One cheese fridge, on humidity level, one temp.

[Bonemarrow]

All my cheese is at 50 degrees and 75% humidity now. (Containers for higher humidity have given me continuos trouble with mold.) I have Blue, Camembert, Cheddar, Jack, and as of tonight a new Bel Pasea. This temp is a little high for some and a little low for others but I only have one fridge. My thought is that I will get quicker ripening on some and slower ripening on others. Have you had this same experience??