Hmm, thinking my humidity might be a touch low (for no reason other than I don't have a hygrometer - yah, I know, easy to fix) I decided to not fully wipe down the condensation on the side of the box (just one side gets wet). This morning, after a day or two of this extra damp, I can detect a touch of amonia starting to develop. That, I think, indicates my humidity is too high now, so I've wiped down the box, opened the lid a bit more, and hopefully things will settle down. Temp is 10 C in the cave. I air the cheese out each morning for around 30 minutes as well, though I might give it double air time today and take it out again this evening.
Any other suggestions? It's looking good, and I have to get very close to smell the amonia, but it's starting and I want to nip it in the bud.