Does anyone have a source for a “good” hygrometer?

This is something I haven’t been keeping an eye on. I’ve just kept all my cheese at 55F and had a pan of water (the one under the freezer part of my dorn fridge) to try and maintain high humidity. Now that I want to start making white and blue mold cheeses I need to be more concerned about the humidity factor. For my first camembert I put the cheese in a plastic container with a lid in my beer fridge at 45F and after 6 days it had lots of mold growing on it.

Mark G