Fortunately for us, we had a spare bar fridge, that wasn't being used for anything and wasn't really worth selling. We set that up with a thermostat and can easily adjust the temperature to suit cheese maturation. Ideally cheese should mature at around 8-12degC, which is warmer than a normal fridge temperature of 5degC. We just plug the fridge into the thermostat, and the thermostat into the socket. The temperature sensor goes in the fridge and we set the temperature on the dial to about 10degC. A second thermometer in the fridge is a double-check on the thermostat. The cheeses are either vacuum sealed, or more recently I've ventured into waxing the cheese. There's also jars of feta in olive oil in the door.
How do you mature cheese at the right temperatures?