of aging a cheese.
I realise that I am talking celcius, but I think you will understand what I am trying to explain.
We were discussing humidity control in another post, and a couple of us were wondering if it wouldn't be easier to either have two cave, one for normal cheeses, and one for high humidity cheeses, or do something similar to what I am trying to achieve in my esky, is have a separate container with a layer of water in the bottom, that I put my high humidity cheeses into. I think we were wondering if the high humidity required, would in the end, effect the cheeses that didn't require the high humidity.
Six of one, half a dozen of the other, I think in the end.