Hi Keith,
Yah, I was thinking of trying a natural rind, but I'm wondering if this is just too small a cheese (6.25" diamter, 3" height, it's only about 1.6 kgs, so it's not huge) and that after 6-9 months it will just be mostly rind. So, I was thinking I would build a rind for a month, then wax to prevent it from drying out further; I'm trying to get a rind that doesn't take over the cheese!
- Jeff