I'd air dry for 24 to 48 hours, depending on ambient conditions. The fridge is another beast. Is it for cheese only, or your regular fridge? Search refrigerator on the forum and you'll find much on the subject. For a time you likely won't have to add any humidity to the box since it will create its own, but once the outer starts to dry, you'll need to add some. Ageing this way is a little trickier. Boxes need opening and closing to maintain humidity level, or removing/adding the humidity source. How long do you intend on ageing? At low refrigerator temps ageing is dramatically slowed. Also consider what you'd like the rind to be like. Many people are mold shy and insist on wiping everything off before it takes over. I like molds on my cheese, they add tremendous character. However, if your rind is compromised, you stand a better chance of losing the cheese. However I mentioned recently in another thread, I've had a cheese with cracks up to a half inch deep and the cheese was perfect. I had another cheese that looked perfect, but somehow inside I found mold. I guess rules are meant to be broken by cheese too.