Emmentaler AOP has 2 options for aging, one in a 'dry' environment of 70-90% RH the other in a 'wet' environment of 90%+
The difference here is rind.
Most Emmentaler has a very minimal salt rind, this is achieved by maintaining it at a lower RH -less growth is likely-
Some has a bacterial rind, achieved by aging it in a moister environment
A lot of Alpine styles, you form the rind in a very wet environment and then move them to a drier environment for their aging period. This way, you have a proper bacterial rind, but this will remain tacky if the RH is above 90%. So we need to store it closer to 80 to 85% to let the rind harden.
What you read here is true, if the rind is tacky the cheese will be able to leech out moisture. But when it is allowed to become dry, it's almost as if you have a wax coating.
But we still need high RH to form the proper rind. That is why our rind formation is done in a separate space than the aging.
What we get with Alpkäse, the rind is formed in high RH so is bacterial by nature. Then when we store it, the RH is much lower. So the result is, we will often get some wild geo and similar fungal growth later.