For my experience (low humidity here in north central texas) a couple of days at room temp is sufficient or even more than sufficient. For 1 lb cheeses I would suggest 24 hours drying and then into "mini-caves" with the top ajar into your aging environment. The times I have left a small cheese out longer than that the whole cheese lost enough moisture to be evident later on. I have since adopted the above method for most of my cheeses...I let the outside get dryish to the touch and then move them into a storage container inside my cave.