As Tomer1 says, the box is as much, if not more, about being able to get the humidity up as preventing cross-contamination.
Anyway, I usually air dry mine for 3 to 5 days, flipping morning and evening. But, I make a 10 L make which is larger so woudl take longer to dry. Two days sounds reasonable, so if it's dry to the touch then to the
bat cheese cave it goes.
I've made Wensleydale's 3 times, with the 3rd one still waiting to be cut. That one looks to be turning out as one of my best cheeses, so if you have time, I would suggest the make procedure I posted there. I extracted it from information a small dairy had posted on how they make Wensleydale and it is quite straight forward. It's just, in their words, a "long slow traditional make" - but it seems to be worth it if this one I've made is typical.