So, I've got a 4 week old Gorgonzola sitting in my jury-rigged cheese cave refrigerator at about 50F. The blue mold is forming well but I'm starting to wonder if it's drying out from it not being humid enough. The rind is starting to form a powdery white coating on the edges and along the sides of the cheese. The inner center is a yellowish color with no powder. The cheese also feels very firm. I don't have any way to measure the humidity in there at the moment (asking for one of those for Christmas). Is it possible it's drying out or is this what natural rind cheese do. (I've only made a couple cheese so far and the other hard cheese was waxed.)
If it is drying out what do I do, I've already got a bowl of water in the fridge, not sure how to raise the humidity anymore, and it's gorgonzola.. are you even able to wax that? Any help would be appreciated!