So when cream coating, at least this style of cheese, you don't scrub any outside growth off first?
I typically rub the cheese all over to knock off the high points, if there are any, and then wipe it with the vinegar and dry it off. Then the cream coating goes on. Remember, the natamycin in the cream coating will reduce the incidence of an out-of-control rind infection. That's back-up protection after the vinegar.
If I were to scrub off the rind, it would no longer be a natural rind.
Check the rind on my Beaufort #4
after the coating is peeled back. Still nicely rustic.