Hurray, another discussion about my beloved coating! I never loose any rind when removing the coating, just give it an hour on room temperature and peel the plastic off. Can be a bit harder to do with Leiden or other cheeses with herbs, where the herbs are partially in the rind and in the coating. In most cases I use three layers and I have no complaints about loosing too much moisture. And a maturing cheese is supposed to loose moisture, it will do the same with a natural ring. I know of the experiments with oil compared with coating and still want to do that myself, but until know I'm pretty pleased...
On the picture 3 Gouda with a mix called "Greek herbs" which are 1 week old (green ink on label), a Gouda with mustard seed from the end of June, and the 2 more orange cheeses are Gouda's that are made a bit dryer and with some thermo added, trying to mimic "Old Amsterdam".
And yes, there is some mold on two of them. I clean them once a week with a cloth with some vinigar and water to remove that (I'm using a coating without additions at the moment).