I air dry my cheeses in a cabinet - if I left them out in the kitchen, the cats would eat them. After they are dry to the touch, they go in my cave, which is a mini fridge that stays at 52-54 degrees Fahrenheit. I don't have a humidity gauge, but moisture collects on the floor, so I think it is fairly high.
If mold appears, I use coarse salt to scrub it off, then use apple cider vinegar and a cloth to wash off any residue. Raw ACV seems to do the best at preventing regrowth of mold.