Traditional Swiss and Emmental age well in the fridge at about 45 degrees--this may be perfect for you! They do need to sweat after brining for 2-3 weeks at 68 degrees to develop the holes, but after that process, they are good to go at lower temps. Keep them in segregated boxes with a damp towel wedged in the corner for the humidity you need--wipe down with a light brine when mold develops and you will be quite delighted at the outcome.
