My experience has shown that a cream-coated cheese will continue to lose moisture over time. If you want to reduce or eliminate that continued moisture loss, you have to either wax over the cream coating or vacuum-seal it. My efforts for doing the latter have worked pretty effectively.
First, the virgin cheese rind dries as intended, progressing to a natural rind. Then the cheese is cream-coated and allowed to continue aging under that coating. Then, at some point, the cream coating is sealed with wax or plastic (vacuum). The end result is a cheese with a natural rind and a good moisture level.
It is important to ensure that the rind is dry when you cream-coat. Otherwise, opportunistic molds will set up shop under the cream coating, which will then need to be removed (Yes, I've done it and it's tedious.).
Yes, 35% RH seems low. I would add a little more humidity if you can do it without bringing on other molds or mildew.