You can age a Cam at 5 C. I did it until I set up my cave. It'l take longer because of the low temp. Anyway, put it in an ageing box to control humidity. When the cheese will be covered with mold abot 75% of the surface area, wrap it with wrinkled alum foil and place it in the fridge. After a total of about 3 weeks, you can take it out and keep it at room temp for 24 hours, this will boost the ageing. Place the cheese back in the fridge. This method of ageing can last for up to 6 weeks.