Turning the cheese helps distribute the salt in the cheese, so as Bantams says, it's important to flip them at least weekly. I never do waxed cheeses, so I'm not sure. To be honest, even my older natural rind cheeses don't need to be flipped every day, but I still do it. Nice to stay in contact with them and you can spot problems before they become a big issue (for example if the wax cracks).