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hello i have old fridge, and on its lowest working it is 9,5C on the bottom and 10,5 C on the top shelf.
i have termostat too which i can use and regualte it around 12 or 13C
my question is should i leave it s it is or should i target for 12 13C?
cheeses that i have made and planing to made are blue cheese, white brie type, also i have Gouda and planing to make cheddar and similar varieties.

thanks

If you plan on using a single cave for aging moldy cheeses and non-moldy, you may find they all become moldy. I use separate caves. Caldwell has a good chart for RH and temp guidelines for different types of cheeses

let say for moldy cheese only should i go with this or target 12 13C?

11-13 will work until you move to normal refrigerator