Its funny you mention keeping it dry, here is a copy paste from the website with the recipe.
Pics soon!!
8. Aging:
The cheese is now ready to be aged for 30-40 days.
The aging temperature is 54-58F and humidity of 85-87% should be maintained. Any surface mold should be wiped away with a saturated brine solution.
Once the rind forms the cheese should be kept quite moist and washed with a light brine solution 2-3 times a week for 8-14 months. This will help to develop the proper ripening surface.
After a few months you will start to notice a traditional damp rosy rind forming.