[Cheese] Wine coolers

[Brian]

Howdy listees.
I would like to use an old fridge I have in the garage as a "cellar" but 
can't get the damn thing to stay at 55 degrees.  Wants to be 40 or so.  So I 
have my first couple of batches aging in my wine cooler but the lowest I can 
get that thing is 48.  Will 48 degrees be too low?  I have water in it to 
keep it somewhat humid.
Also, anybody ever use "Milkman" dry milk?

Thanks

Brian