I can give you some insight from natural rind cheeses. That's all I ever do. I have no idea about waxed or vacuum packed cheeses.
Humidity control is more important than temperature. There is a certain maximum temperature that you generally don't want to get above and that depends on the cheese. It's my understanding that some Parmesan producers age at around 21 C, for example. Queso Cotija is traditionally aged in outdoor sheds with an average temperature of 18C. I've aged a variety of cheeses at 18-20 C in my peltier wine cooler in the peak of summer. For a lot of cheeses, that's totally fine. There is also a certain minimum temperature. You can age most cheeses just fine at 4-6 C (especially if you get them started at a higher temperature first). It just takes a long time.
People often think that cheese is aged with nothing growing on the outside. That's very rare and actually is almost never the case in the first 4 weeks. It's important to get the correct organisms established on the rind. What those are depends heavily on the cheese, but normally geotrichum is what you are going for. It's easy to establish geotrichum at temperatures between 12-18 C, with 16 C being a bit of a sweet spot. If you go colder, you risk preferring blue mold and/or mildew depending on the humidity level. My normal strategy (which is common for a lot of traditional producers) is to do an initial 1-2 weeks at about 16 C (if it is convenient) and then reduce the temperature to 12 C. But that's optimisation, not necessity.
The main thing that will get you is humidity. Humidity will affect what's growing on the rind more than anything else. As the temperature goes down, normally the relative humidity goes up. As the temperature goes up, the relative humidity goes down. I usually try to tweak my humidity by pushing the temperature up or down a bit. For people who are doing cheese making as a hobby and have 20 or less cheeses on the go at various stages, I personally think that maturation boxes (read Tupperware...) are the only sane way to go. It's cool to have a bunch of cheeses sitting out on shelves, but it's always going to be second best. If you have 100 cheeses at a time all at the same maturation level, then it makes sense to do it, but otherwise making individual micro-climates is always better.
While I say that temperature is not as important as humidity, aging natural rind cheeses is a skill. It takes practice, experience and knowledge to do it. One of the reasons why there are very few good descriptions of aging natural rind cheeses is because it's a very touchy feelly thing. You can't just dial in a humidity and a temperature and say, "It will go well". It depends on a huge number of variables, many of which change from cheese to cheese and from day to day. It's not actually particularly difficult, but it's good to assume you'll need to practice for a year or so before you get good at it. Some experienced people are good enough at it that they forget that it was ever difficult in the first place (or they just had more sense about it than I ever did :-) ), but generally people struggle with natural rinds at first.
I'm at my parent's house right now and they keep their house at 19 C. My dad and I have been making a fair amount of cheese and aging it for the first week or so at that temperature. Then we're putting it out in the garage which is currently trending around 10-12 C. The cheeses are aging *very* well. The only cheeses you really want to be careful about high temperatures are bloomy rinds, washed rinds and blues because they can seriously get away on you. After getting the mold started, you're *always* better off aging at too low a temp than too high. Essentially they will produce a huge amount of ammonia very quickly and basically liquify into a stinky mess. Other cheeses are fine if you know how to handle the humidity and to control the growth on the rind.
It's actually fairly important to avoid temperature swings when aging natural rind cheeses. If you put the cheese in the box at 12 C and it suddenly rises to 20 C, the humidity will fall dramatically and the cheese *will* dry out. In the other direction (20 C to 12 C), the cheese will literally be covered in condensation and you will make a washed rind whether you like it or not. So while the actual temperature is not that important, it's very important to keep it consistent and only vary it slowly over time.
In the past, I've had lots of success aging cheeses in picnic coolers, cooled only by ice packs. Normally I'll put in a big bottle of water to moderate temperature swings as well. If you have a cool environment that sometimes gets warm, I would go with those picnic coolers (or even just styrofoam boxes if you are on an extreme budget).
