Years ago I aged my first cheeses with a wine chiller unit and a humidifier.
The two units "argued" with each other.
Keep in mind that your traditional "cooling units" cool by removing all the humidity from the air and using that to cool with.
So... single most important piece of aging equipment you can buy is one of those thermometers that monitors not only your current temp and humidity, but also records your high and low for each over the last 24 hrs.
This is important to know due to the fluxuation (which you want to be minimal).
I "thought" the unit I had was doing a great job (periodic humidity 80-86%)... but when it drops to as low as 55% and you aren't even aware of it, it totally affects the cheese.
The more consistant your humidity, the more consistant your cheese.
That's a long answer to your question, but I wouldn't waste my money on such a unit... I'd attempt to rig up something that would maintain a higher and more constant humidity.