Our cheese club got together and made Gruyere, and we have been washing it using Al's previous notes on the how to's of washing. We are using a wine, water salt mixture. Some of us aquired a very small amount of white smear on the cheese. I did not aquire any smear at all. I quit washing mine and have it in the cave at 85% humidity and I'm letting it grow some mold on it. One of the other people has continued washing hers for 3 weeks now, hoping to grow more white smear.
Any opinions on how long you should wash, or if there is a drop dead time? She has a very thin white on it. It's the first time that she has made her own cheese and aged it in her own cave.