Maybe someone can answer my question on washing......I'm trying to get the schmeir, I really am. Alp says the cheese should stay wet not damp. Now, while I realize maybe I have some RH issues here in San Diego, normally runs in the 40's with occaisional forays outside of that, I've started using mini-caves inside the dorm fridges I use to age cheese. I keep any given cheese for washing on a raw wood board (bass wood since I had some avialable and it is pretty neutral) with a glass bowl turned over it. I know it's fairly humid since there is light condensation on the inside of the bowl yet when I wash the cheese and leave it wet (seriously wet, puddles on top wet), within 12 hours its dry to the touch. What am I missing here? Latest cheese is a Tomme that I'm planning a washed/schmeir rind on with PLA. I'm washing with a light brine that is 1/3 red wine, 2/3 bottled water and a bit of salt. Where is the wash going? The cheese isn't getting heavier. Is the moisture going through the board into the dryer atmosphere of the fridge?