I have Cheddar, Blue, Camembert, Jack, and as of tonight a new Bel Pasea. Humidity is 75%, temp is 50 degrees. My thinking is that I will get quicker ripening from some and slower ripening from others. Anyone have experiences to share??

Humidity seems a bit low, but if you’re vacuum sealing your cheeses, it won’t make any difference.  I keep mine at 52 - 55 degrees; 50 should work, just a bit slower to age.  My problem is a bit different - my fridge is too small!  I’m looking for a cheap upright freezer to expand space.  I’ve got about 75 lbs in there now.

You dont want quick ripening, it affects the flavor.