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I'm in the process of making Steve Shapson's english style stilton and the curds are in the moulds, draining. However, the lowest temp my house reaches is 80F, and my mini-fridge has a temp of approx 55F.  Where do you recommend I continue the draining?

In box with a little ice or a few ice packs in it. 80 is too high, will cause some off flavors. 55 is better is you can do nothing else, but similarly, your flavor will be a little subdued. But, better to have subdued flavor that opens up over time than runaway bitterness/ketone formation.

What would you consider ideal temp?

65-68 for stilton. Maybe as high at 70. Enough for acid to build up and no more.

Well, I managed to get my fridge up to 60 - hoping that will be enough...

Yep, it's fine. Your acidity by this time should be good, so it's a waiting game for the mold.