The recipe I have (havent made it yet) says to wash the rind with 1 ounce of salt in 1 cup of pure water (no chlorine) and then air dry at room temp for 1 to 3 days (until rind turns yellowish) at which point you would vacuum seal it (recipe says wax it, but same basic thing).
If you didnt salt the curds before pressing, then you should brine soak the cheese in 18-23% brine for 4 hours per pound, and then air dry etc.