At what point in the process and to achieve what ends?
Before fancy gizmos, all we had to rely on were natural phenomena, such as caves, such as air flow that slowly became saturated with water by the time it reached cheeses, and such as isolated molds and other flora to help create distinct flavors and styles.
Using your examples, let's consider how each one is made classically, using the best original examples:
- Swiss is made to have a thicker rind to help slow moisture loss and control surface flora. Its relatively low moisture and target aging time means 80% humidity will result in accelerated moisture loss. Not the end of the world, but will lead to decreased profit for a 7" or so classic swiss height.
- Parmigiano-reggiano is aged in aging houses, now with temperature control. But in the past, using natural tools such as exposure and shading. The rind is also thick to help slow down moisture loss. The typical humidity hovers around 90%, and the temps do sometimes rise a bit.
- Blue cheese is classically a roquefort, aged in caves, which are naturally around 52F with a 90-95% RH. This helps the blue to bloom and grow, and slows down the maturation process to a manageable ripening.
The differences you cite are historical in nature given the different practices. With modern tools, you can dial in all the parameters, but you need to account for special requirements and understand the tradeoffs:
- Higher humidity means less water loss over time, but also means more mold growth
- Higher temperature means faster ripening, especially if a cheese is more moist. At times, this can lead to off flavors and cheese losing fat.
- With specific molds, such as p candidum or roqueforti, you need to provide an environment to support mold growth. For those, and other, this means take into account oxygen supply and air exchange. The peniciliums need oxygen.
In short, you can use the same environment. Generally 50-55F and 90-92% RH is a good middle ground.