Thank you Danbo, I'm so flattered
I now prefer natural rind because I make bigger wheels (30 liters batch), if I remember correctly you also make bigger wheels (24 liters batch). To me natural rind cheese looks beautiful and I love the taste too. I normally like my cheese with a little more colours but these ones only have dry white flora in it and some without any (spotless) which probably perfect for you as you have a little bacteria dislike (if I remember correctly).
I dry my cheese in the cave after brining or salting with RH 65-85 depending on the cheese, for 2-3 days. I use humidifier and small wireless fan.
I read David Asher's book and he mentioned on washing all cheese with salted whey a few times to develop rind and flavours. Check his book, it is good. I combine the method of Caldwell cheesemaking and David Asher's rind maintenance and so far I am please with the result.
Regardless of whether I vacuum pack or wax in the end, I let my cheese go bare for 1-2 months.