Do you need cheesecloth to wrap around a dry aged beef? If so, how many layers do I need to wrap them and how does it work? 

I read from another article, that cheesecloth allows air to pass through while also preventing excessive dehydration since home refrigerators are less humid. But in my case, I control the humidity level at 80%-85% inside the cooler. Do I still need to wrap my beef with cheesecloth even though the environment is controlled?
Cheesecloth is not 'required' for dry aging, but it is helpful. You can substitute a wrapping of paper towels. You want something to absorb the moisture that will be released during the aging process. For a good primer on home dry aging see Alton Brown's "Porterhouse Rules"