This is a topic of some interest to me, currently I'm using my salami curing chamber to house my cheese. But I was worried about contamination, so my cheese is in tupper ware containers, which is certainly not ideal, as the humidity in my salami chamber is far more predictable then the tupper-ware.
Also, what about cheese's that have rind's where mold isn't a main component, like chedder or gouda or parm. It seems that that they would do fine. Yes?
Any input would be great.