Cheeses were originally matured in cellars, so while there would have been some air movement, it would have been minimal, I would think. When drying a product it is necessary for good air flow, but as long as it is not stale air, I don't think that large volumes of air exchange it vitally important in maturing cheese. Especially not in the numbers that we would be making. Maybe when it came to a commercial setup with numerous cheeses drying, that might be a different thing all together.
If you are wanting to create an air flow in your "cave" you could try a small battery operated fan for 1/2 an hour or so, a couple of times a day, and see if that gives you what you are hoping to achieve.