Mixed cheese aging

[StepheCh]

Hi
  I'm on my first couple cheeses.
  I have a Parmesan and a cloth bound cheddar that are un the cave together and are just a couple weeks old.  The cave is a bar fridge operating at 12C with a humidifier operating at 85%.
  My question is whether I should put one or both in ripening boxes to avoid the Parmesan picking up excess mold from the cloth bound cheddar?
   I understand the cheddar is going to turn into a mold colony and I will have to brush or wash the Parmesan either way.

Thanks
Stephen

[5ittingduck]

If your space is limited, you could consider vac packing your parmesan.
I have done this successfully for up to 5 years. 
The method is a bit controversial, and not traditional of course, but it might be an option for you.

[Dorchestercheese]

I use olive oil rub.. mold tends to stop after a few rubs