40F or 65F?

[dilettante]

I bought half a wheel of some aged gouda for a good price.

I'm considering putting some in a vacuum bag and forgetting it for a year or two.

I've read that a recommended temperatures are 50-55F. Sadly, I can either store it in my fridge (~40F) or my wine cellar (~65F).

Any advice?

[5ittingduck]

It will age faster at cellar temperature, best eaten within the year I suggest.
If you are intending to keep it 2 years, it will be better at fridge temperature.
I age some gouda and swiss at 65 in vac bags in my wardrobe, they are coming on nicely.

[dilettante]

Thanks, glad to read that both temps should work ok.

Besides speed, would there be other differences in results? I don't actually mind the time it takes, but I'd love to get some more butterscotch flavors and a crispier texture, like I've had in 3+y goudas.

[5ittingduck]

Now you are testing me. 
My warmer aged cheeses are not as old as the ones I have been cool ageing.  There IS a fair difference in the texture though.
Warm aged seems to give a slightly smoother, more buttery texture which is nicer to eat faster.  I suspect I won't age them as long and they will not grow crystals.
If you want amino crystals to grow, go for the cold option.