Oh my, I SO cannot get away with another fridge in this house! There's the one in the kitchen that my housemate uses (mostly, I keep a few small things in there), then the one in the basement that *I* use, then the one in the basement that's my cheese cave (all of these are full-size refrigideezers, BTW), AND the little dorm one that I have in the study just for my drinkin' milk etc.
Although I wonder if I could mess with the freezer compartment in the cave fridge to get that low enough. Hmmmm.
Up to now (aging is SO much easier in winter!), I've kept the cave at 50-55 for all the cheddars etc. Set of shelves in the basement stay at a nice 59/60 degrees right now, so used those for Goudas, Havartis, etc. Right now I've got a batch of cams and a couple of Bries (my first attempts on both) separated in mini-caves in the garage, since I can get that to a lower temp (right now) by the simple expedient of opening the garage door for an hour or two very early in the morning. These Stiltons I aged in the big cave fridge along with everything else, but I ended up with an awful lot of blue cheddars and other things, no matter how careful I was.
But I'm guessing that 60 degrees is NOT going to be a good idea for aging the Stiltons, then?