Thanks, Sailor. As it turns out, I'm able to get my room to 68F and about 65%RH, so hope that will do. I do want to get a small wine cooler, make it just a dedicated "drying room" since it wouldn't need much capacity, turns cheeses in 24-48 hours or so.
That said - in a commercial operation such as yours, perhaps - how do places deal with a single, dedicated drying room, when doing very different cheeses (I'm making a run of tomme de grise, for instance, and don't want mucor anywhere around my other cheeses). Isn't there an issue of cross-contamination, or is it too early for there to be any appreciable growth (would think there's always potential for "appreciable growth.").