Hi guys,
I also have a house in FL, Ponte Vedra Beach, but I currently live in Hong Kong, and have the most elevated creamery on earth, that I know of, a 60th floor apartment. Of course, heat is a problem, but certainly not humidity. If it comes down in my small wine fridge, I simply open the door for a couple of minutes and it claims up to 100%.
Anyway, on your question: I make cheese mainly from reconstituted powder milk. Those that need to air dry, I leave out on the dining table, on a mat and board, covered with a cloth. If it is really hot, I have a small portable fan which I also put under the cloth. If the temperature is too much for cheese, I have tried twi main solutions: the first is simply putting the cheese in my wine fridge. It dries a bit slower; the second is to put it in the normal fridge for 2 days, turning a few times and really caring about it every few hours, so that it doesn't´t dry out too much.
I then wax or vac pack my semi and hard cheeses, because I am able to only make very small batches. One gallon tops.