At the end of April I will being going to Canada and the US for 2 months. I have several parmesans ageing. By the time we go away they will range between 2 - 3 months old. To date no mould has appeared on them. Will it be ok to leave them for this length of time. They are in a wine fridge set to the correct temperature and humidity. I am nervous about leaving my cheese's and want to make sure they will be ok while we are away. Should I have someone come by say once a week to check on them? Thanks, Bev