Hi, I am making my first Morbier using the recipe from Artisan Cheese Making at Home by Mary Karlin. In her recipe, she calls for making a wash using b. linens, salt and water and wiping the cheese down once with that and then switching over to a simple brine applied twice a week for several weeks. My confusion lies in that she states to save the b. linens wash for future use but does not say when that will used.