Hi -
I'm currently using a mini fridge as a cheese cave - I've overridden the temp controls to keep things at about 50F and use an open pan of water on the bottom to keep the humidity in the 85-95RH range. The fridge is getting full, and I'm finishing up a new space I've converted in the lower level of an outbuilding that I'm going to use as a cave going forward.
The thing is, the small fridge is going to leave soon to go with a kid to college, and the new cave isn't quite ready (probably needs another week).
So I need to find a place to put the 4 tommes and 3 cheddars I have aging. They've all been in there for a few months - the cheddars are vacuum sealed, and the tommes have established rinds. Will it hurt them to spend a week in the fridge at normal fridge temps? I have cheese papers, if that's helpful, and I could vacuum seal the tommes, too, if that would make it better.
Any input greatly appreciated.