I have Ricki Carroll's book, I noticed in almost all of her blue recipe's she say's to scrape after X amount of day's (or months) I have never done that on mine
so I thought it was kind of odd, I remembered she posted a Stilton recipe
on her site, she doesn't say to scrape the cheese at any time.
as far as salting yours, not ever doing this either, yet they do on other blues, it may help or it may draw out more moisture from the interior, not sure about that, if your RH is to high (95% +) you might want to bring that down to 85 or 90% to help dry the rind out some what.
I have only been playin with these for about a year, so maybe someone who has salted the rind might be able to help you more in the direction you need to be going.