The Codex general standard for cheese defines ripened cheese as cheese held after manufacture for such time, at such temperature and under such conditions as bring about the necessary biochemical and physical changes (CXS 283-1978, clause 2.1.1). Since the change depends on those three things, ripening does not end when the cheese leaves the room; only control does: between room and vehicle, temperature, humidity and airflow change at the same moment.
Humidity is the variable most often left unmeasured. High, managed humidity in the room can become dry cold on the road; in dry air water evaporates from the rind, the piece loses weight and that is direct revenue loss. Fresh cheeses such as lor are ready to eat, so they travel under spoilage risk rather than ripening risk (clause 2.1.3); carrying both in one vehicle means managing two targets at once.
Track weight loss by weighing comparable pieces from the same batch on the same scale before dispatch and on arrival; link packaging, interval and logger record to the batch number. The result indicates moisture loss and packaging differences and does not decide maturity. For a deviation or rind damage, keep photos, logger data and weighing notes and set the product aside.