I'm sorry, Steff, I'm a bit confused. If your make room was 91%, and you were molding the cheeses there, and the humidity was lowered via dehumidifier, while raising the temp to 62; I don't see an issue with that temp being too high, to be honest, if we're talking molding and draining. (In fact, I find that to be too low). I'd suspect a make room at 70-75%, 80-85F would be about ideal, after which you could move it to the cave.
As to whether they can be eaten, I'm equally sorry as I'm a bit dodgy on eating unaged cheeses, with doubts on their contamination. If it were me, I'd toss them and try again, but that's just me....please accept my newbie status and take everything with a grain of salt.