Since the humidity is so low, my farmhouse cheddar is drying out on the outside rather quickly after just 24 hours. Do I want to leave it out for a full 3 days, or is a dry outer skin enough to move to the next step? And should I wax it or vacuum seal it in a bag? It is about a 2lb cheese, I don't mind waiting but I also don't want to lose too much from a thick rind if there's no additional benefit.