Thanks for the tips guys. I'll give it a shot today.
I was reading more last night and came across Alp's guidelines for washing cheese, actually creating a paste on the cheese while washing to help smooth out the rind and fill in some crevices. This cheese has been aging for two weeks, but I was thinking of starting to wash it again with this purpose in mind. Any idea what effect this would have? I'll try it anyway, but thought I'd ask.
The more I learn about this process, the more I realize that after following all the guidelines and suggestions I can find, in the end I just have to try things that seem to make sense and then fix or live with any mistakes!