So here's what happens when you use this recipe for Gruyere and coat/wax it instead of washing the rind.
Like I said before , I work on the road a lot and don't have time to maintain washed rinds , so I tried this recipe http://cheeseforum.org/forum/index.php/topic,12087.0.html
And coated and waxed it , turned out very good , quite mild , but beautiful texture.
I basically followed the recipe very closely and pressed with 10 lbs in a 7 inch mold , works out to about .26 PSI , very light.
A few holes due to gas pockets , and very pliable texture , melts nicely , all in all , really nice.
This one was made on Nov. 2 2013 and I have vacuum bagged the rest for further aging.
I also made one with a washed rind , and let the rind develop for three weeks or so before coating and waxing , (ala Boofers suggestion) , I will open that one soon and report back in this thread.
I currently have four of these aging , thanks again to SouthernCheese for posting this recipe.
This recipe is extremely good for anyone who only has access to P/H milk , as it needs extremely small curds , which is pretty much all you get when using P/H milk , at least in my experience anyway.