Frankly, 83% is pretty great! The Problem is that we home cheesemakers make varieties of cheese and the different types all need different humidity ranges. The best practice in home cheese cave is the use of aging containers. This way, you fill your "mini cave" with several "micro caves"; each with its own unique conditions.
To do that, put the cheese in a container that elevates the cheese over the surface (with an open mesh over a plastic grid so it does not touch the bottom of the box and allows air flow from under the cheese as well as above it). A good rule of thumb is to keep at least 70% of the box' volume for air after the cheese is in. Drop a hydrometer in the box so you can monitor the individual humidity of that box. Open the lid of the box to let more air in and reduce humidity. Close the lid more to trap moisture in and increase humidity. Now you have several boxes and each has its own atmosphere; a box on top of the wine fridge partially open is about 57°F and 85% RH - perfect for a Tomme, while on the bottom you have Camembert aging in another box that is closed further and has 95% RH and since it's the bottom of the wine fridge, it's only 54°F.
I keep my cave on the lower side, just to "help" all the other boxes maintain their humidity but not make it a breeding ground for all the organisms I keep there at once. It used to be about 58% and now after the aquarium pump it's around 70%. The aquarium air hose is a very important helper and you can drag it into a box that particularly need it for a day or too (great for washed rind cheeses instead of airing them out for 30 minutes a day). Normally I just stick it in the door seal to pump air in to the overall internal atmosphere of the wine cooler. I hope it's more clear now.