Mary Karlin says that 65-75% humidity is ok for a cloth bound cheese: http://artisancheesemakingathome.com/pdfs/temp-humidity.pdf
Most other resources say keep an cave at 85%+ for humidity.
Any thoughts? Does cloth bound mean that a cheese can develop properly at a lower humidity?
I'm following one of her recipes at the moment and have a cloth bound farmhouse cheddar in the cave in that humidity range now. My guess is that the cloth binding is much more permeable than wax and that this is the reason for the difference.