It is getting too hot in the city to keep my cheeses here. The temperature in my cave under the sidewalk in Brooklyn has gone up to 60F (15C) with peaks of 65F on hotter days. I don't want to spend money and time on artificial climate control in this cave. I don't think it is worth it. So on May 29 I moved the cheeses upstate. The cellar under our house there keeps a relative constant temperature of 55F (12C) and a humidity of 90%.
Sadly, I won't be there to turn, air or pamper the cheeses every day. But at least once a week I will attend to them. It is not a perfect situation but it is better then have the cheeses sweat in the summer and a great chance of being infested with maggots.