Jim,
Humidity in the low to mid 90s would probably be a good thing for blue development. 60% is probably too low. The blue won't develop and the rind on your cheese will dry out really fast.
I think that's probably what happened to Susan with her Rindless Blue?? Coastal Blue??.
Temperature is a bit low also, but I think you can live with that as long as you get your humidity back up. Blue formation and cheese ageing will be pretty slow at 7°C, but it will happen.
You might want to check the calibration of your hygrometer, because it was reading in the 70s even when you had condensation in the box. There are several threads here on how to do it, but basically, you place your hygrometer in a sealed bag with a container of wet NaCl and let it stabilize. It should read 75% under those conditions.
HTH,
Larry