My understanding is that it matters most before waxing, when you want it to dry out enough to be waxed.
My wife is more into it and just said cheddar should be kept at low humidity. Too high and it doesn't cure as well. Neither of us are sure what that means really.
The few cheeses we've made were kept in the fridge after waxing. They came out good.
The only other thing I can think to add is that too moist a cheese will more readily grow mold than a cheese kept properly dry. You can just cut off any mold though.
We got the :goat: !