So, I made an Alpine Tomme (Karlin's book) and tried to let it age out "naturally" (i.e., dry brushing only).
It seemed to go okay, except that the molds didn't evenly form over the cheese. It also got some really dark spots on one side especially. I found it to be "messy" brushing the molds over a sink (molds flying everywhere).
I finally came to the realization that I don't really have the environment to successfully grow natural mold rinds, and another realization (that I was trying to fight in my effort to "do" this right)...that I like my cheeses to be pretty & clean & pristine! I'm sorry, and I will continue to applaud the many of you who create such extraordinary and gorgeous wild rind cheeses (I'm jealous, really).
It took a lot of hard brushing with vinegar/salt solution to get off all the molds. And, here is my 6.5 week old tomme, showing the "before" weak wild rind attempt, and the "after" wheel all cleaned up and coconut oiled for the remainder of affinage.