The perfect place would be a cool, dry, very clean place. Preferably an environment, that’s naturally so (a cave).

Alternatively place the cheese in a cellar-like environment. That means a dry place, at a temperature of about 5 - 7*C. A wine-fridge is perfect for this, if you have one. But you have to remove your wine; 5 - 7*C is too cold for good white wine. The room the fridge is in must be very clean, and dust free.
The cheese must be completely intact - the smallest imperfection could introduce unwanted bacteria to your cheese.

The cheese has to be monitored through the entire process. The slightest sign of unwanted microbes on your cheese, and it’s spoiled!