I work with charcuterie more than cheese so the drying environment has to be very precise to make sure the product is safe. I spent some time researching this so if you need more elaborate details, just let me know.
To keep temperature and humidity stable, you must have opposing forces. This allows you to adjust the paramerters to the desired point. The most crucial thing for me was starting with a frost free freezer. Every Time the pump kicks on, it dehumidifies the air. Then I have a hygrometer control plugged into a humidifier. In this way, there are always opposing forces that allow you to set a range. I use a freezer temp controller unit to keep the temp at 52 and the hygrometer at 82. The whole setup can be done for $200 or so.
Thanks,
Jason