Thanks Alp...great info. I noticed my Jarlsberg is sweating fat (so now I know that's a good thing :-), so am wondering if it is appropriate to rub it with salt once in a while...would that be to keep any molds at bay? After 6 days now in the warm period, it still looks and smells good, is not drying out, nor is it developing any molds. Maybe I should just leave it be unless it starts to do something funky?
If one were to leave a brine-washed cheese (like my Fontina) out for 1-2 hours for air, it would totally dry out in my climate, which is about 20-25% humidity indoors. So I'm guessing you mean to leave it out to "breath" first and then apply the wash just before putting back in the cave? I have been washing and then letting it dry out before I put back in the cave, so I'm probably really drying out my rind TOO much
You are a wealth of information