Most recipes/directions call for long term washed natural rind type cheese aging at 80-85% relative humidity. If in bags or sealed with wax then I don't think matters what RH, lower is fine.
In my experience, most forced air - fan type fridges dehumidify the air considerably, making it hard to get back up that high.
You now need a big sign on front saying Bundy's Cheese Cave
, as in old days most cheeses were aged in damp cool caves.
Let us know long term any tricks and traps you find . . .