It's my understanding that moisture and humidity, more than temperature, effect the live span of most cheeses. I know from personal, tragic experience (my poor cheese!) that a room temperature cheese that is perfectly dry will outlast a wet cheese in the refrigerator. This experience comes from having washed off the mold from a block of cheddar and not properly drying it before returning it to the fridge.
Bone dry, many cheeses will last two weeks or longer before they dry out completely and become unusable. Tight sealing plastic bags REALLY help!
Never trust a skinny chef!