Yep--this is normal, at least it is the way that I do them. (Look at my CheeseForum pict.) I have 2000 of them aging in the cave where I work. I turn mine once a week. Once they get a nice mold coat I rub all surfaces while turning and set them on their other side. I don't rub them hard, sort of like you would if you were maybe putting on hand lotion or something. Gota turn them once a week or they may start to grow unfavorable molds. I use rough sawn cedar to keep the air circulating well. It is better to error on the bit dryer side of humidity than wet. With the lard coat the cheese is pretty protected from drying out for the most part unless you get way to dry. There is a nice temp and humidity unit for about $25 that I bought at the hardware store. It tells you the high and low for both temp and humidity in the last 24 hrs. It is about the size of a cell phone or hand held calculator, has been a great investment. How much do yours weigh, are they cheddars and how long do you intend to age them?
JMB