I’m about to make some Italian cheeses, parmesan and romano, and the recipes say to age at 55 degrees with 85 percent humidity.  My “ageing room” is around 50 degrees.  I can maintain that temperature and 85 percent humidity.  Is that close enough to make a good Parmesan?

50 should be fine.  Most refrigerators vary in temp and don’t hold exactly the temp that is set.  Mine fluctuates from 52 to 58.  So if you can maintain 50 over the length of time needed, go for it.