I'd say that if you plan on making a lot of cheese, I mean a whole lot, a commercial-type fridge like Wayne's
would be an excellent choice, assuming you have the space and plan on aging cheeses for a while, as I assume you would with your cheddars. If you make only 1 a week, thats 52 cheeses that will accumulate in your fridge until the first one is ready to break open if you're going to age them for a year. You'll need to install an external thermostat to keep the temp right, and devise a way to maintain the correct humidity (ie a small humidifier, or cookie sheets of water)
If that's a little big for your operations now, then I'd go with a smaller-ish household frigde without a freezer. Really you don't need the freezer for cheese, and you'd have to get a second external thermostat to control the freezer compartment. Stick with forced air, as I have found that increasing humidity is much easier than decreasing it. I'd avoid the small stand-up freezers, as a lot of them have the cooling coils throughout and at the temperatures for cheese aging, I assume they will constantly drip like my old dorm fridge.
I don't have any experience at all with chest freezers. I don't think they have coils inside that will drip, but I'm not sure how well they work. I know other members here have used them, maybe they will chime in.
After having a dorm fridge, I really don't recommend it, unless you make just a little cheese and it is all waxed and impervious to the constant dripping. The wine fridge I just got is smaller I think, but much more efficient in terms of space usage, so it kinda equals out. Wine fridges are much more expensive when compared to regular household fridges though, but mine will age at the right temperature without an external thermostat. I haven't had it long enough to determine how good it is at maintaining humidity.
I'm not electrically inclined, nor do I have an engineering background, but some other members are quite adept at making their own microcontrollers for humidity, temperature, air flow, etc that automate their whole aging process. There are plenty of topics in this category that address this, if this is something you can do.
If you really, REALLY want to make a lot of cheese, you could always build a cool room dedicated to aging cheeses. I have seen closet-sized ones that people have made to age wines. If this is the case, get all the bells and whistles. Automated controllers for everything! We all can dream...
and don't worry about proofreading! Nobody is going to deduct points for spelling or grammar