This is my first try to dry the rind in air outside a dry box all I did was to wipe it dry with some paper towel after the brine soak and turned it the first few day about every 2hrs and the coverred it with one of the plastic lids that one would use in a microwave oven it has a few holes on top. Cheese cream?? never heard of that. Offcourse I am still learning and for know I have only made a few small 500gr. cheeses and this the first one waxed, so I am still very green.
Sorry I can not give you any thing more that this.