Here are some observations about washing rinds, based on studying the problems others are experiencing or the questions people come to due to lack of experience, or a general lack of knowledge
First of all, regarding the development of a slimy paste:
The slime (Schmier) that develops on a rind is a complex colony of a variety of organism, and its growth is also complex. It's not simply a matter of humidity levels, washing practices, etc. Experience tells me that the heaviness of the Schmier and how thick the slime will be depends on the moisture content of the cheese, the amount of liquid you apply to the surface when washing, and the frequency of washing. Relative humidty is actually one of the least important factors in all of this. I can get very similar results at 80% RH compared to 90%. This is simply because, we are applying new moisture to the surface daily at a rate faster than it will evaporate.
Many make the mistake of thinking that if their cheeses become too slimy (and this includes cheeses they never washed, but became naturally infected) than they wil just let them dry out on their own or put them in a drier environment. This will not work. Left uncared for, this will actually result in a more slimy rind, because the bacteria are allowed to grow unchecked.
What we need to do to maintain a proper rind is wash it daily. If you want a drier rind, then you add very little new liquid to the cheese. Your focus instead is to smear around the slime that is already there, which has a significant effect on what will grow and how it grows. So if your cheese gets too slimy, you don't let it dry out, but you rub it around with a moist brush (horse hair bristle is the best)
I use a circular horse hair brush for washing cheese with short, fairly stiff bristles. I store it in the wash brine (which is the soaking brine with some white wine added) and shake off as much liquid as I can manage. For smaller wheels, I will wash 2 or 3 wheels before dipping it in again, this gives me the proper moisture content. If you have only 1 or two very small wheels you may want to knock your brush against the counter or a board to get rid of excess moisture before washing with it. A larger wheel may get the brush dipped for each wheel.
If I were to re-dip the brush more often, I would be adding too much liquid, so that I would get very slimy rinds. That may be desired for some cheeses, but I like a fairly thin, light rind.
The cheeses are usually washed daily for 10 days, then once or twice per week after. The newer wheels should have more moisture added while the older (post 10 day) should be scrubbed with a fairly dry brush.
There have been some discussion of cheese becoming slimy and how to deal with this, and usually the solution arrived at is to let it air out.
This won't work, at least not well. This is because you have a very active bacteria that will just keep working, and when airing out will get overtaken with mold (the bacteria in these early stages creates an environment that is wonderful for mold, so this is actually a good place to get to if you want to grow a lot of mold very fast)
Others wipe of the slime, which is an OK short term solution (like, if you need it de-slimed right now so you can eat it). But if you are actually looking to correct this problem so the cheese can be aged, you need to develop a rind that is naturally hard. In order to do this you need to wash it and adjust its composition. If it's really slimy, use a brush that is slightly damp. This will also have surprising results eliminating odor.
The best way to keep slime from developing in the first place is to have an aggressive brushing regiment using a damp brush (dampened with a very salty brine)
or to brush with a small amount of dry salt.