Oiled rind and salting

[tapper of spines]

On the Oiling Rinds wiki it states:

Oil should be applied repeatedly, initially about every week until it forms a skin and then monthly for long-term aging.

In between oilings, the cheese should be rubbed with dry salt to aid in obtaining an impervious barrier.

I've been oiling a Monterey Jack, and I'm currently at the oiling-every-week stage.  I'm trying to figure out when I should be salting, or whether it matters.  Thus far I've been

• oiling,
• putting the cheese back in the cave (wine fridge, in a container),
• salting the following day after the oil has been more-or-less absorbed,
• leaving the cheese out to air-dry for a day or two, since the salt seems to draw moisture out of the cheese,
• returning the cheese to the cave.

This is then repeated the following week.  Is this sequence sensible?  Should I be waiting longer before salting?  Are there other things to consider?

Thanks for your help,
TOS

[scasnerkay]

Mine have been fine just very lightly rubbing with oil. I have not salted after...  Usually just putting oil on once or twice for jack cheese because I have not aged it out very long.

[elkato]

Once the rind has been formed (it has a darker translucid color) you can leave it alone, just turn it every few days, you can rub with oil if it gets moldy but you don't need to salt it anymore.

[tapper of spines]

Thanks to you both!

TOS