Hi John,
I usually brush the rind back, but on this one I let it grow and go as I wanted something like a tomme de savoie. Wild geo can ammoniate, which was starting to happen, so you have to do a sniff test every so often, but one should be airing it out, etc, to avoid it. I forgot to do that with this one. Ooops! The ammonia is dissipating now, and this is a very nice cheese. Making it again, I would probably brush it back a few times during the aging but let it grow back just before the due date.
- Jeff