When I refer to the temperature while making the cheese I mean when you're working with the milk, etc. In this case, humidity is not really a part of it. HOwever, once it is time to age the cheese, then both temperature and humidity are important. And, the best temperature and humidity for aging the cheese is cheese dependent.
How to control both is tricky, and if you seach the forums on threads about cheese caves, etc, you'll find all sorts of advice. If your humidity is too low, the cheese will start to crack, which is bad. Too moist, and you'll have problems with mold. Too cold, and it will slow down the aging process, etc.
I was using a chilly bin (cooler, cold box, people call them different things) where I would put jugs of ice in with the cheese morning and evening. This kept the temperature around 10 C, and the moisture on the jugs kept the humidity sufficient that my cheeses didn't crack. Now I have a wine cooler fridge, and this is trickier to keep the humidity up. Easiest will be to put the cheeses in individual small plastic boxes, with a small glass of water, and monitor that.
These temp and humidity requiresments are about ensureing the cultures work properly, and there is a lot of biological processes going on in a cheese. Not my expertise, but if you read around a bit you'll find a number of experts here on the science of cheesemaking.
- JEff